Just a husband, father and U.S. Navy veteran in wine country trying to navigate through life...
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I went to our favorite Mexican market this morning. I saw this when I was waiting for the butcher to wrap up some chorizo. He told me it’s marinated in a variety of Mexican spices and orange juice. I think I’ll skip the kabobs this weekend and opt for this on the grill instead.
Till now it’s been a closely guarded secret that Bert & Ernie were inspired by these two.
Her perch. Close proximity to the front door in case any murderers disguised as FedEx, UPS or Prime drivers attempt to break in, and a quick dash to the kitchen in the event the her hoomans take any tasty treats out of the fridge.
But he truly was a loving lapdog with his hoomans 🐾❤️
FB food memories: I think I’m going to make these again on Sunday. Pork marinated in cilantro lime crema on the right, beef marinated in Kikkoman teriyaki on the left.
Our first kid. 120 lbs and jet black. I managed to capture his exact expression when he looked at someone he didn’t know or was wary about. He never growled or barked, unless they were warranted. Which made him even more intimidating.
32 years ago today. Our ship was in Panama for a couple days. A few of us went to a bar on the AFB (which has since closed) and there was a tv above the bar showing this. We’d been out to sea for a bit and had no idea what was going on. Crazy to learn it was OJ in the Bronco.
Father’s Day 2017: Trent and I and a couple pigs on crosses. It’s a ton of work but so worth it. Especially when the cooks get to drink cold beer all day (Trent was a brand new father at the time) and take a bunch of yummy pig back home
8 years ago today I was in DC for my friend Jeff’s Navy retirement. As a testament to our friendship: before I left he gave me his Captain shoulder boards and a challenge coin that the commander of SEAL Team 4 had given him after Jeff’s ship helped them with an op. ⚓️❤️
