Would it surprise you to hear that last night we busted out the barbecue and grilled up some pork, and awoke this morning to the first day of spring covered in snow? During a stroll around our yard yesterday, I was so thrilled to spy the first signs of life: snowdrops, rhubarb, mint (photos tomorrow). The chipmunks were dashing about, shaking off the winter doldrums and nibbling on green shoots. All just a tease. We'll be out snowshoeing again tomorrow. Not sure if I'm complaining, but I think I am.Anyway, we were lucky enough to get in our first grilled dinner—steaks, but featuring the other white meat. Whoever heard of a pork steak? At Dickson's, where we get our meat in the city, they frequently have interesting new cuts. If I'm not mistaken, this has to do with the fact that they are buying the whole animal. They like to find appealing ways to showcase parts that don't often show up in the butcher case. It's also why they can sell things like homemade suet, stocks, patés and terrines. So when G spied these pork "sirloins," he had to give them a try.
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