Obviously with my recent post for Homemade Bacon along with this post being stringed together so closely I have been quite in the curing/fermenting mood. I feel like I am kind of finally breaking through that surface of cooking that’s make it even more interesting and attractive rather than mundane or boring. It’s amazing the simplicity behind what you have to do versus the complex order of events that happen while you wait for whatever you’re fermenting or curing.
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Summer has officially hit for me. That doesn’t mean I haven’t stopped running a muck in the kitchen and causing a ruckus. In fact I don’t even think I use the word ruckus very often so I suppose I’ll work on that. I have been doing nothing but anticipate this summer so that I can focus even more on my blog here so I of course am very excited. Speaking of anticipation, you will never guess where I get to go this summer. Guessing is lame actually, nobody wins that game so I’ll just tell you.
I get a lot of joy and a feeling of self accomplishment when I make something homemade. It’s rewarding, it’s fun and it usually leaves you with plenty leftover to share of your masterpiece. Of course as I usually try and exemplify, it’s also much healthier. When you make anything at home you know exactly what is going into it, usually where it came from, and have complete and total control which are all incredibly powerful factors in having perfect taste and nutrition value.