Wow, is everyone on my Friendslist using their crock pot today? I took a small bag of small Yukon gold potatoes and halved or quartered them, coarsely chopped some onion, a stalk of celery, three or four carrots and placed them in the crock pot. I seasoned the four-pound boneless pork shoulder with sea salt and fresh pepper, olive oil and a little balsamic vinegar, and placed it atop the veggies. I finely chopped up some fresh parsley, sage, rosemary, and thyme and added that to the pot, too, then with two cups of water, I put the lid on the pot and set it on high.
Oh, how the smell of those herbs filled the air of the house. I spent the rest of the day doing laundry and working on The Foghorn, the newsletter of Foggy City Dancers. Then when the Sunday Dinner gang showed up – tonight being 
Albadger, Mike (progbear), along with the denizens of UGH, Plumpylumps (dhpbear), Big John in SF (bigjohnsf), and myself – we feasted on the roast and root vegetables, a salad, and a fresh loaf of Italian bread. For dessert, we had a coconut cake I bought last night, as well.
So tasty, but I’m totally full now – full but not bloated out. It’s a great day…
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