In January 2010, I planted, on the advice of my nursery-man, four little sticks. In the intervening year and a half, I’ve learned a reasonable amount about said little sticks, and I’m going to share it now. (: I am pretty sure that ‘long around September I’m going to have an addendum to this post […]
One of the major challenges of smoking pork is that the well-known applications tend to take time. In the case of ribs or shoulder, it’s time on the grill; bacon, it’s a week in a brine. So I share an approach which I successfully created yesterday. Because of the title, you’ve probably already guessed that […]
Everyone should be able to make basic spaghetti sauce. Everyone. And there’s no excuse for it to not be fabulous, when it’s really easy to do. This is what I do; feel free to play with it, ’cause it takes just fine to adaptation. Red Sauce 2 32-oz cans crushed tomatoes 2 6-oz cans tomato […]
No pictures. I know, I know. I ATE IT ALL, okay? ^_^ This is a great thing to do with leftover ricotta, which I often have, and then dither on what I should do with it. No dithering here! If you want to be luxurious, add a slice of prosciutto to each sandwich, or leftover […]
If you don’t do a lot of medieval cuisine, you’ve probably never heard of poudre fort and poudre douce — literally, strong powder and sweet powder. I was first introduced to the concept when I was doing SCA regularly, via a nifty little pair of books called Take A Thousand Eggs or More, by Cindy […]
Leanne
Mark