Pretty much anyone knows about Limoncello (Italian lemon liqueur). My latest "start-up" is with Blood Oranges. If the Italian name of this citrus is "arancia rossa di Sicilia", then maybe the liqueur should be named Arancello Rosso di Sicilia. 🤷 But first, I have to extract the oils.

My homemade Arancello Rosso di Sicilia and the Blueberry Liqueur got into their next step. In about two months, they're good for drinking and gifts, but I'll be testing weekly. You know... just in case. 😂 I'll add the PoW as a reply to this post, including the Limoncello, which is almost ready.

Curing meat, day 2 I cleaned the salt dried the meat with paper towels. One of them I made with a generous quantity of sweet paprika, well "massaged". The other one, with a mix of herbs and spices (herbes provençale, cumin, dried basil, freshly ground black pepper, some dried chilli, etc.) and some fresh rosemary. Pack them, 3 weeks in the fridge, and I'll present the final product when it's ready. View quoted note →