But now it's time for the final installment (I think) and we're going out with a bang. This month's challenge? Do something cool with meat.
Regular readers will realized just how excited I was to see this topic, as I have a tendency to add a little bacon or sausage to most dishes (even cookies and ice cream), thus dubbing myself the Meatasaurus.
I'm also obsessed with charcuterie. While you may think of mini quiches or spinach dip when
someone says "party appetizer", I think meat: proscuitto, salami, pate.
I think I might take my own life if Mr. Ninj suddenly decided to become a vegetarian. Or even said, "Let's cut back on our meat intake a little."
Good thing there's not a chance in hell this would ever happen.
So, realizing that the latest Cook It challenge would give me an opportunity to offer some homemade charcuterie at Thanksgiving, I dove right in and purchased the DIY Meatasaurus Bible, otherwise known as Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Poleyn.