When you think ‘pulled pork’, you may also be thinking ‘a mother lode of time and effort’. First you’ve got to rub the pork with some spices, then you stick it in the oven while continuously fiddling with the temperature … Continue reading →
I'm Chris, and here I am eating a nectarine. I live in ever-exciting Montreal, the true birthplace of my food fascination. Enjoy the food and check out some new tunes while you're at it!