Pork Carnitas

I’m cooking pork carnitas my favorite way: 1. Place Boston butt in pot; 2. Cover with cold water; 3. Simmer, lid on, 45 minutes; 4. Simmer, lid off, until all water is gone (several hours); 5. Fry the fall-apart pork in its own fat. The flavor is intense.

Categorized as Cook

Thighs on Display

Minnesota Vikings fans walked past a naked-dancing-couple sculpture while I walked home with two chicken thighs from Whole Foods in my backpack.

Categorized as Arts, Cook

Cooking for Family

Spent much of the day converting these ingredients into scalloped potatoes and braised celery to take to a family gathering. The biggest task was de-stringing four bunches of celery.

Fresh Pasta

Stocked up on fresh pasta at the Mill City Farmers Market.

Categorized as Cook

Transforming Root Vegetables

Bought vegetables grown in Minneapolis by kids. Transformed some of the root vegetables into a scalloped bake without losing my fingers in the mandoline.

Categorized as Cook

Hardly Leftovers

Prepared dinner with carefully curated ingredients: everything left over from Thanksgiving, except pumpkin pie, stuffing and cranberry. Tomorrow: farce galettes au compote de canneberges (stuffing patties with stewed cranberry for dipping).

Baby Turnips

Bought green-top turnips. Tonight I’ll cook a favorite dish braised turnip greens with turnips and apple.

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Three Dollars-Worth of Spices

Reverted to my role of parsimonious house-person. Stocked up on spices depleted in my absence. (Total cost: exactly $3.)

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One-Tray Dinner

Assembled ingredients from Scotland, Mexico, and Wisconsin for a fast cook/fast cleanup dinner: everything will roast on a baking tray.

Categorized as Cook