Oh, my! It’s December already! Christmas is around the corner. How is everyone going with Christmas preparations? I would love to hear from some people who are planning on giving homemade edible gifts to their loved ones. What yummy creations will you be gifting? We have some jars of dill pickles, some jams, a couple of jars of preserved lemons… I might play with some fudge recipes, and I’m thinking about doing some chocolate bark with coconut, chopped nuts and dried fruits using the almost raw chocolate recipe over at Quirky Cooking.
Anyway, today was Sunday (market day, hooray!) and tomorrow is Monday which means… menu planning!
But first, a little meaty discussion. You will notice that meat does not appear very often on my menus. Red meat and chicken will hopefully only appear one time each on each weekly menu. After a lot of reading, thinking, and informing myself, I have come to the conclusion that we just don’t need to eat as much red meat (and poultry) as we currently do. And not just “we” meaning Mr T and myself, but “we” meaning the collective “we”… humans as a group. Especially in the developed world. We’re also consuming far more meat than is good for the planet. And surely far more than is good for our souls. And we certainly have a funny way of going about it – not only are we sacrificing animals for our own ‘needs’, but we readily waste parts of the animal that are not as desirable as the ‘good cuts’. As such, once I can clear my freezer out a little a lot, I will do my very best to track down a butcher who will sell me half an organic animal, pre-butchered. I will store each cut of meat and each organ in my freezer, and use every bit of said animal. If we all did this instead of buying leg after leg of lamb, we would be responsible for far less animal death over our lifetime. If you are going to eat meat, this is the way to do it. And a bonus, it will save you money.
Anyway, back to the menu! I will likely cook up some more delicious, festive Eggnog in the evenings… It is Christmas, after all!