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What did I cook this weekend.....

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Pork and kimchi stirfry aka Jaeyook kimchi bokeum. Rice seasoned with smoked bonito shavings (katsuo furikake) and roasted nori.
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Made my 50-50 chorizo chuck burger with a fried egg and avocado on brioche. Side of sweet potato fries that are most definitely not homemade, but are baked so I like to think that they're healthy

This burger looks and sounds amazing.
 
On occasion, I get to do a "secret shop" for a big organic chain store. I get a $50 gift card for my time. This last time, I got two dry-aged ribeye steaks. Put them in the freezer and tonight was the night to cook those puppies! OH they were good. $26.99 a pound good? Well, maybe - but FREE good, they most definitely were!

KOTC built a lovely fire in the small tabletop Weber we use for a steak or two, nice split oakwood, and then he threw on a big handful of freshly-cut rosemary sprigs just seconds before those steaks went on. Cooked perfectly; we had baked potatoes with butter and Greek yogurt, he had a tomato/red onion/avocado/feta salad with homemade vinaigrette and I had avocado slices with mayo. No pics, who thinks of that when faced with such a feast, but suffice it to say it was all absolutely delectable - not the least of which was a nice glass of 2008 Silver Oak Alexander Valley Cab.
 
On occasion, I get to do a "secret shop" for a big organic chain store. I get a $50 gift card for my time. This last time, I got two dry-aged ribeye steaks. Put them in the freezer and tonight was the night to cook those puppies! OH they were good. $26.99 a pound good? Well, maybe - but FREE good, they most definitely were!

KOTC built a lovely fire in the small tabletop Weber we use for a steak or two, nice split oakwood, and then he threw on a big handful of freshly-cut rosemary sprigs just seconds before those steaks went on. Cooked perfectly; we had baked potatoes with butter and Greek yogurt, he had a tomato/red onion/avocado/feta salad with homemade vinaigrette and I had avocado slices with mayo. No pics, who thinks of that when faced with such a feast, but suffice it to say it was all absolutely delectable - not the least of which was a nice glass of 2008 Silver Oak Alexander Valley Cab.

Wow, and the wine!
 
Garden lettuce, three types, and kale with homemade ranch, large chunks of avocado, and warm brisket smoked with hickory and cherry a while ago, just frozen and defrosted. Drizzled with sriracha. Considering, I made it in a microwave, with a pair of kitchen sheers, pretty stellar. Lots of taste, and no work. My kind of cooking.

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