My most recent concoction was a confit of a lamb leg. The most common confit is duck but anything goes in my kitchen. To confit an item, you cook it slowly while immersed in fat. Bacteria are killed and the fat makes a lid that prohibits the entry of more bacteria, giving it a very long storage life. There was a lot of other food that passed through my kitchen this summer and more is to come. Any visitors to my place can put in their requests here.

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Jim Matheos announces debut album from Tuesday The Sky.