Preheat oven to 425° Mix: 2C flour 3t baking powder 1/2t salt 1C grated Parmesan cheese Cut in: 1/4C lard Add: 2/3 – 1C yogurt Mix until a soft ball is formed. On a floured counter, knead 10 to 20 times, adding a bit more flour if sticky. Roll dough 1/2″ thick. Cut with biscuit […]
Slow Cooker Goulash with Sauerkraut
Trim stringy bits off the tongue. Try to peel off the outer layer of skin off the tongue (I’ve had limited success with this.) Cube thawed pork, and season with 1 1/2t salt and 1/2t paprika Over high heat, add 2T bacon fat (or whatever fat you have around; butter, lard, olive oil, coconut oil, but please […]
The Dead of Winter, But We’re Staying Warm
Good day to you, from Joella and I at Mirror Image Farms. We hope you’re staying warm like these guys in their piglet cave. It’s this time of the year and weather, such as we’ve been having, (bitter cold, then warm, then warm and wet and then back to cold), that cause me to stop […]
Stuffed Heart – Recipe, not a health condition
Cut away grisly or stringy parts of the pig heart. The pig heart that you get may or may not cut open already. This one was, and that made it easier to get to the the parts to cut out. Preheat oven to 350°. On stovetop, melt 2-3T of butter in a saulte pan, and […]
Christmas Gift Cards, New Piglets, and Christmas Hams
Merry Christmas! I’m pleased to announce the arrival of one of my best litters of piglets yet here on the farm. It’s really important to not let a sow get too fat as she gets close to farrowing (giving birth) or any other part of her life cycle as this can cause complications in the […]
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