Monday, January 08, 2007

Last Night's Dinner
Began with an olive oil brushed piece of toasted rosemary bread. Then I topped it with the shredded rosemary-apple braised pork shoulder that I had cooked for 5 hours on Saturday. On top of the pork, I drizzled some apple balsamic vinegar and then topped the whole thing off with some slivered Manchego cheese and a sprinkling of my favorite Italian herbed salt. Ate it open face with a knife and fork. I'm too good to me.

Rosemary toast:













Close up of heaven:
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