(Above: Dinner of 6/17/2022 consisted of some ridiculously excellent fare: reverse-seared Angus chuck roast topped with garden-fresh rosemary & blackened […]
Week of June 12, 2022 – Wagyu Yogurt & Butter Read More »
(Above: Dinner of 6/11/2022. A tortilla pizza made from a flaxseed tortilla (50 calories), homemade tomato sauce (tomato, oregano, &
Week of June 5, 2022 – The Antics of Prometheus Read More »
(Above: The final product. Make sure to let this cool before eating. Doing so will ensure oral comfort.) 5/29/2022: Today
Week of May 29, 2022 – Deep-Dish Pizza Read More »
(Above: As the Campaign Email for Masterblendbeef.com said, “No matter whether you’re an Angus, Belgian Blue, Gaur, Wagyu, Wagyner Blue,
Week of May 22, 2022 – Arrival of the Beef Boxes Read More »
(Above: A close-up of the flourishing flora named Common Purslane. ) 5/15/2022: Today began in the low 70s and warmed
Week of May 15, 2022 – May Showers, May Flowers Read More »
(Above: During the late-afternoon beef pasture inspection, Padre and I stopped by a cluster of blackberry bushes to the east
Week of May 8, 2022 – Wild Blackberries Read More »
(Above: A yellow rat snake ‘prowling’ through the flowers which have been planted in the old flood-tank at the front
Week of May 1, 2022 – Summer incoming. Read More »
(Above: A fine finale to my mornings in Taxco (4/27/2022).) 4/27/2022: Today began in the mid 50s and warmed to
4/27 – 4/30/2022: A return home Read More »
(Above: I started these cooking at 400 F for about 5 minutes and then lowered the temperature to 325 F
4/26/2022 – Taxco, Day 29 – Pastries for Casa Spratling Read More »
(Above: The second stage of curing consisted of adding soaked rice (it was soaked for a couple hours beforehand) and
4/25/2022 – Taxco, Day 28 – The Molcajete Read More »