you had me at pork
hugh fearnley-whittingstall is at it again.
week after week his column truly speaks to me.
this week?
of all things, PORK!
that pork shoulder he talks about? going on our menu this week, certainly.read drool all about it here.
dinner time. lunch time. snack time.
i love food all the time. thankfully, i have a job that involves food.
which is fun. and amazing.
i’m a baker, and i own a bakery. i love to eat, and i love to cook - most importantly i love to share food with others.
and that’s what sprinklefingers is for - to share my food thoughts and dreams and wishes with you.
right now i’m wishing dinner was ready.
i love food all the time. thankfully, i have a job that involves food.
which is fun. and amazing.
i’m a baker, and i own a bakery. i love to eat, and i love to cook - most importantly i love to share food with others.
and that’s what sprinklefingers is for - to share my food thoughts and dreams and wishes with you.
right now i’m wishing dinner was ready.
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