Lemongrass grilled pork with pickled root vegetables and swiss chard
Pork second courses
Grill
You lovely people all know how much I hate when people use these kinds of blogs as sounding boards for cripplingly boring personal details about their lives (most of which has fuck-all to do with cooking). Despite that, I still feel like I should laugh in the face of hypocrisy and at least hazard something resembling an explanation of why I suddenly disappeared for a month. <br /> <br />Here’s the short version: I managed to convince a bunch of very smart, very nice people that I was kind of smart too, and they gave me a piece of paper that says so. Most people call it a ‘degree’, but that about sums it up. Point is, finishing that fucker up is pretty damn difficult, and took up a bunch of time and a bunch of brain. Turns out I need both to cook (something else I learned in the last two years), or I become a blithering idiot faster than I can put the pan to the pyrotechnics. <br /> <br />The good news is that I’m back, brain (mostly) intact. <br /> <br />And I’m hungry. <br /> <br />So I’m gonna do what comes natural: freshness, heat, and meat. Not necessarily in that order. <br /> <br />Feels good to be back, doesn’t it?
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