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
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
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