I was a vegetarian for a long time. I’m not anymore, but I don’t buy meat much and I rarely cook it. Probably, mostly, because I don’t know how. But I know a once in a life time opportunity when I see it.
I processed (yes killed) my own Thanksgiving turkey. That turkey had a sweet life- living on Pat’s Pastured Farm in Jamestown just roaming the fields as it should, and was killed humanely in a quick, painless instant. I will let you in on a little secret- it was the best turkey I had ever eaten in my life.
Dead turkeys ready to be sold.
More photos on Slow Food URI.
So, in the mean time, enjoy my meatless posts.
Here is a dinner:
A recreation of The Garlic‘s garlic cheese spread mentioned in previous post. We went crazy for this, wondering if we could make a buttload of batches of it and save it in our fridge. Technically you could but I feel like it will always be better fresh. Bread is the 8-grain loaf from the Village Hearth Bakery in Jamestown where I work.
2nd appetizer/first coursey kind of thing:
Goat cheese filled dates, try these fo real they are SO GOOD
Swiss Chard and avocado with parmesan and roasted garlic dressing. Simple and delicious.
Main Course: Sopa/Zuppa/Soup
A split pea and barley soup I concocted the night before. Pureed with leeks, onions, carrots and vegetable broth. I decided to add sauteed onions because we had one in the fridge. Topped with a dollop of creme fraiche, cilantro and a sprinkle of hot red pepper flakes.
Vanilla bean ice cream with dark chocolate shavings. thrown in were some of the goat cheese filled dates. If I were to recommend any of these one dishes it would be this one. So, so good.
What a great meal. Probably one of our last soups too, because its SPRING and we don’t need to eat soul-warming foods anymore. Daffodils!!