Homemade split pea and ham soup: pressure cooked split pea and ham soup made with bone-in-ham with a side of rustic, home baked, wholegrain, organic bread. Destruise and @atgbrewery ‘s all funked up wild series Scorched monk (a sour mash, smoked, brown ale aged in French oak) made for a great beer pairing with the split pea soup. The sour beer tartness contrasted the sweetness of the peas while cutting through any fattiness from the pork, allowing the smoked flavor to compliment the ham.

Pulled Pork Sandwich: slowly cooked wood smoked whole picnic pork shoulder, smothered in home canned bbq sauce made from homegrown heirloom tomatoes (mason jar in top left), and homemade coleslaw, topped with home baked beer bread baked in a Dutch oven (visible in the top left of the photo), with a side of home pickled bread and butter pickles (jar in bottom right). For the beer pairing, this meal was paired with a leffe brun, it had just enough dark roast flavor to match up well with the dry-rub and meld with the smoky flavor in the meat.

Field birds were hopping up to knock the seeds off the rye grass stalks with their bodies and then picking the quite visible seeds off the clean, unbroken surface of the freshly fallen snow . This bird ended up making a snow angel imprint on landing.

With all the snow and temperatures in the single digits, it’s time for a warming homemade meal of white bean and bacon soup with black eyed peas (inspired by City Tavern ‘s recipe) garnished with homegrown parsley and served with @lancasterbrewingcompany ‘s Winter Warmer Ale. The dried black eye peas traditionally bring prosperity in the New Year and the beer makes for a tasty craft beer pairing that will warm your bones!