Tag Archives: Cooking

Of Mussels and Menus

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Mussel Muscles After a discussion of muscles I cooked up two pounds of mussels to make a mussel, white sauce and fettuccine dinner for Saturday. They’re now chilling in the fridge.

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Apple Jack Rippers

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Apple Jack Rippers a.k.a. Individualized Apple Crisp Apple crips is a family favorite. This has been a very good year for apples so we’ve gotten to have a lot of apple crisp. Usually we make it in a flat glass … Continue reading

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Back to the Future Again

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Hot Italian Sausage, Pesto & Linguini with Leeks & Zucchini Pesto, leeks and zucchini from our gardens. Hot Italian sausage we made in our new butcher shop from our pigs that graze on our pastures. Mint tea growing wild on … Continue reading

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Wet Run #2 – Sausage

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Walter Breaking Primals Today we did our second wet run, cutting another half pig in our brandy-new butcher shop. The second time through went much faster and smoother. It will get better and better with practice.

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