I promised tacos all over the Internet the other day and have yet to follow through. The thing is, this pork was still kicking around until yesterday, when I made the third thing on this glorious list of foodstuffs below. Each preparation was fantastic, but the meat itself is insanely versatile and would be well suited in a sandwich, or over rice noodles with some soy sauce.

Another hold up was that the main ingredient other than pork in this recipe is mango habanero hot sauce, which we made yesterday. Don't let this deter you-- it's worth the minimal effort to whip up a batch. But if you're pressed for time, throw in some standard hot sauce and a bit of broth or beer to thin it up. The key is a fair amount of salt and a very low and slow session in the slow cooker. This will shred apart and be delightful in whatever you cook up.

Now that this self-imposed hiatus is over, I can barely contain myself from throwing a thousand photos of food and a simple "figure it out!" up here. But I'll refrain, because you deserve better after what I'm sure has been a very long wait on your end. So we will start with what has become my latest obsession: homemade condiments. Specifically, hot sauces.

Almost exactly a year old, at this point, but this trip is still fresh in my mind. We drove from Boston to LA in just under a week, and now that we're fully settled into left coast life, I'm oddly nostalgic for this week last year. The open road and our optimism was boundless, and it's nearly palpable in these photos.

This isn’t exactly the post I’d love to write. I’d prefer to skip straight to the tacos and photos and other nonsense that usually fills this site. But in order to do so, I need to get this one out. I need to let these fingers awkwardly hit the keyboard and write what’s been happening. It’s the only thing I can do. And so, here’s a lengthy, procrastinated-upon post, hastily supplemented with pics stolen from family scrapbooks and Instagram photos from last summer.