Monday, May 28, 2012

Sweet Little Piggie

I know you're not supposed to get attached to your food, but this little piggie was so sweet. Kristine bought her and brought to a yearly Hootenany. It took 5 hours to roast her (the pig, not Kristine) slowly over white hot coals. Just salt. I thought the huge wooden stake was a good idea, though covered in foil so it didn't ignite. Two piles of rocks on either end held it up. Best of all: I cut it up as quickly as I could and it was litterally grabbed and gobbled up within a few minutes. About 60 pounds. There's only a little ziplock bag left, which I think will have to be pulled and sauced for dinner tonight.

Tuesday, May 15, 2012

Three World Cuisines: Italian, Mexican, Chinese

What do you know! My next book is now available on amazon. Three World Cuisines. Now why the paperback is recommended for 22 and above and the hardbound for 18 and above, I can't imagine. Must be those cocktail recipes. Or maybe it was the directions for ritual sacrifice?