Harvesting the good life on the homestead
I’m trying to reconcile my early recollections of Sergio Mendes and Brasil ‘66 with the wonderful cheese bread that is popularized by the sword wielding/meat coma Brazilian restaurants
Hanging out with my Lumpenproletariat friends.
I was really just looking for ways to cook these codpieces (not like the Shakespearean versions) . . .
I do confess that every time I make this it is different. It’s more of a freestyle recipe–using different cuts of meat/smoked hock, ham, etc.
Warning: emotional post about an old piano
Keep your hands to yourself in making this scrumptious creme fraiche.
Make this for breakfast, brunch, lunch, or dinner. Put an egg on it. You can’t go wrong.
Mr. Artifact pronounced this the best chili he had ever had. And guess what? No gas, no indigestion of any sort. Now that’s a worthy chili!
I bet you did not know that the most very delicious cut of lamb is actually the neck.
With a diet replete in small crustaceans, the halibut is the Kobe beef of the sea.
The best of all briny dishes, Risky Chicken traverses the globe with its combination of earthy roots, olives and preserved lemons.
Chewy, but nowhere near the rubberized and fashionable wheat berry
