This is my go to recipe for grilled chicken. I try to always stock the base ingredients, so this is often just a clean out the fridge type of recipe. The base marinade on its own is pretty good, and flexible enough where you can anything from the flex spots and it will turn out great.

I’ve made a pork roast a few times lately, and have been getting into gravy, so I wanted to take all that to the next level and make my own gravy totally from scratch by making my own pork stock. Turns out it’s really easy. Just put all of the stuff in a pot for most of a day, make the house smell pork stock-y, and then pour it into some containers. I put everything into 2 cup portions, which should make enough gravy for our family of 4 (two small kids). Mileage may vary. If you want to make gravy with this, just take your drippings from your pork of choice, heat that up, throw in some butter and flour, stir it for a bit, then add this pork stock. It’s gonna be like jello when you take it out though just warning you. After a bit you have gravy. Look at that, you get another recipe for reading this.

Man, this is the first recipe I put on here. Crazy. This SquareSpace stuff make this look pretty nice. Anyway… My wife (Borat voice) and I really like this restaurant in Issaquah, Krawbar. They’ve got crazy good oyster shooters. Go eat there and support local restaurants (also their oyster shooters are better than this recipe). Uh, more backstory, we went to Hood Canal this summer and just got oysters off the beach, which was pretty rad, and that was the first time I cooked oysters. So now I wanted to try oysters at home. So, to combine all of that, I first went and bought oysters. Easy first step. I put them in the fridge all day under a wet paper towel so they stayed alright, had a few beers, and looked up a bunch of mignonette recipes (and started a food blog). There weren’t a lot of Asian style ones, like the ones we had at Krawbar, so I decided to just fuck around and see how close I could get. This is that recipe. We did this with raw oysters (you could do it with cooked ones too). If you want to cook them (they’re better raw), I’d say just throw the mignonette together, grill the oysters, then spoon this over as they cook on the grill until they seem done. If eating it raw, just serve like shown above with a spoon and let people do what they want. I’m pretty happy with this one.