October 25, 2012 § 9 Comments
Two weekends ago Joel was out of town camping. He went with my good friend Kaitlin’s husband, which meant Kait and I were both home alone. Not for long! Quickly it turned into a weekend of yoga workshops, coffee time, and a hot tub with wine. Talk about awesome. And continuing the awesomeness, my parents invited us both over for dinner. My mother had purchased four pork chops, but there were just two of them, so the addition of two more was, in her words, quite perfect.
There were also figs. Clearly, you don’t say no when there are pork chops and figs involved (which has been rather an obsession for me this fall – I think I’ve made it 3 times myself).
My mother had a plan. Obviously. After all, she had bought the pork chops and figs and is well-versed in the art of getting dinner on the table. But, I am one of those people who, if I am not doing the cooking, hovers obnoxiously in the kitchen observing and asking questions. And, at a certain point I, truly obnoxiously, butted in because it became apparent that my mom had never made seared pork chops, finished in the oven, and followed by a pan sauce. And then I learned that Kaitlin never had either.
Which leads me to the question, have you??? It’s so easy, when you are familiar with something, to forget that that doesn’t necessarily make it common knowledge, to forget that other people may not know that particular information.
Of course, even if you are intimately familiar with pan roasted pork chops with pan sauce, well, too late, because I have already fashioned a blog post about it at my mother’s and Kait’s request, and who knows, you may still learn something! Or you may discover you have some good tips to offer me (I hope)! « Read the rest of this entry »
August 31, 2011 § 15 Comments
I know I’ve mentioned that I have a meat CSA (community supported agriculture) in addition to a vegetable CSA before, but I can’t remember if I’ve spoken about it at length. And it’s been a long day, and I’m too lazy to check the archives, so I’m going to go ahead and make the executive decision to speak about it at length. In particular, to say: I looooooooooove it! I love it! It’s the best! To be able to get your meat, in a wide assortment of cuts and types, once a month from a farm where you know the animals are being raised sustainably and humanely. Just thinking about it induces a little sigh of relief.
(Given that I can’t eat legumes, many nuts, or unsprouted whole grains, meat winds up being fairly important in my diet, and before I found my CSA it was quite a struggle.)
Kim, the farmer, is wonderful. So friendly, gregarious, and accommodating, and completely uncompromising of principles. They have an open barn once a month so you can come out and “meet your meat,” which is something one really ought to have a chance to do, if one is going to eat meat, and is also a signal, clear as a mountain brook, that they have nothing in their process to hide. And, did I mention the hen house? When the chickens aren’t running about in the fields, pecking and scratching for insects, they roost in an old bus, salvaged from a dump.
An old bus! How wonderful is that image?! And, even more fascinating, between the solar heat and the heat from the feathery little chicken’s bodies, the bus requires no extra energy inputs to make it a pleasant abode for the birds, even in the winter. A chicken Hilton, on wheels…with tires that have gone flat.
And everything we get from Kim just tastes so much better than most of the meat you encounter. When someone says, “tastes like chicken” about something, they mean it tastes chewy, bland, generally inoffensive and entirely uninteresting. But, that’s not what chicken should actually taste like, it turns out. It should taste like chicken! (I’m afraid there’s not really a good way to describe it, so you’re going to have to make some inferences from the bold italics. It’s juicy, nuanced, and I swear you can detect fragrant hints of grass and wildflowers in there – maybe they soak it in while they’re scritching and squabbling about.)