It’s been over a year since the first post up in this piece. Went by fast for all that’s changed since I started. I’ve got new tattoos, some titanium in my face, had 9 bicycles. There were hard times, weird times, amazing times and all times in between. I don’t really feel older, I’m probably in better shape than I’ve ever been, and most of the time I’m happier than I’ve been in past years. For all the random stuff that’s happened I feel pretty blessed to have the best friends walking me through the harsh times, laughing along with me through the unbelievable moments, and generally being surrounded by a bunch of the best people a dood could ask for. So here’s to youz guyz…I promise I’ll keep feeding you. Paughs.
Seriously. After almost four months of dormancy, a new post. I’ll be the first to admit that over this period there has been some (lots) of complacency, mixed with a healthy dose of laziness, stirred up with a massive pile of (amazing) distractions. The cooking has definitely slowed down in direct relation to the great weather and time that I actually spend inside. We BBQ’d more, rode bikes more, and generally did a whole lot more than play in the kitchen.
But like I said, I’m not not cooking.
Cam got a ridiculous deal on a five pound Waygu beef brisket, and with the addition of a case of 1664’s, six hours of hickory, and some good friends, we had the best barbecue of the season so far.
I saw what passes for the Toronto sun come up this morning, and thank god for rain, because it meant I could take the day off. But no rest for the wicked, what better way to spend the day than cooking for no reason other than the act itself?
Breakfast of parmesan scrambled eggs, mozzarella potatoes with caramelized onions and bacon crumble.
Set if off
Slow roasted pork belly with thyme roasted potatoes and cracklin.
Strata
Texture
Grilled New York steak with marscapone potatoes and salsa verde.
I’m not such a piglet that I ate all this today, the steak is from last week.
Soundtrack for todays meal provided by….
Nothing cures a hangover like $45 worth of organic veg turned into a smooth soup. Asparagus, carrots, yukon gold potatoes, onions, garlic. Parmesan, pancetta, drizzle of olive oil.
Same shit, different backyard
Barbecued Roast, Potato Salad, Red wine mushroom sauce
A lazy Saturday that started as a washout turned into a smoke-out. One bird for snacking, one bird for a smoked chicken noodle soup, and one bird to be continued tomorrow.
It’s the most…wonderful time…of the year….
I’m not talkin Christmas, it’s summertime. More importantly its time for Le Tour, barbecues, dog parks and backyards. There’s a new addition to the family, and all family members are back and accounted for. All in all it’s been a pretty fantastic month since I last got on here, and if ya don’t know, now ya know…
Lampin
Kelly Gruber
Hair did
Beer Sweats
Thunsets
Itsy Bitsy
Highlife
Love in this Rub
Ten lbs.
Grill Master Flash
OMFG
Pork mouth...pause.
Shredded
Crackalackin
The loose deuce
I know Cam posted this ages ago, but it’s still my favourite display of speed and aggression on a bike. 19 Seconds in…
That sweet, that nasty, that gushy stuff….
The smoke was thick, the glaze was tight, the peaches were crisp and the skies stayed clear. In the end there were ribs, and the neighborhood lay in a haze of cherry. The Rusholme Ruffians barbecue series has been tight game all year long, and summer isn’t even official for two more weeks.
Lets face it, it’s pretty much summer, and as such I spend very little time indoors, and very much time standing over a smoky charcoal grill. I can’t even remember the last time I cooked in an actual kitchen other than prep work. Anna came through on some wood chips, and as such, we’ve been smokin. So much smoke, so smoky that one lil piece of smoked pork smells up the whole house for days. I figure that since I quit smoking ciggies two years ago cold turkey, that smoking some chickens and pork loins was an ample reward.
So here’s to the onset of summer, mad game sevens, sitting on the stoop and owning the neighborhood one piece of smoked meat at a time.
Met up with the TOFixd crew today and went for a roll. Nice to put names with faces and get out with people that I’d only really talked about bikes with before.
Sunday Ride
I finally got a road bike, mostly because more and more I find that stuff like this is what turns my crank.
