Soaking it all in

  This year marks my 15 th year of employment with the Coastal Courier and also my last. I was recently blessed with a job offer up here in Chattanooga and felt it was time I planted a new foundation in the community where I now live and hope to serve. The decision was a difficult one to make, but it feels right. There are countless people I want to thank. But I know that if I try to name each one, it would take too many pages to fill and inevitably I might leave someone out by accident. I started at the Courier as a receptionist and was mentored and taught everything by all the great people who worked there before, and some who still do. I worked hard each day and grew as a writer, reporter, magazine editor, sports writer, story-teller, photographer and all-around journalist. I will really miss everyone. The folks in Liberty County and the newspaper are all like family to me. I was new to the area when I first started at the Courier in 2006. But the staff and the community we...

 Normally my Dad is the one who prepares our Traditional roasted pig (Usually the whole hog) but as years passed and family gatherings reduced, we would settle for his roasted pork Boston Butt. This year was our first Christmas Eve and Christmas without Dad who passed away Feb. 28, 2020. He died peacefully at home, in his bed with family there. So, this year was my first attempt at making this and it came out perfect! I bought a 6.75 pound pork Boston Butt (Pork Shoulder / Bone in). Twenty-four hour prior to placing it in the oven I prepped a marinade and let it sit in the mix overnight, turning the pork a few times so every side soaked in the goodness. Marinade: 1 tablespoon each of: Mustard Hoisin Sauce Worcestershire Mojo BBQ sauce Soy Sauce 2 tablespoons each of: Old Bay Badia complete seasoning Mix all the stuff together in a bowl large enough that your pork shoulder will fit inside. Rub the mix all over the pork and let it sit. The next day pre-heat the over to 450. The pork ...