You could be forgiven for thinking that I've been spending a good deal of time at the kitchen counter this weekend ... these herbs (fennel, fennel seed, sage, garlic) are being chopped up prior to being blended with olive oil, smeared all through a shoulder of pork, tied up with string, and roasted for eight hours (we had some 1st year post-docs to dinner). And very good it tasted, too.
No comments:
Post a Comment