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Here Piggy, Piggy, Piggy…

September 26, 2016

I am a self proclaimed porkaholic!  My father raised pigs when I was growing up and yes you did not want to be down wind of the barn. But being able to have fresh bacon, pork chops, pork ribs was pretty great!

When my husband and I traveled to Chicago we asked our daughter to recommend a favorite restaurant. My daughter has similar tastes to mine needless to says, so when she recommended a restaurant specializing in pork I was thrilled. Enter the Publican!

The Publican was so much fun. We started off with cocktails, a “Dancing Legs,” for me and a craft beer for my husband, and a plate of assorted hams. Can I just say wow!  We were in hog heaven.

Looking around the restaurant, I really enjoy people watching, I saw someone I recognized. I leaned over to my husband, “That looks like Aaron S. from the Foodnetwork? ,” my husband confirmed that yes I was correct. So not only did we have awesome food but we got a little food star gazing as well.


Assorted Hams



Busy Saturday night


Ossabaw Island Hog

We continued to eat our way through the menu which included suckling pig and a unique take on duck confit, which reminded my a lot of Peking duck because of the plum in it.  Both very delicious!  We finished up with an amazing grilled sour cream pound cake that was absolutely stellar!

Yes, we in two words, pigged out, and I will need to put in several more miles in the next few days to compensate for the pounds I put on. Thanks Vic for the recommendation and thanks to the Publican for the beautiful meal!



Bread Pudding, elevated Bread and Milk!



Making bread pudding for me is one of the easiest things to make. It can be made from left over bread of any white bread verity, hamburger buns, a heal left over from a loaf of bread or even from a leftover plain bagel. And yes, I have been know to mix them all together.


My parents visited me for a few days this past week and this was what my dad requested. So I decided I would actually write down the recipe I usually just eye ball the ingredients and it all just works.

So for dad, on the first anniversary of, here’s bread and milk at a slightly elevated level.


Bread Pudding

12 slices day old white bread, torn into small pieces

1/2 cup raisins

2 teaspoons vanilla

2 cups milk

Two eggs

1/2 cup two eggs

1/2 cup sugar

1/2 teaspoon cinnamon

2 teaspoons melted butter, plus more for buttering ramekins

Pinch of salt

Combine milk, eggs and vanilla, whisk to encorporate.  Add sugar, salt, cinnamon, raisins and torn bread. Allow to soak for about 15 minutes. Pour into buttered ramekins. I used small cast iron skillets. Drizzle melted butter on top of each ramekin.

Bake for 20-25 minutes at 375 degrees.

Serve warm with a splash of cream on top. Makes four serving.