First the pig:
This is the ham that Núria (of Spanish Recipes) brought for me.
It was the best ham I've had since the last time I was in Spain.
This was the good stuff.
Lesser hams are cut neatly, in nice, pretty slices.
But the real key to recognizing the good stuff is the 'white' (aka: the fat).
In really good Spanish ham the white is almost liquid at room temperature. You know what that means…. It's leaning toward being a monounsaturated fat.
As well as the best slice of ham that will ever pass your lips!
Second the puppies:
Mon mari had carpel tunnel repair surgery last week so he's back to lazing around again.
So…. Rather than the usual update I thought I'd do puppy pics: this summer v last summer.
Last summer photos are on the top.
They still play rough…..
They still like to show their bellies to the world – especially on hot days.
And they still like to spend their time together.
They're not…. They're plotting their next caper.