Owtahear

Not really sure if north or south. But saved up ribs from Holiday Standing rib roast, soup bones, beef neck and shanks. Charred some onion and ginger. Star anise, clove, palm sugar, and let it go for hours. Kind of went with what I have had in restaurants and researched across the internet.

Made one of my favorite meals homemade....... Goi Cuon and Pho. Death row meal. I crave it when I am not feeling good. When I am feeling good. When it is cold and damp, when it is hot out. Truly a top 10 death row meal for me.

I have this same issue. Like a nice turkey sandwich with say Colby cheese. To liven it up, I love my homemade canned hot banana peppers. Gives a nice heat, salt and piquancy of the vinegar.

I like to painfully and slowly cook down the onions and let it caramelize, even adding some liquid and further reducing to intensify the onion flavor a couple of times. Then of course homemade stock. But beef stock can be overwhelming, veal stock maybe not practical, but half beef and half really good bodied chicken stock seems to carry the onions and allow everything to meld together. I use dry vermouth or white wine, and a splash or so of sherry. Cheese usually a gruyere/monz or provolone mixture because family (I do too) love the cheese. Do it all in a enamel dutch oven.

Chicken Wings marinated in some sort of hybrid chimichurri/sauzan marinade on my new Genesis gas grill. They really needed no more secondary sauce and seasoning.

This past weekend. Too many ribs on a small weber and learning how to grill on a brand new Weber Genesis 435 put together the day before. Lessons learned. Cooking for 14 people is not fun.

He's such a wonderfully nice guy. Again, such a great respite from all of the serious in the world.

Yes, seen it called several different things in America.

What do you all plant food wise? I got several raised bed gardens in my yard. I grow: Tomatoes: Beefsteak type for sandwiches, and stuff, cherry tomatoes and a myriad of paste/San Marzano types for canning/sauce. I try to vary and pick up heirloom varieties. Peppers: Hot banana. Jalapeño. Cayenne/Tabasco. Serrano. Green bell/Red Bell. Anaheim. I love making my own salsa and especially hot sauce. Onions Peas Snow Peas Sugar Snap peas Swiss chard. Eggplant (one plant) Carrots Radishes Various lettuces Arugula. (my fav) Strawberries Blueberries Parsley Sage Rosemary and Thyme Cilantro Thai Basil Mint And for the first time I planted asparagus for next year. Nothing better than a fresh tomato. Makes a great burger, BLT or grilled cheese sandwich plus my favorite is making Pan Tomato. Tomato bread.

I can't wait.....FINALLY some Popeye's are popping up around where I live.

Damn forgot to take photo. But had Grands Southern Biscuits today. Made some bacon, some great scrambled eggs, slice of American cheese and made a breakfast sammich. Outstanding and has lasted me all day now until dinner.

Pan sautéed Steelhead trout Morel and King Trump mushrooms sautéed in butter Broccoli because you know, my mom always told me to have something green on my plate Stupidly, I should have subbed asparagus for the broccoli and it would be the ultimate late spring on a plate meal.

I have a coffee grinder dedicated to just spices and use that. In fact I make my own 5 spice and some other Sichuan type spice mixtures for things like Cumin Lamb, La Zi Ri, etc....

I stumbled on to this Netflix series during 2020's year of COVID, George Floyd, Trump, and all of the negativity. It is so light, so upbeat, that Phil (Phil Rosenthal) became like a best friend. It was like a bubblegum version, upbeat, no snarky version of No Reservations. Has anyone watched these? Like I said, it became just a great relief from all of the seriousness, uplifting feel good foodie show. I thought there was supposed to be another season of it. Does anyone know???

You know Portland has some interesting and awesome choices to eat when I have spent 5 days there more than once and never got a steamed lobster dinner. And I love lobster.