Chris Jones

Sunny, warm, little to no breeze and the trees are finally fully leafed out. Perfect time for some fun with infrared film.

It was certainly worth the 20+ hours for the pork shoulder roast to sous vide its way to insanely tender, finger pullable, tasty goodness. Topped with slow cooked in butter onion slices, habanero sauce, sour cream, and chopped spring onion these tacos were perfect on a Saturday evening with a glass of simple Valpolicella.

You’re damn right it’s International Donut Day. Then again, in my world every day is donut day.

Most of the time I just screw around with things on this site, trying to figure out new technology and generally just breaking stuff that no one really looks at. It’s good and helpful and makes me better at what I do. Problem is, I never write about what I learn. It’s the same old story: sure, I’ve been doing this for 20+ years but I’m a dummy and no one wants to read about the lessons of a dummy. It makes perfect sense in my head don’t ya know. This post is an attempt to not be like that sometimes, maybe.