Head Cheese-a-licious!

Friend! It's been so long and I've been thinking about this space so frequently!

There will be some blogs about birthday cakes, and Elvis, and traveling buddies, and quitting waitressing (again), and starting the cheese monger adventure. There will definitely be at least one about getting drunk with the Great Ciao and a Spanish Californian who sells cajillion dollar hams for a living, and possibly another about how food travels. There could be some swooning over Vino Verde and the subsequent Tamarind flavored Jarritos, but for now all I got is I'M GONNA MAKE HEAD CHEESE.

A coupla months ago, Erik Anderson (current haunt: Sea Change) let me taste some of his head cheese (those made from pigs not the zombie kind). I was impressed. In fact, moved enough to call my dad and brag about the my brand new discovery. I gushed about how it was not the gray rubbery matter I remember at the supper club buffet out by gramma's house. It was a slice of vibrantly marbled sagey wonderfulness that melted in a textural fantasy. After that, I kinda wanted it every day. It must have been Erik that mentioned it wasn't that hard to make, nonetheless, I am inspired.

I am now the proud owner of three freshly butchered (June 3) pig heads from Hidden Streams that will become the proud product of mine and my dad's first attempt at head cheese.

WAY more to come.