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| Aug Oct |
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Wednesday, September 06, 2006 |
Sunday, there was some labor. MR Duck was brined overnight, pumped up with orange juice and olive oil, a cup and a half, left to dry out in the fridge overnight, then smoked at 180º for about 4 hours to cook and finished in a 400º oven to darken the skin. Just had roasted potatoes with that and the dumbest movies we could find on cable.
9:02:06 PM 
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Pretty simple, minimum labor on Labor Day
8:50:57 PM
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A colorful pepper mélange that was out Labor Day treat, served with the Boerewors I made the previous weekend. I roasted the peppers on a grill to blacken the skins for easy removal, then seeded them and cut into strips. These were slowly cooked with the onion into a sweet caramelized concoction that perfectly complemented the sausages. I skipped Chef on a Shoestring this week.
8:43:34 PM
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