Posts Tagged ‘Meat’

T and I rarely do lunch together, but we both happened to be home at the same time today. Our veggie CSA partners are out of town, so we have a whole box of produce to polish off by ourselves. A daunting task, but I think we’re up to it.

We did our level best to make a dent by having Hugh Jass salads.


Mine had beautiful purple kale, spring mix, lettuce, and grated white carrot (!) from our CSA share, plus half an avocado and a big ol dollop of my garlicky bean spread.

These white carrots are crazy! They look like this:


but they taste like orange carrots. Intriguing.

Actually, I don’t remember where I acquired this knowledge, but I remember hearing that the orange strain of carrots was popularized to honor a Dutch king and it’s been the dominant variety ever since. History: it’s crazy! (I heart you, Kate Beaton.)

Yesterday I threw some bananas in the freezer in preparation to test out the famous banana soft serve. In a moment of insanity, I thought “why peel the bananas first? I’ll just peel them right before I blend them.”

Folks, this does not work. Of course, you’re probably much smarter than I am and hence you could have told me that, but I had to learn for myself. I left them out for a bit to thaw enough so that I could peel them. T was intrigued by the weird, frosty, brownish lumps on our kitchen table, so he had to watch while I peeled them.

Let’s just say that they did not look appetizing oozing out of their skins. In T’s words, “Ew ew ew, they move exactly like feces!”

And they did.

So if you need a laugh (and have the sense of humor of a 5 year old), I recommend including the “banana poop” stage in your raw soft serve making adventure. If not, skip straight to the “blend and enjoy” stage.


I added cocoa powder to mine, because, as Katie knows, everything is better with chocolate. 😉

T also added some of the Pacharan we picked up in Madrid to his:


Both versions were out of this world. The texture really is identical to soft serve – heaven!

Supper was burgers and warm German potato salad (the recipe’s from the trusty Joy of Cooking). CSA potatoes, scrubbed with the help of a blue man and ready to be boiled:


Hastily snapped photo of unphotogenic but delicious food: it was getting cold fast! This potato salad recipe is one of our favs because it includes bacon. This gave us a chance to use up the last of our CSA bacon, and also an excuse to top our burgers with it. Nothing like an all veggie lunch followed by an all meat dinner. 😉


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We got our first meat delivery last week but didn’t get a chance to cook anything until yesterday. We decided we’d simply roast the whole chicken we got so that we could compare the flavor to the supposedly antibiotic- and hormone-free chicken we often buy from the large chain grocer we unfortunately frequent.  I started the bird while Trent was still gone, which meant that the organs ended up in the trash instead of in his stomach (sorry T!). It looked like there was a decent amount of fat on our birdy friend, so I didn’t bother barding it or putting any additional fat on it. Then I encountered problem #1: no supermarket sticker to tell me how many pounds of bird I was dealing with. Hmmm. I guessed it was about 3 pounds and went ahead with the Joy of Cooking roasting method (preheat oven to 450, put bird in on a roasting pan, turn oven down to 350, roast 20ish minutes per pound).

About 30 minutes in I went to baste the bird, only to find that there was ABSOLUTELY NO FAT in the pan. None! Crap. I doused it in olive oil as fast as I could and prayed I hadn’t ruined the breasts. Another 30 minutes passed and T made his way home. T is usually the bird roaster in this apartment, so I shamelessly let him deal with the hissing and spitting oil while we tried to see if the bird was done. Hilarity ensued: “it still looks bloody. But free range meat will be darker? Maybe it’s done? Does darker mean darker juices too? I don’t know?” Finally T used the baster to pick up some of the juice to see if it was clear. It was most definitely bloody. We cooked it for another half an hour or so and finally had our first CSA meat.

Sweet sassy molassy, amazing! Even though the breasts did get a little dry, we were both thrilled to find that free range chicken actually tastes like food. Whereas mass-produced chicken tastes mostly of the briny water they inject into it, this tasted like roasty, crispy, meaty goodness. T also declared the pope’s nose to be delectable. I declared this nomenclature to be a bit of Protestant humbuggery.

We steamed some broccoli and toasted some store-bought rye bread for side dishes and finished the meal with some 85% cocoa extra dark chocolate. Perfection.

We get our first veggie delivery on Wednesday, so we’re waiting to do our meal planning until then. I’m really hoping for some fat juicy tomatoes so we can make BLTs with the bacon we got. Seriously, CSA = best idea ever!

Failed to take a picture before tearing into it...this is my lunch (one last thigh) plus the makings of an amazing stock

Failed to take a picture before tearing into it...this is my lunch (one last thigh) plus the makings of an amazing stock

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