Our journey into "Charcuterie" is part of a larger exploration into "slow food" or the concept of eating locally grown fresh meat and produce whenever possible. My pasion is peasant cooking from around the world. Nothing we do here is fancy, just real home cooking from around the world.
It was a combination of James Michlers "Poland" , a great little paperback cookbook "Great Peasant Dishes of the World, and being part for a while in a ethnic group where I learned old world Balkan cooking from old church ladies, that got me started on the path, and now continues with our affinity for all things Italian.
So, in short I am going to start including general cooking thoughts in this journal.
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