August 29th, 2014 by Ed Bruske
I smoked seven pounds of pork shoulder recently, enough for many meals. My wife carefully pulled the meat apart and the bulk of it went into the chest freezer for later.
Well, later finally arrived and we sat down to carnitas–tortilla roll ups with all the fixings. Chopped onion, radish, cilantro, tomato and crumbly Mexican cheese, lime, queso fresco. We don’t have a source here in Upstate New York. This queso fresco traveled from D.C. and has been waiting in the freezer for just the right moment.
August 25th, 2014 by Ed Bruske
The blueberries just keep coming. We harvested a big bowl full the other day and my wife turned them into an incredible blueberry pie.
She’s pretty expert at pies. In this case she followed a recipe from Cook’s Illustrated that calls for cooking half the berries ahead on the stove and mashing them. There’s also a Granny Smith apple, grated, in the pie for pectin. It’s further thickened with instant tapioca that she ground to a powder with mortar and pestle.
As if that weren’t enough, she used cream from the local dairy to make the smoothest lemon ice cream you ever tasted. Does this look like the perfect breakfast or what?
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