Recipes: Duck Prosciutto Fig Spread, Mostly Poultry Cassoulet
It’s been a year of living dangerously: curing raw meat, making cheese, tending bread and yogurt starter, making sauerkraut in crock that belonged by my great-grandmother – a year of re-defining normal. And I owe the attitude that fueled all that to Charcutepalooza. I started out nervous. And I’m ending triumphant, with a renewed enthusiasm for all things culinary.
Would I have started making my own cream cheese if I hadn’t signed on? Would I have decided my diet is best defined by a proactive standard, i.e. humanely raised, locally grown, fair trade, etc. versus just drawing an arbitrary line in the sand and eating “no mammals” without Charcutepalooza?
Eat Drink Man Woman Dogs Cat 