During the school year, two days a week I drag my booze-riddled, sleep-deprived brain off the pillow at around 6:55 AM, put shoes on and head out into the wonderful (year-round, I hear) Boston weather. After a quick stop at Shaw’s to meet up with my fellow TA, George, we plod into the still empty and (hopefully) cool BU SHA kitchen.
First things first, find the notes, the recipe, and most importantly of all, the ipod.
Today, we’re doing grilled pork with a spicy
mango salsa. George pulls the cryovacced tenderloins out first thing
so that they have time to come up to temperature.
I thought I’d throw in a nice action-knife shot for kicks.
Photographs courtesy of Jake Mauro.
Don't be shellfish...
Andrew Baber is a 
An old friend
Glad the GG is back! We want more!!!
GG rocks, great action shots!
Mischief
That seems a bit rare for pork. . .I thought you can’t cook pork rare like that.
You know me
Man whoever took those pictures is the man and you should probably give him a photo credit