Author Archives: mosaica

About mosaica

Ugly & fabulous, warm & obsessive, brilliant & dorkmeisterish: striving to be a warrior in her little context.

Burma: Rivers of Flavor

Remember, as you read this, that butcher’s apprentices don’t live on innards alone. I am so excited that Naomi Duguid’s latest cookbook is nearly available –in fact, you can pre-order it at Amazon already. I took a peek at the … Continue reading

Posted in books, friends, vegetables | Tagged , , , , | 8 Comments

Cometh the Fall

..the nice autumn-y fall, not the consequence of pride one. That means I’ll be going out as apprentice butcher more often, and it means a glorious profusion of apples are just around the corner, so the mincemeat post that I … Continue reading

Posted in Uncategorized | 7 Comments

The Sugar Mountain Farm Butcher Shop Project launches!

Pull on your galoshes and hurry on over to Kickstarter to back a really fantastic project: Walter, Holly, and their family are building an on-farm butcher shop at Sugar Mountain Farm! This really is good news, not just for those … Continue reading

Posted in alternatively sourced meat, bacon, charcuterie, curing, extremities, kidneys, liver, nose-to-tail, offal, pig's ears, pork, sausage, tongue, trotter | Tagged , , , , , , | 5 Comments

Pudding Time

From the Oxford English Dictionary: † ˈpudding-time Obs. The time when pudding or puddings are to be had; hence fig., a time when one is in luck; a favourable or useful time. 1667 Dryden & Dk. Newcastle Sir M. Mar-all … Continue reading

Posted in beef, extremities, kidneys, nose-to-tail, offal, recipe | Tagged , , , , , , , | 18 Comments

Spicy Bright Birthday Balls

Each December my family celebrates my birthday by getting our Jule-cozy on with a Sunday visit to the Solstice & Christmas revels in Hanover, and then we head over to enjoy dinner at my favorite local restaurant, West Lebanon’s Yama. … Continue reading

Posted in beef, charcutepalooza, charcuterie, nose-to-tail, pork, recipe | Tagged , , , , , , , , , | 20 Comments

Have Feast, Will Travel

I recently asked a group of friends to help me pin down a secular, psychological, or philosophical equivalent to the term `grace’ as it is sometimes used in a religious context, describing the experience in which a person feels that … Continue reading

Posted in charcuterie, curing, duck, hog casing, liver, offal, pork, recipe, sausage, Smoke, venison | Tagged , , , , , , , , , | 24 Comments

A Picnic with Walter

The elements which produce a well-cured bit of charcuterie are straightforward:  really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading

Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke | Tagged , , , , , , , | 37 Comments