Delicious & Dragons

How do you fight the effects of old age? In good company and with a bowl of soup. Nuff said.

Same thing, just the fast food version I suppose.

Never liked brussel sprouts as a kid. Always served plain boiled, tasting bitter, and all assurances that they were good for you fell on deaf ears. So you can imagine my confusion when every once in a while you’d hear people raving about how great they are. Well, I had to find out. Hot cast iron skillet, oil, sautéed with some ham and onion, tossed with a tabasco sherry vinaigrette and served on a bed of mashed potatoes. I think I like brussel sprouts now.

From leavened bread to unleavened one, I was in the mood for some wheat tortillas. Turned them into two dishes, a plate of fish tacos with sriracha mayo, and some goat cheese quesadillas. Happy with how both turned out.

It’s been a while, but there’s something relaxing about baking bread, so it’s nice to return to it. And, I never get tired of the little moments, lifting the cast iron pot to see how far the loaf has risen, hearing it crackle when you take it fresh out of the oven to cool, that sort of stuff.

No, I’m not dead. Yes, the food’s still good. No, this is still not pizza.

Just some pork shoulder rubbed with sugar and salt, and roasted low and slow with cumin and beer until fall apart tender. Pork with sauce and rice are an easy match.

Making round discs of baked dough while simultaneously avoiding the daunting task of actually making pizza.

With some red kimchi and a light smear of cream cheese to offset the intensity of the sweet sour and salty flavors.

Saw some red cabbage being sold and decided to give it a try with fermenting it. One of the results – A burger with a spicy kimchi mayo. Tasty, even though the difference between red and regular cabbage are mostly optics.