oh my, there has been a lot in transition.
its hard to believe i’ve been away from pmk for a little over a year now. i don’t want to bore you with the details, so i’ll just rattle them all off as fast as i can.
moved back to america. adopted a dog that looks like a pokemon. got a job at a corporate market firm on a complete whim. moved to nashville tennessee with the company four months later. became a whiz at getting people to buy things they didn’t need or want. made some fat stacks, but felt bad. quit like a boss. got engaged to the love of my life after 8.5 years of dating. decided to come on back to the poor man’s kitchen. almost everything about my life has changed in some regard, but the pmk is still my home on the internet.
it is worth noting at this point that, although i haven’t been posting, i have been cooking up a storm since i left the far east. i’ve departed the fish-laden shores of japan and come to a land far more bizarre than i ever could have imagined.
the south. or maybe souf. i’m not sure how its pronounced, that seems to be the way the locals say it.
the food here is magical in its own way, and over the past eight months i’ve learned to embrace it. the “meat and three” concept makes up for its unimaginative name by being pretty darn delicious. soul food restaurants and tiny tex-mex joints litter the culinary landscape. hot chicken rubbed with enough spices it is dangerous to put your hands near your eyes, which is inevitable because of the tears streaming down your face. collard greens, whatever those are.
people down here talk about things like deep-fried beer and aren’t sure whether or not it is a travesty. you can’t buy liquor on sundays and grocery stores don’t carry wine. every road is a highway and nobody can drive. there is a festival in memphis next week in which 84 tons of pork will be consumed over the course of three days.
i’m scared. but excited.
pmk is going through a drastic change and i’m dragging you guys along for the ride. goodbye fresh fish straight out of the ocean, hello whole roast chickens. less teriyaki, more barbecue. the return of cheese. and believe it or not, i even have an oven (note the conspicuous lack of the word “toaster”).
more to come,
the poor man
the poor man's kitchen 