Starting preparations for T'sgiving meal.

Cooked over coals, a, 12 LB. farm raised shoulder of pork, seasoned and
allowed to rest for two days with, garlic, salt, pepper, oregano, oil and
vinegar.

Cornbread dressing (with cornbread made from leaf lard from a farm raised
hog) macaroni and cheese, cornbread, red beans and rice, deviled eggs,
red velvet cupcakes, collard greens.