Jason Kester
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djgromit.bsky.social
Jason Kester
@djgromit.bsky.social
98 followers 240 following 17 posts
He/Him (suck it, terfs!)

DJ, nerd, dad, and supporter of equal rights for all...
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djgromit.bsky.social
@somafm.bsky.social is outstanding tonight with Groove Salad. Thanks for the great choons!!
June 14, 2025 at 7:52 AM
djgromit.bsky.social
Search "concert" and post the oldest pic in your camera roll

Cut Copy - April 12, 2011 - Showbox Sodo, Seattle

(Yes, I chose a good one, and NO, this isn't remotely my first concert)
November 20, 2024 at 5:33 AM
djgromit.bsky.social
In the spirit of not just taking, since I'm hoping for this meat stuffing recipe, here's what we've been doing for years. It's a chorizo corn bread stuffing/dressing, and it's SO GOOD. Forgive the messy pictures, these pics are from the 2007 Sunset magazine where we first found it...
Cornbread-chorizo dressing PREP AND COOK TIME About 1 hour MAKES 8 to 10 servings NOTES For the cornbread, up to 3 days ahead, bake two 8-in. square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Latino markets (very soft, bright red chorizo in plastic casings won't work in this dish). You can assem- ble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. 8 oz. Mexican-style, firm, fresh chorizo sausage (see Notes), casings removed 1/2 cup butter 1 red onion, chopped 1/2 cup each chopped celery and carrot 6 cloves garlic, minced 1 tbsp. chopped cilantro 1 tsp. each chopped fresh thyme, oregano, and sage leaves About 1/2 cup fat-skimmed chicken broth 12 cups 3/4-in, cubes cornbread (see Notes) Salt and freshly ground black pepper Sunset Holiday Parties 2007 1. Preheat oven to 450°. In a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain. 2. Return pan to medium-high heat and add butter. When butter is melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat. 3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry, moisten with additional chicken broth. Spoon into a 9- by 13-in. baking dish. 4. Cover and bake for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes. Serve hot. PER SERVING 496 CAL., 49% (243 CAL.) FROM FAT; 13 G PROTEIN 27 G FAT (12G SAT.); 49 G CARBO (2.9 G FIBER): 1,117 MG SODIUM; 102 MG CHOL.
November 20, 2024 at 5:09 AM