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?
In which I roll a few fatties - duck and chicken, that is.
In which I successfully create a pork pie. With a lard crust. And ham. Did I mention the pork?
In which I try my hand at making gouda cheese.
In which I snatch victory from the jaws of the pig and successfully make a head cheese.
In which I finally succeed at making salami.
In which I overcome my distaste for bologna and make mortadella.
Do you want summer to last longer than it does? Try preserving its fruits for use after their seasons end. I extended the life of strawberries, jalapeños, and garlic scapes.
Having succeeded with mozzarella, I have moved on to making cheddar. Here's my first attempt.
Head cheese made from salmon heads, a technique developed by the folks at Ideas in Food.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
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