Friday, March 26, 2010


Making jerky is like performing magic. By using fresh meat and adding salt and any other seasonings to taste and drying for a few hours a wonderful transformation takes place, alchemy really. This is also the preservation of a chunk of flesh that is changed from a ticking time bomb into a long-lasting treat.


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Tuesday, March 2, 2010


The newest batch of Limoncello was a success. This time we made 7 bottles.

Photos courtesy of Franny Finstrom
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