Late update!

Hi gang!

This will be a simple update, but here is the latest. I've not been doing a lot creative lately, so I don't have as much as I'd usually put here, but there are two things I'd like to share.

The first is cast iron. I've been working on the small Griswold #3 pan, and am really happy with how its come out. Here's a before and after for you, top and bottom:

This is the bottom of the pan, before cleaning.

And the top/inside of the pan, before cleaning.

And now, drum roll!

The bottom of the pan, after cleaning.

And the top/inside of the pan, before cleaning.

Amazing, no? I'm really really excited about how these are coming out! I've only had the chance to work on the one, and I was using the oven cleaner method for this pan. I plan to try a lye bath for the next couple of pieces, I'll let you know how that goes.

The next update isn't anything spectacular, just sharing my latest breakfast meal: Chorizo and Egg Burritos with cheese and potatoes. Generally, I make my meals for a week, and I've been making these for a couple of weeks now, slightly varying the recipe as I go along. I am afraid I don't have any pictures, but here's how the recipe generally rolls out with variables in parenthesis:

5 flour tortillas (preferably made with lard and not too thick)

10 oz of loose Chorizo, pork or beef will do (loose meaning not chorizo links, but loose like you'd find breakfast sausage)

5 eggs

Grated Cheddar Cheese to taste

(3 small red potatoes)

(1/4 of 1 white or yellow onion)

If using potatoes, par-cook the potatoes, either in the microwave or by boiling. If boiling, cut beforehand into around 1/4 inch squares. If using microwave, cut after they cool a bit. Cooking time will vary depending on your microwave.

If using onions, cook onions on medium-low heat until they become translucent in a nonstick pan. At this time, add the chorizo into the same pan, and continue to cook at  medium-low to medium heat, letting it loosen in the pan until it becomes fine and slightly caramelized. Set aside to let cool. (if not using onions, cook chorizo as above)

Break the eggs into a small mixing bowl and whip together, either with a fork or whisk. I usually lightly wipe out the pan the chorizo was cooking in and then dump the eggs in to scramble, also on medium-low to medium heat until just barely done.

Heat each tortilla either in the microwave or using a pan on the stove, until the tortilla is pliable. (I generally put them in the microwave one at a time, for about 15 seconds) Combine your ingredients and roll as you would roll any tortilla, either as a burrito or a taco.

That's it for this round! Everyone stay cooking and stay tuned for updates. I'll try not to go so long between updates next time.

Happy cooking!