Web and app developer. Coffee, beer, and running, in any order.
For a long time I made my own yogurt. Now that I don’t eat as much yogurt, and we prefer the thicker, Greek-style yogurt, the economics don’t make sense anymore.
Ham has no business tasting so good
Update: had to replenish the charcoal. It’s smack in the stall, sitting around 160°F for the past few hours.
Woke up early to get this pork butt a-smokin’
Thoughts on making Smoky Bok Choy with Garlic Sauce from J. Kenji Lopez-Alt’s The Wok cookbook. Good! 4 stars! ★★★★☆