Tuesday, February 10, 2015

 So, aside from roasting tomatoes, 

finishing the kraut (unfermented much to my dismay), and making dressings, all which keep for a week in the fridge, this very exciting thing happened today:

This is the rack of venison chops, already frenched no less. Since we can't buy this sort of thing in the states, and I don't hunt, this particular deer was raised in New Zealand.  I hope it's delicious.

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