The Price of Food
Costs come down when people buy from small & organic farms and not buy food produced by feedlots. So that the small & organic farms can makes ends meet without having to jack up prices.
Costs come down when people support local or nearby farms and not food transported from foreign countries.
Costs come down when people eat food that is seasonal and not demand to have pineapple in February.
Costs come down when people learn to cook for themselves from scratch in large batches and to preserve and store food.
Costs come down when people grow vegetable gardens in their yards and not monoculture grass lawns. When they grow fruit trees in yards and parks and not imported ornamental species of trees that produce no edible fruit or nuts.
Costs come down when people eat at home and not at restaurants.
Costs come down when the government supports farmers and not large scale corporations, packing plants and fucking McDonalds.
Costs come down when people realize they don’t need super-sized meals in order to eat well. Portions eaten today by folks in Western society are double the size they were even 50 years ago.
Costs come down when people don’t… Continue reading
White Sauce
I write in my recipe book in a very short hand kind of way. One that assumes you already have some skill and would know what I’m talking about. I pity my some-day daughter-in-law trying to decipher it. Something like this white sauce recipe is pretty straight forward, following the recipe for a whole turkey dinner … not so much!
Butter 2 to 4 tbs melt low
Onions etc
Flour (whole wheat) 2 to 5 tbs more for thicker
Stir lots 10 minutes
Milk
Spices and herbs
Pour on something
Serve while still hot
How to Eat Bugs Bunny
Buy one rabbit from local Pagan organic homesteader. Do so out of his trunk in a parking garage like some strange drug deal in a movie. Rabbit comes dressed in a big freezer bag.
Bring the kill home in a canvas shopping bag.
Make boyfriend whose totem is Rabbit (or Hare) cut meat off the bones. Poor sod.
Toss larger bones in a pot of water to simmer meat off bones so you can practice wicked witcheries with them at a later date.
In a Dutch oven or a very large ceramic skillet pour some olive oil and put on low heat. Chop onions, a tomato or two and garlic and put them in the pan.
Add a bay leaf or two, rosemary, savory, sage, parsley, ground black pepper and sea salt.
Cook this until onions (etc) are nice and translucent or brown-y or whatever. I like my onions and such to basically disintegrate into the stew by the time it’s done, as I can’t stand their texture but like the taste.
Turn heat up to medium-high and add chopped rabbit meat. Push content in pan around at random with wooden spoon while the dog sits at your feet drooling.… Continue reading
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