Before butchering hogs, you first need to scald their carcass in water so that you can scrape the bristles off of their hide. At the farm, we use an ancient steam engine to heat the water.
Then a team of men get to work scraping the hair from the animal. It’s not pretty or pleasant for modern sensabilities. How easy it is to buy our food from the market and have no real idea of how it got there.
Turns out that the rolling pin has a crooked handle and just will not do. You can not settle when it comes to your kitchen tools.
Monday, I turned down the wonderful snowy drive to visit my friend Debbie's home. Not because we are good freinds (though we are). Not because she is a fantastic conversationalist (she is). It's becasue Debbie bakes the most beautiful and flavorful bread you have ever dreamed of. I was on a mission to pick up a loaf of rye and of rustic white. Oh, how good that round of rustic white has been. We will cut into the loaf of rye tomorrow. Perhaps, I will take a picture of it. Just promise not to drool into your keyboard.
As far as I am concerned, there is only one way to make cornbread…in a heavy cast iron skillit. It's the way my mom made it and the way her mother made it.