After I spent the day solving the "plague of pigs" crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder.
This is my friend Mike breaking down and pondering:
Isn't he doing a nice job? He's a scholar of the woods and the kitchen.
The thing about…
I made a friend! It's a big deal because since I moved to CA for a bit, I don't have many in this neck of the woods.
YOU are my friend. No, don't look behind you, I'm talking to YOU.
I have a very active cyber life. It's how I cope.
But the good news is that a…
As you can tell, I’m on a bit of curing kick these days. I’m conjuring my Italian roots. It's just that I had these duck breasts that were just begging to be turned into prosciutto.
And I couldn't help myself.
Duck prosciutto is simple to make at home, and is a perfect way to store the meat…
The first time I saw a wild boar smoking slowly under the soot-blackened eaves of a dome-shaped grill I was mesmerized. I was standing 100 yards from the banks of the Mississippi, deep in the beating heart of the Arkansas Delta. The body of the pig was cloaked in thick slabs of bacon which were…
This is the time of year when a lot of your proteins are in the freezer, since in many places, it is the “in between” season.
One of my favorite things to do in these months is cure meat and fish. If I can manage to do it before it hits the freezer even better, but…
I'm taking matters into my own hands. After yesterday's post, no one asked for a lesson in preserving their fruit. I'm deeply hurt. Just kidding. I'm going to teach you anyway. Because I love you. Even if you don't love me. That's just the way it is.
I saved this pickle jar. I'm so glad I…
There's been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I've missed most of that rain though, and I never thought I'd say so, but I miss it. I've spent most of this summer in arid climates where you can't count on rain to wash away the…