I am feeling melancholy today. I don’t know why. It is a beautiful summer day. Maybe it is the realization that summer is going by so fast. Then I stop and think how many summers have already gone by and thinking that maybe life is going fast as well. I don’t intend for this to be a downer. I just want to remind you to grab every moment. Fair season is in full swing. I am going to challenge you…
We are still in Mexico enjoying the sights, sounds and tastes–the weather is nice too! Today the Butcher and I visited with Guido. He runs the Farmers’ Market in Nuevo Vallarta. He makes his own sausage. He uses natural casing. He uses 35 to 37. He uses good cuts of pork, beef and chicken for his sausage. He makes Hot Italian and Mild Italian sausage. He said they are more likely to dry the sausage instead of smoking the sausage…
Well, as many of you know, the Butcher and I are in Mexico, but we are not forgetting about you. Today we went to the Riviera Farmer’s Market in Nuevo Vallarta. There were so many sights, smells and sounds it was overwhelming. I met a local artist. His paintings were amazing. Don’t you agree? Today this is my gift to you. Enjoy his palate of colors. Until next time…from Our Butcher Block to your Table.
This is a great way to use cauliflower. I have stayed away from cauliflower because it can be very expensive. I found large heads of cauliflower for $1.50 a head at a local farm market. You will be able to make 2 large pizza crusts from 1 head of cauliflower. It is easier to work with than zucchini and I like the taste better. Try this and let me know what you think. Cauliflower Pizza Crust 2 to 2 1/2…