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?
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.
In which prosciutto is attempted, and the progress of previous projects are reported.
My first attempt at skin-on rolled pancetta.
In which a previous attempt is improved upon.
In which homemade sriracha is attempted.
In which things get spicy.
In which I go out with a bang.
In which I finally succeed at making salami.
In which I streamline my duck confit method.
In which I play with petite and purple peppers.
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