Book Board Chat

I remember my mother frying pork chops and they were so tasty and wonderful. They have bred the pigs so there is no fat at all just so dry. Any fat around the edge is trimmed to about a sixteenth of an inch and like the t-bone steaks the tail is trimmed off. Now certainly not advocating a diet of pork fat but every once in a while some decent pork would be nice. Maybe once a year I fix the big leg of pork that has the crunchy crackling on the outside. OH, so yummy.
I do like potted meat but buy the Underwoods deviled ham now instead.
Our markets have lotsa parsnips. I roast them in the oven with some olive oil.