A 'California Cut' of Meat...
And an oven roasted tri-tip recipe.
Just a little note: I’m a notorious self-sabotager.
As a child and relative of addicts, whenever something good in my life happens, I want to dismantle it because I feel overwhelmed by the pressure. Dismantle and it goes away. It never happened. And I’ll do such a good job at pretending it never happened that after a while my brain will actually believe it never happened! I also do this with people, “Who are you? Oh, we fucked?!” But, that’s a story for another time.
This is a post for PAID subscribers. Everyone’s support is so appreciated, and I hope you enjoy.
If you’re a paid subscriber, please leave your Instagram handle and email in the comments so that I can add you to my “close friends” section of Instagram. I post content on my stories that is only available to paid subscribers.
I still hear, “I’ve been looking for more ways to use your blends.” And to this I say, “Ehhh?!”
The first ingredient in my adobo blend is garlic powder. Then black pepper, oregano buds, turmeric and cumin. Anytime you find yourself about to use garlic powder, or a recipe calls for it, just use the adobo seasoning. It’s very garlic forward. I feel like it would be more challenging to find a recipe where adobo doesn’t work!
Y’all. Remember Diasporican: A Puerto Rican Cookbook? It’s still for sale.
TRIANGLE TIP
