I came across Kate Hill's French Kitchen Adventures sometime this week and, intrigued by her story -- she lives on a barge docked in a canal in Southwest France -- I spent a little time poking around.
What kept me reading more than the barge thing is her clear adoration for all things Fergus. Fergus Henderson, that is -- the whole-beast advocate and owner-chef at St. John Restaurant in London.
In honor of Fergus, and of San Antonio Abate's feast day on January 17, Kate and Judy started a new blog -- Going Whole Hog.
San Antonio Abate with his barnyard friends
The blog is notable not for its focus on all things porcine -- after all, there's no shortage of pig-loving blogging brethren. What I like is the "Fridays with Fergus" feature -- where she cooks something from Henderson's cookbook, "Nose to Tail Eating." The oven roasted brined pork belly sounded (and looked) especially delicious.