A Sausage Lover’s Menu For Dad’s 89th Birthday
A long retired butcher crafts a day long sausage menu to please his 89th birthday. Morning skillet breakfast with sausages, lunch one skillet dish with cabbage and kielbasa, a salami snack, and a lamb sausage dinner with olives herbs and tomato sauce served over basmati rice.
Peppery Salami Crisps and Lamb Skewered Sausage Bowls
A collection of simple meat based dishes including peppered salami crisps baked until crisp, lamb and olive skewers in tomato mint sauce, and a egg and sausage skillet with mushrooms and greens. Recipes include coconut aminos, cumin, lemon zest and optional gluten free oats. Serves range 3 to 6 with detailed prep and cook times.
Beer Nuts brew a cause driven homebrewing club in Iowa
In Cedar Rapids the Beer Nuts homebrewing club grows from a small group to 40 to 50 members led by Matt Franklin. They meet at Lion Bridge Brewing Co and host an Aug 19 Homebrew Festival to raise funds for Pints for Prostates. The event features 100 plus beers from members and other eastern Iowa clubs.
MENTIONED IN THIS ARTICLE
U.S
CR Brew
Matt Franklin
Cedar Rapids
Lion Bridge Brewing Company
Quinton McClain
Beer Nuts
McClain
Iowa
Jensen
Franklin
Stephen Mally
the Gazette
Cedar Rapids Beer Nuts Homebrew Club
Cloud eggs trace back to 17th century French cooking
Cloud eggs blend egg whites whipped to stiff peaks with yolk centers baked in a hot oven. The dish appears in 1651 Le Cuisinier Francois as a browned salamander baked variant of pours a la neige, a French dessert inspired preparation later popularized in modern kitchens.
MENTIONED IN THIS ARTICLE
America
NPR
Serious Eats
Daniel Gritzer
Olivia
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Chicago Tribune
Alison.gowans
Thegazette