...didn't get to see in 2011. But she was certainly appreciated at Casa Mumbles.
As you may have already worked out, we're a household with a fondness for good home-cooked food. Under the auspices of dear Becca and "Oui Chef!" at http://www.beckicklesie.com I have treated you to some of my own slurpy kitchen experiments as well as the delights of a teenage boy rustling up a family meal in "Cooking with Mother".
It's about time the Ovver Arf and his culinary skills got a look in, dontcha think?
The perfect opportunity presented itself when Becca and Cheffy Daddy announced the "Oui Chef!" theme for January as "You Swine!" in honour of all things porcine.
It just so happens that the Galloping Greek Gourmet had turned out a piggy masterpiece for our New Year's Day family do - rolled leg of pork, stuffed with prunes and apples, and cooked slowly in apple juice.
So, here we go:
First take a boned leg of pork, and open it up flat, cutting away any excess lumps of fat (a bit like performing home liposuction, I imagine).
Sprinkle it with salt and pepper.
Prepare your stuffing ingredients.
Lovingly lay them on the waiting slab of meat (with a couple of slices of bacon for a little extra oomph!).
Roll it all up (careful not to lose your ingredients as you go) and truss it up good and tight (things are starting to sound vaguely S&M now - oo-er, Missus!).
Put it in a large ceramic crockpot with a lid, spread a little honey over the top, pour about half a litre of apple juice over it all and place it tenderly in the over to cook gently for 2-3 hours, basting every now and then with the apple juice and liquids from the meat.
When it is cooked thoroughly, take a bow and serve up to the waiting hungry masses.
(The cooking liquid makes a gorgeous gravy when whizzed up in the food processor to make it smooth and creamy.)
And you lot wonder what I see in him?
(He also makes me laugh and plays a mean guitar - the rest is private!)