Surf and Turf

When you hear surf and turf generally you’re thinking shrimp and steaks.  Today I’m going to shake that up a bit with my version of surf and turf…..

SHARKS AND PIGS!!

Hey one lives in the ocean and the other one on land so it qualifies as far as I’m concerned.

Just keep swimming, swimming, swimming...... gotta love my Dory

A land creature indeed!

Admittedly, I did not eat a shark steak with pulled pork dolloped on top, but the recipes and pictures for both have been festering away in my lappy for a tad too long now, so I’m giving them to you now.

Also as usual these things came about due to my perusals of the glory that is Berkeley Bowl.

The Shark Story

Well, the man and I were picking up some stuff and they had mako shark at the seafood counter.  It was surprisingly reasonable and since I’m always looking for a good deal and new things to try I said to the man, “Shark, it’s what’s for dinner!”  I don’t remember how he reacted, but I’m fairly confident that he just shook his head and walked away because he thinks I’m crazy.

Anywho, this is how I made it

Herb Broiled Mako Shark

2 Mako Shark Steaks 10-12 oz each

2 Tbsp butter melted

1/2 head of garlic minced

1 Tbsp freshly chopped herbs (I used thyme and oregano because it’s what I had)

juice of 1/2-1 lemon

salt

pepper

The Method

1. Turn your oven to Broil

2. Combine the melted butter, garlic, salt, pepper, lemon juice,  and herbs and mash it together

Butter makes it better

3. Smother your steaks and place them on a rack

4. Broil each side 5-7 minutes each side depending on how thick your steak is.

5. Eat!

Goes nice with a simple salad

And now for the pig….

Pulled pork is one of my favorite things to make, because it’s insanely easy and so darn tasty.  We usually purchase two shoulders at a time and generally have one hanging out in the freezer for when the time is right.  I always use the same method of smothering it in a marinade in my trusty Dutch Oven and then I let it hang out at 275-300F for 6-8 hours.  The only thing that changes is the marinade, which naturally is dictated by what I have in my kitchen.

In this particular instance the drivers were cilantro and tomatoes. So here we go!

Green Pulled Pork

10-12lbs of pork shoulder

1-2 bunches of cilantro

4-6 tomatoes (any kind will do)

1 head of garlic

1 onion

juice of 4 limes

1 apple chopped

1 cup apple cider vinegar

1 Tbsp cumin

1/2 Tbsp chile powder (add more or less based on how spicy you want it)

1 tsp onion powder

1 tsp garlic powder

salt

pepper

The Method

1. Preheat your oven to 275-300F

2. Combine all ingredients except the pork into a blender

3. Blitz it!

Is ready

4. In the dutch oven place your shoulder at the bottom and cover with marinade and rub it into the meat.

Ready for the sauna

5. Let it hang out for 6-8 hours.

6. Noms!

I ate it on salad, but you can also eat in a taco, by itself, or any other way imaginable

Hope you enjoy it!

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Asian Cucumber Slaw

First off

Is much orange

Home grown too!

Hot Damn do we have a lot of citrus right now! Thanks to Mynchia.  If you’re jonesing for some oranges contact me ASAP.

Now that I’ve gotten that out of my system let me share a little recipe with you .  So as usual this little recipe came together because of an abundance of a particular produce in the ever magical Bargain Bin. Can you guess what it is?

……….

Why yes it’s cucumbers! I knew you people were smart : )

Anyhow I always tend to have some carrots in the fridge and over the weekend I had made Nom Nom Paleo’s Green Chicken for my Paleo Picnic Meetup Group and thus had leftover limes, cilantro, and mint.  And if you were wondering the chicken was indeed quite tasty as most of her grub is.  I highly suggest you check out her blog because it

1) Has amazing food porn photos

2) She’s Asian like me!

3) Everything she makes is yummmooo and very very nom worthy

4) Hilarious

5) The list could go on, but I’m not going to bore you with that.

So with all my ingredients and handy dandy julienne peeler I made me some slaw because who doesn’t love a refreshing bowl of slaw that keeps just wonderfully for a few days in the fridge.

