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?
Chickening out on an ingredient I'm just not ready to work with, I tackle pork chops, which are scary to me for a whole different reason.
And you know what? They're delicious. Check out the apple brine!
Charcutepalooza February challenge is a go! I made fresh bacon, and turned it into blood-orange caramel glazed rashers with sweet onions. Om nom nom.
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