Alliterative

Swines eaxl

Because we don’t do anything in half measures, we recently cooked a whole pork shoulder:

This is, of course, far more pork than the two of us could eat, even if we were more porcine than the pig it came from. After the first dinner, which also featured a pan gravy and baked potatoes, we carved up the left overs, used some to make a hash (with eggs, potatoes, onions, peas, and some of the gravy) for lunch, and froze the rest (including the bone) for use in future soups. I think a pea soup would be very nice. And of course all quite economical.

Posted by Mark at February 1, 2006 06:27 PM | TrackBack