I’m convinced of it. Now actually after all these years. And even in recent months, what with the sudden conversation about whether to drink or not to drink and what it means for our clarity. I suppose I have known the answer all along, whether hidden, suppressed, or otherwise. I always thought it was the clarity of mind that caused me to raise the glass. And therefore I have always carried a certain kind of guilt when I drank to escape the clarity, deserving or not, but guilt nonetheless. Embarrassed or afraid of why I would need to drink to erase and to numb and to subdue this clarity, some would say reality. But today I say to you I drink and it is the drinking that provides me the clarity. Not the other way around. Drinking is what opens it up. The possibilities. The in between space. I think it is this new truth that will reshape things for me. To drink is to become aware and present in this third space we used to converse about in our youth.
To further the thought I drank again. And it was when I closed my eyes, laying in bed, neither awake … Read More »
I’m afraid there is not much to this oven roasted tomatoes recipe. Nor should there be. While I’m learning to like and appreciate vegetables (it only took me 33 years), the best part about good quality vegetables is all you need is the vegetables when roasting them. And some salt & pepper, oil, and garlic if you want to get real crazy with it. You could Google something similar and find 99% of the recipes using the same simple ingredients. Or at least the salt and pepper, oil, and garlic. This is the same thing that you’ll find anywhere else online except there is a little bit of rosemary thrown in on this one. When picking out tomatoes, don’t skimp on quality or cost. Even the best of the best only cost you $5. So get the good, fresh ones. The prettiest ones you can find. While not scientifically proven, I’m convinced all the flavor is locked into the colors.
A package of baby heirloom tomatoes (usually 16 oz. or so)
2 tablespoons olive oil
4 garlic cloves, peeled and smashed
2 or 3 sprigs of rosemary
Salt to taste
Cracked black pepper to taste
I roasted mine in a skillet but any pan will work. If … Read More »
Chili on the Big Green Egg seemed like a daunting task for me. Smoking chili seems easy enough. But when you consider the multiple ingredients. Layering them in at certain times. Slow cooking it, without overcooking it, to meld the flavors. Chili in theory is really easy and you honestly can’t mess it up. But that’s if you want average chili. The good chili takes work and timing and layers of flavor that create the complexity that all good chili has. Doing it all on the Big Green Egg just made me that much more nervous. I looked around online and there are no shortages of recipes out there. But after digging and digging, I ended up where I typical end up . . . the Big Green Egg forum, affectionally known as the EGGhead Forum. And based off the reviews and the positive comments I settled on a recipe from the user Egret.
A couple of notes.
One, I subbed my own seasoning and rub for the Dizzy Pig rub mentioned in the ingredients. Nothing special about the rub. Just your typical house made BBQ rub. So if you’ve got one that you use, I’m sure you could use that with … Read More »
Just found my new writing nook. And it’s spectacular. I wish I could build like this. I’ve linked to Cabin Porn before but if you haven’t checked it out, you need to check it out now. Some of the coolest pics and cabins in the world.
So this was a pretty easy progression for me to make but I have no idea why it took me this long to arrive at it. I’ve been making this Macaroni & Cheese recipe for the past year but I don’t know why it took me this long to decide to finish it off on the Big Green Egg instead of the oven. Easily one of the best decisions I’ve ever made on the Big Green Egg. Honestly, there is nothing special in the recipe (outside of the bacon and rosemary) so you could really use any of your favorite Macaroni & Cheese recipes and then just finish it off by “baking” it in the Big Green Egg to add some flavor and crisp it up. I’m partial to the recipe below due to the bacon and rosemary and Old Bay dusting. Whatever recipe you use, you need to make cooking Macaroni & Cheese on the Big Green Egg your number one priority.
16 ounces elbow pasta, or whatever pasta you like
4 tablespoons unsalted butter
1/3 cup flour
1 and 1/4 cups heavy cream
1 and 1/4 cups whole milk
4 ounces goat cheese (you can use American or really whatever cheese you want)
8 ounces … Read More »