(no subject)

And here, we have the NYT making gravy harder than it actually is. For fuck's sake, NYT, it's gravy. Millions of high-school-diploma-or-less red staters can manage this on a pretty regular (and palatable) basis. How hard can it actually be? (Okay, yes, some people suck at gravy. I am not one of them. My kung fu is strong, here.)

( Everything you need to know about Thanksgiving gravy. )

(no subject)

So I'm making the thing with the pork that thinks I'm using boneless hunks of lamb instead of boneless hunks of pork. Sorry, there, Indian Cookbook guy, but I live in central PA. Here, there is never, ever lamb for two dollars a pound. It's not two dollars a pound on the fucking hoof, let alone boneless and ready to use. Also, lamb tastes weird. I like pork and I can get pork loin for $2.00 a pound if I hit the sales which, I assure you, I did. So, pork it is.

( Lamb Curry in a Sweet Onion-Tomato Sauce )

(no subject)

( Some things that tenants should know... )