Pizza, Pizza on the grill
Mark Bronkalla I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven ,…
Pink Beer batches 4&5
Spring has arrived and it is time to make more pink beer. I am further refining the technique and materials. I like doing this as a double size batch (10…
Fast and Easy Focaccia
Spring in Wisconsin means there is yard work to do. This weekend I was pulling buckthorn, dividing perennials and getting the garden ready. Body hurts and I want some comfort…
Just Peachy Pork Loin
We had prepared 3 pork loin roasts in anticipation of a big family gathering next weekend. However, with the Covid-19 lock down, that is not happening. So I pulled one…
Sourdough bread variations
Now that you have your loaves coming out more or less consistently (or at least fewer batches consigned to being croutons) you may want to start mixing things up. Remember…
Sourdough Bread Basics 2- Rising, Forming and Baking
Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking. Rise 1, 1 hour At the end of…
Sourdough Bread Basics 1 – Making The Dough
When delving into the baking of sourdough bread, the questions often arise faster than the answers. This is especially the case where you don’t have someone to teach you in…
Coq au Vin
Perfect cure for a cold almost spring day. It is also known as “Chicken with wine” in English. I have also made this on vacation and notably Caribbean dive trips…
Cuban Style Pork Shoulder
This past weekend we were in Miami, stopping over on what we hoped would be a dive trip to Cayman Brac. Unfortunately, the coronavirus made other plans for us and…
Olivia’s Bed – Delivery Day
Today, we delivered and set up Olivia’s bed and dresser. There was some final assembly work and alignment of the drawers in the pedestal. She was also taken with the…