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Rachell
Columbus, Ohio
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Thanks for all the tips! We may want to try out your stuffer and see what it's like before we get one.
Commented Jun 23, 2011 on Stuffed! at Notes from the Land of B
Stuffed!
Italian sausage Cliff and I spent this week grinding and stuffing sausage for the June Charcutepalooza challenge. We ground sausage last month so the real challenge was the stuffing. We used our KitchenAid stand mixer with the food grinder and stuffer attachments. It is pretty good for grind...
I like the idea of having the food go with the theme also! This time we all brought stuff to grill. Cliff and I used the smoker and worked on our Charcutepalooza challenge on location.
Commented Apr 15, 2011 on Deer Creek at Notes from the Land of B
Deer Creek
We had a great time with eight families at Deer Creek State Park last weekend. We stayed in the cabins and spent the weekend hanging out, swimming, drinking, eating, and laughing! At some point it was decided we would have a Hawaiian theme so we all brought our leis and flowered shirts for...
I am realizing it's not nearly warm or humid enough in our basement. I am going to have to do a little more to make the seedlings happy.
Commented Mar 28, 2011 on Seeds of spring at Notes from the Land of B
Seeds of spring
In the years I've been gardening I've never really had success with seeds. One year, I babied a table full of seeds in my living room window for weeks. I started to take them outside to harden them off and left them out for one afternoon. When I came back out to check on them they had all fri...
We love our food saver. I put smaller slabs of bacon in packages vs. slicing it first. I thought it might be easier to slice while still slightly frozen. How do you guys slice it? Cliff thought we might be able to use the mandolin but I'm skeptical.
Commented Feb 17, 2011 on We made bacon! at Notes from the Land of B
We made bacon!
How cool is that? You may recall that we've decided to participate in Charcutepalooza, The Year of Meat, with a new charcuterie challenge each month. Our first challenge was February's salt cure where we learned to make bacon and pancetta. Each month there is an apprentice challenge, bacon an...
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Oct 30, 2010
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