Leaderboard

Thanks, he is missed. He came here with his bags packed full of issues and he eventually got over most of them I'm in touch with rescue now as my house is just way too quiet without him

We spent the weekend at @RokDok's cutting up a rare breed pig. We got half and I spent an hour this morning cutting some up for mincing to make pies. Just look at that marbling! And just look at that space. It was a joy, cutting this up on my new Asahi board. I think this light coloured one will become my raw meat board. I'll be able to see any marks and stains and can keep it extra clean by sanding it down once in a while. Introducing these boards simply replaces the plastic and Epicurean boards that we used to use for food prep. I still have a wooden board for chopping and a range of wooden boards for serving. I hear you, @David Chang, regarding micro plastics but I don't plan to use a serrated knife on this and will be intentional about using a different board if I need to do any heavy chopping. It actually makes me wonder about how much chopping one actually needs to do when you are not butchering an animal and needing to chop through bone. I do the rocking action for cutting things small and chopping, on any surface, must incorporate little bits of the material that you are chopping on. I am enjoying this journey so far. The black boards are due to arrive from Japan next week. All of the boards that I bought are 20mm thick. My husband usually does the procuring of stuff around here and I think he felt a bit left out. He has bought a thinner Asahi board to cut up to make small boards for quick jobs. Lots to look forward to in the lead up to Christmas.

Thanks, I lost him Wednesday

Lost him yesterday, cancer sucks 🤬