새로운 나라에 정착하기 것은 결국에 몇 가지 예상치 못한 단도직입을 포함.

캐나다에서 처음으로 겨울 동안, one of these “getting settled” mishaps involved 서클링 돼지, an outdoor rotisserie, and a blizzard.

그래서이 주, ë•Œ CBC 라디오 하나 in Vancouver ran a Father’s Day story contest called “바비 인형에서 ì•„ë¹ ,” looking for tales of barbecue good and bad, I immediately flashed back on that ill-timed winter pork fest.

Here’s what happened:

The New Year’s Pig

캐롤린 B에 의해. 난폭자

My husband Alan had always wanted to roast a whole suckling pig.

It was our first New Year’s Eve in Vancouver. 우리는 보스톤에서 이사를 했었는데, where snow drifts burying the backyards made a midwinter barbecue an impossible dream. But here in the temperate rain forest, winters would be warm, 권리? With a group of friends coming for the holidays, Alan decided it was the perfect time to indulge his pig roast fantasy.

주 큰 행사 전에, Alan began scouting out supplies. At a butcher shop on Granville Island, 그는 돼지를 주문. He rented a massive outdoor rotisserie. 그는 온 마을을 다 뒤졌어, looking for charcoal – though the difficulty of finding it should have been a clue that Vancouverites do not routinely barbecue in December.

On the morning of December 31st, we awoke to the beginnings of a full-on blizzard.

The delivery man, who hauled the rented rotisserie out of his truck and up our snow-slicked walk, 질문, "당신은 정말이 일을 진정으로 원하는 건가?"우리 아이들은 아버지에 눈을 굴려, who had clearly lost his mind.

Alan started marinating the pig, 어느 이제 우리의 식탁에 나가 splayed되었다. By late afternoon, when the time came to fire up the backyard barbecue, several inches of snow had accumulated. And it was still coming down.

Yet Alan wasn’t going to let a few snowflakes put a damper on his pork extravaganza. 그는 그의 부츠와 파카에 가져온, grabbed a cold beer in his ski-gloved hand, 와 작동하도록 설정, feeding the fire and basting the slowly spinning pig. It was a laborious process, 눈이 석탄을 넣어 ë³´ê´€ 이후. ê²°êµ­, he moved the grill under the eaves of the house to shelter it from the storm.

That’s when our neighbour came pounding on our front door, 집 마당에 '고함! There’s a fire!"

“Um, 우리가 아는, 감사,” I replied. “It’s just my husband. He’s barbecuing.”

It was nearly midnight when we finally sat down to eat. Alan’s fingers were white with cold. But that barbecued suckling pig, marinated with snow and with optimism for our new Vancouver life, 였다 맛있다.

The prize for the winning story? A copy of the cookbook 바베큐 비밀 디럭스, a bottle of 자연 챔피언스 바베큐 소스, and a personal visit with Canadian barbecue guru Rockin’ Ronnie Shewchuk.

And I won!

Happy Father’s Day!

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