This simple recipe uses salt and time to dry out the yolk and make it firm to the touch, much like bottarga, the Italian fish roe version which is used often over pasta for its salty cheese like taste and texture.
Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.
This past weekend family and friends from Maine and Connecticut came to celebrate back to back birthdays for Wilder and Camille. Since their birthdays are 1 day apart, the festivities tend to go on for a few days. With Camille turning 30 and Wilder turning 4, this was a special weekend for the family.
We love our coffee program here. In fact, we couldn't imagine starting off our day with anything other than a cup of coffee. A few months ago we decided to take a week off from coffee. Yerba mate, Camille's mom's famous Red Tea, and of course chaga made for perfect alternatives yet after 1 day we were back sipping on our butter brew. You can say we are addicted to the caffeine, but quite frankly, it is the morning ritual and damn good flavor that keeps us coming back for more of this sacred drink.