We arrive at Mission Beach and immediately dig into the earth. Some of us further than others. Clad in a Detroit Tiger’s cap and determination, Demian takes over a hole dug by other beach-workers and continues the business of excavating. Eventually he sheds cap and shirt and runs into the Pacific where he jumps waves, … Continue reading Mission Beach, Feijoada and Thoughts About Brueghel
The feijoada rests. I added linguisa and wild boar sausage; and, unfortunately, there’s been a little burn on the bottom, so I’ve been carefully stirring. When I warmed the beans and meat up this morning, I checked news on my phone, and I looked back again to find vigorous bubbling. Ha! Fire does not allow … Continue reading Feijoada Day Two And Cook It Raw
Two years ago I fell into reading Michael Pollan’s The Omnivore’s Dilemma and this act opened the books of Joel Saladin, Carlo Petrini, Sir Albert Howard, Aldo Leopold, Daniel Barber and many others. And, of course, I read Wendell Berry. Poet and farmer, Berry coined the key sentence for all of us who understand there … Continue reading And Now For Something Completely Different . . . And Yet There’s Always A Bone.
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!