WFDT

Fried catfish, french fries, hushpuppies, & okra. frick cinco de mayo.

Spec filets
potato salad
Brews
Twix

I put a rack of baby backs and a dozen chicken thighs on the pit at noon. They are close to being taken off now. A few links of sausage will follow along with a pile of potato salad, pan of baked beans, and beers. I picked the wife up some Abita Strawberries, me some BL limes, and Ultras as backup.

Haven't decided yet, actually. I know it's Cince de Mayo, but I made enchiladas two days ago and we've been eating the leftovers, so I don't know if I'm feeling Mexican food.

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Avacodo, purple onion, spinach, mushroom and swiss cheesburgers and bourbon

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Yum.

I'll call it jalapeño popper chicken and some green beans.

I want étouffée or crawfish pie. Can't make up my mind on which to make

Did you make it ??

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What is peposo?

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.Peposo is the signature stew of Impruneta, a town south of Florence renowned for its terracotta. Indeed, it was made by the tileworkers, who would slip a stewpot into the kiln as it slowly cooled after the firing, and simmer their dinner for hours.

As you might expect, the recipe goes a long way back -- the Imprunetani began making terracotta centuries before Brunelleschi came looking for roof tiles for Florence's Cathedral in the 1400s -- and though there are many published versions, purists are quick to point out that true Peposo is made without olive oil, and consequently without the soffritto (a mixture of sautéed herbs) one generally encounters in Italian stews.

Tomato? "Before the discovery of the Americas Peposo was made without," Chef Cristoforo told me during a cooking demonstration held in Impruneta's Albergo Ristorante Bellavista. Imprunetani do use tomato now, but not as much as cooks from other parts of Tuscany who have begun to copy the recipe.

Wine? Yes, but it's added at the end.

The Albergo Ristorante Bellavista's Peposo has won the two Impruneta Restaurant Peposo Cookoffs held to date. To make their recipe for 10-12 you'll need:
•4 1/2 pounds (2 k) stew beef, including some gristle
•The cloves from a head of garlic, peeled and left whole
•1/2 cup (125 ml) or more, to taste, freshly ground pepper
•1 quart (1 liter) thick tomato sauce
•Coarse sea salt to taste
•1 bottle (750 ml) Chianti or similar dry red wine
LINK

Grilled pork chops, sausage, and red beans and rice

LINK

Chili cheese dogs and puffy Chee-tos.

Don't judge me!