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April 17, 2012
the artichoke as anti-dolt
A woman named Steele taught me that artichokes should be used as divining tools. She postulated that you could discern someone’s mettle by observing their eating the densely armored delicacy. So she served them and often.
January 14, 2014
Inspired by Daikon
Photography by Chia Chong Styling by Libbie Summers Shot on location at Urbanna Farm The leggy beauty of a daikon having just been pulled from the earth is picture perfect. […]
January 4, 2012
How To Wet Cure Bacon
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.
