Tuesday, December 14, 2010

keep warm and carry on

i don't want to sound like a broken record, but i hate winter. 
not because i don't like fluffy snow, or frozen lakes, or sparkley icicles. those things are all pretty cute. 
it's because in order to make snow fall, and lakes freeze, and water turn to stalactites, the temperature apparently has to drop to -28celcius and stay that way for like, a hundred days. and this is upsetting.
my only weapons against weather of that barbaric magnitude are; warming foods, subcutaneous fat, and animal furs. they're all necessary i tell you, but i'll stick to the least controversial.

when skinning a rabit pelt...just kidding. food it is!




carrot soup is a good way to start raising your core temperature and defrosting your fingertips. make it with lots of garlic, and spices like cumin, and heat from chili flakes. it'll warm you better than an electric blanket.
for the garlic croustilles, slice a baguette or whatever bread you have, brush with olive oil and freshly pressed garlic, and bake in the oven for a few minutes.





animal flesh is also pretty warming. i got this organic/local/well-loved, etc. piece of steak at a nearby butcher where the helpful young man behind the counter recommended clodhammer steak (also known as 'mock tender').








what i wanted: 
-to grill the meat (rare).
-to flavour with garlic, salt, and pepper.
-not to have to chew so much.
what i got:
-all of the above, and a more flavourful steak than other tender cuts.
bonuses:
-the meat is super lean.
-the price is right. clodhammer is cut from the shoulder (chuck), so it's not considered as fancy-pants as a tenderloin steak.

served up with: 'sour cream and green onion mashed potatoes' (baked with a parmesan crust), steamed asparagus with lemon juice, sea salt and freshly ground black pepper ALL OVER.
and a glass of red. 

winter can kiss my fur.




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