Seriously, how do I expect anyone to take my blog seriously if I can't get my act together to at least post every once in a while? And I know you don't want to hear any excuses. Plenty of people who are busier than me still manage to post on there blog. I mean, didn't you see Julie & Julia? She was crazy busy, and she still managed to cook all those recipes AND post about it. It's true, it's all true.
Nonetheless, for those of you who have persevered, and have continued to come back despite the obvious lack of update, I have some news for you: I'm going pro. I had the great opportunity to learn from the talented folks at Marin Sun Farms, the Fatted Calf and Avedano's, and while I never got around to blogging about it, it changed my life. For the last couple of months, I've been investigating all of the legal and logistical issues around producing and selling cured meat products in Texas, not to mention getting to know some of the great farmers and ranchers in the area, and now I'm ready to start making salume. As you know, making salume takes time (and salt, of course) so it will be a while before I have much to sell, but if all goes according to plan, the people of Texas should be able to buy Salt & Time Salume early next year.
I'll keep you updated, I swear.
p.s. I had an absolutely amazing meal at Olivia. Lamb's Tongue Fricasee, Rabbit Confit with Gnocchi and Natalie had the Salmon Crepe. All wonderful, and had a great chat with Chef and Owner James. Should have Twittered it, but I'm worse at Twittering than I am at blogging.