Spitball Army

Coincidentally, I happened upon an episode of Anthony Bourdain’s “No Reservations” the other night, in which Chef Bourdain and a gathering of Romanian locals devour several roast suckling pigs. It was a step-by-step television seminar on how to dismantle and eat this animal. One key point: the pig’s snout is considered a delicacy.

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He thought we didn’t stay half long enough, but it had taken us so long to get over there, that we had to turn practically right around again to arrive in time to get the roast on. I fixed the dinner last night for the kids – having roast, onions, carrots, date-celery-orange salad, and strawberry pie for dessert.

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