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Ramen at Ramen -San with my son

In addition to tomatillos or in my case green tomatoes, Nate suggested this basic recipe: Add a green bell pepper, a poblano, a jalapeno, 4 cloves of garlic, and an onion to the mix, wash/peel every thing and put it all in the oven on a foil lined plan (i cut everything in halves or quarters). Blacken until the skin is basically coming off the peppers. Remove, skin the peppers, combine in a food processor, blend, and then transfer to a pot. Separately cube 1-1/2 lbs of pork, mix with salt/pepper and then dust with flour. Heat a pan w/ olive oil and brown pork on all sides. Combine with veggies and simmer for a few hours. Add chicken stock to desired thick/thinness. I make it like a stew and serve over rice but it'd make a mean taco or burrito filling or on nachos or basically whatever.

Just finished Mira Grant's Into the Drowning Deep. Great full-length follow up to her Rolling in the Deep short story. I don't think it will disappoint anyone who's read her previous work, though I wouldn't suggest reading it without reading the short story first. Not sure what's next... None of the books queued up on my Kindle are jumping out to me.

And so I had some of the Chili Verde at lunch today. Nate's recipe is a big winner in my book!!! Even my Guatemalan co-workers were impressed!

Green tomato chili verde pork à la Nate burritos were incredible!

Your recipe makes excellent chili verde, and Steve was serious about his Guatemalan coworkers. He told the three of them that he was going to a friend's for chili verde and they somewhat jokingly asked if they could join him. I sent back mini burritos and they said it was damn good for a gringo. The green tomatoes were so green that I had to add a little sugar and lime juice to cut the acid edge. It worked well. I also used Persian lime olive oil to brown the meat because we had a dab left. That added a little touch too.

In truth, Peter, I've been known to use the slow-cooked carnitas pork with the base recipe as well but it's different/better with the pan-browned pork cubes. Glad it turned out to your liking, Al. It's a family favorite that I got from another mexican-food-loving friend. I've never put it in a burrito like that but it looks yummy!

Tonight I saw the most terrifying sign ever. Sent from my iPhone using Tapatalk

Took Daniel for his first real steakhouse steak. We both got bone-in ribeyes at Gibson’s

The latest Song Exploder explores "Try Not to Breath" from REM. On the 25th year after the release of Automatic For the People, Stipe and Mills talk about the creation of one my fav songs from one of my fav bands,.. evah! http://songexploder.net/

There is nothing funny about that sign.

Yup, that's the stuff.

Will have to change his custom title to:- "Will Assemble SMD Boards For Food"

Test Tone @ Home live right now: http://mixlr.com/illuminator/chat

Tough read I bet.

So you finally got some balls?

Green tomato chili verde pork à la Nate. Not going to eat before tomorrow but salivating already.

Good God man!!!

Went for an evening walk on the beach and saw this:

Pizza night. Sent from my iPhone using Tapatalk

We've been married for a while, but it's nearly my 37th birthday, so here is a pic. That is what a well tailored Brioni suit looks like on a hugely fat piece of shit. We got rained on, hence the droplets on the shoulder.

Hopefully.

Taylor Swift lots and lots of Taylor Swift unironically

Not too much snow on the ground yet, but it's pretty painful to spend time outdoors right now.