Sunday, April 20, 2014

Happy Easter!

Have a happy and blessed day with your families!  Our (more or less) traditional pork butt is in the smoker and is an hour or so away from the temperature where I'll let it sit six hours.  The differences between a pork butt and the more traditional Easter ham are barely worth mentioning.  If you're interested in longer perspectives on the day, I've written them before here.

Say a prayer for Brigid if you're so inclined.  It has been a rough few months for her and she's One of the Good People (no, we've never met; you can learn that from her writing).

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