I was thinking of you recently because I have been in that autumn braising mode that everyone talks about this time of year (finally the girl who fries chicken on 90 degree days and bakes all summer and makes ice cream in the winter is in sync with the season) and realized I wanted to braise something other than a chicken – husband be damned. I was trying to decide between beef and pork shoulder, the latter would be sending me right to your blog. It means I’ll have to eat the whole thing, so the recipe I use had better be good!