Angelaid, I love potato pancakes but I would say that is is my favourite version. There is no secret to making these pancakes. I've made them with mashed potatoes that I made specifically for making these pancakes and I've also made extra mashed potatoes for dinner and saved the leftovers for these pancakes. When I make them with the leftover mashed potatoes there is also butter in the mix. This is not a stiff or thick batter. I use a 1/4 cup measuring cup to scoop up the batter. Mere Blanc's Potato Pancakes From:www.thedailyspud.com with very minor changes. 2 small baking potatoes 1/4 cup milk 1/3 cup All-Purpose flour 2 eggs, separated 1-1/2 tablespoons heavy cream Pinch of salt Pepper Fresh chives (or green onions) Butter for frying Cook potatoes until tender Mash with a little milk. Let potatoes cool before adding the remaining milk, cream, flour, egg yolks, salt, pepper and chives. Beat Egg Whites until stiff. Fold into potato mixture. Do not over mix. This is a light but thick batter. Heat a griddle or skillet. ( I used a rectangle electric frying pan) . Brush with butter. Using a 1/4 cup measuring cup drop batter on to griddle. Cook until pancakes are brown and then flip. Serve with sour cream. Here is a link that might be useful: Potato Pancakes

This actually made me google to see if Wendy's still has pulled pork. But then I thought the better of it since we're going out to dinner shortly at a place that serves way too much. I've been having a hard time finding Boston butt. Last time I made it with the picnic, and wasn't happy with it. Not sure if it was the cut or just bad luck, but I've made the same recipe with butt many times and never a problem. I'm on a mission now. Enjoy!

Bbstx, do you/he like garlic? If so, sprinkle your remaining roast liberally with salt, black pepper, and garlic powder, then slice an onion and lay it on top of and around the roast. Peel and cut two potatoes in half lengthwise, Drizzle with the same ingredients and oil. Drizzle some olive oil on the whole thing and roast at 325° for 30-35 minutes or so. The potatoes and onion will will brown and soak up the juices and be just delicious. Be sure and use the oil as the roast is very lean, and turn the potatoes and onions and leave them roasting in the oven while the roast rests.

I have made pernil often for large groups. I learned to make pernil from a good friend and her mom. They grew up in Puerto Rico. If you want an authentic pernil, only use pork shoulder, butt, or leg and always crisp the skin. I never eat the skin, Cuero. However, most people fight for it. People usually scrape off the fat from the skin and then crunch away. I use plain white vinegar and no oil or black pepper. I also add my homemade sofrito and triple the amount of garlic. I cut deeply into the pork and insert chunks of garlic, then the mix of seasoning. I release the skin, season the meat, and replace the skin then cook. I tent it with foil and cook very slowly for several hours. For the last 1/2 hour, I remove the foil to crisp the skin. The truth is if you marinate, season, and slow cook regardless of how much or what spices you use, the pernil will be delicious.