Say hello to a Berkshire pig, one of many heritage breeds people are seeking out for that old-fashioned fattiness and flavor that is typically missing from the average supermarket pork. In case you’ve been asleep for the last 35 years, pork has become a commodity product, raised literally cheek-by-jowl on huge, stinking factory farms and […]
No, this is not a picture of an earthenware bong, but rather a daubieres, which is French for a strange, pot-bellied cooking vessel with a narrow top primarily used for cooking certain stews known in the Provencal lingo as daubes. That would make this one of several items that I did not possess for this […]
I did not begin the week intending to make a coq au vin. But as so often happens, things kept pointing me in that direction. First, it was our turn to receive the chicken from the farm subscription we share with my sister and her husband. So there sat the bird the last several days, […]
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