Slow Stewed Goat Tacos; I was trying to come up with a witty title for this recipe; bah bah black beans, goat-ita’s, chimichangoat… you get the picture, and while I realize that it may be unlikely you have goat meat in your freezer, I wanted to share this easy, meaty Mexican dish which is great for strong and gamey meats; ground lamb, venison, or elk would all be nice slowly stewed in this blend of beer and chillis. Goat is one of my favorite meats, I adore a good Caribbean goat curry with roti, and would maybe give a toe for a firy Indian goat vindalo, seriously. This was my first time cooking goat and I was really thrilled to be given a few bundles of goat meat from some new and lovely friends who are in their first year of goat keeping and very recently they learned how to pack the gents neatly into brown paper. They now have two Nubian girls left who are sweet as pie (with another hopefully on the way) and of course milk and cheese to follow…
Egg-citing news!
WE HAVE EGGS!
Our little feathered ladies have kicked into action, and after a week away from Paradise we came home to 4 little brown eggs in the winter coop. I stepped on the first one and stared questioningly at the other 3… “hmm what is that?” I though, in the red warm lamp light of the coop I suspected poop of some creature much larger and then as I noticed I had just cracked something underfoot… the realization of egg production came rushing to mind. Eggs!, they are eggs! WE HAVE EGGS! Eggs! finally after all these months and the last few weeks of guessing when we would get our first egg, and there it was under my furry sorrel boot!
This silent snowy winter wonderland that is upon us is really calming and crisp, yet I feel panicky about everything we have yet to do! The coop still isn’t to the state of finish I had hoped, our root cellar never got built, our mud room addition is a work in progress, and my freezer is still full of fruit awaiting jamming. I picked up my old dehydrator on our little trip and am looking forward to using it! Also got a old deep freeze from the grandparents which means we can buy a 1/2 a bison or lamb, locally naturally raised, that is if we don’t fill it with venison hunted right here on our land with our bows.
No recipes today, just a happy little post celebrating our egg production system moving forward!
Lushious Little Spelt Carrot Loafs
Chedda’ Chive & Chili lock down
I confess. It’s true. I am guilty as charged! This recipe is neither healthy, nor easy, nor local (per say), nor is it allergen friendly. What it is however is kickin’ and cheesy and wrapped in gooey organic goodness. I found a recipe online somewhere for Apple Walnut Cinnamon roll cupcakes, and I made a version of these at work the other day, and while working with the dough I kinda fell in love with it’s silky elastic-y body. And so in another effort to make interesting lunch treats for my daughter I decided to make a savory take on the sweet buns.
This is defiantly more of a Sunday afternoon recipe than an after work ordeal. It takes time and love and a few cups of tea before you get to enjoy the fruits of your labor, but somehow when you get there it’s all worth it.
eating with S.O.L.E. 