Busy weekend, a Michelin star chef friend of ours dropped off a great little pig to add to our amazing decor, another couple from Ireland dropped off some rhubarb so Im making a conserve for sunday to go with the Southern biscuits. We finish up tomorrow with Taco Tuesday & a couple days off. Have a pork belly & skin in dry cure with toasted spices & brown sugar, got the piglet coming on Wednesday & start prepping for the Frogmore Stew & Pig Pick'n Sunday... gonna be damn good