Planning a Dinner

Sonja is at a workshop tonight, so this is a perfect opportunity.
As I was walking to buy a bottle of water in the supermarket she just smiled at me in a way I couldn't resist.
We have a date later, so I hope it is a she.
She looked like a she.
She has these little blond eyelashes and a small tattoo.
She had a subtle Mona Lisa smile that captivated my attention.
Risky, but stable.

So tonight, while Sonja is out, and the kids are asleep, I am going to light a few candles, pour some wine, run my hands over her skin, examine her eyes, and then gently pick her brain.
Later, I am going to devour her whole.
Just the two of us, in secret.

I haven't cooked a pigs head before, but this one is a beauty.
She is resting comfortably and with a certain detached air about her in the fridge.
And she is a cheap date at only R24.00 for half a head. (cut lengthways, and yes she does still have teeth and eyes)

So tonight, while I have the kitchen to myself, I am going to try roast pig head.
I have an idea I can fry the brain in a little flour and herbs.
It is apparently good on toast. (creamy texture)
The ears I will try boiled, and then crisply fried.
The rest I will give a good boiling with herbs and a bit of veges, and then roast as I would a wrack of lamb.
I think I can boil the water down to make a nice stock.

I wish I had the DVD recorder back, but still photo's will have to suffice.

All in the name of experimental cooking. Soon, we won't be able to be to choosy.

To be honest I am really looking forward to the kitchen and have a whole list of dishes I want to experiment with.
Red Bait, Sea Urchins, Sheep's head, Chicken Feet, Field Mice, Pigeons, various offal and other less risky options like tongue and tail and trotters.

I hope to fill several blog pages with the results of how these have turned out.

Any suggestions are experiences are welcome.