New Editions

So hear me out. Although I said I was fending off red meat and swine, not to mention gluten products, corn products, etc. I have made a deal with myself not to eliminate things, but to tone them down. After my gluten free experiment I found myself not much different than before. I think. Am I a broken record? Anyway moving right along...


Above we have apple Clafoutis. Eggs, milk, butter, sugar, a little flour and fresh apple slices...fuck yeah.

This is sort of a country peasant dish with influences of cassoulet and cocido only with black beans instead of white beans or garbanzo beans. We've got smoked pork belly, dried chorizo, carrots, new potatoes, dark meat chicken, a head of garlic, red onion, cloves, cumin, salt and..um..the kitchen sink. The chicken went in with the whole garlic cloves. Then water above chicken level with black beans, which were soaked over night. On a simmer, carrots were then added. Then came the chorizo and bacon, whole red onion, spices. When the beans started to soften after a couple of hours on the lowest heat the salt was added. If the salt goes in prematurely, the shells of the beans remain hard. All in all this stew stewed for about 4 hours on a simmer. Enjoy it like a soup or have it with whatever. I served some yellow rice to go with. Potatoes AND rice. That's right. No rules.

Meet Vanessa. My new, granite mortar and pestle. Ain't she sexy?

Meet Inga. My new, buxom cast iron pan.

And if real men don't eat quiche then...let me be a cyborg. Spinach quiche with a crust that got a bit excited toward the end.

I think I might head east for my next round of dishes. Who knows. Surprises upon every turn here at the...

HEADY PEPPER!