Monday, January 12, 2009

The fatted pig!

Amazing, truly amazing. Our Thursday evening escapades have always had a medieval banquet feel to them but never quite so much as last week. Our host provided nothing less than a whole suckling pig for us to feast upon (vegetarians turn away now).

Basted in honey, the pig was essentially sliced into eight big chunks for us to dine on. All washed down, of course, with the grappa on the table. A fine time indeed...

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