Asian Cucumber Slaw

4-6 cucumbers

3-4 large carrots

1/2 cup cilantro chopped

1/2 cup mint chopped

1/4 cup rice wine vinegar

juice of 1 lime

1 Tbsp sesame oil

2 Tbsp sesame paste*

1 Tbsp coconut aminos or soy sauce

1 tsp fish sauce

pepper

* The sesame paste I use is not Tahini, but something you find in Asian markets.  If you don’t have this just use more tahini or you can always use almond butter to get that nutty flavor

The Method

1) Julienne all the cucumbers and carrots

This will become....

this because of .....

This!

2) Add cilantro and mint on top

Veggies Galore!

3) Mix the remaining ingredients together in a bowl. Adjust to taste.

* Don’t worry if it tastes a little salty, the water in the cucumber tends to water it down a lot once its mixed in.

4) Dress the cucumbers, carrots, and herbs

5) Mix and enjoy!

Tastes good with tuna or chicken if that tickles your fancy

Now how hard was that? Go try it. Works great for potlucks.

And just because….

He's the bestest meowzers ever : )

Hallow 2012!

To 2012 I bid you HALLOW! 2011 was a good year indeed, but I think we just might be able to make this year even better as we cross into new territories and see where life takes us. And if how we ended this past year is any prediction of the upcoming one it should be pretty darn swell : )

So just in case you were interested this is how we spent the day.

I took the day off work and the man, myself and friends from the gym started off with a quick 5k in Golden Gate Park.

Always happy prerun

The man ran in the first wave because he wanted to WIN!

Man on a Mission!

I hung back for the second wave because as you know I’m not a huge fan of the running business, but it’s always fun to do things with a group.

It was a tad chilly

Once we started moving all was well though.  I ended up falling behind Mary and the other Ironworks folk, but I had no shame plodding along at my own pace.  Perhaps I should work on that next year.  Resolution perhaps?…. I make no promises ; )

In the end, the man unfortunately did not win as he had planned because he overran the volunteer markers and thus the course. On the bright side, the man being nice finished my leg of the run with me for kicks.

run, run, run

Not completely miserable for once. Amazing!

Finished!

We enjoyed some complimentary mimosas afterwards and then headed up to the Haight to show Jeff’s friends Martin around.  Also much love to Martin for taking our pictures and holding our stuff while we ran. Thanks buddy!

The rest of the day was spent prepping some Spicy Chicken Drumsticks and Peppermint Patties from the Make it Paleo cookbook to bring to some New Years Eve festivities later that night.

The plan was for buffalo wings, but I had a few detours

Patty love

The evening was spent ringing in the new year with old and new friends, food, drinks and a whole lot of this..

and this…..

however, none of us looked even remotely that good except perhaps Amos who actually has rhythm.  The video I have is horrifyingly embarrassing so I shall make an effort to keep the friends I have by not humiliating them.

So that was how we rang in the New Year. It was most memorable and thoroughly delicious.

Happy New Year!

What did you do? Do you have any resolutions or plans for 2012?

Holiday Recap & Blendtec

Holy Moly BATMAN! Christmas is gone and the year is almost over again.  It’s hard to believe that another 365 days has passed so quickly.  I remember when I was a youngin and every year felt like an eternity.  I guess time really does fly as you get older.  I suppose I better make this lifetime worthwhile then huh?

 

On that note I’d say this holiday was a fabulous one!  And that’s not only because I got some pretty awesome gifts, but mostly because I was able to spend quality time with my family.  I spent Christmas Eve with the grandparentals, aunt and uncle.  My grandmother is frequent church goer, despite the rest of us ranging from less than enthusiastic to you can skin me before I attend a religious gathering. However, this year we all went together with her, which was very enjoyable.  I had actually never realized my grandmother goes to a gospel church, so the sermon was primarily a concert and it was fun to see how happy my Big PoPo was to have all of us there.

Christmas Day was spent with Mynchia, where we enjoyed some early morning refreshments…..

Irish Coffee

Egg Nog with Brandy

hung around the tree and decorations,

He was a fat tree

Happy Family!

Happy Family!

and opened presents.

: )

We be matching! Ha

 

We actually were scrambling looking for eggnog in the hours before, but couldn’t find any so I made due with Healthful Pursuit’s recipe, which was so much better than store bought, especially since I added extra spices in the name of clove and ginger.

 

This year I tried my hand at DIY wrapping paper and I was quite pleased with the outcome.

Simple and pretty

I got the idea from The Sweetest Occasion.

 

Running with that theme were the sugar scrubs and bath salts I made.

