My husband is always getting these ideas. He sees something new and immediately starts researching and planning. Before I know what’s happening, packages start arriving in the mail or he is off to the DIY store. The living room turns into a workshop, or greenhouse, or laboratory . . .
This year his project was a wooden box with heavy stainless steel lining:
The next steps were attaching wheels to the bottom and having a cover made – a heavy metal, tray-like thing with handles. Upon arrival of the thermometer, the date could be set and the party invitations made. Yesterday was that day.
Because the weather forecast didn’t rule out rain, my husband rolled the box out to the carport. He then proceeded to dump stuff into it: several huge chunks of pig, some vegetables and spices . . . (Sorry I can’t be more specific – I am not much of a cook.) He then built a little campfire on the cover of the box, sat down and cracked open a beer.
Over the next 5 to 6 hours, the meat slow-cooked at about 100°C, while the fire was maintained and the cabbage and dumplings were made. (No, not by me. I was demoted to Chief Dishwasher years, actually decades, ago and will probably remain in that position for the duration of our marriage.) Guests started arriving at about Hour Four, including my friend N³, fresh from a trip home with a bottle of authentic Cuban rum in her hand. Another friend – who happens to be the only person I know personally who plays the game – arrived and informed me that my yard is something of a Pokémon Hot Spot. (Oh NO!!) She demonstrated how the game is played – Austrian style!
Finally it was time to remove the lid and marvel at the perfectly roasted pork.
We all piled heaps of it on our plates and went to the screen porch to chow down in a way that gives the title of this post its second meaning. It really was delicious. Whoever that pig was, he certainly left this world in a deeply appreciated blaze of glory.
Having forgotten about dessert in our planning, it came in liquid form. Sampling high quality rums was my husband’s New Hobby 2015. You’d be surprised just how good some of them are. I recommend the Don Papa from the Philippines for beginners. Unless, of course, you know any Cubans who can get you the real stuff privately exported. Anyway, yesterday’s dessert might be the reason why my today began at about 4 pm. It also might explain why it has taken me almost four hours to write this short post.