THE WINTER BLUES

Its February. Its winter....But not. Its a waiting period. Not enough snow to do anything. No rain, a bit windy and CBC’s radio 1 is like voice’s is in my head.

Dub step’s Vibe Squad keeps me alive and my heartbeat in check. Family meal is becoming a religious experience and the curries seem to be getting a fair bit hotter. Harrisa is on the brain, but who wants to make harissa with long red chilli’s and bell peppers? Habanera’s are your friend; as are Thai chilli’s. I find it amusing to replace ones “cup a joe” with a “cup of fish sauce”.

The Yukon quest is over, Ottawa’s winter man marathon and winterlude are over, the Olympics are half over.

“When I close my eyes I see morel mushrooms and my brain reveals all the secret locations of last springs
hunt.”

–Jeffery Mickelson

From top to bottom

Love my weber :),

love the results of my weber:),

pancettas ready to "go to there room",

dry garlic sausage prep

foie gras and heritage pork liver terrine with brandied currents

A Good Day! Heritage Breed Lonzino and St-Canut Farm Bacon

HELL YA! I can go home and sleep well tonight knowing its all packed up!

St-Canut Farms bacon fresh from the smoker + cup of coffee = good times. This is really good pork for making bacon with! :)

I started this at the end of November and just cut it down today. It is a Large Black Heritage Breed Hog Loin from Barbara at http://www.uppercanadaheritagemeat.ca/index.html cured in the style of lonzino. It has a complex flavour and melt in your mouth boar characteristics of the Large Blacks. Worth the wait? Ohh ya!

These are some smoked farmers sausage still warm from the smoker. Bbq sauce/beans/slaw. All right if I have too......