I also bought skin-on pork belly for bacon curing this time and made pork rinds from the cut-offs. Nothing simpler than that: Heat your oven on “broil” to about 250 – 280 °C. Put your pork skin pieces onto a rack and salt them “as you would salt a roast” (statement of the sales lady at the butcher shop). Leave in the oven for about 15 minutes, turn over and grill for another 10 – 15 minutes more – until they’re crisp and blistered. Delicious.
So the tree guys are doing their business around the new house. Felling the dead oaks professionally and thinning out everything, so the other trees can grow better and strong again. I could never have done this on my own and without their heavy equipment and special knowledge. These guys are cool, they work hard and they know what they’re doing.
We’ve been in the new house in northern germany for a couple of days now and the first thing we wanted to go about was the kitchen. We just added a little color, rearranged the furniture and gave it a reasonable lighting. It feels much cozier now and it suits our needs.
Weekly Top 3 Posts
I’m (somewhat) social too!