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Tag Archives: Cooking
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. Sponsoring Advertisements:
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
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
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.
Remains of a Stone Age Pig Roast This pig was cooked largely by the heat of a rock. It is a 16 lb roaster pig that cooked for almost nine hours. A long slow cook over a low heat that … Continue reading
Pig Roast by Chef Giezendanner We sell a lot of roaster pigs but do not rent out roasting equipment nor do we do event catering. This presents a bit of a dilemma for those wanting a pig roast but with … Continue reading
Hope Stuffed Noodles No, no, not Hope stuffed in noodles but noodles Hope stuffed! Tricky bits of language. This falls in the category of Kids Cooking but not Cooking Kids.
First Bonfire of 2015 We eat out a lot. Sometimes even in the winter. We have a permanent fire ring of stones by the upper pond which is surrounded by a fire break of the pond, beach sand and driveway … Continue reading
Hope’s Chocolate Balls Teach your children to cook. Give them interesting cookbooks. Enjoy delicious cooking.