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MelindaB

Reading Maketh a Full Man...

More to come...

Currently reading

The Discarded Image: An Introduction to Medieval and Renaissance Literature (Canto)
C.S. Lewis
Boys and Girls Learn Differently!: A Guide for Teachers and Parents
Michael Gurian, Terry Trueman, Patricia Henley
Ambition and Survival: Becoming a Poet
Christian Wiman
Deep River: The Life and Music of Robert Shaw
Keith C. Burris
Daring, Trusting Spirit
John De Gruchy
The Vatican Diaries: A Behind-the-Scenes Look at the Power, Personalities, and Politics at the Heart of the Catholic Church
John Thavis
The Whisperers: Private Life in Stalin's Russia
Orlando Figes

Odd Bits: How to Cook the Rest of the Animal

Odd Bits: How to Cook the Rest of the Animal - Jennifer McLagan, Leigh Beisch I enjoyed this cookbook / book very much. Coming from a tradition of farmers, I feel like I am not so far away as some people perhaps in understanding where our food comes from, and have eaten some of the "odd bits" she mentions. We still have family references to "hog killing weather" in the fall when the weather turns very cold and sharp. However, this book has pushed me to think a bit more about finding and then cooking portions that I never would have otherwise tried -- tripe is one, marrow is another. I have never had tongue, although it sounds wonderful in all the British literature where they mention it. My observation about actually cooking from this book would be that you need to have a large kitchen, large containers / pots to cook things in, and large areas for cleaning and preparing the items to eat. Perhaps this is one reason why people don't cook these things anymore? With our postage stamp kitchens, where would we have room for it?We were just re-reading "The Tale of Samuel Whiskers" by Beatrix Potter, and commenting on where the milk was kept cool and the butter made. It was in a separate room, where the milk could be covered and kept still while the cream rose to the top. Who has a kitchen / work area like that today? Gosh, I wish I did!!!