Holy crap those look amazing!!!
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Getting the smokey joe ready for burgers
Cole slaw, beans , and some wine to drink . 73 degrees at 8 PM . Love this time of year . Cheers .
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Had a big din-din planned but the BF said he was craving a burrito. Who am I to say no to a craving? Sent him off to get his burrito and had this instead. It was actually going to be a part of our dinner tonight, but it really would have been too rich (i went a bit heavy on the ricotta.) Fresh favas, with evoo, a teeny splash of Jerez sherry vinegar, and s&p, over fresh ricotta with lemon zest/juice, mint, fresh grated nutmeg, s&p, on sourdough toast. And finally some camping snacks - a little mousse pâtÊ and pub cheese with toastlets. Stuffed.
Oh and his burrito. Whatevs! 
the other part of dinner was going to be a pork roulade, stuffed with a mixture of sauteed shallots, shrooms, and thyme, this delicious fig/olive tapenade i bought also leftover from the camping trip, and a little blue cheese. tied and wrapped it up tight and stuck it in the fridge for Monday nightâs dinner, as Iâm going out with my sister tomorrow.
Also, found a hunk of bourbon smoked paprika/habanero sugar-rubbed pork shoulder in the freezer this morning, so i seared that up and stuck it in a low/slow oven for another dinner this week. It appears weâre on a pork roll. Get it? 
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Ooh la la . Bellissimo.
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That rolled pork sounds like a winner!
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Made some Cuban style mojo marinated pork using this recipe:
But instead of cooking in the oven I put it in the pressure cooker with the marinade for 80 minutes, let the pressure release naturally, and then took it out and browned it in a hot oven for about 15 minutes. Came out very tender, almost fell apart when slicing.
Served with broccolini and white rice.
Discovered that my dishwasher requires maintenance so a lot of dishes to do 
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merci!
gorgeous pork! watched that episode yesterday, but your link doesnât include the brine - i wanted to try the whole thing. have to search for it.
Ah yes I didnât brine it.
Recipe w/the brining step posted by Jon Favreau:
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hey, thanks!!
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Gorgeous, from oven to plate!
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Looks scrumptiousâŚbut no wine?
Last night was pulling what ever was leftover and try to make something new.
Some smoked brisket from Fatherâs Day needed to get used (I live in a magic house). Found some mini colored peppers that I blackened and then removed all skin, ribs and seeds and diced fine. There was an ear of corn from last week that also got a little char and was cut from the cob. All this on to a large toasted flour tortilla topped with shredded arugula, cilantro and green tomatillo salsa. Rolled and scarfed down with a beer to drink
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Yum!
That cocktail, yes, please!
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Nice view there, too.
Holy crap thatâs a big burrito!
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I want to eat from your kitchen. Seriously.
thatâs the famed Mission burrito. Big as your thigh.
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