I feel like I'm coming off a bender every single day.

Veal Tongue Bocadillo, Basque Style Yields 4 sandwiches Ingredients Braised Veal Tongue 1, about 1.5 to 2 lbs 1 large onion, quartered 2 carrots, chopped 2 celery stalks, chopped 6 garlic cloves, smashed 2 bay leaves 1 tsp black peppercorns 1 tsp smoked paprika 1 tsp fine sea salt Water to cover Pickled Shallots 2 large shallots, thinly sliced 1 cup (240 ml) white wine vinegar 1 cup (200 g) cane sugar 1 tsp sea salt Basque Green Pepper Relish 1 cup (150 g) finely diced green peppers (preferably guindilla or similar mild peppers) 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) red wine vinegar Pinch sea salt 1 cup (240 ml) good quality mayonnaise 1 garlic clove, grated 1 tsp lemon juice Pinch smoked paprika Pinch sea salt

Assembly 1 large crusty baguette or 4 small bocadillo rolls Olive oil for brushing Pickled shallots Green pepper relish Sliced veal tongue Aioli Instructions Prepare the Veal Tongue Place tongue, onion, carrots, celery, garlic, bay leaves, peppercorns, smoked paprika, and salt in a large pot. Cover with water. Bring to a gentle simmer. Cook 2.5 to 3 hours until the tongue is very tender. Remove from liquid and cool slightly. Peel off the outer skin while still warm. Slice the tongue into thin, even slices. Reserve warm or chill until ready to assemble. Make the Pickled Shallots Combine vinegar, sugar, and salt in a small saucepan. Heat until sugar dissolves. Pour over sliced shallots. Let sit at least 30 minutes or refrigerate up to one week. Make the Green Pepper Relish Combine diced peppers, olive oil, vinegar, and salt. Stir well and let sit 10 minutes to soften.

Make the Aioli Stir together mayonnaise, garlic, lemon juice, smoked paprika, and salt. Adjust seasoning to taste. Prepare the Bread Slice baguette or rolls lengthwise. Brush cut sides lightly with olive oil. Toast under a broiler or in a hot pan until crisp and golden. Assemble the Bocadillo Spread aioli generously on both sides of the toasted bread. Layer warm sliced veal tongue. Add pickled shallots for acidity. Spoon green pepper relish over the top. Close the sandwich and press gently. Slice and serve immediately. Tasting Notes Tender, deeply savory veal tongue meets bright pickled shallots and the mild heat of Basque green peppers. The aioli softens the edges and the toasted bread adds structure. This is a rustic, soulful bocadillo with real Basque character.

Nutritional Information (Per assembled sandwich) Component US Value Metric Value Calories ~640 kcal ~2680 kJ Total Fat ~32 g ~32 g Saturated Fat ~9 g ~9 g Carbohydrates ~54 g ~54 g Sugars ~8 g ~8 g Protein ~34 g ~34 g Sodium ~980 mg ~980 mg Tips and Tricks Simmer the tongue gently to keep it tender. Pickled shallots can be made days ahead. Warm tongue slices give the best texture. Use a crusty bread that can hold moisture without collapsing. Substitutions Veal tongue: Beef tongue, cooked the same way. Green peppers: Mild pickled peppers or roasted green chiles. Aioli: Garlic yogurt sauce for a lighter version.

A plate holds two halves of a thick sandwich filled with sliced veal tongue, cabbage or slaw, and creamy dressing. Each half is topped with a skewer holding a green olive and a small pickle. The scene is set on an outdoor table with a brick wall in the background.

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A Basque influenced, deli‑style veal tongue bocadillo on crusty bread with sliced tongue, cabbage, and dressing. A layered, old‑world sandwich with real flavors and textures, plated simply and ready for the terrace. #TheOutpost #Cooking #Cooksky #Foodsky #Sandwich #Recipe

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Here is the first of the series for the other nine months of summer in Kentucky...

bsky.app/profile/chef...

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A printed chart titled Summer Cocktails showing eight detailed drink recipes with columns for cocktail name, glassware, ingredients, preparation, garnish, and blank notes. The sheet is neatly organized with a blue gradient background and clear text.

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A clean recipe sheet for summer cocktails, each precisely formatted with glassware, ingredients, preparation, and garnish. Created for a BBQ joint I designed. Drinks ready for a summer of fun. Second in the series. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe #Coktails #SummerDrinks

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One of those songs that just keeps on going. Thank you.

It brightens the day.

[Eng cc] He's me pal- Meryl Streep (Ironweed) 720p YouTube video by Meryl Streep's fan_kor

www.youtube.com/watch?v=UJ6X...

