Yesterday was a long day.

[madbaker]

We left the house around 8 AM to hit the farmers' market - not that we need vegetables, after last week's guerrilla dropoff box, but we still get eggses and garlic and things. Plus I needed to give a sample of the recent bacon to the people I buy my pork belly from.

Quick breakfast at home, then out again. Dropped off bonacorsi at the bench-making workshop at ppfuf's place. I went to teach a sausage-making workshop, to which I arrived half an hour late, sigh. The workshop was low-key and seemed to go well. We only had one no-show and those that were there were enthusiastic and had fun. Hopefully they will continue in charcuterie.

Then I drove back to pick up the wife, but she was still working so I "helped" which meant that I mostly stood around and chatted while other people worked. I don't feel guilty about this; I wasn't an official workshop attendee. Anyway, we didn't leave until dark which meant that we didn't get home until 6 or so.

Then I started prep for tonight's homeowners' meeting dinner (squash risotto with house-cured bacon; we had to roast the squash as we don't have time today) and make dinner for us. I barely managed to keep my eyes open through one episode of the Muppet Show before going to bed.

Off to rehearsal soon!

Comments

You helped!

[learnteach.livejournal.com]

And it was good to see you. Mmmmm. Charcuterie. So what would you say to try after sausage?

After Sausage

[bonacorsi.livejournal.com]

BACON

Re: You helped!

[madbaker.livejournal.com]

Bacon, definitely. Duck proscuitto or duck ham are easy too.
I'm getting these recipes out of Charcuterie: the Craft of Salting, Smoking, and Curing by Michael Rulhman.