Gabe hoping against hope it will be warm enough for the patio door to be opened (they won’t stay outside if the door is closed because, I don’t know, cats?) As long as they stay in the backyard and come when I call, they will continue to have backyard privileges. Just not when it’s 30 degrees out.
Smoked pork is one of my favorite things. I slathered this one with yellow mustard and then covered it with seasonings. It spent the night in the smoker at 225 and a few hours the next morning in the oven to finish at 350. I was looking for around 200 degrees internally.
Once chopped, the pork is combined on the griddle with onions and peppers and given a generous dose of bbq sauce when ensconced in a bun. Yum!
Random Raccoon. He is part of the night cleaning crew. They do a good job, generally.
It’s been long enough since the last time we had chili to make another batch. This was pretty good. I have to tread lightly with my preferred seasonings because Mrs J will complain.
I’m surprised that starlings have been as scarce at the feeders as they have been.
The Common Flicker is teasing the bright yellow found on its belly and undersides of the wing and tail feathers.
The whitetails are another component of the night custodial staff.
Another bowl of pork noodles made with the broth concentrate. I’m getting better at presenting the soft boiled eggs in these soups. I’ve been cooling the timed eggs in ice water and then peeling them. I put the whole egg into the bowl and then cut it right there. Those were steamed 7-minute eggs.