About all things food, which I love, fresh and sustainable. And all that I learned from Julia and the boys. And the girls too.
Thursday, February 3, 2011
Pancetta beginnings. So, before the February challenge, my husband and I had already received a pork belly for Christmas, so, we ate half the pork belly braised, and now we're making foods using our cured pork belly. However, I want to be part of the monthly challenges and deadlines for Charcutepalooza so last Thursday, I picked up another half of pork belly. On Friday I started the curing process and have been massaging the salt and herb into it everyday. We'll probably do the tight roll on Saturday.
In the meantime, my dear friend, Mark, gave me four wild goose breasts that a friend had given him. Mark is sooo generous! Since they had no skin, and, being wild, no fat, I wasn't sure what I wanted to do with them. But, in true Charcutepalooza spirit I said to myself, "wild goose breast confit"! I have enough duck fat frozen so I only needed to defrost the fat and season the goose breast (again, Charcuterie). Tomorrow morning the confit begins...sigh...I can already feel the love.
In "Song of Myself," Walt Whitman says, "I am large, I contain multitudes." I am currently a bookseller. I have been an anthropologist, linguist, and poet. Also a waitress, a cook, and a teacher. All of these occupations, along with my hobbies, are part of me. As well as mother, wife, daughter, sister and friend. Oh yeah, and political activist and environmentalist.