once

Marvelous phrase. Magical.

beloved representations of the subject of the photos and since we’re pals I often get to hear about how he solved this technical issue or that or how XYZ exploded and he 3d printed or gaffed it in the meantime.

How’s a guy* get so lucky to be friends with someone like that?

*Me, I’m lucky.

or a technique becomes a profile pic I see on Socials and I have a gut reaction like that person and I ever hung out when it’s more likely at this point that we haven’t met, actually.

Look I think I mean to brag about what an accomplished artist my guy is, whose damn /studies and experiments/ are

Confiscatory tax rates for their own good, I say sincerely.

Ok so I first thought of Flannery O’Connor closing out A Good Man Is Hard To Find.

“She would’ve been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

Taking bets on whether he read that.

Just think what kind of good man Musk would be if there was a robotic conscience able to physically coerce him into not doing crime, with a reasonable subscription.

Baby brain religious thinking.

Mox has taken on the bulk of the watering.

i keep a Z 26 2.8 pancake on it and mostly shoot b&w. liked a laowa 45 f.95 but got sick of the size of lens.

i have pulled this camera w/ 26mm out of pockets to the amazement of my friends.

woke from a dead sleep unsure why until i saw this so thank you both now i can return to sleep and i have a book to preorder and something shiny to dream about

Thank you for suffering along as a treat here's my favorite of the day's work

Ok so I first thought of Flannery O’Connor closing out A Good Man Is Hard To Find.

“She would’ve been a good woman," The Misfit said, "if it had been somebody there to shoot her every minute of her life."

Taking bets on whether he read that.

Aga entertainment center

now Jes uses dijon mustard instead of vinegar, but I’m allergic to mustard so we used the vin so I could try it.

It’s tasty! Again, credit where credit is due, my friend made this first and told me about it, so I bought marmalade in preparation for the party and made up a under her instruction.

1/2 jar orange marmalade (~9 ounces)
teaspoon shaved ginger
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
1/2 teaspoon Szechuan peppercorn, ground in mortar & pestle
1 teaspoon white vinegar
heat until combined, immersion blender to smooth

The drained meat went into the 14” cast iron skillet I use for a roasting dish and I dusted it with brown sugar, black pepper, Szechuan peppercorn, and garlic. Then broiled, stirred, and repeated to get some crispy edges.

I’ll give approximations on the sauce because I didn’t write it down.

Firstoff, her wife, Jes, pioneered the recipe… I gave Jes the Szechuan peppercorns way back to try and she worked it out. I made a batch because spouse and I were hosting the Halloween party and pulled pork was the mains.

I sous vide the pork for 24 hours at 165F, unseasoned. Reserved the liquid.