Ikea has the best jars

 

Adapted from Balanced Bites and Health Green Kitchen.  I ended up adding grapeseed oil to both in order to thin out the scrub and because I lacked almond oil.

They made for great gifts at the White Elephant Party we attended, where I won the best gift ever!

SNUGGIE!! and a reading light!

 

The man was highly disappointed in me when I sent him this picture, especially because I even devised a plan to steal my beloved Snuggie back. It was completely and totally worth it. I have no shame.

 

Lastly, I don’t know if this is compares to my Snuggie ; D , but I also got a Blendtec, which I have to say is one of the best kitchen tools I’ve ever owned.  This thing is a beast! It has preset settings for different types of blender jobs.  When the man and I made a smoothie we were both blown away by the technology of the thing.  First it just churned the bottom chunks before going high speed OMG and making smoothie amazingness.  No lumps, no bumps, just delicious.

happiness

 

It is great for soups, nut butters, and making nut flours.  I’m pretty stoked about it and you should be too, because it means more noms for you cyber world! Wahoo!

So I leave you with a recipe for a Smokey Tomato Soup, which just hits the spot in this chilly winter weather.

I know you want a bowl of this right about now

 

How was your holiday?  Did you do anything special?

 

Back to My Roots

Hello! Hello! Cyberspace!

Sorry for the delay in posting, but I’ve spent the last 5 days or so existing as a zombie at work or doped up on Nyquil trying to sleep the phlegm away.  A bug was going around the office and unfortunately my immune system gave in to it, although I was sooooo close to weathering the storm.  But alas, I made two poor decisions in which my immune system and I had this conversation:

Wednesday Morning:

System: “Between general flu season, your cold ass apartment, and your sick coworkers we’re working triple overtime right now. DO NOT add to the load”

Me: “But I’m already here at the doctor and apparently I’m due for my 3rd HPV vaccine.  I never come here it’s out of the way. Pleaseeeee”

System: “Fine, but you better get some sleep tonight”

Me: “Deal”

*Btw that 3rd shot hurt like crazy. Worse then Tetanus, ladies be warned!

Thursday Afternoon

Me: “I don’t feel so great, but I want to work out with M. It’s always fun and I learn so much!”

System: “You have a sore throat. Don’t do it”

Me: “Meh it’s the holidays gotta work off all the treats” Leaves for gym

System: ” Well then F**** You! We quit! Enjoy the cough, headache, aches and wheezing. Happy Holidays Stupid”

Nyquil and I begin a wonderful relationship together for the next 72 hours……….

So I’m still sick, but I’m conscious now so I figure I should share some of my eats with you.

Sometime last week I was craving Chinese, which is not something I make all that often beyond some version of Asian Cauliflower Fried “Rice” because I’m always a little scared to delve into that cuisine since I’ve grown up eating the good stuff from my family.  I realize that seems counter intuitive because you generally learn from your family, but somehow I expanded most of my cooking knowledge from hours of watching Food Network in high school.  And as we know the Food Network did not have much programming dedicated to real Asian food.  So instead I became much more comfortable with American and Italian inspired cuisines and left the traditional stuff to my grandparents and Mother Tao.

However, despite all the Food Network I watched it never changed that the first dish I learned how to make was a Shanghai style veggie rice also known as “Tse ve”.  Traditionally it is made with bok choy, chinese style sausage “lap chong”, and rice.  The first time I made it for another person was on a night that I had dinner with my Dad during my late elementary school days.  I remember feeling incredibly satisfied that I had made dinner all by myself and was able to share it with someone.  And as my pompous young mind recalled, “It was the BEST dinner ever! Even my Dad thought so! Although he was probably trying not to crush his small child’s heart by telling her it was terrible…hah!

Anyhow, when I was passing the meat counter at Berkeley Bowl and I saw the lap chong I knew I wanted to make me some Tse Ve, but primalized!  So I picked up some bok choy, cauliflower, ginger, and then the lap chong.  Admittedly “lap chong” is not all that primal since it does list sugar and soy sauce as an ingredient amongst other questionable things, but it was so crucial to my moment of nostalgia I grabbed it anyways.  Using good quality cured ham would work just as nicely as a paleo friendly ingredient.

