These days, the sheep industry is experiencing a scarcity of slaughterhouses and trained shearers, as any experienced shepherd can tell… Read More »24: Mary Lake – Shepherd, Shearer, Slaughterer
Until a year ago I couldn’t tell you the difference between a Chevrolet and a cassoulet, but after my last two visits to Trealy Farm in Wales I am all about the cassoulet. If you didn’t guess a cassoulet is very closely related to what Americans call casseroles, at least in name. The latter are usually baked in an oven, and in my limited experience the former are done on a stove top. Both are designed to be made in a single cooking dish, which makes them ideal for busy people.
This dish is great for when you want savory turkey without having to cook for hours—or deal with a carcass,… Read More »Herb-Roasted Turkey Breast for Small Gatherings