Busy cooking day @casa lingua: my boo made coconut ice cream for tomorrow’s Filipino feast we’re hosting (rice was already made yesterday), and I made the pork adobo bc my PIC’s grad student, whose mom is Filipino said it tastes even better the next day. Perfect, bc that means hella less work mañana, when we’re much busier.
I also did not expect just how long it would take me to debone the shoulder and brown the pork. I like to get a deep, dark sear on preferably ALL sides — not just the easy, flat ones — so from start to finish that pork prep took well over two hours. No doubt it’ll be worth it!
As for tonight, we spontaneously invited a pesca friend to join us for our first grilled meal of the year. He brought skinless salmon filets I brushed with avo oil & Cajun seasoning, while we had the much anticipated NY strip steaks we got at Sam’s Saturday
that had been dry-aging in the fridge ever since,
along with baked taters with TPSTOBASS (butter & scallion sour cream), plus a Caesar with CK’s dressing.
Steaks came out rather perfectly,
as did the taters, and our buddy was happy with his salmon.
We have about half of one steak left as we couldn’t possibly finish it all.
Martinis coming up for dessert, and we’ll probz watch a movie while our krazy katz chase each other around the living room & wrassle.
Not too shabby for a lowly Toozdee eve 
