PPS: Porc aux Pruneaux: rustic, seductive, & unapologetically French. Braise that pork loin slow, w/ brandy soaked prunes in the sauce of onions, stock, wine. Serve it with crusty bread and no regrets. A dish for lovers, dreamers, and anyone who lives for sauce.

PS I’m a terrible food photographer and I forgot to take post food photos, except for this shot of the seared but pre braised pork, ratatouille, and beans simmering, but hey, I don’t do this for money or engagement

If I had some seeds, sure thing

Soundtrack:

Furthur, 4/6/2011 FLA

Little Red Rooster**
China Cat Sunflower>
I Know You Rider>
Scarlet Begonias>
Eyes of the World

**w/ Al Schneir on guitar
**w/ Clarence Clemons on Tenor Sax

Spicy fennel sausage tortellini soup: a chaotic, glorious bowl of contradictions. Sweet fennel, fiery sriracha, mustard greens cutting through the cream—like a late-day heated duel that ends in a hug.

Dr. Gudim, I hope this proper winter cold snap is putting you on top of the world!

Beautiful birds!

St. Andrew’s Park, FL, 2019