Doug's photo blog — originally a photo a day, now not so much
2 lb bone-in pasture-raised ribeye steak, sous vide @ 130.5°F for 10 hrs, finished over a “am I missing an eyebrow” charcoal fire. Yes, there are advantages to having belonged to the same meat CSA for the past 8 years. Oh, and there’s another one in the freezer.
There’s only one thing that tastes like bacon and that’s BACON!
I made this recipe
The verdict: perhaps not as good as I was hoping. Definitely good, but perhaps not 3.5-pounds-of-cherries worth of good.
A sauté pan full of cherries… what could this mean? Stay tuned.
Ferrous always seems somewhat alarmed to see me on the wrong side of the screens.
At a conservation area in Weston today, Lis and I were surprised to see that the insect-eating birds flitting around the pond were not the usual swallows, but cedar waxwings. Such a handsome bird.
Cardinal at the feeder, taken with my 500mm mirror lens.
Bonus photo: not a cardinal.
We were promised a shufflepuck table for the new office, and it has arrived. The glass top is a custom addition so that spectators can enjoy a beverage while watching.
Bunny in the yard as I left this morning.
