Next year, you can come
Another version of Pan con Chicharron. Sandwich with fried Iberico Abanico pork with Peruvian Salsa Criolla. Normally served with Sweet Potato. Rico.
Looks awesome, as always. Question for you, which lump charcoal are you using? I tried the Jealous Devil and while it is obviously fine quality the range in sizes of the lumps in the bags was tough to manage.
Thanks. Royal Oak with Weber lighter cube. Once I found this combo have not looked back. Have not really tried other charcoal so can’t speak to that. I just pile it in there, large and small pieces.
Sunday was our 57th Anniversary. Since the weather was cool and damp, we could not celebrate with dinner outdoors at a restaurant. So, I cooked.
Here’s my blogpost: At Home 2025: 57th Anniversary Dinner | The Wizard of Roz
Happy Anniversary!
Thanks!
Happy Anniversary!
Thanks!
For the first time this year, we had a meal on our patio. Started with gazpacho, perfect for a very warm day. Main course was salmon cooked on the grill and basmati rice.
My blogpost with details and photos: https://thewizardofroz.wordpress.com/2025/06/13/at-home-2025-first-al-fresco-meal-this-year/
Welsh Lamb Rack, Spiedie Kabobs with Tenderloin and Chicken Breast, Iberico Abanico Soy Garlic Mainade, Kurobuta Porterhouse.
R
Not exactly cooking since Livoti’s fried the panelle. But as I was at the deli counter these fried little pieces of heaven were smiling at me. I took them home for brunch.
