laughably stereotypical. One of the shapers of my
ideals of female beauty was Amanda Blake. Oddly,
I've not gone out with a redhead.

I married one.

So you did. I would not have been averse to
doing so, but the opportunity never arose.

as well. I tend to blend into the woodwork, myself.

Not much wrong with that. Remember the Monty
Python sketch about "how not to be seen"?

Diametrically opposite from the sketch of "ministry of funny walks".

The Pythons used to poke around the frontiers
of society, from those who don't want to be
seen to those who want always to be. Current
UK politics seem to be pushing up against that
kind of absurdity, with the newspapers picking
up on government members' silly walking, silly
dancing, and so on.

Title: CROSTINI DI LENTICCHIE
Categories: Italian, Breads, Appetizers
1 1/2 c Lentils
3 1/2 c Chicken broth

Ah, something to flavor up the legumes.
I'd still prefer Mexicanish spices in what
is essentially a bean sandwich.

Set-It-and-Forget-It Roast Pork Shoulder
categories: main, roast, pork, NYE
servings: 8

1/4 c black peppercorns
3 Tb juniper berries
1 Tb coriander seeds
1/2 c Diamond Crystal
- or 4 1/2 Tb Morton kosher salt
3 Tb sugar
1 skin-on, bone-in pork shoulder
- (Boston butt, 8 to 10 lb)
5 sprigs rosemary
10 garlic cloves, unpeeled, lightly crushed
2 c dry white wine
h - for serving
Cranberry sauce, cornichons, and whole grain mustard

Scoring the skin isnÿt just for looks; it helps the
fat render and makes the roast easy to slice.

Finely grind pepper, juniper, and coriander in spice
mill or with mortar and pestle; transfer to a small
bowl and mix in salt and sugar.

Set blade on a box cutter to about 1/3" (or use a
very sharp paring knife or X-Acto knife) and cut
long parallel lines into the skin of the pork
shoulder, spacing 3/4" apart. You want to cut
completely through the fat, getting as close to the
meat as possible without slicing into it. Then, using
a pair of kitchen shears, snip between rows to create
a diamond-shape pattern, spacing 3/4" apart. Cutting a
crosshatch design into the fat will help it cook out
and allow the salt and spices to penetrate the meat.

Rub entire shoulder with spice mixture, covering any
exposed meat and pushing into cuts in fat. Try to get
the spices into the fatty layer and not on the surface
of the skin, where they may burn. Make sure to use all
of the spices, even though it may seem like a lot.
Wrap shoulder tightly with plastic and chill at least
3 hr and up to 3 days.

Place a rack in lower third of oven; preheat to 225F.
Line a rimmed baking sheet with 2 layers of heavy-duty
foil (be generous with the foil unless you really enjoy
scrubbing pots and pans after dinner). Place rosemary
sprigs and garlic in the center of baking sheet and set
a wire rack on top. Set meat on rack and transfer to
oven. Pour wine and 2 c water into baking sheet and
roast shoulder until meat is pulling away from the bone
and skin is very dark, 9 to 10 hr (overnight is great).

Let pork shoulder sit uncovered at room temperature
until ready to serve (at least 30 min and up to 5 hr).

Just before serving, reheat roast in a 350 to400F oven
to soften fat and warm the surface of the roast (but
donÿt let it take on any more color), 5 to 10 min.

Serve warm with cranberry sauce, cornichons, and mustard.

Rick Martinez, bonappetit.com
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