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Lamb shoulder steak, wax beans from the garden, farro and blistered cherry tomatoes, also from the garden

Shit, I might even have a couple of sausage making recipe and instruction books you could have...

The grinder has a stuffer attachment and I typically mix large batches by hand in a JUMBO stainless food service bowl, which could also go with the grinder....

Also, I know that I'm not going to use the grinder for quite some time, I was planning on putting it in storage when we go to Pittsburgh. If you wanted to borrow it to give it a shot, I'd be happy to loan it to you for the medium-long term.

I've probably cased ~150 lbs of sausage at home over the last 15 years. Like others have said, I wouldn't do less than 15 pounds at a time considering the setup and cleanup process. Fridge and freezer space is a crucial element, when the meat gets warm the sausage quality drops. We have a main...

For Thai curry pastes, I really like the Maesri brand. I always bump the flavor by frying some extra garlic, ginger, and chilies (and galangal if you got it). My favorite fat to fry in is the cream from a separated can of full fat coconut milk. Unsweetened rhubard puree (diced, cooked down with...

Clean up is easy, rinse in cold water, which dissolves the dough and washes down the drain easily. Just make sure there aren't any bits left on the sink, they are a pain to clean after they dry. After rinsing with cold water, wash with hot water and soap like anything else.

Deal!

I'm having a bad aphid year. Kale, dill, and hellebore are taking the worst of it

They'll be around for another month. I picked up 4 each of Rich Lady and O'Henry yesterday. My wife and I will eat one peach a day. Soooo good

What a great image!

I got my first ripe tomato today The plants are growing well at 5-7' tall and should start producing A LOT of tomatoes in the next couple of weeks

This thread is timely for us. We're going to get rid of both of our vehicles and get a new one, with some sort of AWD a requirement. We're looking at something in the outback/passport/highlander class, most likely CPO. We've just started the process but that will pick up in earnest in the next...

Thanks! The offer to bake together still stands if you're up for it

Roasted Garlic and Rosemary White Rye Sourdough. Oh my it's good and my house smells insane

~3500 feet of elevation a bit east of Snoqualmie pass 1 week ago today. I only recognized it because you taught me about them through this thread!

@Cabezon Did I find some coralroot orchids on my hike last week?

For a day lol. Really it was a move to clean out odds and ends from the garden and the fridge and it was the theme that seemed most unifying based on what we had on hand

I assumed as much, but I have to use for them and was hoping someone here would before I list them elsewhere

Grain bowls: Farro cooked in homemade chicken stock Mediterranean salad with cucumber, snow peas, purple snap peas, bell pepper, sweet onion, kalamatas, feta, red and white wine vinegar, olive oil, and za'atar Za'atar roasted beets Sauteed zucchini and beet greens Pork loin marinated in garlic...