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?
I'm a hunter, fisherman and gatherer who cans, cooks, brews, drinks and sometimes cleans. I write a couple of blogs that match these interests. They are:
-Cooked Animals: Recipes for Wild Game
-Drink It Missoula
Make your own bitters with ever-present and already bitter rhubarb. Then use it for a wide variety of summer cocktails, such as the Charmane's Star.
This quick and smoky dry rub recipe works on any red meat. It has a slight kick but is rich in its mellow smoky flavors.
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