This was a first for us--an indoor pig roast; no flames, no charcoal, but much excitement about our winter-roasted suckling pig. Quite the production. We bought him at a market in York, near Sarah, and took him to a butcher in Portland to be boned. Well worth the effort. We decided that formal dinners on linen cloths required a boned pig, while an outdoor picnic table was proper setting for one not boned, not easy to carve, not unmessy. It was a very good feed. (Those are kumquats staring out at you.)You will be getting a rash of these illustrated postings in the next few days while Emily is here trying to get my skills up to snuff. Just a warning...
Yumm! Was it as good as our Madrid suckling pig--still such a great memory! It does look picture perfect--which we missed in Madrid. Our Christmas Eve dinner, with Ben and Kenny, was the most incredibly tender, dlicious venison thanks to Jim's hunting skills. Our best Christmas gift was having a fireplace fire with NO smoking! Which we will enjoy all through the winter months--and so will you when you are here. Looking forward to more pictures!
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