Last night, I grilled some beef short ribs that I had sous vide in a Korean-inspired marinade. Not long enough however. Accompanied by Caesar salad and very local snap peas.

Pressure cooked the rest of the ribs this afternoon, and used the liquid to slow cook (than briefly pressure cook) a pork shoulder to make carnitas (we don't have too many Mexican immigrants so authentic Mexican food is a rarity). Accompanied by salad with the rest of the Caesar dressing (Caesar salad 3 nights in a row) and home-made guacamole.

Caesar salad and carnitas made using America's Test Kitchen cookbook (2 hardcover books purchased at thrift shops for $9 total).