I also made the mistake (?) of leaving the husks on, which mingled ‘nicely’ with their not-so-charred flesh.
Eh. For a debut project I’m not too salty about how it turned out. Well, minus the glass-nado in my kitchen. That I could’ve done without.
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Yeah, I ended up looking over my stuff and it’s all “Made in USA”, even the “vintage” stuff from Etsy. So, there will be no broiling here!
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I wonder if (husks off) you could put them in your air fryer on high until they brown/char 
That would probably catch any juice too (assuming it didn’t cook off).
Yeah, I’ll do that next time 
First frost last night. Winter is coming. Braises and stews 
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The chile verde recipe I’ve been using for years involves stewing the clean, husked tomatillos, about 1-1/2 #, after browning the meat (pork or beef). I suppose like every dish, there is a different take in every household.
I had an old (thrift shop find) Pyrex 4 cup measuring cup crack and break in the nuker once. Never again will I purchase or use thrift shop Pyrex.
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beautiful rendition!
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So, it’s not supposed to be saucier than that (or my rendition)?
Thanks! I ate this like five days straight with no complaints- very rare for me
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Ran a few errands in the AM, then made time for an interview with our very own @tpattani for her research project about online communities in general, and HO in particular.
It was a fun exercise reflecting on my personal experience on this site thus far & sharing a few memorable anecdotes. If you want to support a bright young mind, feel free to reach out to her directly
I have a show from 7-9pm today — i.e. dinner time @casa lingua, normally, so we’ll likely munch on the leftover pork chile verde when we get home, although no doubt my PIC will grab a bite at the venue.
We’ll be playing a couple new tunes as well as some older ditties I unearthed from our repertoire, so it should be a fun gig 
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Orecchiette with broccoli, chickpeas, and feta, using up fridge and pantry stuff. There’s a couple garlic cloves, crushed arbols chiles, and lemon in there too.
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Pollo guisado, after a day researching sofrito. I finished in the oven, hoping to keep the skin palatable.
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Baked tater with butter and s/p, sautéed pancetta and chopped broccoli, a schprinkle of Tillamook cheddar cheese, and a dollop of sour cream. Probably not the healthiest, but it tasted good. 
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Swordfish with Silver Palate tapenade compound butter (excited to have a bunch of this in my freezer!) and FM baby bok choy.
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Last night - fennel sausage ragu from the freezer over pappardelle:
Tonight - seared bone-in pork chop, broccolini, and ATK’s (excellent!) crispy roasted golden potatoes:
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While we still have homegrown tomatoes, a repeat of the basil-pesto, two-cheese, and tomato pizza. Salad greens with more garden veg and kalamata olives on the side.
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That looks faboski!
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Gig went well. There were a few SNAFUs in the first set that were thankfully contained to the stage, but the second set went well. Some of my gal pals showed up and a few friends, and we even had a table with peeps from PGH and NJ 
As predicted, pork chile verde over rice with a buncha cilantro was my dinner, my boo had a slice of pizza at the venue & heated up some of the Thai fried rice from 
.
Digging that chile mucho, but I may also just be really hungry RN 
Martinez for a nightcap/dessert.
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I scored some chicken-of-the-woods mushrooms, so I chicken-fried them. On homemade focaccia, with crashed potatoes and sungolds.
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Second excellent dinner at Chez @BeefeaterRocks. Seared and roasted pork tenderloin with cranberry sauce sauce, baked sweet potatoes, and cole slaw. There was a Gibson. Chef did everything, even the dishes. I set the table.
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