Beans are done, a bit looser than I'd have liked. Hoping they will stand up before tomorrow.
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Beans are done, a bit looser than I'd have liked. Hoping they will stand up before tomorrow.

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Well, I was running behind so not as much step by step bloggin'. Thankfully now beans are a simmering and pork is a smoking.
Cleaning after this, I swear.
This is my kitchen for today. I'll be smoking meat and simmering beans all day, so why not enjoy a bit of country. Still kind of wish that road was gravel like it was back in the day.
Didn't get the pork rubbed down last night. Storage is at a premium at Mom and Dad's, these bad boys had to stay wrapped and jammed in every fridge nook and cranny I could find.

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Why pasture eggs taste better than those from factory farms
- Putting chickens out to pasture primes them to lay delicious eggs.
Man, I fucking hate scorching shit. Failed attempted at a molasses, orange, olive oil granola.
Big Dill
Naan balls! I soon ditched that small ass rolling pin for mom's big ass marble pin.
Merry Cooksmas!
Dumb title, yes. However, I didn't feel like putting much thought into what may or may not be a better one.
I am back in Nebraska for over a week and cooking pretty much everyday, which is great. I fall into that cliched group of cooking for those I love, and I have a lot of love for my family and friends that I don't see near often enough.
I spent last weekend cooking for some of my fam at our annual camping trip, but didn't want to chance my wrecking my iPhone just for some dumb blogging. I have three major "events" to cook for yet this season.
First is for a group of high school friends, the HUGE family, or bestxmasever group. The verbiage would take a while to explain, and in the long run, you wouldn't be that interested. I'm knocking out two stones with one bird here, cooking something I don't have a chance to, indian, while making sure my Nebraska experience isn't a pure meatgasm, vegetarian indian food. I just finished my second batch of Naan, the first I forgot the dairy.
Xmas eve with my family is always at my maternal grandmothers house, and always features Chili and Oyster stew. I took over the cooking duties last year, and adding a third soup, since my chili is too spicy. I use this as my base chili recipe and throw in a few of my own adjustments. Apparently my chili is too spicy for some of my family members, and I am too much of a dick to make the common ground beef/tomato juice/chili powder variety. I will be making a batch of homemade chicken noodle soup as well, hoping to find some chicken feet somewhere for the base.
The "big boy", xmas dinner, approaches and I am not sure what to make yet. I've pretty much decided to go to a butcher and look for something to roast, something to braise, and something to smoke. We'll have 11 adults and 4 kids, so I'm planning on half - three quarter meat plus a lot of sides. So far the only side's I've come up with are stuffing and mashed potatoes.
Hoping a walk through whole foods and a butcher shop, as well as tastespotting and my evernote recipe collection, provide a spark.
I'll keep updating, at least pics, all the way through.

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Beautiful kitchen. I love the chalkboard paint door. And the labeling is pretty great too.
How to tell the age of an egg by Harold McGee

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