I figured I needed another dish to go with my “rice” and since I always have eggs in the fridge a Chinese Steamed Egg dish seemed like a good idea.  That and I love using rehydrated shitake mushrooms, which Berkeley Bowl had a nice price on.

Score!

After picking up the goods I needed along with whatever else looked tasty at the bowl I took my haul home and let the mushrooms rehydrate, while I was at work during the day.

Once I got home first priority was getting the Steamed Egg on the stove as it takes about 30 minutes to steam, but once that was on I could easily prep and cook the Shanghai Style Cauliflower Rice in the meantime.  Yay for time management!

Nostalgic Noms

Tastes good on top of "rice"

Also as a note, I did use soy sauce in some of these recipes which is not primal, but you can easily sub it out for coconut aminos.  I could’ve pretended I just used coconut aminos, but I don’t want to lie to you.  I simply still have soy sauce in my pantry and I’m not going to throw it away just because it’s not paleo.  I’m still young and poor so I’d rather use up what I have before buying new stuff.  So that’s my story and I’m sticking to it!

Hope you had a good weekend!

What did you eat?

Oh. My. God. Sweet Potato Casserole!

First off, I’d like to say thanks to you internet people for checking out my blog and making comments here and there.  It seems this thing hasn’t been a complete failure, which is awesome since I find this blogging thing fairly entertaining myself : )

Thus in effort to make things a little better, specifically my crappy iphone pictures, I have commandeered the man’s fancy Nikon camera. (In reality I think it was painful for him and the father to look at my shitty pictures since they are both photographer buffs)  So from now on I will make an attempt to use more palatable pictures for you to look at.  However, I’m not making any promises in phenomenal photo composition. Sorry.

Second, as promised here are some recipes for food not featuring turkey.  Using the fancy camera I started with my simple Roasted Tomato Sauce.  This here sauce is incredibly simple and almost 80% of the work is just chopping and laying it out on a cookie sheet.

Your effort is 80% complete at this point

To find out the remaining 20% of effort check out the Roasted Tomato Sauce recipe page.

Now onto the main subject of our scheduled programming for this post.

Almost everyday I browse the recipes on foodgawker, chowstalker, and my google reader.  I usually keep the interesting posts marked as unread, favorited or in an open tab on my browser until I decide if I want to use them or not.

Sometime ago Jan’s Sushi Bar had a recipe for Squash and Ricotta Casserole.   It looked pretty damn tasty so I saved it for later. Also, I’m not a huge fan of plain squash so it seemed like a cool way to make use of all the winter squash in stores right now.

Anyways, after making my Turkey Eggplant Lasagna, I had a bit of ricotta leftover and I had a bunch of sorry looking sweet potatoes sitting on my counter.  It seemed like a decent enough time to try out that casserole because as far as I’m concerned roasted potatoes and squash have similar enough consistencies that I could make this fly.  That, and as you know I’m lazy and I was not about to make a trip to get some squash if I didn’t have to.

Sad Potato has many pockmarks : (

So sweet potatoes for squash was my first substitution and my second was coconut oil for butter because I had more coconut oil then I did butter.  And now let me tell you this was my most winningest decision in lazy substitutions I’ve ever had.  The coconut oil just brought it to a whole other level I wasn’t quite expecting.  If you’ve ever had chinese steamed desserts that don’t feature that nasty red bean this is what it was like. It tasted good, which is not something I liberally associate with my ancestors sweet confections.  It almost tasted like taro, which is another thing you should go try because it is delicious.

As a testament to how good this was the man, who gets home cooking almost every night of the week, often has nothing to say about the plate of food in front of him.  It’s usually good, never bad, typically satisfying.  And, I’m not trying to toot my own horn, but the food I make is pretty decent. It’s always fresh and not from a can.  I mean I wouldn’t make a blog about it if it was complete crap.  That would just be embarrassing.

Right, so I’ve made my point: the man eats pretty damn well and occasionally is even bordering on the snobby side when we go out for food. After he had his first bite there was silence, he sat back, and all he said was “Oh. My. God.”

I was thinking, “Shit, I must’ve really messed this up.” So I asked, “What?” hoping for constructive criticism.

“Nothing, this is really, really good!”

So I tried my first bite and hot damn! That was Deeelicious!

It took a lot of self control not to finish the whole serving that night.

We almost killed this entire 10 inch ramekin in one sitting

Find out how to make this tasty dish here and try it for yourself.

