Sweet Chili wings and a potato knish. I feel like the plate could use something green but this is enough food for me right now. I will dip the wings in some blue cheese.
Sweet Chili wings and a potato knish. I feel like the plate could use something green but this is enough food for me right now. I will dip the wings in some blue cheese.
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
Caprese salad and pasta alla gricia. My first time making this pasta. Had it in Rome and have been craving it ever since. Turned out really well. Very rich though.
"What the CANUCK happened?!? - Esquimalt Barber Shop
Caprese salad and pasta alla gricia. My first time making this pasta. Had it in Rome and have been craving it ever since. Turned out really well. Very rich though.
Nice!!! Did you use Guanciale? There's only one place I can get it where I live so I often substitute with pancetta.
Caprese salad and pasta alla gricia. My first time making this pasta. Had it in Rome and have been craving it ever since. Turned out really well. Very rich though.
Nice!!! Did you use Guanciale? There's only one place I can get it where I live so I often substitute with pancetta.
I did! Finally stopped in at this little Italian deli downtown to see if they carried it and they did. I used bucatini noodles and pecorino for the cheese.
"What the CANUCK happened?!? - Esquimalt Barber Shop
Here's how the weekend begins. 10-lb pork butt smoking over pecan at 275° with a few beverages, the "Star Lord's Zune" playlist on Spotify playing on the stereo, and a fairly warm but pleasant day outside. Tomorrow, I get to hang with my friend who I haven't seen since December 2019 because of COVID and get to share this meal with him. Overall, a great weekend planned and incredible way for it to start.
We are the facilitators of our own creative evolution.--Bill Hicks
^Thats cool just to get a tarpon on the line. I imagine they fight like hell. There were a bunch up near the dock just waiting to be fed the fish that was left from the filet station. Reminded me of a salt water version of carp the way they lurked in that area.
Esposito's. Forgot the chimichurri that was in the fridge. Good stuff. Gotta say best thing was the whipped goat cheese with the anchovy parsley salad. Fucking perfect together on a baguette.
Comments
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
Did you use Guanciale?
There's only one place I can get it where I live so I often substitute with pancetta.
Nice job.
Here's how the weekend begins. 10-lb pork butt smoking over pecan at 275° with a few beverages, the "Star Lord's Zune" playlist on Spotify playing on the stereo, and a fairly warm but pleasant day outside. Tomorrow, I get to hang with my friend who I haven't seen since December 2019 because of COVID and get to share this meal with him. Overall, a great weekend planned and incredible way for it to start.
Have fun!
3 pieces, please.
of delicious crab or mullet for a sport fish no one in their right mind would ever eat.
I still want some of that chicken. Any leftovers, Dankind?
Nice. A nice cold beer and some hot sauce and that is a dunk of a meal.
Honestly, I didn't get to eat much because I spilled most of them losing my goddam mind at that wild game.
Came home, spread a little PB on a raspberry fig bar and peeled a navel orange. So THAT was my dinner.
T-bones reverse seared, whipped goat cheese with anchovy parsley salad, and heirloom tomato salad.