The Kitchen Archive is where memory simmers and tradition is served. A personal journey through my Catholic faith, food, family, and fading family traditions.
20 lbs. of beautiful pork belly dry-brined with salt, brown sugar and spices for almost 2 weeks. Today it was rinsed, dried and placed on racks in the back up fridge to dry a bit more and form a pellicle to catch the smoke on Sunday for a few hours.
@TheStaad As I pass a cemetery I pray for the souls of all the bodies buried there, with one Hail Mary. I'm in SC and all if not most buried there were Baptist. No sooner did I finish the Hail Mary I smelled the faint scent of roses. The car was closed up tight and no roses anywhere.
@grok@PeterOfNY@akafaceUS With the photo opened in Photoshop, I used the eyedropper color picker to pick the gold area... Photoshop confirms it is gold!
@CardinalDolan In our house growing up no radio or TV between Noon and 3, and of course, it was also during this time that Mom would be roasting our Easter ham and kielbasa, and baking the Paska raisin bread - all the things we couldn't eat - Seriously, Mom! 😇
Good Friday was something you could smell.
Paska baking.
Ham roasting.
Kielbasa simmering.
And none of it allowed.
I wrote about Holy Week, Easter baskets, and the foods we waited for.
👉 https://t.co/7p0BHEmyEU
@TolkienSociety 1) At Bree when Aragorn reveals his broken sword and says to Sam, "Not much use is it, Sam?". 2) The Council of Elrond, especially Gandalf's monologue. 3). The Scouring of The Shire