So today I received a text from someone that I call a friend! It was quite amazing as they seemed ecstatic. I wonder what caused them to wonder about me ?^? Regardless, it’s nice to have a bit of interaction from those far away at times.
So I tried my hand at cooking this sausage that looked like it had a really nice texture called Longaniza. This one is pretty simple! I smoked it at 230F for around 2 hours and the texture was phenomenal! The flavor was really good as well. I’ll look into creati g this magnificent meal from scratch and hopefully being able to mat h the flavor and most importantly, the texture! !;^^;!
One bottle has seen years of use cleaning aimlessly things that one may not have known could be cleaned. The. One bottle begins its life anew waiting for someone to use it ;^^;
So here I tried my hand at making chicken wings 😋 It’s a time where it felt like cravings so I then settled to go on a chicken wing adventure. From wing to wing,, it tasted pretty good!
I start by marinating 2 lbs of chicken wings in buttermilk and pickle juice which by helping size is about 3 people. Then you place the chicken wings on a drying rack for about an hour. You then season them with smoked salt and pepper and paprika. Finally you smoke them for an hour at 275F turning them halfway through and you should end up with a very nice texture. 👍 I tend to cook to make the best textures as it’s my personal favorite part of any food!
Only two people of whom I hold dear to my heart exist for me. One has passed away and the other.. the other is in a place where I cannot reach at this time. I miss them dearly.. such is the thoughts of someone lile me at this time. 🌙
How dull is it when emotions that you yourself can not bring to describe form in the inner world you have so painstakingly built. Old memories stirring of which the cause is u known at this time. The innocence that was taken manifests itself in a cruel memory that the likes of me unfortunately is a part of my overall being -_-
What a sweet dream still. As at the time can not be wasted so I’m nonetheless grateful and thankful as the first person to consider me dear rests in peace. The smell of a good adventure I await ✨️
It’s that time to remake a century old recipe passed down from I’m not sure who but something so simple is quite not as it seems. I have Pinto beans!
I start by washing the beans in my bean washing bucket and seasoning them. Then I pressure cook them for around one hour and done!
There is a time and place where the past things that you’ve accomplished are quite a fewt given what your own capabilities are. What I mean to say is that where one goes to shake salt, there is always another that prefers pepper 😆 The people I’ve met through the way are quite intresting and each have their perks. I leave this as a reminder of what was.
In every square, a world unfolds,
A richness deep, its tale retold,
Of cocoa’s origin and sugar’s grace,
A symphony of taste in every place.
Chocological musings rise,
Where sweetness joins both earth and skies,
From bitter dark to ivory bright,
Each bite a marvel, pure delight.
From depths of cacao, smooth and bold,
To velvet creams of liquid gold,
The senses dance in rich repose,
A dream that only flavor knows.
Oh, to be chocological,
A path both sweet and logical,
Where science meets an art refined,
In every taste, a craft enshrined.
So let the chocolate melt and sing,
A language rich in offering,
For in each taste, we come to see,
Chocology’s sweet mystery. ;^^;!
This time it’s a smoked ribeye steak I cut and dry aged myself for 10 days. I served it with parsley and a wine reduction sause. The specific wine I used is something I can’t for the life of me remember the name xD Finishing with a garnish of confeit garlic. This recipe I will remember.
