It isn’t often that many of the things in which I’m interested, collide in such a way that easily wraps up into one tidy and squeaky clean post (local food, sustainable farming, garden updates, etc). In our house, the advent of each major familial holiday is spent pouring over cookbooks and old archived blog posts in an effort to come up with plans for the next big meal. Of course, the variables aren’t always that expansive—Thanksgiving is obviously turkey, and Christmas is usually a ham of sorts, but lately Easter has become the experimental holiday. Last year, after reading through a post by Anita at Married…with Dinner, we tried Judy Rodger’s (Zuni Café) Mock Porchetta. This year, again, I decided to go in a different direction.

The River Cottage Meat Book

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Elaine had her Big Salad.  I have my pink salad.  This will serve as my unintentional breast cancer awareness post.

Salad for the Cure

I promise that I am into other cooking techniques that do not involve curing meats.   It is mere coincidence that my only two food posts thus far both entail preservation.  That will all change soon, so just bare with me.

Sometimes, when doing things “the old fashioned way”, despite the sense of accomplishment that you may feel, the end product might not justify the trouble that  you went through to get there.   I’m here to say that making your own bacon is not one of those cases.

Fresh Pork Belly

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Every now and again, the stars align and you get a call from let’s say, your mom with news of a sale on Kobe-style beef. See, my mom gets me. She might not understand all of my nutty obsessions or what fuels them, but she does know to drop me a line when something is just too good to pass up.

Air-dried Skirt Steak