Stepping back for a while

I'll miss you, Mlle. Rouge. Like Ahnohld, I vill be back. (In fact, it will probably not really seem like I ever left. Apologies in advance.)
So near the summit, I will leave my base camp in place for a final frenetic push in a bit, Guy-jin. ;)
That is closer than you know. (And yet, sadly, not close at all. Mystery novel to be continued, vince.)
Secretly, I'm learning to cook pork, m'deuh. I won't forget you. Yum yum.

Makin' bacon, eh? Thought so... Enjoy!

Oh no! I'm going to miss my favorite Grammarian! Makes Simcha sad.....

I'm ate up about you leaving, Rubi! I'm just ate up about it...

I'll be sure to hit u up in the PM's just to make sure that you don't forget us.

'til next time.

Well, it's a project, MB. For the future.

MISS PIGGY ROAST WITH A HORSE RADISH CRUST
Yield: Serves 8
Cooking Time: 100 minutes
Preparation Time: 35 minutes

Ingredients

1 MISS PIGGY ROAST, bone-in or boneless, about 3 lbs/1.5 kg
2 cups (500 mL) fresh breadcrumbs
3 tbsp (45 mL) melted butter
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground black pepper
1/4 cup (50 mL) bottled horseradish sauce
1 tbsp (15 mL) Dijon Mustard
1 cup (250 mL) red wine
2 cups (500 mL) low sodium chicken or beef stock
2 tbsp (25 mL) grain mustard
2 tbsp (25 mL) cold butter, in cubes
Cooking Instructions

Score thin layer of fat on top side of Miss Piggy roast in a criss-cross pattern. Combine breadcrumbs, butter, garlic, salt and pepper. Cook in a skillet over medium heat until lightly browned, stirring continuously; combine with horseradish. Rub mustard over top and sides of Miss Piggy roast. Press breadcrumb mixture into mustard. Roast at 325°F (160°C) for about 90 minutes, or until internal temperature reaches 155°F (68°C). Allow to rest, teneted with foil, for 10 minutes. Optional: Add roasting vegetables of choice (potatoes, peppers, parsnips, carrots, etc.) to pan before roasting. Toss with olive oil and seasoning beforehand. Sauce. De-glaze pan with wine, scraping up brown bits. Bring to a full boil. Add stock and reduce by half. (Be sure to use low sodium - or home-made - stock or bouillon; regular commercial bouillon will make the sauce too salty.) Whisk in mustard and cold butter. Strain, check seasoning, and serve with carved pork.

Oh, I'll come back to check up on you, simcha.
You're a good dude, 8060.
Yup, 'til next time.

(I'm on here suspiciously often, considering that I've said a [temporary] goodbye, ain't I?)

Well, Rubi, this is a theoretical place at times and I feel you. I'll keep my eye open

How did I miss this awful news???

Here you're needed
But I guess life is calling.
I will save your seat.

LPSG will not be the same without you here Senor Rubirosa. A nice rest sometimes does us all well. Take a rest but keep in touch with us. Hurry back and we need your presences.

First Rico, now you

I guess I can live on 3 to 4 pm a week.

Sweet, so would I,
Yet I should kill thee with much cherishing.
Good night, good night! Parting is such sweet sorrow,
That I shall say good night till it be morrow.

I encourage frequent visits...

Rubidoo will come into your visual field all too often, 8060. Cheers.

Thanks about the seat, marls. You take care, dood.

3 to 4 PM a week? I'll raise yuh two, numbuhs.

There'll be visits, xyz ... only not to the tune of 9+ posts a day.

Thanks to everyone for their kind remarks.

How dare you admit to having a real life.

Hmmmpph! Serves you right.

We'll leave the light on for you, Rubi.

To a mind that is still, the whole universe surrenders.
Chuang-tzu


This time is important for you, time to collect your energy and bring into focus your life concerns.

This stuff can wait. We both know what goes on here is NOT the bread of life, it is but a mere distraction. Nothing more.

That's a Pecker gesture. Thank you, my man.

One hopes. Experiment in progress, O_Y.

Always time for that, yup.

Well, there are more buns than bread ... and I kinda like that.
But the board is and will be here.
I just won't be posting as much.
This is not a valedictory announcement, coz I ain't goin' far.

Hurry back, Charles. I've left the welcome mat out.

NCbear (who always enjoys your posts)