Cook on a charcoal grill for about 15 minutes per pound. Add about twenty new coals every hour. It gets a delicious smoky flavor in the skin, and the meat stays nice and juicy. I imagine it would be even better if it were brined first.I also made a pie. Thanks to Andrea's inspiration, Igot a little bit more ambitious with my decorative flourishes:
Blondie got to spend a lot of time with his Uncle Mozart.
As this photo suggests, they are often at odds. Mozart likes to spend the first several hours of any visit barking at Blondie when he comes too close, while Blondie takes that time to remind himself that Mozart doesn't like to wrestle. But eventually they get some good games of chase going (Blondie eventually lapping Mozart when they run in circles through the rooms of the house).They also share a mission when it comes to monitoring feast preparation:
And greeting people at the door:
Blondie also discovered that the upstairs of the house provides an even better vantage for observing the details of kitchen activity:
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