by Larry Smith
My house reeks of garlic and vinegar.
It always does at this time of year. That's because the wife has an almost religious compulsion to make Carne de Vinagre e Alhos, a traditional Portuguese Christmas dish.
Not that she's Portuguese, I hasten to add. Actually she's from Guyana - and mostly Amerindian, with admixtures of African, Dutch and Welsh.
In Guyana, Carne de Vinagre e Alhos is better known as garlic pork. It involves pickling for several days a few pounds of chops in vinegar spiced with salt, hot peppers, garlic and thyme, and then frying the meat on Christmas morning. Served with pink gin it's better than bacon, I have to say.