The Blood before True Blood

I apologize for taking so long before posting. Please forgive, I've had classes and little time to try new recipes. Hopefully this makes up for it.

Tonight, we had ostrich. Yes, ostrich. And let me say that it was just as bloody and iron full as you would want any beef steak. Any beautiful, rare premium beef steak.

We had two 4oz steaks tonight. Justin seasoned them with the small amount of Worcestershire sauce we had with some crushed black pepper garlic powder and fresh lemon juice. He used very little liquid, maybe 1/4 cup, mixed the ingredients, then covered the steaks with the sauce. As most websites instructed, the steaks needed very little time to marinate, as they are very porous. Fifteen minutes later, they were ready for the grill. We grill them less than ten minutes total. Most places also say to make sure you have them no more cooked than medium as they have very little fat to keep them juicy. They were very right. Ours were pink to red in the middle and perfect. Justin is a very medium-well kind of guy and his was to his liking, even if it was pretty dark pink.

We supplemented that with some grilled veggies coated in red wine vinegar, honey and some red pepper flakes. And after that? Well some True Blood of course!

Garden Update

So, the last picture of the garden is extremely out dated. The spinach grew like mad, so I harvested it and cooked and and waited. The spinach continued to grow, but upwards and started to produce seeds. Justin and I decided it had run its course and picked the rest. I have a very substantial second harvest of baby spinach and a large empty spot in my garden.

Similarly, the lettuces have started to over-grow. I think I have to just remove a few of the plants and donate them to a friend for some awesome salad. Next year I won't grow as much lettuce, as that really over produces compared to other plants.

The kale is at the point of harvesting, which is great since they were always the runt of the litter. I plan on purchasing a pound of bacon or so and cooking all of that in the grease. Add a bit of balsamic vinegar, and you've got yourself a meal!

After that, we watch the broccoli and tomatoes ripen. Two of the broccoli plants have already started to produce and so have all three of the tomatoes. Now all I have to do is wait for them to ripen to the point of harvest. I especially look forward to the broccoli. One year my mom grew broccoli in a little garden of her own. She only got one harvest before the deer got to the plants, but I remember that one dinner distinctly. I have to say that the broccoli I ate that night was the best broccoli could ever hope to be. It was broccoli like it was before they mass produced for sale. And soon I will get that again!


Peace, love and veggies!