One great thing about being young and just starting out is the freedom to create mini traditions. This year, one of my favourite traditions is D’s pig party. We’ve been very blessed to have plenty to celebrate this past 12 months. Every time something big happened, like when he was conferred his phD in record time, or more recently when I got into medsch, we’d gather round a roast suckling pig for a blow out pig out. Of course, any excuse to celebrate and we’re just pig happy each time we get to sink our teeth into one of these babies. I love how hi-tech it is. I go to the website and order a piggy, the stall calls back to confirm the order and it’s ready to be picked up at my convenience. Handy hint: only request to have piggy chopped up when you’re physically at the store for collection. Any earlier and it’ll get soggy by the time it’s chow time.
Much as Mr. Piggy is the centre of attraction at our pig(let) party, we usually feast on evil carbs for some balance. And this time, Nikki brought American Club Key Lime Pie! For the uninitiated, this is the Holy Grail of all Key Lime Pies and my mouth was watering at the mere mention of pie.
It was such a good night! Began with a lovely oaked white, also courtesy of Nikki, followed in quick succession by bona fide champagne because hey, it’s not a celebration without some bubbly before we proceeded to demolish the roast suckling pig, har cheong gai, or luak, char kway teow and sweet sour pork. Needless to say, the pretty darn stellar company topped even the yummiest of meals and I’m so very grateful for fantastic friends who had me in stitches through the evening.
Ending off the evening with single malts chilled with whiskey stones. SO COOL!
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