Happy nomming and hope you had a great weekend!

Primal Turkey Eggplant Lasagna

Now that I have beautified my kitchen cabinets so they aren’t so depressing it’s time to get back to the food!

Whenever I shop at Berkeley Bowl I generally roam the produce aisles to see what looks good. More so than anything else though I live out of their bargain bins. I’ll tell you a little more about the magic that is the bargain bin in a later post.

Recently, the man has been sad over missing real cookies, real pasta, etc.  Ever since adopting a more grain/gluten free diet I don’t make those huge pasta dishes and batches of cookies, which I used to do in our college days because I was cooking for him and 2 other very sizable dudes. Think heavyweight boxer and athletic runner who just keeps eating.  (Just as a side note I was cooking for them mostly because I like cooking. There was no “Men hungry! Woman make food!”.  That would not have gone so smoothly)   So on my latest trip to the bowl I hauled back some eggplant and lots of tomatoes amongst other things with hearty italian on the mind.

Replacing the noodles with eggplant is a pretty old trick in the book, but I hadn’t tried it yet as I usually rely on spaghetti squash or zucchini stripped into noodles with my handy dandy julienne peeler.  In my opinion, lasagna has a much more robust and thick feel to it compared to a bowl of spaghetti or linguini.  With those thoughts in mind I set about making eggplant lasagna.  I had ground turkey in the freezer so it became a turkey eggplant lasagna, however, I’m sure any other ground meat would be delicious.  I also realize this is my 4th or 5th turkey post, but that’s just what I had on hand so bear with me.  I promise you some other type of protein in the near future.

Due to scheduling I ended up preparing my lasagna ahead of time and leaving directions for it to be popped in the oven by the man later on that evening so I wouldn’t have to wait much longer after my work shift.  The whole thing turned out quite tasty and I’d say a worthwhile repeat.  Making an almond meal parmesan mixture to sprinkle on top would’ve probably made it even better.  Perhaps next time.

Here’s the finished product!

noms : )

Happy eating!

So Many Leftovers Oh My!

After a week we have finally gotten to the end of our leftovers from Thanksgiving.  And by leftovers, I only mean turkey, because the man and I demolished our 5 bags of sides within 36 hours.  We eat A LOT. Nothing goes to waste in this here household except the occasional bargain bin bag which is already half rotting upon purchase.

We eat large animal amounts

Anyways moving on.  We have been working our way through the leftover turkey in the form of stock, soups, cauliflower fried “rice”, scrambles, and just plain old dipped in cranberry sauce.  Even after a week of that we still had all of this leftover.

This is a good 9 cup sized tupperware

We definitely made a dent, but the rest of it had to go and it had to go now!  So I looked in the fridge to see what type of things I had that I could use to concoct something edible and use up the rest of the turkey, which also would not take too long because I’m lazy and was hungry.  We had some curry at my grandpa’s house the other night and I was still hankering for that taste so I decided to make a Thai Yellow Turkey Curry! (Try and say that five times fast. I certainly cannot. Many accolades to you if you can though)

Omnomnom!

It ended up appeasing my curry craving, however, it is definitely not an authentic Thai dish by any means.  I mostly called it a Thai curry because it had coconut milk, ginger, lime and basil in it.  As with most of my concoctions none of them are authentic and usually come about from perusing my fridge and pantry to see what I can make without having to go to the store.  I’m generally a go big or go home type of shopper when it comes to the grocery store so I rarely make more than one or two trips a week.  This is also probably because I’m a bit lazy so I’ve chosen to perfect my art of substituting with what I have : )  No one has suffered terribly yet….  Let’s hope I can maintain that track record.

And just because it’s always good to take a cat break

Who sleeps like this?

She's pretty much game for most abuse

I know not many features on Zack have appeared, but that’s because he’s always outside hustlin’ and taking care of his territory.  He is far more intelligent then the feline above and much more aware of what’s going on.  I was having a tough day Wednesday and Zack, who normally is taking care of his cat business outside stayed in to sleep next to me all night.  So to you cat haters out there and nonbelievers cats are loyal to their owners and can sense pain just as much as their doggy friends.

Much love

Turkey Fest Part III – The Big Day!

And now for the big day!

