Champoeg Farm

Tonight we are going to shoot a chef prepared dinner at this farm, which has been in business since 1856.  It’s gonna be a scorcher but should be a blast.

Tired today. Last night decided to clean the oven at around 12, after cooking Che’s food. Bummer idea, did it on standard instead of low and after 30 minutes every alarm in the house was going off, house got all filled with smoke and it was a mess. Still a little burning small this morning and oven rendered unusable until cleaned. Wanted to try some ideas I have had for slow roasted pork, Cuban style, Pernil. Tender, flavors of garlic and cilantro and lime, rice and beans.

I will think about it tomorrow.

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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