So it looks like my days as a pork eater have come to an end. Hubby can't eat pork, so I indulge at lunch and breakfast at work. And have had various internal issues. The possible correlation dawned horribly on me several weeks ago, so I've been running experiments of pork exclusion (sob). Today, due to the chaos of moving to a new office building, I've had to resort to an old pork-based breakfast--and paid the price.
Thank you, Lord and Lady, for poultry based bacon, sausage, and ham, otherwise life would lose a great deal of joy.
I should get a grant to study this, obviously.
Thank you, Lord and Lady, for poultry based bacon, sausage, and ham, otherwise life would lose a great deal of joy.
Beef ribs, too, are excellent.
Beef ribs, too, are excellent.
Oh goodness yes. As is lamb sausage.
There was a study a while back that proved scientifically that swearing helps with pain - I see no reason not to extend that principle to whining as well.
Good call.
My life would lose so much joy without any pork in it! Pork is my favorite. Sorry, Connie.
I wonder if I've always had a pork sensitivity and just didn't realize it or if it came on as I ate less because of Hubby.
And yes, I concur on the yumminess of lamb. Is there really enough meat on ribs to make it worth the mess and fussing with bones?
I've had some very tasty lamb ribs. It's much richer than beef or pork, so the smaller amount of meat on the bone is perfect.
So I read this article (How Single Photographs Are Saving The Lives Of Shelter Animals Across The Country) about how good-quality photographs make it more likely a shelter animal will be adopted, so I decided to volunteer as a pet photographer.
I've sent an email to one shelter already--I'm crossing my fingers that they will want me.
Is there really enough meat on ribs to make it worth the mess and fussing with bones?
If you cook them in a slow cooker, the meat basically falls off the bones anyway, so there's not much fuss involved in getting to the tasty tasty meat.
Damn it. Now I want ribs.
Is there really enough meat on ribs to make it worth the mess and fussing with bones?
For lamb, it depends on the lamb - I find Sonoma lambs to be meatier. But we also like to get loin chops and cook them up like steaks.
tommyrot, that's so cool!
