This weekend rocked, plain and simple. Adam and I spent 48 hours preparing for Sunday's meal, which turned out fantastic (and leftovers mean a fantastic lunch as well). We only made the grilled jerk pork (which is what required the multi-staged, 48 hour brine/marinating process) and the orange sauce, and skipped on the slaw and chorizo fried rice ( Read more... )

Tonight is "Masters of Italian Horror" night over at the Brattle Theater, so screw any notion of cooking up some meatloaf tonight... That will have to wait for tomorrow. Tonight is Black Sabbath and Opera time...