2/13/2021
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| Van Dyck, St. Jerome |
Pork Belly
I’ve had this pork belly in the freezer for a few months. I think we’re getting close. I plan to: season it (s&p); sous vide it overnight (24hrs, per Guga’s rec.); shallow fry it (a la ATK).
Ribeye
I’ve dry-brined (a new-word?) the ribeye for 40 hours. Now, do I sous vide it or strait to the pan to cook?
Saturday AM
Reveille on Saturdays & Thursdays (if I’m at Nottingham) is plus-1 hour versus other weekdays. This is to catchup on any sleep lost through late lights, in lieu of a weekday afternoon nap and to disabuse myself of the notion that I’m some sort of a robot.
Journaling is Fun
It gets my brain going in the morning. Key, however, will be to not postpone this or have it delay the morning routine. In other words, the quicker I get to the 200-words, the easier to detach when time’s up.
“Fr. Drew Says”
There seems to be some popular interest, even a little, in a “Fr. Drew Says” notification sign up. I had better not leave these folks hanging—some have already been hangin out there for too long—months, a whole year?
