Pork butt and dominoes

Apologies for our lack of posts around these parts; the real world has been interfering with a blogger schedule.

However, Jamey and I did manage to make time for a little dinner, games and fun this past weekend.

The pork butt and all its juicy goodness.

Saturday night, our friends Brigid and Kyle came over (and brought their new baby Connor!)

Jamey got up at 8 that morning to put a pork butt in the smoker, and arguably it was the best we’ve tasted yet with that contraption. (The pork we previously smoked was also delicious, as was the smoked chicken we worked with last week.)

Honestly, the food we put into this thing just keeps getting better and better. Our next attempt will probably involve some sort of stuffing, which we plan to mix with the mortar and pestle Jamey also got for Christmas. (I told you he got a bunch of cooking contraptions this past holiday, for which we are extremely grateful.)

We paired the meat with a side salad, some fresh green beans, a delicious sampler cake that Brigid and Kyle brought, and of course plenty of spirits.

You can read more about Brigid’s take on the night on her blog, as well as see some interesting pictures of Jamey and me. (It’s ok, we are secure in our level of attractiveness…although Kyle, Brigid and Connor’s normality may make us seem that much more ridiculous.)

But Connor chilled on our floor all night! It was more than precious.

We finished up the evening with a game of Mexican train dominoes, and I dare to say that we might have started a new board game addiction for the Hines family. (I think the Lenenskis and Monahans can truly identify. 2 a.m. domino games anyone? Dad?)

Dominoes by candlelight (and wine).

All in all, it was a stellar evening for an all-around relaxing weekend. Can’t wait to do it again.

Gloating

This is me gloating.

No, unless you're sitting at my desk or elsewhere in Charleston.

Can you feel the sea breeze?

But it’s 72 degrees outside and the window is open. All I need is a free ticket on that cruise ship, and I’m good to go.

Happy snow day, Ohio, Chicago and Boston!

Chuck Roast in the Sous Vide

I probably didn’t need to break this into two videos, but you can deal. One day I will have these videos figured out and will get all the information into one video with one take, and maybe then we’ll be Youtube sensations for our cooking techniques. Who knows. At least I finally turned the camera the right way, right?

Before we hit the road on Saturday, we put a chuck roast into the sous vide Friday night. It cooked for two days at 141 degrees in the sous vide, but according to Jamey, food in the sous vide can last up to five days anyway. (Maybe we can persuade him to write a post on the art of the sous vide, since he is the master here.)

It was great on Sunday to come home to this sizzling hunk of meat for dinner:

We also made the gravy with the meat juice, and served it with a side salad:

All in all, it was a delicious, reasonably healthy meal.

What should we sous vide next? I am open to suggestions and recipes from our audience!

Family time

This weekend, we made a quick trip back to Madison to sort out details surrounding our impending nuptials. Hopefully, we’ll be able to soon announce our official wedding plans, but in the meantime we’re keeping it under wraps until things are official official. (This doesn’t mean that we won’t answer questions surrounding said details; we – or at least I – will gab quite willingly if you are so curious.)

Along with those errands, we also took a little time today to check out Jamey’s sister’s (gorgeous) new house and to play with his nephews.

This picture is too darn adorable.
Uncle Jamey at his finest.

It was a gorgeous weekend for family, wedding ideas, and in its bittersweet moments, missing Georgia.

The 70-degree temperatures were also a pretty big plus.