winter meat

 

We've been hunkering in for winter around here - the wood stove is roaring full time now as we head to the shortest day and longest night we've been slowing down quite a bit! It's been a really welcome change of pace for brian and I going to bed early watching movies under the thick wool blankets and thinking about 2013 and all the dreams it holds -  We've had some nice quiet dinners with friends and Brian did some smoking (the bacon, ham and guanciale) Brian has also started a peperoni project which should be fun.  I still haven't' put up a tree I think I will... I'm motivating slowly... I do like the sparkle of lights on the long winter nights...

 

some big table farm duck ... 

this is the beautiful bacon from the pig I raised here on the farm and finished on chestnuts. With Brian's beautiful maple dry rub cure and smoke it's some of the best bacon money can't buy.

 

these were a b-day gift from Chris at square peg farm ... bread and butter pickles one of my all time favorite foods!!  hint hint... ; )