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Sunday, July 16, 2006





A STIRRING IN THE LOIN

Not much to report today.

While I was out on another course (Teaching Circuits for the record) HP was lollygagging around and pondering on a late Sunday lunch

So, I was greeted upon my return by the sight of a glorious loin of pork from The Ginger Pig, thick with fat and with a crunchy bubbling layer of crackling I can think of few things better.

Served with a few roast onions and heads of garlic, some tart gooseberry sauce and bitter crunchy curly kale.

I am going to let the pictures speak for themselves
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