Tuesday November 27
This is a polite way of referring to what we usually call Barbara's Big Ol' Butt. I don't know why, but I feel unusually polite today.
We prepared the Butt yesterday, searing it while the potatoes roasted, leaving it in a slow oven all evening long, and then leaving it overnight in its covered dutch oven in the fridge. So when we got home from work, all we had to do was get it out of the refrigerator, reheat it on the stovetop while the oven hotted up, add sliced carrots, turnips, and onions, and let it stew in the oven for almost an hour more. At the end, you could not only remove the single pig-bone with one tug, but you could pull the tender meat apart with two regular dinner forks. Which we then used to fork up the savory mess.
No comments:
Post a Comment