n_maher

Dowdy kitchen man is here. Rumor is the beard and others will arrive within the hour.

Currently at Ginger Man. Awaiting the tall man and the west coast crew.

Drinking with JP.

NM 007 will be departing at approximately 0800. Coffee is currently being served, adult beverage service is not an option.

Who's going to be around on Friday and when? Looks like I'll be there by noon or so, traffic depending.

Happy Birthday!

Happy Birthday!

I use a recipe that I found (randomly) here: http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ It really does produce excellent results - at least in my family's opinion. I usually make a pretty big batch (3-4lbs) and we'll use them for pork tacos with fresh pico and guac. I made fresh pico tonight to use as the tomato/onion portion of the nachos. Sadly, one of the avacados that I'd bought was too far gone so no guac. Turned out it wasn't necessary. Side note - didn't know you'd gone full Veg, Jacob.

Made carnitas over the weekend for pork tacos. Had enough leftover pulled pork to make the kids and I pork nachos tonight. They were a hit.

What would the poor S4 think, Jeff? Assuming ZFG I say go for it.

Happy Birthday!

A very happy birthday to both of you!

Yeah, I went for a walk at lunch today and was in a short sleeved shirt and a fleece vest (and pants, Steve). I still ended up sweaty. Monday it didn't get above 15F. WTF? No snow in our weekend forecast but wind-chills on Saturday are scheduled to be in the -10F region.

This. It's raining here, despite being all of 3F out this morning. But remember kids, nothing is wrong with the climate.

Interesting thought. There's a reason you're my lawyer.

Just realized this is the weekend of the superbowl. We always host a small part on Sunday so if I'm able to make it at all it'll be a down and back on Saturdays. Still going to leave the door open for that but staying over Sat. night is a non-starter.

Non-carbonfibery bike adoption services available.

Happy Birthday!

I think you mentioned the last time that I made it, I've been meaning to try it. I think what I need to do is to make the pulled pork version along with the tomatillo based sauce...

Yes, that's it exactly. You roast all of those till they're good and scorched. Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock). Also cube pork, toss with salt and pepper and then coat with flour. Brown in a pan with some olive oil and add to the soup. Let simmer for a few hours. We then thicken it and serve it over rice like a stew. Plated

Day off so pork chili verde is on the menu tonight.

Steve, If Marc doesn't take you up on that insanely generous offer I'd be very interested, given my upcoming plans.

Happy Birthday!

That sucks. RIP Ken.