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Pork Tenderloin - Kosher Salt, Fresh Cracked Black Pepper, Dusted with Powdered Oregano

Base of romaine with feta and a peppercorn viniagrette

Pickled Vegetable Salad - Organic Cucumber, Red Onion, Red Bell Pepper, Red Jalepeno in lime juice and red wine vinegar, with salt and pepper

I felt like having nachos for dinner. I used grilled marinated flap steak, fresh homemade salsa and guacamole, organic black beans, queso fresco and cilantro/mexican onion. The salsa was made from organic roma tomato and red onion, jalapeno, fresh lime juice, salt, pepper, mexican oregano and a pinch of sugar.

Eff yes.

I made too much, but that’s fine with me.

I made gingersnaps. They don’t look like much, but they’re damn tasty.

My Calphalon Commercial 9-piece set showed up today. To make some good use out of it, I decided to roast a chicken and make a meal out of it.

I was really hoping to get a nice, free-range chicken, but the local market only had Foster Farms in whole roasters. Here it is, posing for the camera in its bag and some of its new roommates.

I removed the innards and neck and threw them in the sink. Technically I could have used them, but I still consider them gross. I noticed the chicken’s nuts were still attached up in the cavity so I had to pull them out. Awesome and appetizing, huh?

Here he is all dried and ready to go!

And a mirepoix with garlic all chopped and ready as well.

That, along with some rosemary and bay leaf, were about all that went into this. I should have added some sage, in retrospect.

Everything went into a hot casserole/dutch oven with some good olive oil.

I flipped him over, after it was a little browned. I will continue to refer to the chicken as a “he” since I had to actually handle his balls, out of respect.

A little butter , then into the oven.

A little while later, things got pretty cluttered. I made a salad and put it in the fridge, then I boiled some potatoes, blanched some green beans, and got everything ready for the next step.

The camera died at this point, so I charged the battery while I finished up. I chopped up the boiled potatoes, tossed them with olive oil and minced garlic, and pan fried them for a while until they were golden brown. I sauteed the green beens with some butter and tossed them with pepper and feta. The juices from the chicken were strained, half-assedly de-fatted and then thickened with some corn starch.

The chicken rested during some of that, and then I “carved” it. I butchered the fuck out of it. I did manage to get the drumsticks off intact and separated the breast nicely into two good looking pieces.

Here’s the whole meal, everything dumped on a plate. I wanted to make bread but didn’t have time, so it’s fresh but store bought.

and that’s my chicken story the end

A few days ago I was experimenting with chocolate chip cookies. I added some molasses, which added much more flavor than I intended, and I also (accidentally) used jumbo eggs instead of large eggs. I completely neglected to account for the extra moisture and ended up with very thin, almost crunchy wafers instead of normal cookies.

Today I decided to make proper, by-the-book chocolate chip cookies to negate the fucked up batch. They turned out pretty good. King Arthur flour, cage-free eggs (I suppose it was the chickens were cage free, really), organic vanilla and brown sugar and plain old C&H cane sugar, plus baking soda and salt. The chips are Ghirardelli.

I made 40, and here’s a picture of 39 of them:

Meanwhile the cat helped by doing nothing while I played Rock Band between batches. Lazy slut.