True Margrit

October 24th
Monday's pork-shoulder
That Andrew roasts slowly for long hours
Then gently stews in chili verde--
Tomatillos, peppers, garlic--
This he lovingly spoons over cheese enchiladas (melted cheese liquid gold)
And it is eaten with joy (and two colorfully contrasting salsas:
spicy tart red cabbage & avocado/citrus/pomegranate)
Followed by ice cream, cookies & action movie

October 25th
Tuesday's free-range organic chickens soaks in buttermilk
All day
Until Andrew dredges the pieces in spice & flour
He fries them in bacon fat
We eat and groan
And yearn for bigger stomachs