ok, i'll be sure to try to write down the amounts of everyhting this time, alix. a good pork brasciole is a beautiful thing. fatty pork scallopini, rolled with sharp provolone or parm, herbs, s&p and evoo, then tied and quickly browned, then braised in plain or maybe garlic-y or basil-y tomato sauce.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things