So I’m on a curing and preserving kick. Mostly so I can make a frankfurter that is palatable, but I’m not quite there yet. So far you’ve read my review of Charcuterie, but I haven...Read More
Now that the markets are filling up with delicious summer produce, it’s a simple matter to grab a few fresh vegetables, maybe a fruit for contrast, a protein, and throw together a salad. But, wi...Read More
A pickle, to any Member of the Tribe, is a cucumber soaked in some sort of liquid. Cucumber variety, size, vinegar vs. brine, garlic, dill, spicy, and of course, length of time for said cucumber to be...Read More
Sometimes lunch is a matter of what you have left in your pantry. Or freezer. Or both. Pasta, as a common stand-in for quick home lunches, does not have to be drowned in tomato sauce and/or cheese to...Read More