*deep sigh*

[elisi]

My fic HATES me, and RL is BUSY, but I really, really want to post the next chapter before S3 starts next week... (I might post on Sunday night, if a miracle occurs and the words and plot and stuff all go together like they're supposed to. And then no one will read it, because it's Sunday night. *headdesk*)

Also my head hurts, it's been TOO HOT this week, and I need to go to bed. Blah.

Um - please ignore me, I just needed to vent. Look! Jack is pretty and flirty. Goodnight.

Comments

[kitmarlowescot2.livejournal.com]

This what collards are
http://en.wikipedia.org/wiki/Collards

and this what okra is
http://en.wikipedia.org/wiki/Okra

and this is the type of barbeque I was raised on, pork.
" Eastern style
Eastern style is the most common type in both eastern North Carolina and in South Carolina. It is a vinegar- or mustard-based sauce and is more common in the eastern and coastal sections of the state. Eastern style uses the "whole hog" as the meat (not including internal organs), and is often said to use "every part of the hog except the squeal."[19] Many recipes use only vinegar and pepper, and rely on the smoking process for the overall flavor."

Though I have rarely been to one, they will bareque the whole pig, and often up till recently alot of people who dig wholes in the ground and cook the whole pig for a day. This was often done for church socials. I usually take my pork pulled and choped with a sauce of just vingear and salt and pepper.

[elisi]

Sometimes I try to remember what life was like before Wikipedia, but I can't really recall much...

is often said to use "every part of the hog except the squeal."
Heeee! :D

And I can say absolutely that I've never been to a barbeque with a whole pig! Wow.