Note to all: I highly encourage this kind of post but would
like some food-related anecdote or snippet of information in
order to ontopicize it. I guess cooperative farms qualify,
though I say it who shouldn't.
I was STARTING to feel under the weather and, so happened, I called in sick from work for a mental health day. I was at my typical bar getting an
afternoon
Ah, foreshadowing, followed by a dose of poetic justice.
brewski and a guy came in. After some talk I discovered he's a
groundskeeper
What are your favored kinds of beer?
for a local (as in less than a mile away) farm that does a
farm-fresh-to-you
style thing. Except, it runs off volunteers. He had a box of veggies
and fruit
that he got free (since he's paid staff).
Okay, do volunteers get anything? One of my haunts,
Jamestown, RI, has a farm on the north end that is
trying to straddle both worlds, accepting volunteer
help but also trying to make a commercial go of it,
selling the resultant produce to those very same
volunteers at not really competitive prices. It's
almost as amusing as the family farm I know that
sells to a large extended family at quite eye-popping
tariffs; ah, well, the stuff is organic and free-range
and fairly wholesome.
So anyway, I wanted to go there all week but I've been in bed. Got
diagnosed
today with bronchitis (on the decline though) and they removed an angry
cyst
from my lower back that I've had for 5--6 years now. Now I got a hole on my lower back, I'm sure once it's healed.
Welcome to the club. We have members with holes in
our heads, bellies, and various places.
You know? I was just complaining about the infection hoping they'd give
me a
refresher antibiotic ointment to treat it but she's like "put your
shirt back
on this is too fun." Next thing I know I'm laid up on my belly while
she was
squeezing it all out. Asked me if I wanted to see if I"m like... Um, no not unless you want to clean up vomit. I have an issue with bodily fluids
in that
it turns my stomach. Other than blood, I am to bodily fluids as dracula
is to
garlic.
That's a bit extreme, considering it's your own fluids!
Oh yeah, anyway. I was supposed to go fix my landing gear tomorrow but
that'll
have to wait, at least, until Sunday so... No flying for me again this
week.
What model craft, or are you talking metaphorically?
I've taken to using a cane at times to keep my landing
gear from needing fixing - and to keep my nose from
becoming nose gear!
That was a hell of a tangent but this whisky is loosening my lips. I have a local Coop farm that I can volunteer at and get discounted veggies.
Ah, a discount. Probably works out to 50c an hour if that.
So
Excited
Can't
Wait
Get well first.
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Basic Preparation of Heads, Feet, Tails, Ears and Snouts
Categories: Pork, Info, Ceideberg, Chicken, Chinese
Yield: 1 Servings
Information Text
One or both of these first two steps is required in all the recipes
that follow.
Step I: Cleaning
Remove any hairs on heads, feet, tails, ears or snouts by singeing
over an open flame or plucking. Scrub well (using a vegetable brush
if desired) and then sprinkle with salt, rubbing it into the skin.
Rinse well with cool water; pat dry. Remove any excess fat. Poultry
feet (chicken, duck or turkey) must be stripped of their outer scaly
skin; plunge them in boiling water for 1 minute, as you would do
before peeling tomatoes. Proceed with recipe.
Step II: Parboiling
Parboil in salted water (1 teaspoon salt for each quart water) for 5
minutes. Drain, discarding water. This step serves the propose of
ridding the meat of running blood as well as clinging meat, fat or
bone residue, thereby adding clarity to sauces.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
MMMMM
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