Continuing my tradition of blogging memorable meals that I can't quite remember (either because I was not invited, unable to attend, or simply gulped one too many glasses of sangria), I'm posting (above and below) photos my wife, Keryn Gedan, shot of our friend Andrew Altieri's pork tacos. They're slow cooked in a crock pot with salsa and seasoning, accessorized with fresh fixings including home-pickled jalapeño peppers and other vegetables, chopped red cabbage, onions and cilantro, shredded cheese, refried beans, yogurt, lime and fresh corn salad, fired up by Chulupa and Marie Sharp's hot sauces and served in either corn or flour tortillas.I'm not surprised to see the elaborate bounty, even though Andrew has two young daughters; Keryn's biologist buddies know their way around the kitchen, including her thesis adviser, renown for his annual cook-what-you-study gala, the Argentine scientists who have toured every butcher shop in New England looking for the best meat for their regular asados, and Andrew's wife, Sharon, whose Saint Patrick's Day feast makes even the historic O'Rourke's Diner, in Middletown, Conn., seem like an IHOP by comparison.
