Chile-Braised Pork Shoulder Tacos (small run for work)

So this was time consuming, but not really work intensive.  There was a lot of hurry up and wait.  For the work run, I'm going to add a bit more spice (an extra chilies de arbol and perhaps a bit of dried habanero), but beyond that, it really turned out quite good.  I'm glad that it'll have bone in it (bone always adds something). and I've got a great big bag of pork shoulder defrosting in the fridge.  I picked up a bunch of dried peppers from Allspice.

It says something when you walk into a spice shop, spend $35 or so and just shrug it off thinking it's the cost of getting good things. 

I used Bell's Kalamazoo Porter, instead of Negro Modello.  My not be the most ideal swap up, but it worked.

Bacon and Egg Ramen  (p14 Fine Cooking October / November 2013)

On a growing ever more chilly evening, we had this to warm up our insides.  It was pretty good.  Not great, but pretty good.  Tasting it later, as the noodles sucked up more of the soup, it's gotten a bit salty.  But what can you do?  To many leftovers, so little time. 

Skillet Cheeseburger Macaroni (RC Cook's Country October / November 2013) 

When I told my wife what we were having, she looked at me weird and asked if I had bought a "helper" product.   This is silly, though I imagine this is in the same line, except good.  I did swap out the American "cheese" with cheddar (though a cheap one), since it seemed fitting.

Sichuan-Style Orange Beef with Sugar Snap Peas (RC Cook's Country October / November 2013) 

Pretty simple, pretty good.  I adjusted things up a bit to use the packages that I had. 

Green Onion Sausage Pizza

I'm very angry with myself.  I well and truly messed this up.  Who would've thought that the placement of the rack in the oven would've made such a difference.  Anyways, I'll have to do this again, soon.  The crust normally turns a crisp golden brown, this way on the lowest rack?  a bad char.  Bleah.