Thursday, November 20, 2014

That Time of Year


I have been a bit absent of late.  I have snippets of posts running through my head but they just have not come together for me.  Possibly it is because like many areas of the country we have been in an unseasonable deep freeze, about six weeks early!  In fact we broke a record for coldest high on Monday that was last set in 1873.  Even though we had to scramble get some outdoor and animal tasks completed with the onset of this insane weather, last weekend was relaxing and a perfect way to begin my 43rd year.  I awoke to a pair of owls hooting gently to one another across the snow, and was treated to a lilac cast to the snow at sunset.


B's Charcuterie is coming along wonderfully.  As a treat, my breakfast included duck breast bacon.  The duck cures fairly quickly and is completely done.  The pancetta takes longer to cure, but we are at the point where we can taste it along the way now.  We had our first little taste yesterday morning and it is absolutely fantastic!  This is our second year doing a pancetta.  B made some adjustments in his recipe this year and all I can say is wow!


In fact, as a result of yesterdays tasting we have ordered half of a pig for the freezer that will arrive the second week in December.  Aside from the typical cuts of meat to just have a the ready, we will have plenty to further our charcuterie adventures.

We are racing around the rest of this week, dotting i's and crossing t's both here on the homestead and at work in order to head out to Kansas for Thanksgiving week.  This time of year things do seem to come fast and furious what with holiday parties, cookie exchanges, visiting guests, band concerts and holiday travel, to name a few.  I feel like I am at the top of a hill, ready to snowball into the new year.  Anybody else ready for the snowball of cheer ahead? :)

1 comment:

  1. The month of December makes me a bit crazy with all the comes with it! Your duck bacon looks wonderful!

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