The Weekly: 16

hello people. and hello parakeets who read this over the shoulder of their owner / human slave. [I'll do that connected-thumbs bird-shaped hand wave thing to you!]

This week's Weekly is dedicated to the kind [needy] people of Wenatchee, WA. Nearly all of the 31,925 able-bodied residents have written to me repeatedly over the past 12 years asking me to name a cocktail after them. 

I don't know why they want me to do it [who wouldn't?], or how they keep finding my mailing address [I've moved 7 times in the last 7 years], but enough's enough.

After much deliberation, I decided that this Autumn (Fall?) would be the appropriate time to give in to their requests [threats] and finally name a cocktail after them.

So, to all my Wenatchee-ian [Wenatchan?] fans, I give you, THE WENATCHEE.

No Jokes Were Make in the Making of this Weekly

This Weekly will be all business, and not the funny variety. It's one cocktail and two food recipes. That's it. Don't ask me why. I don't know. I'm just feeling the food and beverage vibe. And now I'm hungry. Okay... let's get this show on the road so I can eat.

What I'm drinking: The Wenatchee [what'd you expect?]

Don't tell the people of Wenatchee, but I came up with this cocktail because I was in the mood [getting the shakes] for a cocktail and wanted something to celebrate the Autumnal season. Yes, even white guys can have white-girl-in-yoga-pants-craving-a-Pumpkin-Spiced-Latte moments.

It's like an Autumized Manhattan. It tastes like apples and baking spices which I could have summarized by saying it tastes like apple pie. But that would have been too easy and I never [always] take the easy way out.

Give this a shot and let me know what you think. [Or not, I don't care.]

What I'm eating: Pork Chops

Rejoice! Thank the gods! The dark ages of the overcooked pork chop are over!

I don't know about you [that's not an invitation to tell me] but when I was growing up pork chops tended to be overcooked. I have a hunch the generation that cooked for me learned how to cook from their parents, and that generation was terrible at food. They were more afraid of trichinosis than wearing out their steak knives trying to saw through a dry pork chop.

But all that's behind us. We can rejoice that they lived long enough to have their kids and then they had us [me, this always comes back to me].

Now we have so many varieties of pork there's no excuse for it to taste bad. Pro tip: Look for Heritage Pork. It's MUCH more flavorful because it hasn't been bred to remove the fat. Heritage pork will taste porkier, almost like bacon, and it'll have fat kinda like a good steak. In other words it won't taste like shit. Next step: learn how to cook it like a goddamned food all-star.

Another Thing I'm Eating: Steak, Couscous, Spinach

*they can't all be funny

5 at 5

Jesus...I know...I'm behind schedule on these. We just filmed another batch and I'm editing them as we speak [complete lie, I'm cocktailing]. 

I'll probably have a few up later this week [another lie]. 

In the meantime, if you haven't already watched every single one of them [MOM?!?], I'll invite you to get refreshed here.