Saturday, July 3, 2021

Rhubarb BBQ

 Year 2 of AIP is in full swing.  This week, I learned to disassemble and prepare a whole beef heart for the first time, but I'm also doing so repeats from last year.  The main seasonal task is making rhubarb barbeque sauce to freeze.  We made a quintuple batch!!  Still, I'm considering if I should make a bit more.  15 jars for 12 months??  



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