Mostly this blog is about Charcuterie (yes I know the domain is misspelled, some body already had that spelling), but I will touch on other things as well.
Much of my work with food is for use in my wife's cooking, her blog can be found by clicking on the title of this one.
Comments
There is no longer an open comment policy. All comments will be moderated. I will delete comments which don't have something to do with the posting, food or I know you.
Commercial links in the post are also not acceptable, although ones having to do with food may be allowed, although one may be in your name.
As with sausage, learning how to blog is not something you want to see. When I'm somewhat comfortable with what I'm doing I'll tell people about this place, in the mean time I will leave it public.
Comments