Wednesday, July 6

Let's Talk Pork Over at the Pork, Knife, and Spoon Blog

Hello Dear Readers,

I've got exciting news! For the next three months, I'll be writing the blog Pork, Knife & Spoon for Pork, Be Inspired. That's where I'll be talking pig: ribs, chops, tenderloin, sausages, prosciutto, bacon, and more. So I'd love for you to drop by, say hi, and leave a comment if you'd like.

To kick things off, my first post focuses on my tumultuous relationship with sausage which started at age 2. I had abnormally large molars. You can read about it here.

You can follow my pork-related tweets at:  @PorkandKnife
You can also "like" us on Facebook: Pork Be Inspired

In case you're wondering, I'll still be writing Food Blogga too!

Photo credit: Flickr, Creative Commons Daveynin


The Teacher Cooks said...

Congratulations to you Susan!

Pille said...

Sounds like an exciting project, Susan! Pork is the most popular meat here in Estonia - it'll be exciting to read your American/Italian twist on this :)

Rosemary said...

Wonderful for you! My husband is one pork fresk; he'll be happy to learn I have a new source of inspiration. (Although he's pretty happy with his standards.) I'll be watching.

Magic of Spice said...

I will stop over :)