Snuck this one in in the knick of time. Recipe from Ready For Dessert from David Lebovitz, which Elise always keeps some in the freezer for just such an occasion and only bakes a handful at a time so they’re gone before they go stale. I’m allergic to chocolate, but these are 100% worth it.
A shot from this weekend’s pork butt, after an overnight of brining and a good rub down. I hope you now have this song stuck in your head the rest of the day.
Whipped these up this morning for my first foray in poached eggs, after seeing Dave make some last weekend. Not the prettiest eggs I have ever seen, and I could have taken them out a little sooner but they went well with this weekend’s pulled pork and the hollandaise sauce I tossed a little South Carolina Mustard BBQ Sauce in and some Man Hash Browns.
Took a little walk around Troy on Saturday to check out some of the new statues that have popped up around the city as part of the Uncle Sam Project as well as grabbing breakfast and doing a little shopping at the Troy Waterfront Farmers Market. Check it out!
This weekend Elise and I celebrated our fourth anniversary with a fantastic dinner at Creo in Stuyvesant Plaza. Thankfully our good friend Chef David Gibson was in the house and helped make our experience a memorable one.
Salumi (beef, pork) and Formaggi from Dancing Ewe Farm, fresh mozz and tomatoes, bread (not pictured) from The Placid Baker, and greens from yesterday’s Troy Farmers Market. After a long day of breaking all of the electronics I own, it was nice to munch on these outside next to the fire.
Basically used the same recipe as the beer pickles and added habaneros to it. Should give them a nice spicy upgrade to that already hot beer pickles.
The Worthy Burger topped with egg, caramelized onions, bacon and bleu cheese.
Worthy Burger, located in a old freight house alongside the railroad tracks in South Royalton, VT has been on my radar for awhile now. The premise behind owners Dave Brodrick of Blind Tiger fame (which has a cult-like following in the craft beer community) Jason Merrill and Kurt Lessard’s business is simple: pair wood fire grilled grass fed burgers with locally source Vermont ingredients and homemade condiments, with a side of beef tallow fries all for a reasonable price. Top that off with a great selection of craft beer from Lawson’s Finest Liquids, Hill Farmstead and other Vermont and New England breweries and you have a sure winner on your hands.
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