Author: doug

We have corrected a grave omission in our niece’s cultural upbringing.

I guess we go through a fair bit of Parmesan cheese. I keep the rinds to flavor soups & stews, but tend to forget I have them.

Spring has sprung.

These wild-caught US shrimp followed me home from the Boston Public Market today. I guess I know what’s for dinner!

Blood oranges are so tasty. Especially in cocktails. This one is going into a sidecar made with calvados.

Several of my skiing buddies posted similar photos today, but I can’t resist. We spent basically the whole day at Jay in the trees.

I am skiing at Jay Peak this weekend with friends. The only injury today was to my boot, which was violently separated from the pictured buckle. The sad part is that this happened at lunch, on the stairs.

Was the Quincy Army heading south to invade Braintree this morning?

#20 at 7:05am

The brawn from yesterday’s cooking session is done, and I had some for lunch today. The flavor and texture are good, though I could have used a little less broth (gelatin) and weighted it down for a denser product. It’s certainly within the range of photos I’ve seen online.

The guanciale (un-smoked bacon made from hog jowl) is curing in the fridge, which will take about a week, then it has to hang to dry for about a month. I’m sure there will be more pictures of this process.