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(cured) MEAT + 3 Newsletter Archive
(cured) MEAT + 3 - Observation Edition - 6/8/20
Sep 07, 2020
The last few weeks have been ones of intense reflection. With so many powerful things being said, it's been a period of listening, rather than speaking. For this reason, we've taken a little break from our weekly (cured) MEAT + 3 newsletter in the last couple of weeks. The reflection has a long way to go, but I wanted to take the opportunity for this...
(cured) MEAT + 3 From Charlito's Cocina - A Good Kind of Spreadable - 6/22/20
Sep 07, 2020
Hello! Here's the (cured) MEAT + 3 for this week. Hope you enjoy!The (cured) MEAT: SobrasadaI'm highlighting Sobrasada this week, not necessarily because of how delicious and versatile it is (although that too), but the character of this cured meat is one that's been on my mind quite a bit lately. It's the longest cured item we make right at the moment, at 4 months. And,...
(cured) MEAT + 3 From Charlito's Cocina - Progress, Perfection, and Chorizo 7/1/20
Sep 07, 2020
"Perfectionism has nothing to do with getting it right. It has nothing to do with fixing things. It has nothing to do with standards. Perfectionism is a refusal to let yourself move ahead. It is a loop an obsessive, debilitating closed system that causes you to get stuck in the details of what you are writing or painting or making and to lose sight of...