Welcome

I’m not claiming to be a great cook, or even a good cook. It’s got to be my favorite thing though, really. I enjoy cooking for friends, having a drink or three, and listening to great music. No matter who is coming to hang, I try to have a playlist with familiar, new, and some unexpected.

Rib Roast is about to slow cook over hickory for a few hours. I get a couple of meals from it, them some of the best tacos on the planet.
Nothing wrong with a pretty Sammie.
Roasted Brussel Sprouts.
Grilled Onions make about anything better.
Chicken Thighs over hickory.
T-Bone for Tacos. One of my faves.
Grilled Chickies.
Roasted Brussel Sprouts.
Spatchcocked Chicken over Hickory.
Fresh Garlic, Butter, Crushed Red Pepper and Grated Parmesan.
Chicken for lunches with Sausages as a bonus.
I'll doll up a Pizza with some Onions, Mushrooms, Fresh Garlic, Crushed Red Pepper, and Grated Parmesan.
Veggies for Steak Tacos. Seasoned with Southwest Fajita seasoning and cooked over charcoal and hickory.
Roasted Veggies with Fresh Garlic. Yum.
Salt, Pepper, and Olive Oil. Roast those bad boys.
Love me some Grilled Onions.

The site is kind of a continuing lark that’s been on countless servers, in countless countries, crashed and burned 42 times (OK, I made that up, but it’s close to being true) but I’ve experimented with some cheap hosting. “The Slovakia Thing” was a bust with their consistent rolling blackouts, but as an experiment for $3 a month hosting, it was worth the experience. This site is an evolving mess. I neglect it for months or years, then come back and tweak it up, much like the closet where I keep my mops and brooms. I have pages that are finished and ready that for some reason I hold back. Some self conscience bullshit I suppose.