Archive for January, 2011

One of the best explanations of Twitter that I’ve heard is that it’s “a group of strangers that could be your best friends.” Sure, there’s a whole bunch of nonsense going on in the twitter-sphere, but the way I have chosen to interact with it is to find people who have similar interests, passions, focus, and ramble on about the things we love. It’s been great! (This also gives my wife a break from listening to me continually babble about varieties of squash, food trends, or new revelations in compost.)

So a few weeks ago, I started to see the hashtag #charcutepalooza pop up on a bunch of my friends’ twitter feeds. This piqued my attention because I had been toying with the idea of trying my hand at some simple charcuterie, but I didn’t know anyone (face to face) who was doing it. I started to look into this #charcutepalooza buzz and found out that two blogging friends (Mrs. Wheelbarrow’s Kitchen and The Yummy Mummy) have declared 2011 “The Year of Meat,” and that they were going to use Michael Ruhlman’s book Charcuterie as a guidebook for 12 challenges throughout the year. The past 6 week have created quite the commotion on the twitter-sphere using the hashtag #charcutepalooza, and there has even been a Washington Post article about it.

I wasn’t sure if I was going to sign up and join in because I thought I had too much going on with finishing up my last semester of school while starting an urban farm that employs developmentally disabled adults. But as I thought about, I realized that no matter how busy I get I find sanctuary in the kitchen. I never tire from cooking and experimenting with food. So I realized that even though I am in a very busy phase of my life, I always find time for food!

For then next 12 months you’ll see me posting the results of the challenges and some of the recipes for the different cured meats. The first two challenges include duck prosciutto and home cured bacon or pancetta. I’m sure that at some point in the year we are going to get into pates and terrines, and I might need some extra encouragement during those challenges.

I hope you enjoy the Year of Meat as much as I will.


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