Sometimes (all the time) you just wanna get some pho, and the idea makes you really excited.
Especially when you get there and realize that it's the best phomaker in the world. Seriously, all you people who are opening pho places in the city need to steal this dude. He's about yay high, Vietnamese, and remembers us every time we come. 
Here's a spiral pain d'epis from yesterday.
Pork tenderloin is my favorite meat.
(Add greens, grilled apples and bread. Frozen dough works well as a dinner roll.)
Come on, Value Village! You have this kitteh wall hanging for $3.87 and expect us to walk past it? Huh? I don't know where you were brought up, Value Village, but this is not how it worked in my family.
I have had a dream, possibly from watching North by Northwest too often as a child, or possibly Frasier, of having decanters. Dream fulfilled.
Finally, making ciabatta is on the time-intensive side of things. But it is important for the realization of a sandwich vision I had a few days ago, and will reveal in due time.
New bread recipe is good, if a little time-consuming. 
Pork remains delicious.
Mini pork tenderloin sandwich:
I really need to overcome my dependence on Sriracha. That or develop a Sriracha bread.
+++Shirt design is complete. Go here to buy (feel free to change the shirt style).
I've become comfortable enough with the easy recipe so I think it's time to move on. Here's the half-loaf I made today with some mediocre salami:
Next step: get better salami. Or at least get Eric to make me some.
