Oh yeah, I'm making sausage wearing a shirt with a pig on it

Oh yeah, I'm making sausage wearing a shirt with a pig on it



  1. lively excitement : a feeling of enjoyment and enthusiasm
  2. a lively quality that increases enjoyment, excitement, or energy
  3. small pieces of the skin of a lemon, orange, or lime that are used to flavor food 


  1. a sharp, distinctive often lingering flavor
  2. something having the effect of a tang (as in stimulation of the senses) <add tang to your writing>
  3. used in conjunction with the word "hip", used to describe something that has just the right amount of  vinegar characteristic. <"Daaaaaaaaam that has some good hip-tang!"> (OK, so I made up this last definition...but I use this phrase all the time, so you will need to get used to it)


About Me

Hi, I'm Lindsay! Once upon a time, I worked in an office. I know many of you work in offices, and you probably love your jobs, but I'm pretty sure that staring at my dull-gray cubical wall every day actually stole points from my IQ. And I'm not that smart to begin with, so I really need all those points.

The best part of my day, every day, was going home and making a ridiculously from-scratch meal. I call it ridiculous because I don't like doing anything the easy/quick way, so instead of buying sausage I would buy pork shoulder and grind my own sausage. See, there's even a picture of me doing this!  

Finally, I decided that money isn't everything and I should be a cook if I love cooking so much.  OK, so I quit my job, became a line cook, went to culinary school, and worked my up, up, up to Chefdom. Hooray! Mission accomplished.

I thought that once I cooked for a living, I would stop wanting to cook at home. I mean, it's not like I came home from my office job and ran analytics on...well, I'm not sure how I would do that...OK, terrible example...let's get back to the point.

The point is: I still came home every day and cooked dinner with my husband. Why? Why would I work a 14 hour day and then come home and cook dinner? Why would I spend alllllllll day on my day-off brining, smoking, butchering, curing, fermenting, etc etc etc?

Because I'm in love. I really am. I love ingredients, building flavors, reading cookbooks, starting projects, the feel of finishing salt in my hands, making the meal look beautiful on the plate. But, most of all: I love feeding people. And, sadly, I can't feed everyone, so I compensate by taking pictures, hash-tagging the shit out of it, and sharing my experience in making deliciously crafted food with my friends and family. Sorry if this makes you really, really jealous sometimes (well, actually, #sorrynotsorry).

By the way, since you're reading this, I assume you're my friend, or my family...so I hope you're OK with that.  Wait, did we just became best friends?? Yup!

Anyway, so here we are: Zest and Tang. Two words that not only describe my personality, but also describe my cooking style (if you're not sure how "tang" describes a person, see definition bullet point number 3). A little of this, a little of that...and almost certainly a pinch of lemon zest and a dash of Worcestershire.  My cooking is all about a celebration of skillfully converting ordinary ingredients into an extraordinary plate. Utilizing distinct flavors, and crafting layers as you cook them, to transform individual elements into one completely cohesive dish. Now that's something you can be proud of! And if you can make it look pretty on the plate, well now you can 'gram it all day long! #imadeawellcraftedplate

So maybe you know more than you wanted to, but hey, you're the one who read the whole about section. Who does that? (also thank you for doing that).