Our Kitchen

Cooking the pigs

Ryan Kraeger

This last week we’ve started cooking up some of the pig meat we put in the freezer.

Country style ham, simmering in the pot.
Kathleen had to dig back into her early 1900s cookbooks to get a recipe for a boiled country ham that was not already cooked.
Finally, taking it off the stove at 9 o’clock at night.
Next day, after a Rosary ruck in below freezing temperatures…
Cooking up some pork belly and eggs for breakfast. All the vegetables in the crate, all the meat, and all the eggs came from our farm.

Kathleen did cook up a delicious ham and barley soup for lords day dinner on Saturday, but we did not take a picture of it, nor did we take a picture of anyone enjoying it. You’re going to have to take our word for it.

We are not really good food bloggers.

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Published by Ryan Kraeger

"I only remember the very first part of the book where he described the man of steel and velvet and I remember the deep chord that phrase struck. I remember the image I had of a hand of living steel wearing a velvet glove, a hand that could crush or caress, strike a killing blow or wipe away tears, lift mountains or cradle an infant. The rest of the book was an afterthought." From an essay about Aubrey Andelin's "Man of Steel and Velvet".

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