Food & more...

Holiday cooking or just cooking for a big crowd can sometimes be overwhelming.

The best thing to do is to 'divide and conquer' - that means separating tasks, shopping ahead, cooking ahead and refrigerating, etc. On the day of the party you might have to 'make' a dish or two, and just heat the rest.

How easy it is to roast several perniles at a time? It's nothing! The hardest part is seasoning the meat - cutting slits into it, separating the cuero from the meat for seasoning - ask your husband to help you with this part. This can and should be done a couple of days ahead for better flavor anyway. Say your party is Saturday night. Prepare the meat on Wednesday night and have it in the fridge