Wow...
so I think that pigs are pretty damn smart.
Goats are cute as the dickens, and that it is quite possible that cows are higher beings.
None of this stops me from eating them. Even my 2 favorite pets (who are goats) look delicious to me. They are well fed and fat and would make a hell of a stew if it ever came down to it.
For the record, I would NEVER eat a cat. They are gross.
But it was not one of these beasts that sparked a moral debate in the Kitchen of the Humble Pie today. It was the stupid as the hat in came in rabbit that aroused passions.
Today, the Humble Pie got a hate call! at 5:45 in the morning a little old lady called to say that we were disgusting people and should be ashamed of ourselves. The early rising lady was shocked that we would serve rabbit stew as it was an awful thing to do to a rabbit!
I had not option but to smile.
I paused for a moment today to thank the spirit of the pig who gave his all so that we might serve Porkchops tonight. the Lamb in the lamb pie was also not forgotten. I did not however give thought to the rabbit as it went merrily into the oven...I know that someone else is saying prayers for it's stupid ass and I thank her for lightening my spiritual workload.
To all the Meat Eaters and the Vegetarians among us, we are all very silly souls.
Wednesday, December 2, 2009
Friday, October 30, 2009
New Plants, Old Cow
Wholy Crap!
Josh planted about 600 garlic this week and I put about an entire packet (thats 250 seeds) of beets in the ground for one last hurrah. Brussels, Broccoli, Swiss Chard and "Pink Toyko" Cabbage galore!
Hell of a nice day to be in the garden.
Ted Fuller (Highland Hills Farms) who rents pasture land from the Norwitt farm was walking his fields today. A grandma cow had sat down under an old tree and decided she would spend the rest of her life there. Ted tried to roust her, but she would have none of it. We had to leave to get to Penngrove and so we left her there under the tree to enjoy the last breeze.
Nice day to garden, nice day to die.
Josh planted about 600 garlic this week and I put about an entire packet (thats 250 seeds) of beets in the ground for one last hurrah. Brussels, Broccoli, Swiss Chard and "Pink Toyko" Cabbage galore!
Hell of a nice day to be in the garden.
Ted Fuller (Highland Hills Farms) who rents pasture land from the Norwitt farm was walking his fields today. A grandma cow had sat down under an old tree and decided she would spend the rest of her life there. Ted tried to roust her, but she would have none of it. We had to leave to get to Penngrove and so we left her there under the tree to enjoy the last breeze.
Nice day to garden, nice day to die.
Thursday, August 27, 2009
Farmer Chef and the price of captivity on a summer day
The garden is overflowing and needy today. Josh and I stopped just to ravish her and then left without even giving her a drop of water in return for her work.
Cleaned the screen on the haphazard irrigation system and then off to the restaurant to make pickles before the dinner rush starts.
In my semi-air conditioned kitchen I slice and slice and slice. My first professional piece of equiptment, my Shun Chef knife making slick work of the tedium. Half an hour into this case by case cucumber massacre I am hit by a longing to be back in the garden giving her back some of the love.
I suppose every gardener feels this way this time of year. I don't know a farmer or gardener yet that feels as if they have done everything they could do when August rolls around. There is always a forgotten corner or a broken drip line that ruined some pipe dream.
I wonder how many chefs feel this longing for the farm. I like to think that Im special for this but I also hope that I am not.
Cleaned the screen on the haphazard irrigation system and then off to the restaurant to make pickles before the dinner rush starts.
In my semi-air conditioned kitchen I slice and slice and slice. My first professional piece of equiptment, my Shun Chef knife making slick work of the tedium. Half an hour into this case by case cucumber massacre I am hit by a longing to be back in the garden giving her back some of the love.
I suppose every gardener feels this way this time of year. I don't know a farmer or gardener yet that feels as if they have done everything they could do when August rolls around. There is always a forgotten corner or a broken drip line that ruined some pipe dream.
I wonder how many chefs feel this longing for the farm. I like to think that Im special for this but I also hope that I am not.
Thursday, July 23, 2009
Plot Quote
Miriam: Why did Brook cry all the way through?
Dan: It's Sad! he Kills all these people. And then he marries a whore and then SHe dies! because he kills her. Then meets some other chick who falls for him. He tries very hard to keep her from falling for him. but in the end he cant stop it so he goes away and she has his baby. And when he comes back after he has done what he needs to do to feel like he can love her. So he comes back and dies in her arms. But, there are more details to the story of course.
Dan: It's Sad! he Kills all these people. And then he marries a whore and then SHe dies! because he kills her. Then meets some other chick who falls for him. He tries very hard to keep her from falling for him. but in the end he cant stop it so he goes away and she has his baby. And when he comes back after he has done what he needs to do to feel like he can love her. So he comes back and dies in her arms. But, there are more details to the story of course.
Friday, June 5, 2009
Penngrove Poem
Penngrove
The Legendary John Cornelius Gains writes poetry every Sunday Morning and the gentle hero of Wednesday, mr. Myron the Moron slits open his own belly with loud kindness.
Monday the doors are quiet and only a little rumble can be heard from the Pub.
Tuesday I don't know what happens because I stay away.
Thursday is this or the other, with a rush people running from their homes to the bars and booths. Friday Petaluma and San Francisco drinking cocktails in glasses too small for their liquor. Fresh Radishs and burnt-just-right- porkchops.
Saturday a blur or pies and fresh lemon juice in cuts, smoke behind the bar and pipe dreams of patios.
Sunday again and the Legendary John Cornelius Gains has a new poem for us all.
The Legendary John Cornelius Gains writes poetry every Sunday Morning and the gentle hero of Wednesday, mr. Myron the Moron slits open his own belly with loud kindness.
Monday the doors are quiet and only a little rumble can be heard from the Pub.
Tuesday I don't know what happens because I stay away.
Thursday is this or the other, with a rush people running from their homes to the bars and booths. Friday Petaluma and San Francisco drinking cocktails in glasses too small for their liquor. Fresh Radishs and burnt-just-right- porkchops.
Saturday a blur or pies and fresh lemon juice in cuts, smoke behind the bar and pipe dreams of patios.
Sunday again and the Legendary John Cornelius Gains has a new poem for us all.
Tuesday, June 2, 2009
Perfect Pie Crust
Let me tell you something about pie crust...it's easy.
it's hard. It's just awful unless it's perfect, it's just fine unless it's awful. How stupid must a soul be to go into business making pies from scratch. Well I'm stupid and I love it. I cannot put my mind to the calculation required to give you an actual number of pies made, but suffice to say it is indeed in the hundreds and hundreds.
The best thing is to have everything cold! and to be in a hurry about it. Be bold my baking friends! add your ingredients quickly and briskly. Don't love your pie dough too much or it wont love you at all. Like all great things it's just a matter of not paying too much attention.
it's hard. It's just awful unless it's perfect, it's just fine unless it's awful. How stupid must a soul be to go into business making pies from scratch. Well I'm stupid and I love it. I cannot put my mind to the calculation required to give you an actual number of pies made, but suffice to say it is indeed in the hundreds and hundreds.
The best thing is to have everything cold! and to be in a hurry about it. Be bold my baking friends! add your ingredients quickly and briskly. Don't love your pie dough too much or it wont love you at all. Like all great things it's just a matter of not paying too much attention.
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