My son smoked a pork loin for us and it was the juiciest I had ever tasted. He's fixing us ribs tomorrow.
As soon as the pasta is al dente I'll be having it with a blue-cheese sauce and a side of salad (as it is done here). Meanwhile I'm having a cocktail of my own concoction; (blue) Old Raj-gin, Drambuie, red vermouth, Angostura and one of my own homemade Maraschino-cherries (And now I have three more empty bottles! alas, there's no refund on these).