Outside the dugout: What's cooking?

Escarole pork soup.

 

Pork tinga tacos with pickled red onion and a tomatillo/avocado salsa as toppings.

 

Thai take-out tonight.

Weird day.

 

That is really great news!

Tonight I am grilling chicken thighs and boiling some corn.

My wife has covid and is not at home (local hotel) and my MIL that she travelled with is not showing symptoms and lives close by but we will be checking. Covid isn't over and the tests are not cheap. I was hoping it was for both.

We also had our upstairs HVAC unit crap out but it will be replaced tomorrow at a cost that was about what the repair would cost. We have a very old house with seperate upstairs and downstairs HVAC so I can sleep on the living room couch one more night. And what we get will be more efficient.

Hence the weird day yesterday.

 

If you and @wingtee ever come to Gainesville for some baseball I would be honored to grill/smoke my good old boys some great food.

I have gotten Memphis dry rubbed ribs down to a science. In my mind that is the very best way to do ribs.

Smoked pork shoulder for pulled pork is pretty good.

Smoked chicken is really good.

Smoked duck is to die for.

 

Now this sounds like my kind of surf and turf. Yum.

 

Wife with covid staying at the University Holiday Inn took the last BBQ'd chicken thigh.

MIL also with covid will be treated to two pork tinga tacos from recent leftovers.

I think they both got it flying from Philly to Jax on Monday. It is still out there. I joked with them they thay might be the last two people in the US to get covid. LOL.

I will also have two pork tinga tacos for dinner and I am feeling well if you want to know.

Added in edit: The BBq'd chicken thighs were finished with Kraft Original. I know that there are better ones out there. I really like Stubb's Original but the Kraft one does the job and is WAY cheaper. I really liked Pat's Ho-Made because it did the job a bit better than Kraft's and was also cheap but currently my Publix doesn't carry it. It has been off and on.

 

A niece is visiting and she is vegan. Don't "boo". Just because it is vegan doesn't mean it is bland and inedible.

Yesterday I made a vegan tortilla soup that was really good. Plenty of spice with lots of chipotles in adobo. Charring red cabbage gave it a really good flavor depth. Almost as good as my non-vegan tortilla soup.

Tonight I am making fried tofu with French green beans (haricots vert) in a spicy Libyan sauce. I like a lot of north African cuisine.

Now feeding my carnivore son is a challange. We have had lots of leftover pork tenderloin and last night it was pork tenderloin and "dirty" rice. Tonight it will be the last remnants of the pork tenderlion and black beans.

 

Since it is so very hot I am making a chopped salad and cold avocado and corn soup with cilantro oil.