Hey Porter!

with a little sauteed broc rabe

because sometimes you just have to.

12 Responses to “Hey Porter!”

  1. Ave says:

    That looks so incredibly delicious, my mouth is watering. Glad to see you’re brushing up your skills for my imminent arrival – I’ll buy if you’ll grill!

  2. Mr. Bingley says:

    I’ve been thinking about the menu, Ave. I’m thinking steak Friday, maybe pulled pork pasta for Saturday, and some type of grilled chicken for Sunday. That work?

    Oh, and booze.

  3. Ave says:

    Hmm, well, I guess it would be okay.

  4. Mr. Bingley says:


    Oh well, I guess I’ll break out the oatmeal then.

  5. Ave says:

    Uncle! Uncle!

  6. mojo says:

    There’s a joint outside Austin that serves up a 64 ounce Porterhouse – four pounds of dead steer hanging over the edges of a platter.

    If you can eat the whole thing, they’ll give you another.

  7. Bill N says:

    Mr. B how do you do the broccli rabe? Just olive oil and red pepper flakes?

  8. Mr. Bingley says:

    I’ve had a 48 ouncer, mojo.

    I thought that was a more than a hoof for me.

    I’d have to steer clear of the 64 ozs.

  9. Mr. Bingley says:

    Bill, I just quickly sautee it in a little olive oil, red pep flakes and garlic and then just as it’s starting to wilt I throw on a splash of red wine vinegar; I like the extra zing that provides.

  10. JeffS says:

    Broccli rabe? Is that anything like arugula?


  11. Fausta says:

    Oh, man, that does look good.

  12. Kathy Kinsley says:

    Yum. Yum. Dang, I ALMOST wish I still lived in NJ and could drop in to say hi – and stay for dinner. 😀

    But then, I think about NJ and I think again – I’d rather keep my castle law and other of those “make Florida scary” gun laws. (Yeah, make us scary, please! We’ve had enough nonsense.)

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