The moment has arrived. Armed with my new sausage press, I am on my way to school to make Kielbasa–aka Polish sausage–with the kids in my elementary school “food appreciation” classes. The plan is to make about 100 links for the parents dinner that is just a few weeks away. I bought this beauty from […]
Tags:sausages
The vineyards of Bandol in Southern France have been producing wines since Roman times. Normally I would have guessed a Pinot Noir to accompany our matanza pork roast. But my brother-in-law, Tom, Pinot skeptic and eonophile that he is, had selected a choice bottle of Bandol from the Tempier domaine near Toulon, on the Mediterranean […]
By the second day of the matanza, the crew is showing signs of wear. Children are over-excited and sleep deprived. We missed much of the festivities the night before when our own daughter melted down for lack of sleep. Fireworks were canceled because of high winds. Some of the crew are feeling the effects of […]
Tags:butchering·farms·pork·sausages
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