naomaly.blogspot.com

naomaly

Tuesday, December 6, 2011. Gaining Momentum Charcutepalooza, the final challenge. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. It all started with the book. I don’t even remember exactly what motivated me to I buy Ruhlman and Polcyn’s Charcuterie. The ostrich bresaola,...

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Tuesday, December 6, 2011. Gaining Momentum Charcutepalooza, the final challenge. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. It all started with the book. I don’t even remember exactly what motivated me to I buy Ruhlman and Polcyn’s Charcuterie. The ostrich bresaola,...

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naomaly | naomaly.blogspot.com Reviews

https://naomaly.blogspot.com

Tuesday, December 6, 2011. Gaining Momentum Charcutepalooza, the final challenge. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. It all started with the book. I don’t even remember exactly what motivated me to I buy Ruhlman and Polcyn’s Charcuterie. The ostrich bresaola,...

INTERNAL PAGES

naomaly.blogspot.com

1

naomaly: July 2011

http://www.naomaly.blogspot.com/2011_07_01_archive.html

Friday, July 15, 2011. How to half-ass a weisswurst Charcutepalooza, challenge no. 7. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. We banged out three pounds of weisswurst. Unlike the fresh sausages we made last month. For years, but all that reading and learning didn&...

2

naomaly: August 2011

http://www.naomaly.blogspot.com/2011_08_01_archive.html

Monday, August 15, 2011. Tip-to-Toe Terrine Charcutepalooza, challenge no. 8. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. I chose to turn a traditionally messy Chinese dish, jellied pig feet, into easy-to-eat, slice-and-serve presentation. The River Cottage Cookbook.

3

naomaly: A Very Piggy Birthday | Charcutepalooza, challenge no. 9

http://www.naomaly.blogspot.com/2011/09/very-piggy-birthday-charcutepalooza.html

Thursday, September 15, 2011. A Very Piggy Birthday Charcutepalooza, challenge no. 9. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. And of course my favorite. The baby pigs were particularly adorable. So much so that I couldn't pick just one photo to share:. Back in Feb...

4

naomaly: Gaining Momentum | Charcutepalooza, the final challenge

http://www.naomaly.blogspot.com/2011/12/gaining-momentum-charcutepalooza-final.html

Tuesday, December 6, 2011. Gaining Momentum Charcutepalooza, the final challenge. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. It all started with the book. I don’t even remember exactly what motivated me to I buy Ruhlman and Polcyn’s Charcuterie. The ostrich bresaola,...

5

naomaly: Facing Fears | Charcutepalooza, challenge no. 11

http://www.naomaly.blogspot.com/2011/12/facing-fears-charcutepalooza-challenge.html

Thursday, December 1, 2011. Facing Fears Charcutepalooza, challenge no. 11. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. My friend Steve has a condition which is essentially invisible - diabetes. Unlike me, he talks (and blogs. To raising awareness for diabetes; they w...

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naomaly.blogspot.com

naomaly

Tuesday, December 6, 2011. Gaining Momentum Charcutepalooza, the final challenge. I am participating in Charcutepalooza, a year of meat which entails twelve monthly challenges to prepare dishes using various charcuterie techniques. For more information about charcutepalooza, click. To read why I decided to partake in the meatmaking festivities, read my first post. It all started with the book. I don’t even remember exactly what motivated me to I buy Ruhlman and Polcyn’s Charcuterie. The ostrich bresaola,...

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