Good Eats.
I like to cook. Sometimes I color outside the lines, and sometimes I remember to write down what I did.
“A man is a slave to his gut until he tames it by feeding it good eats. Then he is a golden marmoset, a process not yet fully understood by science.”
— Duncan Hines (attributed)
Beans & Greens for a Frosty Night
I did up some rib-sticking food for a “guys drinking whiskey night” recently. It was 5° and blustery outside, but inside it was warm and comforting. These two sides flanked a pulled pork shoulder, rubbed with NicObi Soul Dust.
Scalloped Oysters
From Episode 68, a family recipe that is my favorite Thanksgiving side dish: oysters, crackers, milk, and butter. Simple, rich, and every bit as good on the day after.
Pork Ragoo
Inspired by a completely unrelated dish in C.S. Forester’s “Hornblower” books, this is a family favorite.
Pork & Onions
Originally a recipe for braising a turkey tenderloin with shredded carrots, this became roasted pork loin with chopped onions. I’ve never actually made it with turkey.