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 waste food; throwing away bread crusts because their kids don’t like them, tossing out a bruised apple, eating half a bowl of cereal and tossing the rest away.

Costs come down when we don’t use our good farmland and ranchland for golf courses, parking lots, Wal-Mart’s, suburban housing and resorts.

Costs come down when realise that we don’t need to consume as much meat and dairy as we do. It used to be most families ate meat once or twice a week. Now we must have it with nearly every meal.

Related posts:

1. A Ramble: We are Just Running the Farm
2. Beltaine 2011
3. Afraid and Ashamed, but not Surprised

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

Related posts:

1. How to Eat Bugs Bunny
2. Cooking in the Dark with a Stick
3. Little Random Things

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. Sneak tiny piece to dog who thinks she is starving.

Give some blood and raw meat to Pagan Gods, scavenger and predatory Totems (mine!), to house spirits … who are also drooling.

Once meat has begun to brown, pour about ½ to 1 cup of merlot on the lot. Continue stirring around as meat gets pink-ish from the wine.

Add enough water and cover with lid, set to medium-low heat and simmer for at least half an hour but best if you can wait one or two hours.

Begin chopping potatoes, turnips, and carrots. And then add to the pot, along with peas.

Let simmer until root vegetables are ready.

It should be boiled down enough now to thicken. Reduce heat slightly.

In a cup or small bowl, mix a small amount of flour and corn starch (or gravy mix) with water and wine. And add to pot.

Stir like a mad woman so it thickens just right.

Turn off heat and let cool enough to serve.

Related posts:

1. White Sauce