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Creamer Peas with Wild Boar Country Ham

My friend Dr. Ray Hambuchen of Conway Arkansas has an impressive sausage making and dry curing operation in his suburban garage. Every year around this time he clears his freezers and walk-in (yes, he has a walk-in in his garage) of last year’s surplus venison sausage, wild boar hams and the rest  to […]

Jam Time, Ya’ll

On my way back from Foodways Texas BBQ Summer Camp, I bought a box of sweet and juicy two inch-size Hill Country freestone peaches for $33 at DiIorio’s farmstand in Hempstead. I had hoped to make peach preserves and brandied peaches with them, but I am fighting a losing battle trying to keep […]