i hate green bell peppers. Red is where it's at:

 

I love green, but yes, red is better. I used to not use them, but after really discovering their brilliance, I use them a lot more these days. More so than green. The flavor is so much better, somehow. It also suites more dishes.

 

i typically pick out green bell peppers in anything. green peppers in general dont bide well with teh brain.

i also dont like celery, peas, and green beans.

 

Celery is the dumbest "food" ever.

Green beans rule. I could live without peas, but i only really dislike them because they're hard to eat. They're OK in a bowl with some butter and light seasoning. Then i'll eat those bitches with a spoon.

Snow peas are an entirely different ball game, though.

 

i dislike most green pod foods. and just green food in general.

 

Spinach? As much as it makes me feel emasculated, i ******* LOVE a bigass green salad. Iceberg can go to hell.

 

i love spinach actually. i think im getting some for lunch actually, we are having a huge potluck today.

 

Crawfish étouffée. Be jealous.

 

I am. Serving over rice?

 

Ive never had crawfish.

 

Just a little bit of rice. The surgery and recovery stripped about 2% body fat off of me, so I'm trying to avoid adding it back. Unexpected bonus, I guess.

I'm so sorry.

 

I lived close to a place called bayou cafe. I've had a bunch there. Such a PITA to get a little meat. I'll stick with blue crabs fresh out da Chesapeake.

 

Sort of a cross between crab and clams. Usually cooked with too much spice for my taste, though.

 

I need to source some out now, I heard that its like a mini lobster, and one of those foods where its more effort prepping than actual eating.

 

No problem.. If you need instructions for roasted red peppers I can query the wife for you.

 

Roasted Lamb Shanks with Vegetables

 

Pro tip: for something like etouffee, you can cheat by getting a bag of frozen crawfish tails. No prep necessary.

But yes, the ultimate crawfish experience is boiled crawfish, and yes, it takes some practice to be efficient at getting the meat out. But it's not hard to learn.

 

Since it's only 65°F today, I grilled burgers. Made chiptole mayo, topped with red onion, cheddar, avocado, and cilantro.

 

T-bone, carrot puree, and New Belgium 1554.

 

dont use the nikon or anything...