80º Friday? Working from home? It’s Gochujang rib time again! I’m going to live blog it this time!

I wish I read my detailed notes yesterday, but I didn’t. I would have liked to have dry brined these as some have suggested in the recipe comments, but I didn’t get around to prepping until this morning. I did a really light rub early this morning. The end result is pictured below.

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“yes” is the answer to the title of Gabrielle Hamilton’s recent feature in the Times: My Restaurant Was My Life for 20 Years. Does the World Need It Anymore? In it, she gives a heart-wrenching account of what it takes–emotionally, physically, financially–to put a business on “pause” suddenly.

I sincerely hope to have the good fortune of dining at Prune again.

On a lighter note, I wholeheartedly agree with her thoughts on brunch.

Philip Montgomery for The New York Times