Everyone greatly enjoyed the drink and I wanted to know where they got it. Dan and Chris explained that they made it from a recipe given them by their .

Wednesday, March 24, 2010. Posted by Grant van Gameren. Tuesday, March 23, 2010. I dont really have much to say about this one. Posted by Grant van Gameren. It just doesnt get better then this. This is a monster cap off a berkshire from Fred at perth pork. This guy hung for about 4 months and had a beautiful 5 spice added to the cure and the aroma makes me salivate everytime i smell it. Posted by Grant van Gameren.

Kød, færdigretter, pålæg, tapas, franske land kyllinger stegt i rotisseriovn og meget mere.

So it came to mind the other day when I was thinking of the foods I would like to have while the last gasps of winter are still blowing across my backyard. Warm, hearty foods that will be out of rotation once spring and summer arrive with all their bounty and my unair-conditioned kitchen stops beckoning.