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I’ve been quite busy the last few weeks, but haven’t had time to get online to share my most recent offbeat cooking adventures with you.

Here’s what’s coming:

  1. My first attempt at curing a pork loin in the traditional Spanish “Lomo” style
  2. Blanching and freezing gallon bag after gallon bag of kale
  3. Cream of Spinach soup from my bumper crop of accidental spinach
  4. Pickled Eggs – yes I love them, or at least the idea of them