I’m nervous about this one, lots of new dishes. No idea how long it’s going to take to make it all. Sauerkraut has been fermenting for almost two weeks, and I know have 20 lbs of pork shoulder in the freezer waiting for the grinder. I haven’t got all the recipes posted, but I believe that I have the menu set. I’ll try to get the other recipes up tonight and a list of the final menu items posted.
Nervous about this weekend
Posted by roberthaight on July 14, 2010