Well - as long as the winter seemed to last it sure left amazingly fast.
I'm not quite ready to plant anything ... frost is still in the ground... but at least I can see the soil!
Going to get some onion bulbs and spinach seeds, swiss chard and kale on Saturday. Might be a bit early but as soon as the frost is out of the soil they'll be going in.
Maybe another week or so if temps hold up.
If you're into the molecular gastronomy thing you could butterfly the breast and then use TG to put it back together with a nice ribbon of pork belly in the middle.
It would be easier than the needles or larding the traditional way and would still slice nicely.