The Metropolitan
The truth is, I didn't know of many cocktails with brandy as a base and since I had leftover from a batch of homemade eggnog, I decided to do a little research and discovered: The Metropolitan.
The Boulevardier
The challenge is actually pretty simple. I DEFINITELY prefer whiskey to all other spirits but there is something about the Negroni that I love. Perhaps its the bitterness. Perhaps its the intensity. Perhaps its simply the gin.
The Martinez
This little known cocktail has been making Gin lovers happy since well over a 100 years. Thought to be introduced about 20 years after the Civil War in the beautiful state of California, the Martinez is a niche beverage that combines some of the
Our Bitters Project
As there has been a whiskey renaissance, a bitters revival also has happened, especially in the past 15 or so years. Pre-prohibition, there were 100’s of different bitters brands, whittled down to two, and stayed that way until the 1950’s where Fee Bros introduced their now well-recognized (and delicious) citrus bitters.
Rendering Pork Back Fat - Silky White Porcine Luxury
There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy.
One such item is lard.
Live Weight vs Hanging Weight
These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus and Wagyu bulls available, animals that we have raised with care and kindness. Pigs too.
Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.; that weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm.
Recipe - Fajitas (3Ways)
Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks!
For all - 2 lbs skirt, flank or sirloin
Cuts of Pork
At Lake Joy Farmstead we take great care of our pigs. Our “pastured pork” is free to graze all day, every day and we supplement their grazing with 100% organic, non-GMO, Washington based pig feed.
When you select your portion, from 1/8 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the
Recipe - Hamburger Steak
People ask us all the time "what else can I make with all of this delicious ground beef?" I mean, we LOVE cheeseburgers and spaghetti sauce but how about mixing it up?
We do just that and it has become a regular on rotation at the Smith house.
Cuts of Beef
At Lake Joy Farmstead we take great care of our cow. Our cows are 100% grass-fed and grass finished. We use the very best haylage and alfalfa from throughout Washington state.
When you select your portion, from 1/8 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the
Big Table Fundraiser
We were super excited to be a part of Big Table's fundraiser "serving those who serve us" restaurant and hospitality non profit! Take a look!
Pickling - The Basics
Pickling can be daunting. Our goal is take the fear out of it, so YOU TOO can pickle!
Following is a comprehensive pickling recipe that is good for cucumbers, carrots, asparagus, beans, peppers and so much more. It is written assuming you will have your family or friends