Mother of all meat pies

A heartening meal for a disheartening day.  This pie from chef April Bloomfield is filled with braised short ribs and Stilton.  And it's one of the best things I've eaten in awhile.  

Take heart, friends. And take care of one another.  

Scoring chops

I learned a valuable technique today for avoiding cupping while cooking pork chops. Thanks  J. Kenji Lopez-Alt!  I've often wondered how to keep chops flat while subjecting them to a hot pan. The fat rind around the edge of the chop shrinks faster than the muscle and you end up with a potato chip shape that thwarts even-cooking.  If you cut a few scoremarks into the fat the chops will remain flat while cooking.  So simple and effective.

An Emoti-flan

.....is what you have when a failed custard conveys a state of amiable perplexity.

Bacon and hocks

While chiseling ice from the back porch, it's nice to remember some summertime projects like this slab of homemade bacon and these hocks fresh off the Webber.