When I know I have to write my epic culinary piece, I get lost thinking about various thing in the middle of the night. I awaken and star at the ceiling and pitifully think about what to write about.

Two AM gives birth to some strange thinking. I think that going to sleep would settle the whole problem. But my mind drifts off to exotic food.

Once I dreamt I would write about cooking whale hips. They must have residual ones, because they were land animals at one time and went to the sea to hide from the IRS.

I gave up on the idea when I discovered that whale hips are mighty big and also I did not have a pot big enough to cook them in. And also my wife said we were a nice couple, but she thought this was not the time to leave because whales are greedy and full of barnacles.

I finally came up with something that is tasty and is nice on a cool early fall night. I am thinking about a roast of pork.

Now you can use a loin of pork from the center of the loin about 3 lbs with the gone still on it. If you want it juicier try an end cut. I prefer the old way of leaving bones on. This super trimming done now a day seems to remove flavor.

If you want another cut, you can use a half of a fresh ham.

What I do is to first pour a ½ cup of sherry wine over the meat and then proceed to season with course salt and pepper and light arlic ove r the meat. Sprinkle ground ginger over it and cover it with honey and a coating of thin slice onions. You may want ot pour a little more sherry around the roast. Cook in preheated oven about 365 degrees for the loin roast for about 1½ hours. Check with fork to see if it pulls clean. For a leg because of the thickness, you may need to cook for 2 hours.

This would be good with a puree of mashed potatoes and turnips. A green veggie of your taste and applesauce mixed with some mustard.