We picked up a coupla well-marbled NY strip steaks at Sam’s to dry brine in the fridge for a few days & will throw them on the grill Tuesday probz.
We also picked up a big pork butt to be turned into adobo Mon or Wed 
As for WFD, I allegedly suggested hot pot before going to bed last night, and so, hot pot it was: baby bok choy and napa cabbage,
shiitake, sliced lamb & beef, and a few black tiger shrimp each.
Broth base was BTB mushroom & roasted garlic, which make for a great combo, especially for pesca guests, plus they’re more versatile as neither taste “Western,” unlike the chicken, beef, or veg base.
I whipped up two dips — a peanut butter / salsa matcha / Sichuan black bean sauce / rice wine vinegar / ginger dip for the meats & veg, and a miso / ginger / rice wine vinegar / mayo dip for the shrimp.
Cold Peronis to drank with.
Spicy, oily goodness that we hopefully won’t regret tomorrow morning 
