Another Damn Food Blog

Two years running and a goat.
So. Here we are. Two years of trying to restore my sanity by embracing the insane. I cook. I think. I write. I make videos. I work a day job. And I’m more or less happy, finally. Likewise, if this never works out and I’m never successful with it, I’ve already won because I did it. Anything from now on is gravy.
Chalupa Cabra
Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.
White Guy Fry Bread
This is my not-at-all-traditional, white guy version of Navajo fry bread, developed specifically to cradle my Chalupa Cabra—goat stew meets taco night. It’s inspired by the real deal, but makes no claims to authenticity.
Chalupa Cabra and a Dream
I’m trying to figure out my next move. I’m really looking forward to making Chalupa Cabra, but I’m having trouble sourcing goat meat—specifically goat shanks. I can buy a whole goat, no problem, but that’s a little rich for my blood.
Shrimp with Benefits
Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.
Spinach-Basil Orzo
Some side dishes stay in their lane. This one swerves. Spinach-basil orzo, loaded with pecorino romano, isn’t here to play backup—it’s here to take over.
1 2 3 14