Anne Hathaway sings "She's Me Pal" to Meryl Streep YouTube video by devilwearsprada8

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The Devil Wears Prada 2 opens soon, and this music hall rendition of a song Meryl Streep performed in Ironwood takes center stage, here sung by Anne Hathaway with pure joy on the Kennedy Center Awards. Have a happy weekend, one and all

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@ducknor.bsky.social

www.youtube.com/watch?v=rV7Z...

Frozen Pineapple Sangria Ingredients Base Mix (for 64 oz or 1.9 liters pitcher) 2 cups (480 ml) Moscato wine 1 cup (240 ml) light rum ¾ cup (180 ml) pineapple vodka ½ cup (120 ml) triple sec ½ cup (120 ml) fresh lime juice 3 cups (720 ml) frozen pineapple chunks 1 cup (240 ml) crushed ice ½ cup (120 ml) simple syrup (adjust to taste) Finish Edible orchid or tropical flower for garnish Lime wheels or pineapple wedges for rim Instructions Blend the Base Combine Moscato, rum, pineapple vodka, triple sec, lime juice, frozen pineapple, crushed ice, and simple syrup in a blender. Blend until smooth and frosty, adjusting sweetness or thickness with extra syrup or ice as needed. Pour and Chill Transfer the mixture into a chilled 64‑ounce pitcher. Refrigerate for 15–20 minutes to let flavors meld and texture stabilize. Serve Pour into stemmed glasses or rounded tumblers.

Top each with a fresh edible flower and a slice of lime or pineapple. Serve immediately while icy and aromatic. Tasting Notes Bright pineapple and citrus lift the Moscato’s floral sweetness. Rum adds warmth, vodka sharpens the edge, and lime keeps it fresh. The frozen texture gives a smooth, tropical finish with a clean, balanced sweetness. Nutritional Information (Per 8 oz serving, based on 8‑serving yield) Component US Value Metric Value Calories ~210 kcal ~880 kJ Total Carbohydrates ~22 g ~22 g Sugars ~18 g ~18 g Alcohol ~13 g ~13 g Sodium ~5 mg ~5 mg Chef’s Notes Use ripe frozen pineapple for natural sweetness and texture. Moscato’s effervescence softens the spirits and keeps the drink lively. Edible flowers should be pesticide‑free and food‑grade.

Substitutions Moscato: sparkling rosé for a drier profile Rum: coconut rum for tropical depth Pineapple vodka: plain vodka plus 2 tbsp pineapple juice Triple sec: orange liqueur or Cointreau for richer citrus tone

A frozen pineapple sangria served in a rounded glass on a wooden table. The pale yellow drink is topped with a pink and purple orchid and a pink straw. A blue glass of ice water sits behind it, with chairs and a wooden floor in soft focus.

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Frozen pineapple sangria blended with Moscato, rum, pineapple vodka, lime, and triple sec. Smooth, bright, and tropical; finished with an edible flower that turns a summer drink into a small celebration in a glass. #TheOutpost #Cooking #Cooksky #Foodsky #Cocktail #Recipe

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Hopefully it will be enjoyed. Ice cream goes with everything. Home made ice cream goes oh so much better.

Thanks.

Guilty.

Pretzel bits also.

It does have a certain je ne sais quoi. Thank you, as always.

All tree nuts? If so, I’d suggest currants, fried wonton chips with cinnamon and sugar, cocoa nibs, chopped dried fruit, or crushed salted kettle chips. Each one gives texture without leaning on nuts.

Yup! 😎

Chocolate Pecan Breton Butter Cake Ingredients Base Cake 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar 4 large egg yolks 1 whole egg 2 cups (260 g) all‑purpose flour ½ cup (60 g) almond flour 1 tsp kosher salt 1 tsp vanilla extract Chocolate Pecan Filling 6 oz (170 g) dark chocolate, chopped ¾ cup (90 g) toasted pecans, chopped ¼ cup (50 g) brown sugar 2 tbsp (30 g) butter 2 tbsp (30 ml) bourbon 1 egg yolk (to bind) Garnish Vanilla ice cream Whipped cream Chocolate sauce for plate design Instructions Make the Filling Melt chocolate and butter together until smooth. Stir in brown sugar, chopped pecans, bourbon, and egg yolk. Mix until thick and glossy. Let cool to room temperature so it sets slightly.

