Tooling Up
April 29, 2013

Lardo - the tasty cured pig fat

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Much of what you eat in charcuterie is fat, whether it is marbled in to a whole muscle like coppa or ground up in chunks of various size...
3 comments:
April 26, 2013

Darn it! - and other mending

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Being in year two of our No Clothes Buying challenge, we have started running very low on socks, underwear, leggings, pants, and skirts....
12 comments:
April 11, 2013

Enterprise #5 antique meat grinder

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This is the cute little brother of the Enterprise #10 meat grinder which I detailed in a previous post . I actually bought this one first...
1 comment:
April 8, 2013

Puff pastry

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Now that we are not vegans, we again eat tremendous quantities of butter every week. I began to ask myself "Why in the world are we ...
2 comments:
April 4, 2013

I love my iron! (and ironing board)

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One of the most essential tools for making sewing easier, faster, and better is a good iron. There is a post on this topic over at Male ...
9 comments:
March 29, 2013

Curing bacon

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Occasionally we get big chunks of pork belly with our meat CSA, and as I outlined in the pancetta post , this is one cut of meat which is...
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Holly
Somerville, MA
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