This year we celebrated the holidays with a proper holiday ham. The fresh pork leg came from a locally raised, pastured pig and was cured and smoked by yours truly. While there are lots of decent hams on the market, the satisfaction I get from curing my own ham with my own unique flavors makes processing my own pork well worth the effort. Read more ›
My immediate family comes together every two years for a week-long family vacation. We hangout, we fish, we go on little adventures. But the biggest thing we do is cook. And of course eat. The whole clan sits around a big table over a shared meal made from scratch almost every night. Sunday was my day to cook, and for breakfast I made home-cured honey pepper bacon, with scratch sourdough pancakes. Read more ›
Bitters, this is your year. If you’ve looked in the liquor accessories aisle lately, bitters have exploded. There are lots of classica, like Angostura, Fernet-Branca or Peychauds, and a plethora of new and exciting varieties, like Xocolatl Mole from Bittermans, Cherry Bark Vanilla from Bittercube and Moroccan from Bitter End Bitters. Read more ›