10 hours of simmering = breakfast of champions. And nosy cats. (chile con carne, sour cream, chevre.)
Baby, you got a stew goin'!
4lbs beef, bowl of ground onions, jalapeños, garlic, poblanos, bell peppers. Add some spices and we're good to go.
Experimenting with using the meat grinder to make chile paste for chile com carne. Working really well!
Sent a tough V5 project after 3 nights of working it!! Celebrating with lamb tips & salad.
Lulu eating meat cone in front of boccalone, purveyors of said cone:
Tacqueria Cancun. Posting a photo to indulge my own nostalgia.
Pipeworks - touchstone's Sacramento gym - great terrain. Also either I've gotten stronger or V4s are soft in cali.
My brother finished a solid but otherwise unremarkable game of bowling with a last-frame turkey!
The Sacramento river. And my two younger siblings.
Old Sacramento with Julie and Kevin. The old west was mostly cotton candy and ice cream stores, turns out.
Office cooking 10/22: pan-fried flatiron steak, spinach, chantrelles, garlic, tarragon, butter, creme fraiche.
In Austin, gardening was hard work. Here it's so easy it almost happens by accident.
An experiment: smokehouse apple with pt reyes blue cheese wrapped in bacon, about to bake:
To cleanse the palate of the thousands-of-cupcakes-in-the-trash photo, a peaceful shot of the cats.
Went to throw away a carrot top in the compost cart outside the cupcake place, found this surreal scene:
