Eggs and gravy. French fries and gravy. Steak and gravy. This is why I look forward to Thanksgiving: leftover gravy. I learned the art of gravy making from my grandmother. On Thanksgiving day, she’d be up at the crack of dawn making stuffing for the turkey. We woke to the aroma of sautéing onions and […]
Tags:gravy·Thanksgiving
We are coming to the end of the half-pig we bought in the spring from our friend Mike and we’ve saved the best for last. They say the most flavorful cuts are closest to the ground. You can’t get much closer than the shanks–essentially the pig’s lower calves. You’re probably more familiar with lamb shanks. […]
When we see a nice piece of beef chick on sale, we bring it home and turn it into chili. I run the beef through the meat grinder then brown it in a heavy pot. Remove the beef, clean out the pot and sweat plenty of diced onion plus several cloves of garlic, chopped fine. […]
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