Because Doris is still doing her (and the billy’s) taxes, and because Jilly’s working on plans for her new restaurant. Really.
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Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade [...] Q: I make a lot of black bean soup but don’t have much room in my freezer. Can I can it? (Another one from Doris’s co-worker J) I’m so glad you asked. Like they say on Facebook, it’s complicated. The short answer is yes, BUT only in a pressure canner. Beans are the classic low-acid botulism-breeding food. [...] We’re on twitter as @dorisandjilly. Love, Loyal readers may recall that one of our earliest posts dealt with making your own vinegar. I have been remiss in posting the promised update. As you can see, the gallon jug on the left contains a slightly opaque substance that used to be apple cider. It’s hard to see in the picture, but there’s [...] Welcome to the first installment of our new weekly feature, Ask the Goats! Q: Tell me more about creme fraiche. It seems expensive. What’s all the fuss about? Is there a version I can make myself? (Courtsey J, one of Doris’s co-workers) Friends, it is time to examine a dairy product you may be lacking in your life. [...] I live in a rural area where the code amongst neighbors is strong and firm: you do not ever show up empty handed, ever. We’re blessed with the sort of neighbors whose hands are frequently full of delicious lamb, locally raised and generously shared. We took advantage of our wealth one night and dined on [...] In Philadelphia, we have Capogiro’s, a magical gelato store that will leave you penniless but happy. A certain someone has developed a minor obsession with their dulce de leche flavor, a wondrous vanilla with a thick swirl of caramel. I have yet to find a decent gelato recipe (readers: help!), and my ice cream production [...] Starting next week, we’ll be offering a Q&A feature in which we answer (or gamely try to answer) all your DIY home cooking conundrums. Besides your basic kitchen questions, canning, dehydrating, fermenting, freezing, pickling, pressure cooking, and other kinds of food preservation are all fair game. If we don’t know the answer, we’ll try [...] |
  
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