Culinary term of the day – confit

Confit, roughly pronounced cone – FEE, is an old French technique for preserving game like duck, goose and other fowl and pork. A specialty of the Gascony region of France, but found in other regions as well, this was the way for a household to preserve meat over the winter. The confit would be stored in earthenware [...]

Let it snow, let it snow, let it snow

So, we got about 4 inches of snow here Friday afternoon through the early hours of Saturday. For many folks, that’s a laugher of a snow storm. For us, it was the most snow we’ve had since one freak afternoon about 7 years ago, we got 7 inches in an hour (we were told by [...]