All the mises are en place as our Parisian friends are wont to say. One goose egg. Cream, cheddar, salami, and a cup of fresh sauer ruben. (The sauer ruben is at 9 days fermenting, with just a tsp of pepper and some carraway in this batch. So tasty!) The moment we have all been… Continue reading One (Goose) Egg Omelet
Little Farm in the Big City 