Sunday, December 24
Roast Pig at Christmas
So we decided to consolidate things a bit this year, leave the turkey and dressing for Thanksgiving and do the pig this year. Since the real Cuban Christmas dinner is usually held in the wee hours of Christmas morning after Midnight Mass, we decided that our former custom of having it on Christmas eve was really more of a chronological accident and are planning to do it Christmas Day.
And we're, pardon the awful pun, going whole hog this time. Literally. Cubans--and the Spanish before them--have always loved pork. You can tell where the conquistadores camped based on the big piles of pig bones they left behind. So, we'll be roasting a whole pig tomorrow, and it will either be incredibly good or a disaster. We've even got a special Cuban pig roaster, la caja china, the so-called Chinese box. If anyone is offended, it's not my fault--that's what they call it, and let me remind you that there are worse things than grills to have named in your honor, e.g., the Paddy Wagon. (And I'm part Irish too, so I'm allowed to make jokes like that.)
In any case, it will be an adventure. Expect photos and commentary, presuming we don't burn the house down in the process. In the mean time, a blessed Christmas eve to all, and to pass the time, why not read about the winner of the annual Fat Pig category at the Shropshine Agricultural Show, the infamous Empress of Blandings?
Or better, go hang out with your family - it's Christmas! Why are you surfing the web?