Clik here to view.
Over 60 lbs of Sausage
At least twice a year I get together with a few friends and we make a bunch of sausage. We make 3 or 4 varieties usually. This time we made the largest batch yet, about 62 lbs of them. It was a two-day...
View ArticleClik here to view.
Labor Day Bocks and Brats
We were in San Antonio this past weekend, so I did not have much time to prepare a full-fledged barbecue spread. San Antonio was a fun close getaway with the family and as usual we had a great meal at...
View ArticleClik here to view.
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner...
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The...
View ArticleClik here to view.
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not...
View Article
