But it also gives you an appropriate occasion for saying "Butt" at the supermarket. My inner eight-year-old giggles every time I approach the meat counter.
PORK AND SAUERKRAUT
3lb. pork butt (tee hee!)
32 oz. bagged sauerkraut, drained
2 medium sized tart apples, chopped
2 Tbsp. packed brown sugar
1 tsp. caraway seeds
3 cloves garlic, pressed
A few liberal shakes of salt and pepper.
Mix all of the ingredients, except pork, in a large bowl. Place half of the mixture into the slow cooker. Add the pork. Top with remaining sauerkraut mixture. Cover, and cook on low for 7–10 hours.The result looks a bit like gruel, but it tastes like pure awesome.
Imagine that this sentence is a smooth segue moving you fluidly through an otherwise jarring topic change.
Yesterday some advice from the very wise Cat B. saved me from myself. I arrived at the studio determined to restart the illustration below. I thought it was too intense, too gloomy for my book. I wanted to alter the scale to make the image less confrontational, and change the palette to make the colors more appealing.What Cat said (in kinder, more diplomatic terms) was, "Stop dithering! It's good! It's what the publisher asked for! Send it out already!" And she's right. I get a little OCD when it's time to clear ye olde finish line. So I made up my mind to keep the image as it was. O.K., so I did end up tweaking the colors a bit...aha!..sort of like I tweaked the apple-kraut ratio in my Pork and Sauerkraut recipe! I may not be able to deliver a segue, but will you accept this back-referencing metaphor!?
Anyway, I DID finish this pair of images after all. My plan is to storyboard the rest of the book, photograph the 8 pages I've completed so far, and send it out!