ChiCHURRÒnes

chicharrónes and churros finally had a baby

Hello, clowns!

You made it to the end of the week, and so did we, despite eating cinnamon toast bungholes. This edition of the newsletter seems pale in comparison, considering there’s no ass bits involved. You can all breathe easy now. We certainly are, because the apartment finally doesn’t smell like the floor of a poorly ventilated barn anymore.

Today we’re still sticking with the pork-that’s-almost-dessert theme, by fusing two dishes together, chicharrónes and churros. But I’m using a very American version of pork rinds that some of you may not have seen before, and frankly, one that gives me a weird amount of joy.

And to get them nice and sweet, I decided to whip out the officially branded General Mill’s Cinnamon Toast Crunch Cinnadust seasoning again. Mr. General Mill would be so proud. Who’s ready for some sweet pig?