roasted pork butt with apple stuffing and gravy: one hundred posts and a whistling whistler weekend.

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This is the one hundred, the hallmark, the goal of blog posts. One hundred recipes, one hundred ways of delighting your taste buds and convincing friends to come to your table.

It was my friend's birthday, and so we all drove the long, yet stunningly beautiful, drive up to Whistler. It created a longing for home in me, the place where there was no ugly glow from street lamps, you weren't afraid of being attacked by people in alleys but bears in forests, and at any time you could escape completely from civilization and not run into a soul.

I traveled up a little early to explore the village and shop for dinner. I think the trees are my favorite part of Whistler, not the numerous chain stores in the core of the town.

Everyone poses in front of the Olympic rings, so I thought I should as well.

There we gathered in a log cabin, everyone enjoying each others company (a little rowdily) while I cooked and looked fondly at them all.

 The food of choice was, of course, the cheapest -- pork. But my oh my, it was good. And even though it was not tenderloin, the meat still retained its juiciness and absorbed all the flavor of the herbs. And, since none of us are Islamic or Jewish, we devoured the succulent pig with relish (and much gravy).

 There was baked potatoes with pieces of bacon I cooked myself, apple gravy, and caramelized carrots (just for the effect of alliteration).

 It was also a night for best friends.

Many hadn't eaten a home cooked meal in eons. I was happy to provide them with one.

Whistler nightlife is its own breed. And, like any good anthropologists, we had to witness this phenomenon firsthand. Though nothing can compare to the incredible beauty of the mountain, and I was thankful when it was morning again and I could watch the mist filtering sunlight through the trees. I would cook another hundred meals just to witness that.

Pork Roast with Apple Stuffing and Gravy

1 large pork roast, bound
1 tbs. fresh ground black pepper
1 tsp. powdered sage
1 tsp. dried oregano

salt, to taste


1 large onion, finely chopped
1 head garlic, finely chopped
3 large sweet apples, chopped
1/2 cup bacon, chopped
1/4 c. fresh chopped thyme
1/4 c. fresh chopped sage
2 tbs. fresh chopped rosemary


1. Preheat the oven to 375 F. Wash the roast and pat it dry. Sprinkle the oregano, salt, sage, and pepper all over the pork roast. Slit a large hole through the middle of the meat. Set it aside in a large roasting pan.

2. Mix together the onion, garlic, apples, bacon, thyme, sage and rosemary. Stuff as much of the mix as you can into the cavity of the roast. Place it back in the pan and set the remaining stuffing mix around the meat.

3. Place the roast, covered, in the oven. Cook it for about an hour, or until the meat is only a little pink. Pour out all the sauce and stuffing into a small saucepan. Place the roast back in the oven, uncovered, for 15 minutes.

4. Meanwhile, simmer the sauce/stuffing on the stove until it reduces to create a thick sauce. Add salt and pepper to taste. Serve over slices of roast.

5. Pray. Eat. Enjoy. Escape the city.