I feel like sharing… Made bagels (montreal style), and a salmon gravlax (6 days curing).
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So impressive!
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I just love your beautiful baby! His looks are so arresting. 🩵 
🩵
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Thank you 
He is a real love bug.
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I can totally believe that! Would volunteer to pet sit for free, but on opposite coasts!
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Gochujang pork tenderloin, 12 oz Berkshire Porterhouse, Garlic Butter Gulf Shrimp. The overabundance of garlic and butter was just right.
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NZ Lamb Rack, Iberico Abanico and Aji Panca Chicken Thighs. Lamb too rare so had to put it back on for a bit. Some grill items intimidate me and Lamb Rack is one. Think I may cut them into double chops next time.
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You had me at LAMB!!!
Got back from Italy a couple of weeks ago and one of our meals had a simple but beautiful Spaghetti Nerano. Did my best to replicate it and for a first go I would have to say it came out a little better than I expected. Finding provolone del Monaco locally was a bust but the caciocavallo subbed in nicely.
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That looks fantastic!!
Well, thank you very much.
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Those ribs looks amazing 
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NZ Grass-fed Ribeye Spinalis, chix thighs in italian dressing, Premio sausage mix hot/mild. Garden peppers.
Spinalis great flavor and texture. Cut out of a Ribeye Roll Chuck End.
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These are the posts that make me miss grilling.
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Is that all grass fed, or grass fed and grain finished?
If grass fed, do you prefer that?
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