I scream, you scream, we all scream for….pie.

Save the fork – there’s pie!

I’ve been seeing pictures of this strawberry pie from the most recent issue of Gourmet all over the place lately, and it calls to me like a siren. The deep ruby filling. The plump berries. The crisp crust. The billowy whipped cream.


I finally got around to giving it a go last night, albeit with some alterations. The whole process was quick, easy and painless, leaving me with very little fodder for a post other than pretty pictures of strawberries, not that there’s anything wrong with that. Thus, in the interest of amusement, I present you with the first ever Mad Libs Blog Post. Get out a pen and paper, call your co-workers ’round call your friends ’round during non-work hours only, and write this post! Maybe you’ll get the real answers at the end! Maybe not!

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Smoke-a-Thon 2008: Porc a la Mode du Caroline du Nord

Is everyone tired of pork yet? Not a rhetorical question.

We come now to the final installment of Smoke-a-Thon 2008, semi-classic North Carolina-style pulled pork with my in-demand potato salad as your special bonus with purchase. I’m not sure what I’m more tired of doing: eating pork, editing pictures of pork, looking at leftover pork or writing about pork, so I’m a little relieved that we’ve come to the last chapter.

Note, however, the bacon exception: I am not currently, and do not foresee ever being tired of eating, photographing or writing about bacon. I’m fairly certain that the bacon exception is a categorical imperative for all humankind except for freakish vegans who put tofu in their macaroni and cheese. Not than I am judging.

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