"I'm teaching this class because... well, I really like pork," said the instructor of the cooking class I took today [1]. And that's when I knew we'd all be okay.
And after eating what felt like a whole hog--a cuban roast pork sandwich; a mache and pancetta salad; a warm potato and sausage salad with arugula (I made that!); a pappardelle with pork sugo; a pork chili with cornmeal dumplings; a braised pork belly--after all that, I think that I can say, yes, I've had enough pork. Enough amazing, fatty pork. For today.
[1] "The Whole Hog", at Tante Marie's Cooking School.
Comments