Trickling Spring Creamery's grass-fed beef

How spoiled can we be when we have our own creamery (actually there are others--we'll get to them)? Our own buttery milk, our own buttery chocolate milk, our own organic ice cream, our own cheddar?

Summer's end

The end of summer

Fall just around the corner (no really--turn right and there's a five foot drop) and I have yet to grill. Believe it or not, have not broken out the giant bag of All-Natural Hardwood Lump Charcoal, to smolder away in a starter chimney (Charcoal starter easier you say? Why would I want to eat gasoline flavored meat? Gas grill? 1) I like making things harder for myself; and 2) I like the smoky primordial uncertainty of it all, cooking the way my Cro-Magnon ancestors did, millennia ago).

I'm back! Roast beef, grilled green onions in Romesco sauce, duck roasted with plums, and more

Summer cooking, had me a blast
Summer cooking, happened so fast, 
I met a roast crazy for me,
Met a duck cute as can be,

Summer days sizzlin away,
To, uh oh, those summer nights

Well-a well-a well-a huh!
Tell me more, tell me more
You render all the fat?
Tell me more, tell me more
Did you toss in a cat?

Had to take some weeks off to focus on a massive piece on science fiction films; now I'm back with a vengeance.

From North Square Farmer's Market, Bernard's beautifully smoked and grilled jerk chicken

The best steak I ever ate (so far)

Know how some folks say the perfect steak starts with the perfect cut of meat? I suppose we can go all dry-aged wagyu imported from Japan, grilled in a La Cornue Grand Palais Range; truth is I have only so much cash, even less time, and no proper equipment to speak of other than an eight-year-old electric range and a properly seasoned cast-iron pan.
  
I subscribe to a slightly different statement: the best steak you can cook starts with the best steak you can find.