I channelled Productive Lad.
Mar. 6th, 2011 04:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerToday I (with assistance from the wife):
Made buttermilk biscuits.
Packaged up Bologna Sausages for Beltane. They'd been hanging in the oubliette and they look really good.
Started sardines curing.
Overhauled and refreshed the bresaola I have curing.
Made, stuffed, smoked, and hung Lombard sausages. I made them with duck breast and they came out well, I think; the recipe is the only period documented one I know of involving poultry.
Paid bills and other excitements.
The end is nigh for the Beltane projects. The bresaola will hang for three weeks and once the Lombard sausages are done, I plan to make another batch of Bologna sausages so that we can compare the salami-dryness batch with the summer sausage batch. We also picked up some fizzy white wine to go with.
Made buttermilk biscuits.
Packaged up Bologna Sausages for Beltane. They'd been hanging in the oubliette and they look really good.
Started sardines curing.
Overhauled and refreshed the bresaola I have curing.
Made, stuffed, smoked, and hung Lombard sausages. I made them with duck breast and they came out well, I think; the recipe is the only period documented one I know of involving poultry.
Paid bills and other excitements.
The end is nigh for the Beltane projects. The bresaola will hang for three weeks and once the Lombard sausages are done, I plan to make another batch of Bologna sausages so that we can compare the salami-dryness batch with the summer sausage batch. We also picked up some fizzy white wine to go with.
