Parkercat Gallery

A whole pork jowl from Chestnut Farm CSA, processed by me into guanciale. It started out as 2.2 lbs. I followed the recipe in Michael Ruhlman's book _Charcuterie_ -- dry-brine of salt, sugar, garlic, black pepper, and thyme; held in the fridge for 1 week. Then rinsed, and hung to air-dry and cure in our cool basement for 3 weeks. Final weight: 1.6 lbs.

Remodeling the kitchen Remodeling the kitchen

My best photos These are what I consider to be my best photos. To qualify, I must be very happy with a photo both technically and artistically.

Lis and Doug saw a barred owl in the wild Doug and Lis came across some mountain bikers looking up into a tree. They had found a barred owl. We followed this owl for maybe half an hour, getting as close as 20 ft.

The first item is a sub-album with timelapse photos. The rest are just of general interest, in chronological order.