Butcher’s Cut: Lamb Bacon
“Tell me what you eat and I shall tell you what you are.” –Jean Anthelme Brillat-Savarin Years ago, I set out to connect to the food I was creating. I found peace in a slaughterhouse. Perfect practice, process, technique, execution, craft, traditionalism, legacy, and a beautiful respect in life and death. This was something of a new rabbit hole, many of the same standards of execution found in a kitchen; yet it somehow had more of a spirituality to it. Instead of cutting a steak…
Cooking With Acorns
In late fall of last year I found myself sitting in the midst of a dying garden. My presence alone in the garden brought an overwhelming sorrow for I knew to well that the months to follow would bring great amounts of ice and the crisp darkness that a Wisconsin winter promises annually; I prayed it be swift… I collect acorns from the floor of the backwoods intrigued in the idea of making them edible, a way to pass the time I suppose… Jokes on…
Pasta, The Love Story.
Since my conception, Pasta has been in my life in some form or shape.
No Fuss Gnocchi
One of my favorite items to make and consume in my home kitchen, hands down, is a simple Potato Gnocchi. The simplicity in the production and the versatility with the final product make Gnocchi a mandatory staple in my life. Whether I am looking f viagra 100mg or a small snack, side dish, or a hearty entrée; the little dumplings are a dependable go to quick fix. I have been cooking variations of Gnocchi since the day I left culinary school (and even in school,…