two days of eating
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a brined picnic ham from Roxy's lower shoulder, after a long, slow roast
pulled pork atop Andrew's amazing bread. Pork thanks to Roxy's picnic "ham," which we shredded into the sauce made from canned tomatoes, sauteed onions, garlic, cumin, oregano, bay leaf, black pepper.
Roxy Brats fried a'top the woodstove's recylced heat, with mushrooms, baby bok choy ends, red onion that we mixed with leftover cooked rice. What a breakfast!
May says hi...
And tonight, we’re making goatmilk fudge for Christmas, as well pasta with alfredo sauce with the enokitake mushrooms and the last of the goat’s milk….