A living archive of things I actually cook — some elaborate, some improvised, some designed to feed both me and my dogs.
A hybrid dog/human food system — nutrient-dense, batch-cooked, infinitely riffable
A savory purée-based stew built from organ meats, lean protein, root vegetables, and legumes. Dog-safe (no salt, garlic, or onion) and designed to be batch-cooked, then dressed up differently for human meals.
A tomato-free taco night built on what's already in the fridge
Pack Stew seasoned with cumin, smoked paprika, and cayenne, served in tortillas with shredded cheese and a sweet-savory roasted papaya in place of tomato salsa.
Lemony, briny, weeknight — improvised in the grocery store aisle
Marinated artichoke hearts golden-sautéed in their own oil, tossed with shredded chicken, short pasta, lemon, and Parmesan. Ready in about 20 minutes.
Long, passive, and foolproof — serve as carnitas, bowls, or sandwiches
Pork shoulder cooked at 165°F for 18–24 hours until effortlessly shreddable. Cook plain for Pack Stew or season the bag for human-facing meals.
Silky, not grainy — the method that actually makes liver good
Beef liver cooked at 140°F for 45–60 minutes. Silky texture, much more forgiving than pan-frying, and easy to puree into a Pack Stew base or sear quickly for human plates.
What to do when you're out of protein powder and committed to not ordering more
A no-powder protein smoothie built from milk, pasteurized egg whites, oats, peanut butter, frozen fruit, and optionally black beans (yes, really).
A quick cook takes the edge off — good in tacos, bowls, anywhere you'd put shredded lettuce
Raw kale is too assertive for most bowl/taco contexts, but 45–60 seconds in a hot pan transforms it — mellower, tender, and sturdy enough to hold up under toppings.
ACV brine, 30 minutes, done — a bright crunchy pop for tacos and bowls
Julienned carrots in an apple cider vinegar brine. Ready in 30 minutes, noticeably better after an hour or two. Mellow, fruity tang — great alongside sautéed kale.