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Saturday I went to the local independent bookstore to hear Brandon Sanderson speak and get a couple books signed. There was a huge turnout, far more than the bookstore expected - I guess being picked as Robert Jordan's heir will do that. I take a bit of smug pride in liking the guy's work since his first published book.

Anyway, he's a genial guy and one of the few authors I generally buy before reading. I'm a third of the way through the 1100-page monstrosity; it's good but hasn't grabbed me the way that Elantris or Mistborn did.

Pork, et cetera.

This week's Resolution Recipe: Porchetta.

"In Northern Italy, porchetta is usually made by boning an entire 60- to 100-pound pig. The cavity is roasted slowly until the skin is crackling and crispy. Few of us have access to a whole pig, let alone the skill to bone out an entire animal. Instead of a whole pig, David adapted the recipe to a small but no-less-delicious presentation by wrapping a boneless pork loin in a fresh pork belly."

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