 From 2012 Charcuterie |
One form of distractive entertainment to get one through the grey days of winter is to perform a little charcuterie. I have managed to convince a friend that we need to have a cassoulet party in February, for which I'll contribute the confit d'oie and sausages. Really, this is selfishness on my part; I just need an excuse to mess about with sharp knives and interesting ingredients.
The confit was started this evening, after a fortifying glass of wine. By 7:30 the cut up and salted goose had been tucked in the fridge and the kitchen all cleaned up.
I'll add to the album as the work continues, so check back periodically.
0 comments:
Post a Comment