Cochon De Lait For The Three Graces, Day Two With Some Bollywood For Good Measure

A simple table setting from Hannibal.  Well, a simple precision given the layers of life and death unfolding between Hannibal Lecter and Will Graham.  Consider this a dark bridge to the scene from Pan’s Labyrinth which ended the previous post.  Fork and napkin on the left, knife on the right, wine glass also on the … Continue reading Cochon De Lait For The Three Graces, Day Two With Some Bollywood For Good Measure

There Will Be Thanksgiving!

The Thanksgiving Turkey has arrived!  Last night Greenling delivered a Bourbon Red Heritage, Free Range Turkey from Richardson Farms. Now, that’s a turkey!  Bearing reddish plumage and first bred in Bourbon County, Kentucky the Bourbon Red sat on many a Thanksgiving table from the last decades of the nineteenth century all the way to World … Continue reading There Will Be Thanksgiving!

Bones!

I love cooking with bones.  Over the next few blogs we’re going to consider the artistic and sustainable aspects of all sorts of bones: buffalo, chicken, fish, lamb and pig.  For the joy of it, I’m also going to include shells as bones.  As we consider the shank and neck, spine and trotter we’ll also … Continue reading Bones!