pork.

Those of the vegetarian persuasion may wish to avert their eyes or return tomorrow — no knitting content today.

This was the summer of pork — as in, we roasted a 240 lb pig.  It was a brilliant idea, born of a chance interaction between our ecologist and a pig farmer, and soon we were all pitching in to get ready. We took shifts tending an all-night fire, and I helped rub down the pig with mesquite seasoning and heft him onto the grill. Pictures of this part were just tagged on Facebook, so I’m sharing them here.

After many hours of keeping the grill at just the right temperature (with tarps to keep the heat in and give the  pork a smoky flavor), we spent about four hours pulling pork before serving an enormous feast. We had a blast — and it was, without question, the best pork I have ever eaten.

My camera is still acting finicky, so I don’t have a progress photo of my BSJ, but I am getting ready to work the button holes and then bind off. I’m a bit anxious about the sizing — here’s hoping it will fit the intended recipient, at least for a week or so! More on that soon.

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