Make the Cake Cream butter and sugar until pale and fluffy. Add egg yolks one at a time, then the whole egg, mixing until fully incorporated. Add vanilla. Whisk together all‑purpose flour, almond flour, and salt. Fold dry ingredients into the butter mixture until a dense dough forms. Divide dough into two portions. Assemble Press one portion of dough into a parchment‑lined 8‑inch (20 cm) pan and up the sides. Spread the chocolate pecan filling evenly over the base. Press the remaining dough gently over the top to seal to the side dough. Score a simple crosshatch pattern if desired. Brush lightly with egg wash. Bake Bake at 350°F (175°C) for 40–45 minutes until golden and set. Cool completely before slicing to maintain clean edges. Serve Plate a warm slice with a scoop of vanilla ice cream. Add whipped cream and a ring of chocolate sauce around the plate for presentation. Tasting Notes Buttery Breton crumb Deep chocolate richness Toasted pecan aroma Dense, elegant texture Perfect contrast with cold ice cream and warm cake

Nutritional Information (Per Slice: based on 10‑slice yield) Component US Value Metric Value Calories ~420 kcal ~1760 kJ Total Fat ~28 g ~28 g Carbohydrates ~38 g ~38 g Sugars ~24 g ~24 g Protein ~5 g ~5 g Sodium ~210 mg ~210 mg Chef’s Notes Breton dough should feel like a cookie dough, not a cake batter. Let the filling cool before assembly to prevent melting the base layer. Toasted pecans deepen the aroma and keep the filling from tasting flat. Substitutions Dark chocolate: milk chocolate for a softer profile Pecans: walnuts or hazelnuts Almond flour: all‑purpose flour plus 1 tbsp butter for richness

A slice of chocolate pecan Breton butter cake sits on a white plate beside a scoop of vanilla ice cream and a swirl of whipped cream. The cake has a thick golden crust and a dense chocolate‑and‑pecan interior, with chocolate sauce drizzled in a ring around the plate.

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A dense, buttery Breton cake layered with dark chocolate and toasted pecans. The crumb is rich and tender, the filling glossy and nut‑studded. Served warm with ice cream, it's a classic French comfort dessert. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe

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Classic Gold Rush Cocktail Ingredients Base Cocktail 2 oz (60 ml) high‑rye bottled‑in‑bond bourbon ¾ oz (22 ml) fresh lemon juice ¾ oz (22 ml) honey syrup Threads of fresh lemon zest (added to the ice at presentation) Honey Syrup 1 part honey 1 part hot water Instructions Make the Honey Syrup Combine equal parts honey and hot water. Stir until fully dissolved and smooth. Let cool before using. Make the Cocktail Add bourbon, lemon juice, and honey syrup to a shaker. Fill the shaker with ice and shake hard for 10–12 seconds until well chilled. Strain over fresh ice in a rocks glass. Add a few fine threads of lemon zest directly onto the ice so they chill and release aroma gradually. Tasting Notes Warm spice and structure from the high‑rye bourbon Bright acidity from fresh lemon Soft, rounded sweetness from honey syrup Aromatic lift from chilled lemon zest threads

Overall profile is golden, clean, and classic with a modern, polished finish Nutritional Information (Per Cocktail: ~150 ml finished portion) Component US Value Metric Value Calories ~185 kcal ~775 kJ Total Fat 0 g 0 g Carbohydrates ~16 g ~16 g Sugars ~15 g ~15 g Protein 0 g 0 g Alcohol ~22 g ~22 g Sodium ~1 mg ~1 mg Chef’s Notes Honey syrup prevents separation and keeps the drink silky. High‑rye bottled‑in‑bond bourbon gives backbone and definition. The lemon zest threads are subtle but intentional, releasing aroma as the ice melts. Substitutions Bourbon: softer low‑rye bourbon for a rounder profile Honey syrup: agave syrup for lighter sweetness Lemon zest: grapefruit zest threads for a floral top note

A short glass filled with a golden cocktail over clear ice sits on a wooden surface. The drink has a light froth on top, and thin threads of lemon zest rest among the ice. Soft, warm lighting highlights the clarity of the glass and the amber tone of the drink.

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A bright, golden bourbon sour built on high‑rye bottled‑in‑bond whiskey, honey syrup, and fresh lemon. Silky, citrus‑forward, and lush, with chilled threads of lemon zest releasing aroma as the ice melts. #TheOutpost #Cooking #Cooksky #Foodsky #Cocktail #Recipe

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Just like blackberries, I have to fight the wildlife for them. I have video somewhere of me picking the berries while two rabbits are underfoot eating the low hanging fruit. They were wild, but didn't care I was there.

2010 was the first time doing upside down tomatoes. I have done strawberries that way, too.

Of course. Basil, Oregano, Thyme, Rosemary, Parsley, Chives, Edible Flowers, Tomatoes (Upside Down), Cayenne, and Spearmint.

Having a few signature items that can be repeated without taking an insane amount of time is always a goal when I design a menu. Keeping it approachable while presenting it in a unique way is the sweet spot.

With the grassy notes of the asparagus and tart apple, it all works together quite well. I am glad this one spoke to you.

Thank you

Dr. Bunsen Honeydew with Beaker, my lab assistant... 😆