Today, we explore the wonders of the other white meat, pork. If one views the first picture, one will note that we have a beautiful pork loin. The loin is from the back of the pig. Notice that we are also exploring further expeditions into the world of anti-junk food.
If our readers view the second photograph, one will note that we have green onions on the grill this evening. It is not commonly known, but onions of all types have exceedingly high amounts of vitamin C. It is also in the chemically basic form, calcium ascorbate, as opposed to ascorbic acid, which is commonly found in citrus and other foods.
Our more discerning readers may have noted that in the second picture, we once again have a delight in aluminum foil. Within, we have an Idaho potato. Contrary to popular knowledge, potatoes are an essential foodstuff and do not necessarily make one fat. That which makes one fat while eating potatoes are the toppings one applies.
In the last photograph, we have a Potato a la Mongo. This delicious accoutrement may be slammed in states other than California. First, one takes an Idaho potato. Cook well (if you motards can't figure that part out, no need explaining). One then applies butter sparingly.
We then take the green onions from the grill (those in the picture are from a small market, but should substitute those from Vons). Apply the green onions along with a generous serving of sliced jalapenos.
Voila! - Baked Potato a la Mongo.