If you’re here, you followed a footnote out of “Here We Still Are.” Good. I made a lot of specific, serious claims in that piece, about named people, named officials, and what video and autopsies actually showed, and I don’t think you should take any of it on my say-so. So here’s the paper trail,…
I cook on my Kamado Joe at least four or five times a month, every month, all year. Rain, cold, a Georgia summer that could poach an egg on the deck rail; doesn’t matter. Steaks, burgers, pizza, pulled pork, whole chickens, my annual Hatch chile roasting, and a brisket I’m still chasing after all these…
Friday Roundup #33: a curious creek-walk doe, our tattoo consults, a great dinner at Noosh, brussels sprouts sprouting, and a Duma Key reread.
Three months in on Instant Hydration, the electrolyte powder we actually like: less sweet than the grocery stuff, real flavor, and not an affiliate link.
Bo Ssam on the Kamado: A take on Momofuku’s bo ssam, remade on the Joe. Ginger and gochujang cured pork butt, smoked over applewood, pulled and wrapped in crisp lettuce leaves.
A day for my late uncle turned into an accidental pilgrimage to the Tallgrass Prairie Preserve, the last of a vanished ecosystem on Osage land.
Friday Roundup #32: our first concert since March, the great email reckoning, Wicked parts one and two, and the dinner-plate dahlias gone wild in the rain.
Six years ago I drove to Ari’s for two flea-ridden, squinty-eyed foster kittens and never gave them back. Finn and Callie’s gotcha day, flea baths and all.
A crunchy, make-ahead cucumber salad with a soy, rice vinegar, and chili crunch dressing. It stays crisp for a full week and beats potato salad at any cookout.
Every friend group has a Monica, and in mine it’s me. On being the connector and the host, the love language I inherited, and the chosen family it built.
Friday Roundup #31: a July 4 thunderstorm, a macro session with the garden bees, a big salad craving after too much bo ssam, and re-reading Killers of the Flower Moon.
A year of blaming a “dead” Breville, then three fixes (fresh beans, a clean grinder, a $12 scale) that brought the espresso and crema back.
