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Pozole en camino. Chela y mezcal para la bendición. #vivaméxico

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Saskatchewan card. #lovesaskfood #respectforfoodisrespectforlife

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#honeybadgers #yxe #yxesoccer (at Saskatoon Soccer Centre)

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at Bow Falls, Banff, Alberta Canada

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Cascareando.

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Frisbee con la pandilla

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#yxe #saskatoon (at Kiwanis Park)

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#NowPlaying Fugaz - En Vivo by Panteon Rococo / bien ahí

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Beauty (at Photography by dragonfly jenny creations)

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Found it @enriqueolveraf thanks @mcnallyrobinson #yxe #cookbook #enriqueolvera #mexico (at McNally Robinson Booksellers - Saskatoon)

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#somethingtofoodabout

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Sunday project: butchering. #eatlocal @pineviewfarms #chefslife #respectforfood #yxeeats #yxe #saskatoon (at Aroma Resto Bar)

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New kitchen arm. @knifewear #masakage #cheflife (at Knifewear)

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Poaching eggs

“Eggs set up when their proteins denature and coagulate. Egg proteins can be denatured by heat, but they can also be denatured by acid. Adding vinegar to your water indeed causes them to set faster, but the effect is not quick. Rather than causing them to set faster in the short term, which is what you care about, vinegar just causes them to overset as they cook, becoming dry and tough. What’s more, vinegar can make your eggs taste, well, vinegary.”

Excerpt From: J. Kenji López-Alt. “The Food Lab: Better Home Cooking Through Science.”

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Tamaliza 2016.

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Spring day in town. #yxe #saskatoon

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Ice fishing. (at Wakaw Lake Regional Park)