October 21st, 2014 by Ed Bruske
A longtime sheep farmer once observed, you know you’ve got happy sheep when they’re laying around at 7 a.m., chewing their cud.
Our sheep must be pretty happy. These are the four Dorper ewes we purchased earlier in the summer. They’ve spent the ensuing months grazing fresh pasture every day. They are plump and in the pink of health.
We’ll be introducing these girls to our rams in about a month. With any luck, they’ll be lambing next April, when they’re a little over a year old. With some more luck, we’ll be having lamb for dinner before 2015 is done.
The livestock farmer needs a long calendar.
October 19th, 2014 by Ed Bruske
We love mussels. So when we saw them on the weekly menu of fresh seafood from our local food co-op, we immediately placed our order. But be warned: This is a lot of mussels.
My wife swears she didn’t see the print describing a five-pound bag. Imagine her surprise when I placed this big bag of bivalves in the sink. Five pounds for the two of us?
In situations like this, there’s nothing else to do but soldier on. She sautéed shallots and garlic in our cast iron wok, added some vermouth (you can use dry white wine) and as it came to a boil, half the mussels. I promised to eat the other half the next day.
On advise from a recipe she found online, the cook added some cream to the broth. I’ve since decided I prefer my mussels sans dairy. We served the cooked mussels over linguine, which is fine as far as it goes. But even though I don’t eat bread much anymore, having tried the linguine, my vote goes to a nice crusty loaf of country bread to sop up that delicious broth.
What you see here is my lunch of the other half of the mussels, cooked in broth left over from the evening prior. Still damn good.
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