Take Stock

Today our friend Tony Makalinaw roasted a whole 90 pound pig outside on our street for a fireman's party. He used hardwood charcoal and a home made rotating rotisserie that he welded, engineered and constructed himself. He calls his rig the oinkmaster! Tony started cooking at 7AM and finished roasting the pig at around 3PM. Bill and Lily and I walked over and watched the process and sampled the goods! The meat was amazing and had different taste depending on what part of the pig it was from. At the end of the day Tony offered us the whole pig carcass and we carried it home in a gigantic heavy bag. Now I am boiling it all up in two vats on my stove! We are the bottom feeders and proud of it! This will be amazing soup-stock and will get put in containers and frozen, feeding us throughout the year.