Jersey Shore. When I finally found it there was some sort of marathon of Jersey Shore. I also was fond of the first The Real World.

My stomach hurts. I lost another pound. This is not the way I wanted to go about the weight loss.

Stream of consciousness posting!

I thawed a filet mignon. Pan roasting it and steaming some green beans. Zantac for an appetizer.

MTV plays videos in the mornings.

Fresh roasted Hatch chiles are like delicious, spicy crack candy. I really want to put on outside clothes, go back to Whole Foods and buy any containers they have left for meeeeeeeeeeeee. Unbelievably delicious. I took a quick taste to see what I wanted to do with them and then ate a few more pieces just to eat them. So good.

For videos there's youtube, and mtv2, and like three other music channels (fuse, vh1, something something). Jersey Shore, OTOH, gets 7.5 million viewers. Think on that!

I just made fish tacos and topped them with queso fresco, grilled sweet corn, avocado, and homemade salsa. OMG these fish tacos are amazing.

This sounds amazing. Did the salsa come out well? This really beats sandwich from Ralphs.

HOWEVER! I am making icebox cupcakes for the work picnic. To wit: [link]

And! I am curing pig cheeks (guanciale) in the fridge, even though I have no idea in what dry/cool place to hang them for three weeks. A closet in LA in September seems...ill-advised...but it's my only option currently.

Oh my god, those look delicious, bon.

I have no comment about the pig cheeks.

MTV2!

I HAZ IT!

Thanks, bon.

I have no comment about the pig cheeks.

Pork cheek is YUMMY.

Pig cheeks is like fattier bacon.

I went to the farmers market [Marconda Meats, for LAistas; they have all sorts of game meats, too] to get cured pork cheeks (aka guanciale) for making pasta all' amatriciana for my BiL and his lady friend. Guanciale is a bit hard to find, so most people use bacon, but this was a Special Occasion.

Bob asks the butcher, "do you have guanciale [at his look]...pig cheeks?" The guy at the counter looks back at the older, Pete Postlethwaite-looking butcher, who sagely nods. He gets out a big frozen package. "How much you want?" "Uh, how much is it?" "Six bucks a pound." Ok, this is way cheap. "Two pounds?" So we bring two lbs back to the house.

But it occurs to me: guanciale is supposed to be $30/lb. Is this just pork cheeks? Not cured? And obviously, it was. So we used bacon instead for the dinner, but now have to fix up these pork cheeks at the wrong time a year for drying meat in the house. Also, while it was sold in one frozen chunk, they're actually discrete and cheek sized. So two pounds of cheeks, which looks like two pounds of hearts, frankly.

That's awesome, bon. I'd be inclined to take the $12 as a loss at that point!

Cured pig anything is yum, ime.

So that's where Jersey Shore airs! I knew it was on TV but I had no idea where.

Do I win at irrelevance?