(no subject)

A pro pos of nothing very much, other than the fact that I am now eating some of the remains, I must record my triumph (culinary) yesterday. Rolled shoulder of pork, rubbed with salt, mixed herbs, paprika and a dash of aniseed, given the traditional blast for twenty minutes on the oven's highest setting, then slow roast at 110° for about four and a half hours, with a small amount of brandy and a couple of spoonfuls of stock† (or more precisely, until we got back from youth group).

Absolutely delicious, and practically falling apart. Very good cold, too - I'm just eating a sandwich of the stuff with a few baby spinach leaves.

† Duck, because that's what I'd just finished making.