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