Archive for March, 2008
From smug to stuffed
March 9, 2008 5:09 am
Johnny is an arrogant cat. His ass stinks, but he does not think that it does. He licks you with a scaly tongue, but he thinks that you like it. He vocalizes a “perrr..meow” in the morning and doesn’t realize that he is one step away from a rooster, about to become soup stock, or a bird on a rotisserie. Now Jenn, despite loving chicken, will not let me eat our cat. I assure her that he is tender and juicy. He also just took a flying leap over the laptop, while I was trying to write this; the feline must DIE!
Case in point
- he is fed a well balanced diet
- he does not do anything but lay around the house (far from gamy)
- we pet him periodically, tenderizing the meat
- he drinks plenty of fluids
- he lives in a sanitary apartment (which is a much better than any of you can say about the last bird that you bought in the grocery store)
Johnny is arrogant. Of that much you can be sure. I say that we stop eating the birds and eat the animals that feed upon birds. We are highly evolved and in my own personal opinion, the world could use a few less arrogant cats.
A soup stock of sorts
March 8, 2008 6:50 pm
This was a very nice soup stock. It may look a little different, however, the end result was very tasty. Being the first time I tried a stock with fish (instead of a chicken or beef), I followed a mix match of recipes. On the whole, the ingredients and technique used are the same as a regular soup stock despite the animal. But hey, “it’s okay to eat fish because they don’t have any legs.” I would recommend to anyone who hasn’t tried a soup stock with fish, jump in… the water is just right. For you anti-land animal vegetarians, warm up to this delicious recipe.
Recipe
1 trout
2 carrots
2 pieces of celery stock
1 medium onion
1 clove of garlic (2 if you’re bold)
1 tsp salt
1 tsp pepper
extra virgin olive oil
Instructions
In a large soup pot, bring oil to medium heat. Add one coarsely chopped onion. Stir in finely chopped garlic. Sautee. Add water. Add trout (guts removed), carrots, celery and salt and pepper. Boil for 20 - 25 minutes. Add canned tomatoes. Simmer on low heat for 2 - 3 hours. Strain.
You now have a great soup base. Very nice.
