Probably poison

Rose?

Flood!

Pork loin

So other than the fact that they totally cheated when they sold me this (it's two loins, stuck together to look like a single one, which is why I had to tie it together), it came out pretty well.

I rubbed it down with salt/pepper/sage/thyme/cumin, and then seared it with my cast iron pan. Once it was seared, I put it into the oven for an hour to roast. The end result has a bit too much cumin flavor, but was moist and tender and all that good stuff.



I decided to pair it with some cider stewed apples (choppy choppy, fry in a bit of butter, then add miscellaneous spices and about a quarter cup each of cider and woodchuck. Cover and let sit until you're ready for them.) and cheddar mashed potatoes (which I could have cheddared up about 40% without much trouble).



Nom nom!

Art!

Plese!

Garden!

Three frogs and two fat bumblebees.

Impact!

Shrimp!

This actually worked out pretty well for being the first time I've cooked shrimp. I marinated the shrimp in:

Lime juice (2 key limes)
Vermouth (enough to make the liquid level reasonable)
Garlic (2 cloves)
Green onions (about 2ish)
Old bay (I don't know. Maybe 2Tbs? I didn't measure.)

I had 8 shrimp (about a half pound or so before peeling), so scale accordingly. Once the garlic mashed potatoes were done, I made sure the cast iron pan was appropriately "sear-tastic," and added them. I let them cook for about 5-10 minutes (flipping halfway through), but they were a bit overcooked. Still, not bad for the first time cooking shrimp.

I think this means that I'll have to try again soon.

Sandra lee sucks

How many books does she need to be lazy?

Oops

Dear at work teeth brusher...

Toys r us

Little kids totally need gps.

(He's old.)

Ohs noes rainbows!

DO WANT!