Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making a deconstructed BLT out of smoked trotter terrine and heirloom tomato water aspic... after getting over a few "smell issues."
My latest iteration of pancetta and two pasta recipes to use it in.
Hot dog makin', dead possum wranglin' One hopes that never the twain shall meet. Well they did.
Three ideas for putting up the season's juicy melons: Gingery pickled rinds, watermelon syrup and dried watermelon.
Let the the search for the perfect summer homebrew begin. First attempt: A blonde ale.
Cajun style duck liver sausage over granny smith and cucumber slaw, for Charcutepalooza's stuffing challenge.
A great way to keep CSA veggies under control and experiment with new pickle flavors!
Some beers refresh, others beat thirst into submission with a club. This one has a big club.
Trying new things sometimes make you feel like you're in a Laurel & Hardy re-make!
A hoppy, light bodied pale ale... perfect for a lunch. Or two.
