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Today I’ve been working on an article about chiles, and as such, testing recipes that use them. My countertop is covered with dried guillano, ancho and as-yet-unidentified green, red and purplish chile peppers. One of the recipes I tested was sort of a pulled pork-goulash-sloppy José kind of thing. Using pork shoulder, I wanted to braise it, so since I didn’t get started until after 10 pm I browned it first in my skillet, then put it all in the slow cooker last night before I went to bed, fully intending to get up at 3am and check on it – in fact, I got a little giddy at the idea of sitting alone at the kitchen table in the middle of the night, writing something stirring that could only come to me at such an odd hour. The single light above me might swing subtly back and forth, as if I was in the bowel of a ship. Why does the image of aContinue reading