It’s been nearly a year since we spent a weekend at our farmer friend Brett’s place killing pigs and making sausages. When I went digging for something to make for this week’s Dark Days meal, I found two packages of Hungarian sausages at the bottom of the freezer, transporting me back to our pork “matanza.” [...]
Tags: cooking lessons; cabbage·dark days challenge·freezer·sausages·sweet potatoes
In response to an earlier post about the experience of browning chicken in a friend’s extraordinary enameled iron pan, family members offered to donate one (enameled pan, that is) to The Slow Cook’s kitchen battery. So I arranged an outing with my in-laws to Arundel Mills Mall outside Annapolis to visit the Le Creuset outlet. [...]
Tags: sausages
Time now for our annual (sometimes) James Beard dinner, re-christened Dead Chefs Dinner so as to honor the passing of Julia Child as well. In years past this has turned into quite a formal affair with many courses, many changes of plates and wine glasses and generally more food and drink than a person has [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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