IT’S NATIONAL ROAST SUCKLING PIG DAY!
Cultures across the world have all independently found that young pigs make for quite the roast. Pig is one of the earliest animals domesticated for slaughter, so it was only a matter of time before we figured out the age thing. Suckling pigs’ skin ends up being very tender and the meat is almost in a state of gelatinousness. Plus, you can roast the whole thing at once, because at 2-6 weeks of age, these guys aren’t too huge yet.
Well SP has been wanting to try the Fidel’s Capitalist Pig Roast at Chino Latino for a long time. Chino used to be the place for SP and his friends to go for late night happy hour ($1 tacos!) when he was still in college. Then he started having to get up at 6 in the morning and he didn’t get to go anymore. At the bottom of the menu, there was always this tempting item:
So we gathered up a total of 10 people and made plans for this pig roast. It was quite the party.
They even printed this up on the menus for us!
Banana for scale.
SP got to have the head. Cheek meat!!
Tender and terrific and lots and lots of leftovers. We had a lot of fun!
Tomorrow is National Oatmeal Muffin Day and National Hard Candy Day.
IT’S NATIONAL PIZZA WITH EVERYTHING (EXCEPT ANCHOVIES) DAY AND NATIONAL CHICKEN SOUP FOR THE SOUL DAY!
Everything?! Well, almost everything. For some reason, anchovies were left off of tonight’s menu by the powers that be. It wasn’t us. We’d eat anchovies.
We were able to swiftly pick up pizza at a local joint called Fresh Picked Pizza. They have all sorts of really tasty pizza, but we knew that we had one in mind to get fixed up for the evening.
Do note the lack of anchovies.
As a personal-size pizza, you can barely fit all those ingredients on there. Wonderful.
Today’s other holiday comes at a fortuitous time as AK is battling the Minnesotan common cold. (We’re sure SP will follow suit shortly.) Truly there is no better remedy for the insufferable symptoms quite like a homemade Chicken Soup. It warms the heart and soul and tummy. Thanks to SPom and SPad for always having the tastiest and most comforting chicken soup.
Since SP moved out of his parents’ house, seeing a huge container of chicken soup like this is not infrequent.
With carrots and matzo balls of course.
We feel comforted by our comfort foods.
Tomorrow is National Indian Pudding Day!
IT’S NATIONAL SANDWICH DAY AND NATIONAL MEN MAKE DINNER DAY!
Sandwiches are beautiful.
Sandwiches are fine.
I love sandwiches.
I eat ’em all the time.
It’s the truth. Sandwiches are absolutely fantastic. Bread is great as it is. Add some stuff inside and it’s like having a food utensil to hold the good stuff inside. They’re fast and tasty and everything you could want in a food. Frankly, if don’t know how to break the ice with people, just ask the question, “Is a hot dog a sandwich?” Let them chew on that for a bit.
SP always takes a sandwich to school. Bread, mayo, and 4 oz of Boar’s Head Honey Maple Turkey. Protein packed, easy to make and pack, and can be eaten fast enough for a teacher’s lunch break.
Now, SP tried to cover for this yesterday and didn’t mention that today is National Men Make Dinner Day. Mostly that’s because this is his idea of making dinner:
But not really. He did make tuna, and it was really great. Specifically, tuna specialy. Tuna melts, basically.
Thanks, SP, for cooking this one!
Tomorrow is National Candy Day.
Can you believe it? 300?!
IT’S NATIONAL PUMPKIN DAY AND NATIONAL MINCE MEAT DAY!
Mince meat isn’t really meat. Well, it was at one point. Some recipes for it contain beef suet, a.k.a. beef lard. But it used to be a pie filling of mutton or beef with the suet to help bind it into a filling. Add some dried fruits like prunes and raisins, and you’ve got a mince meat. This is coming from the same group that calls non-pudding things “puddings.”
You read that right: 190 calories for 1/3 cup.
You can use it to top ice cream or make a pie out of. We were going to make the recipe on the side of the jar, but ran out of time, so we had it with our pumpkin bars.
The only ingredients you need for these pumpkin bars.
Mix them well together.
Pour into a pan (here is 9×9) and bake at 350 for 35 minutes
Squishy, tasty, and lots of great pumpkin flavor from actual pumpkin.
We were surprised pumpkin day was not October 31, but we’re happy to celebrate regardless. Unfortunately, our plans to carve our Halloween punkins aren’t until Saturday… but we’ll post pictures on 10/31.
Tomorrow is National American Beer Day.
Another national holiday celebrating another nation’s food…
IT’S NATIONAL YORKSHIRE PUDDING DAY!
Picture pudding. You probably just thought of some chocolatey or vanillay goo that can be gobbled up with a spoon pretty easily.
Not that kind of pudding today.
In the UK, pudding is really just a word for what happens when you mix eggs, flour, and milk, and make a popover-y pastry kind of thing. And usually that means with MEAT. None of this namby pamby sweet stuff. Meat.
Luckily for us we have a pub in town (a few actually) that serves food of the British Isles. It’s called Merlin’s Rest, and it’s very fun.
If you’re gonna go British, grab a cider.
Meaty and potatoy. The way life should be.
Tomorrow is National Dessert Day and World Egg Day!
IT’S NATIONAL MEATBALL DAY AND NATIONAL CRABMEAT DAY!
We didn’t put this one together into one holiday. For meatballs, SP tried out The Meatball Spot (doesn’t have a website?) at the Mall of America. Figured it can’t be too bad for meatballs if that’s in the name.
Eh, they were meatballs.
For the second part of today, SP whipped up his classic crab salad for sandwiches.
24 oz “crab meat”
4 Tbsp Mayo, 2 Tbsp fat free plain yogurt, garlic, onion, and celery salt
It’s amazing. You really have to try it sometime. We serve it on toasted hot dog buns for the lobster roll effect.
Tomorrow is Blueberry Popover Day!
Writing this while waiting for a concert to start… and finishing it now that the concert is over!
TODAY IS NATIONAL CEREAL DAY AND NATIONAL CROWN ROAST OF PORK DAY!
As SPAK are now on spring break, we had the opportunity to have a somewhat relaxed morning. And to kick it off we had some cereal. Honey Nut Cheerios.
The real treasure today was making this crown roast of pork. Neither of us had ever even seen one in real life until today. We picked up our meat from Von Hanson’s, a local butchery with an awesome selection and great prices. The hard part was just how long the process was to prepare one of these beasts.
The crown roast as it was given to us. The crown roast itself is a loin cut with bones in that is slitted and wrapped around itself to look like – you guessed it – a meat crown.
Herb paste made from rosemary, sage, thyme, garlic, salt, pepper, and 1/4 cup of olive oil.
Rubbed with the herb paste and sat into a pan with diced celery, onion, and garlic.
Make some pan sauce with wine and chicken stock. Bake at 450 for 20 minutes, then lower the temperature to 350 and let it go for 1.5-2 hours until it’s at least 145 inside.
Tada! Happy crowns.
This thing has made the house smell so damn good. We were able to share with a couple of SP‘s friends and they really enjoyed it as well. SP was really worried that he would overcook it, as pork is one of those meats that can turn not-so-good rather quickly. But it was juicy and just right. He was even a master carver! There are lots of leftovers, so I think we’ll be good for several days. Verdict: we would definitely do this again. Thanks, crown roast of pork day, for teaching us something!
Tomorrow is Peanut Cluster Day!