I can’t wait to try this some time.

Update July 5, 2020: link replaced with Internet Archive, and then I gave it a more permanent home on AllTheBest.Recipes.

The neck was via Big Lou’s Butcher from Sloping Hills, and the cheeks were some of the last pork from Cutter Ranch that we prepped at Pete’s Meats. I grilled some neck in the summer and it was delicious.

Apparently, according to Roland, I came close to doing adobo.

The marinade was roughly as follows:

• 2 Tbsp minced fresh ginger
• 1 clove minced garlic
• ½ finely chopped onion
• ½ cup chopped cilantro
• 1 Tbsp sesame oil
• 1 Tbsp miso in ¼ cup water
• 1 Tbsp soy sauce
• 1 Tbsp spicy vinegar
• salt & pepper

Served over rice.

I went for a walk around Gastown with Ross, who lent me his “old” Nikon D90 and a 50mm lens. I definitely want this sort of lens for my camera.

Thanks, Ross, that was fun!

I have a bit of a Cthulhu obsession (as does large parts of the Internet). Merry Festivus, and may the Elder Gods not eat your soul with instant green coffee!

Paprika + thyme, with onions, mushrooms, apple, chicken stock + white wine in the braise.

I got a really nice gift pack from the folks at Wistia. They do business video hosting, and are a great bunch of people.