Wednesday, July 6, 2011

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