Heya, Pitmasters,
My name is Moe. I'm in Portland, Oregon, smack dab on the Left Coast.
I'm a Danish/German ex-pat and I dabble in a lot of cuisines. I mean I am pretty serious in my ways, but I don't want to get hoity-toity or anything.
I owe a lot to Meathead and his efforts, and the cash I threw at him to be able to make this post barely seems like just dues. I'm getting merged to a red-headed wonder next May, and without this website, we wouldn't have chosen a pig-pickin' at our reception, let alone known what to taste for while vetting a caterer's pulled pork. The recipes didn't hurt in getting the ring on her finger, either. I cop to it.
I would love to say a lot more, but a great man once wrote "a beginning is a very delicate time" and I am not doing that justice at all. I guess I am not the indoor-voice type.
IN FUMO, VERITAS!
(Sorry if I used Latin like a shop broom just there.)
EDIT: Oh I just had to add that I like to make the woman a breakfast of fresh pita bread with za'atar and labne in the morning, but my preferred breakfast is in my icon: a dram of Old Danish with havarti on rygbrod, followed by another dram. And then another dram. And maybe one more...
My name is Moe. I'm in Portland, Oregon, smack dab on the Left Coast.
I'm a Danish/German ex-pat and I dabble in a lot of cuisines. I mean I am pretty serious in my ways, but I don't want to get hoity-toity or anything.
I owe a lot to Meathead and his efforts, and the cash I threw at him to be able to make this post barely seems like just dues. I'm getting merged to a red-headed wonder next May, and without this website, we wouldn't have chosen a pig-pickin' at our reception, let alone known what to taste for while vetting a caterer's pulled pork. The recipes didn't hurt in getting the ring on her finger, either. I cop to it.
I would love to say a lot more, but a great man once wrote "a beginning is a very delicate time" and I am not doing that justice at all. I guess I am not the indoor-voice type.
IN FUMO, VERITAS!
(Sorry if I used Latin like a shop broom just there.)
EDIT: Oh I just had to add that I like to make the woman a breakfast of fresh pita bread with za'atar and labne in the morning, but my preferred breakfast is in my icon: a dram of Old Danish with havarti on rygbrod, followed by another dram. And then another dram. And maybe one more...
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