Hello, World! I feel like it has been so long since I last posted anything here, that I almost forgot that this blog existed anymore. I find it rather ironic that what has kept me from writing in such a long time is that I was traveling (and recovering from jet lag several times).

I have come to learn that, while I enjoy traveling, the toll of multiple time zone changes on my middle-aged body is significant. That being said, I hope to recount my recent travels in a series of posts that I have partially written or at least contemplated over the past few months. My travels have included week long trips to Amsterdam and San Diego and a quick trip to Denver. Until I get back to finish those posts, let me leave you with a quick recap of my most recent Sunday dinner, Pork Osso Buco.

I browned and braised a pork shank (locally sourced from Chuck at Black Oak Pork) with a basic soffritto, a can of plum tomatoes, a bit of chicken broth and an inexpensive red wine (Blue Fin Pinot Noir from Trader Joe’s). After braising the meat in the dutch oven for a couple of hours, I ladled the veggies and liquid into the blender to make a nice smooth puree. I removed the meat from the bone and sliced it. I served it over some penne pasta and garnished it with a some grated Parmigiano-Reggiano and some freshly ground black pepper. I even saved some of the wine to drink with the meal. Cheers!!!

Pork Osso Buco over penne with a vegetable puree (apologies for the blurry photo)