[MaeWest]

I am so glad that people are finally learning about a dry rub.

Uh, this is gonna be an interesting thread.

[Hillary's Lovely Legs]

I will expand on the torte.

Use a frozen Sara Lee Pound cake-- partially thaw.

Slice it thinly, maybe 5 slices horizontally with dental floss.

Take whipped cream or dream whip and slit it into two bowls.

In one bowl add cocoa powder or a flavored instant coffee. You can also add a liquor of you like.

leave one small bowl of plain whipped cream.

I also use fresh raspberries or raspberry jam.

Spread the whipped cream between the layers. Alternate the plain and flavored creams. I like to put my raspberries in the middle layer. Cover the whole cake with the chocolate/coffee cream.

Put that sucker in the fridge so it stiffens. Serve and watch your guests ooo and ahh over your fabulous cooking skills.

[mountaineer]

I'm sorry, that just rubbed me the wrong way! ;^)

Seriously, though, HLL is right - the dry rub made the pork so tender, like buttah.

OWF - it is great to hear how well Eric is doing. You won't mind if we're proud of him, too, will you?