Feed me with stories

And that’s just what this totally unexpected gift from @val_littlewood will do today…

Penguin books of food

…I’m slow cooking us some beef rendang via a Keith Floyd recipe dating back to 1994, Val’s working on feeding my mind.

Finest kind. Thank you my lovely.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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