We're surrounded by the coming snow here in Minnesota, it's awfully chilled out there too, so why not stay in to cook and decorate today. Betsy did the tree (Rex has always done it before so it was a challenge for him) and I cooked pork butt and pork skin braciola and meatballs. Inside the braciola is back fat and guanciale, parsley and garlic. It makes a richly flavored sauce. I'm looking forward to it.
We discovered an expensive, quality butcher in Minneapolis (we searched online) called Clancey's. Manned by several guys that would be labeled hipsters if this were Brooklyn, the butcher had locally sourced meats and a nice selection of cured products (guanciale!). They had garlic going for $19.99 a pound! I bought fennel pollen pork sausages, ground pork, guanciale, pork butt (which they sliced for me), and a giant beef chuck roast for slow cooking on Christmas.
Outside I made sure to slip on the snow covered pack ice (the arm is still sore) as we headed diagonally for a place called coffee and tea. Inside green beans of every denomination were being roasted.
There was one that topped $143 per pound. Looks like the foodie thing is on in Minneapolis, but the proprietor here was an elderly man, not the young entrepreneurs we expect. (Blogger mobile, why do you mysteriously change fonts when there is no way for me to change fonts in mobile?)
Merry Christmas all!