Chestnut, too many garnishes to list. Sometimes, I think there is no more beautiful color in the world than that of a chestnut. For this recipe, I peeled and skinned the Kuhn Orchards. Another component I made the day before was the bacon powder. I froze this slab of bacon from Truck Patch Farms. Then removed the plastic and grated the hell out of it onto a parchment-lined tray for the dehydrator. I poured it into a shallow pan and let it set up in the fridge overnigh.

When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and it is all one. Please follow me at fork spade. My new blog about the kitchen AND the garden. Dream Kitchen will remain online. In Which Liver Tastes Mighty Good. In other words, the liver was a raging success.

Friday, January 21, 2011. My 30th birthday is tomorrow! My mom organized a great group of people for a tasting menu dinner at my favorite restaurant, Majolica. Andrew put together an amazing selection. We started off with mortadella puffs, which I forgot to take a picture of, but they were lovely little puff pastries filled with mortadella. After the flatbread we got a ta.