So after hitting the sack around midnight on Wednesday after cooking and completing a shift at work I woke up at 6:30am to take my Big Ass Bird out of the fridge so it could get to room temperature by the time I needed to get it in the oven, which was 8am since we needed food on the table at 2pm for this particular Turkey Day.

Admittedly, I could have planned all my food preparation a whole lot better instead of cooking until midnight and getting up 6.5 hours later to make sure everything was done on time.  I’m not Martha Stewart and I like to procrastinate. Oh well : )

Anyways moving on this is how I finished up the rest of food noms.

Big Ass Bird

  • Brought to room temperature by 8am
  • In the oven breast side down on a roasting rack at 425F for 30 min
  • Take it out, turn the oven down to 325F and flip it over with clean towels without burning your hands off (I tell you this is a feat with a 20lb turkey)
  • Roast until the deepest part of the thigh reads 160F with your handy dandy meat thermometer (I took it out at 157 it was close enough)
    • This took about 5 hours in total as I calculated approximately 15min/lb for roasting time for a heritage turkey over 16lbs according to all my interweb searches
  • Tent it up and let it rest for 45 minutes. Carve and Serve

Glorious.

Kale Salad

  • Clean your kale
  • Remove the ribs
  • Slice it up into long strips
  • Add the dressing I made the night before and let it sit for at least 2 hours before serving

Roasted Beet Salad

  • Dice into 1/2 inch cubes
  • Make dressing
  • Add scallions and goat cheese
  • Mix it all together

Carrot Cake

  • Remove cake from pans
  • Frost it
  • Decorate with chopped walnuts

Grain Free Carrot Cake with Ginger Cream Cheese Frosting

Gravy

  • Heat it up on the stove

    Gravy with pureed chicken skins and giblets.....mmmmmmmm

Roasted Garlic Cauliflower Puree with Caramelized Onions

  • Heat it up on the stove

    Always gotta garnish

Thanks to my prep the night before the last two items were super easy.  If I hadn’t done that beforehand things probably would’ve ended up more like this

Hungry people on Thanksgiving means everything blows up in the chefs face....

Fortunately things all went quite smoothly and everything got on the table and also onto the surrounding shelves because all of it wouldn’t fit. Yay for gluttony!

Not even the complete spread, which I forgot to capture because I was too excited for food noms

There was still beet salad, kale salad, gravy, cranberry sauce, pies, cakes, rolls, and half of a turkey not featured on this table.  Also the after picture looks almost the same because the 12 of us failed to make a significant dent in our spread.  Amos, we failed you : (

On the good side though, Jeff and I got to take home lots of turkey leftovers as we deconstructed the half eaten carcass

Taking the turkey apart and breaking the wishbone

I won!

Too angry to look at the camera because he lost. Mwah hahaha!

Needless to say it was a great day and all of us and our bellies were thankful for food, company, and chance to spend some quality time with those we love.

Hope you had a fabulous Turkey Day too! Happy Thanksgiving!

Turkey Fest Part II

*Sorry for the delay. I forgot my lappy at Mynchia’s house on the big day and did not get a chance to retrieve any of it until last night.

As my bird is brining away today I needed to get down and work on some of my side dishes for the nomful day looming ahead.

First off, this is what I’m planning on making for the big day:

Carrot Cake – ala the Food Lovers

Cranberry Salsa – borrowed from Kalyn’s Kitchen

Grain Free Gravy

Roasted Garlic Cauliflower Puree

Roasted Beet Salad With Goat Cheese

Kale Salad – borrowed from Food Gal

Big Ass Bird – borrowed from the LA Times

Party guests will be contributing other Thanksgiving favorites, which I’ll happily eat when the day comes.  After passing out from food coma I will then share with you cyber family the rest of the noms : )

Now for the food prep game plan….

Carrot Cake
  • Bake the cake
  • Make the icing
  • Assemble it on Turkey Day
Cranberry Salsa
  • Made it on Sunday
Grain Free Gravy
  • Make it today
    • I suggest making it earlier though : )
Roasted Garlic Cauliflower Puree
  • Make it today
Roasted Beet Salad
  • Roast the beets today
  • Make dressing day of and assemble
Kale Salad
  • Make dressing today
  • Assemble morning of Thanksgiving
  • (In retrospect it tasted better after sitting for a whole day, perhaps next time)
Big Ass Bird
  • Let it brine today
  • Cook it tomorrow

And this is how I felt at about 11:30pm