Text and Artwork by katherine sandoz
If you are feeling any childhood strings of sentimentality when it’s time to roast a rabbit, consider employing the French language.
“Tonight, my darlings, I am serving lapin.”
Add de la forêt or, depending, du jardin for humor and a certain je ne sais quoi.
(french rabbit with rosemary, 8.5” x 11”, mixed media on index)
from the private collection of Joshua Summers
other original Salted & Styled artwork available here
Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier.
We are about to undergo “Operation Ogee” in celebration of this week’s muse: the onion. No worries, this DIY onion project is totally doable – just sit back as my dear, dear sweet friend Kyle Millsap peels it off layer by layer. We are talking about painting stacked onions on the wall but no one needs to cry about it. You won’t shed a tear—I promise!
When Matthew Mead reached out to us to find a use for his favorite jelly jars, we told him it wouldn’t be something pedestrian like jelly, jam, preserves, conserves or whatever the heck Limeys are currently calling the stuff they spread on a crumpet each morning. These ridiculously cool jars (like so many things in this ever so talented man’s collection) needed some grass-fed, pasture-raised lovin’. Voila, Heritage Breed Terrariums. A jelly jar with a conscience.
