On Thu, 11 Feb 2010 16:55:10 -0600, Omelet >
wrote:

> In article >,
> (Charlotte L. Blackmer) wrote:
>
> <snip>
> > We had an awesome porchetta for lunch (we learned that porchetta is the
> > midsection of the pig, completely deboned but with skin on, and rolled
> > around something - lunch was in the oven when we arrived, so it wasn't
> > from the pigs we deboned) and got bags containing bangers, garlic sausage,
> > and crepinettes, which the FC employees had wrapped up for us, when we
> > left.
> >
> > All in all, a great day!
> >
> > I'm seeing if I've got any room in my budget for the Self-Preservation
> > class so I can try my hand at Makin' Bacon.
> >
> > Charlotte
>
> Damn that sounds like fun! :-)

I comes at a price and it ain't cheap.

--
I love cooking with wine.
Sometimes I even put it in the food.