sprinklefingers

you’re busy. i know you are. i’m busy, too. mostly i’m developing recipes for our new shop (does anyone have a need for 22 lbs of granola? various types, none of them particularly delicious?), but in addition to that i’m running around trying to keep my household afloat and trying to keep my business on course. it keeps me busy, but it’s fun so i can’t really complain.

in addition to all of that i keep signing up for what i consider ‘continuing education’ classes - all food related. i’ll be the first to admit that i don’t know everything about everything (someone, PLEASE, alert my husband), and taking classes is a great way to meet other people who are also totally into food. in addition, it’s just so awesome to see how other people do things in the kitchen. AND i love discussing with people what they like to eat and what flavors they enjoy  (i’m flavor obsessed right now, but more on that later.) so, taking classes is the perfect way to immerse myself in a mini think-tank of food lovers. you should take a class, too. you should!

tonight’s class: sausage making with the portland meat collective.

i am craaazy excited about it. yes, i fully expect my attempts to stuff sausage into casings to be a complete disaster, but i plan to have fun while doing it. full report with recipes to come, but in the meantime check out these amazing photographs from PMC’s last sausage class.

as luck would have it, sunset magazine’s latest issue features an amazing story on homemade mustard. what goes better with sausage than mustard? not much.

for SIX homemade mustard recipes, check here. (yes i’ll be making mustard and reporting back to you!)