3 1/2 hour slow-cooked Soul Food Farm pollo pibil (with achiote paste, garlic and orange juice from my garden’s orange tree) on blue-corn tortillas with cabbage and jalapeno slaw and an avocado + jalapeno + cilantro + lime salsa. Shared with Desmond, Loren, Joshua, Jasper and April with North Coast Brewing Company Pranqster Belgian Ale and Jasper’s Mezcal Gimlets.