Back from a month-long trip around the world. Of course, I ate way too much. Pix on Instagram.
Recently wrapped-up a super fun Etsy DIY photo shoot with Clare McGibbon from A Ways Away. She made a gorgeous pressed flower iPhone case and it was far easier than I ever imagined. Check out her tutorial and my photos here.
It's also been featured on Booooooom & Apartment Therapy! Very cool :)
We kicked off March with a fantastic Sunday dinner at Sweet Chick. They recently opened so we made sure to get there extra early to beat the rush.
• General Tso's Chicken & Waffles - The waffles were light, fluffy and made with rice & broccoli which just blew our minds.
• Chicken & Waffles - We had it all! Rosemary mushroom waffles, Bacon cheddar waffles and the plain. All stellar.
• Jerky Dust Fries - Crispy little shoestring fries covered in jerky dust and rosemary.
• Purple Drank - Made with grape juice & gin. Tastes just like Robitussin.
• Bourbon Pecan Pie - With creme fraiche and caramel? Can't go wrong.
• We tried to see how long we could last without touching our smartphones. Didn't last ten minutes.
• Brandon declares Sweet Chick's sweet tea brined fried chicken to be better than Pies 'N' Thighs.
• Pat devours her Chicken & Waffles in record time and leaves behind a clean plate. And if you know Pat… you know that never happens.
I got a suspicious package in the mail from my buddy, Dave, at Cooked Three Ways. The first thing I took out was a tiny baggie of white powder – I had a mini heart attack but was relieved to find other food items like gelatinized dehydrated pork rind & red pepper flakes in there as well. Turns out the white powder is food-grade methocel which can be used as a thickening or gel agent.
So I had myself a little Sunday funday science experiment in the kitchen with the pork skin and methocel.
After grilling up a garlic pork sausage, I dissolved some methocel in boiling water, waited for it to cool to a gel and coated the sausage with it. The crumbled pork rind easily adhered to the surface of the sausage with the methocel.
Then it went into the deep fryer until the pork rind puffed into a light, crispy golden crust – and was topped it off with some cilantro, shallots, red pepper thread and kewpie mayo.
Literally putting the skin back on the pig with this chicharrón-crusted haute-dog!