[Pink Pig Time Machine by Wilfrid: March 21, 2016]
A quiet mid-March ten years ago, and I set myself to figuring out how to replicate the Ukrainian National Home's spectacular segedin goulash. Not too much too it, of course: tender pork, lashings of sauerkraut, some sour cream.
Look, ten years on, I don't know if I followed a recipe. But I did eat it several consecutive nights.