I hosted a couple friends and their owners last night for dinner on the patio. We enjoyed a new recipe — cochinita tacos — from a recipe I got out of a waiter at Gallo Blanco. (Pork shoulder, can of Coke, can of Negro Modelo, onion, garlic, any other veggies you want — Dutch oven for 3 hours at 300.) I also did my best impression of a radish and honey appetizer I had at FNB the other day that was a delightful mix of flavors. And greens from the farmer’s market.

There is something rather awesome about coming home to a pot of wonder bubbling on the stove (I prepped, Matt put it in the oven), a fridge full of locally grown vegetables and a patio begging for some attention. Throw in a handful of people I consider family, a sky full of stars and two of the sweetest dogs on earth at our feet? Simply perfect.

Always the start to something good

So colorful

Greens and pinks


Cooked for 3 hours

Pork Shoulder

Radishes + honey

I’m making the same pot of pork for Adam’s birthday tomorrow. I’ll modify the recipe with a can of diced pineapple too. Shredded on tortillas with a bit of avocado? Divine.