In all of its glistening glory
Use it all and make it good: pork loin, seasoned fat from a homemade porchetta, pork liver, figs, almonds, rum, parsley, red pepper flakes, garlic, spices, and reserved pork stock made from hocks. Chop and mix by hand, bake for two hours (in water bath), place weight on top, and cure for a day in the fridge. Serve cold with mustard and pickles, a glass of homemade beer or wine. Enjoy.
Follow
Looks delicious! Can’t wait to try it.
I feel a little…sheepish, having shelled beans all evening.
This is the bee’s knees.
Then, according to David Fleming, you have been engaged in the small sorting economy. And, therefore, are on the side of history and the angels.
And have the bee’s knees to show for it. They sure feel like having been bent backwards. I should really be sitting on a chair whilst shelling.