Actually cooking organ meats week after week
Duck tongue stir-fry requires pulling that little cartilage piece right out from from the tongue. (See below.) That tongue is left with nothing to say. Meanwhile, the more space I have in my life, I also find myself having less to say. Except to thank all the people and places woven into the tapestry of my life and heart….
Pork Kidney Stir-Fry with Tomatoes and Bell Pepper was adapted from my trusty copy of Innards and Variety Meats. This recipe surprised me and we liked it more than I expected. Which is great, because I’m always happy to take what my farmer has on hand. Or what is handed to me in life. Sometimes in excess, if that’s what’s available! In the meantime, we keep eating offal week after week because it feels so grounding and nourishing….
What to do with all those odd bits? Make Stuffing with Giblets and share them with the people that you love!
And count your blessings while you do… That you have a turkey that comes with giblets. That you have the resources for using them. And that you will be able to savor the nutrient density of these goodies, all the while enjoying a delicious meal.
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“Tomorrow is just another day. I’m afraid you’re going to screw up the rest of your lives…”
Sauteed Brains were inspired by the 1988 film Stand and Deliver. And are a reminder that every day is our best day. That tomorrow is no different. That we already have everything we want. Use your mind, harness some discipline, and shape your life as you dream it be.
I was too young to watch Stand and Deliver when it was released, but was always intrigued. I’m just catching up 30 years later. It’s loosely based on the true story of math teacher Jaime Escalante. He leaves his professional job to become a teacher at a working class school in Los Angeles. He realizes his students have untapped potential and works to bring them up to their grade level and then beyond, taking AP Calculus by senior year.
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After a paralyzing moment, when I worried that this dish (and my own tongue) may be a bit too salty, melting butter, crispy breadcrumbs, and intentional appreciations save the day.
Savory. Rich and heavenly. And crunchy on top. Mmmm. Broiled Tongue with Anchovy Butter: “this is good.”
I feel like I’ve barely been treading water the past few weeks and was so looking forward to a little break on Mother’s Day yesterday. Earlier in the week, Carrie reminded me to speak up. There is no mind reading going on and I need to ask for what I want. Dutifully, on my behalf, I sent a note to my dear husband saying I wanted to be off the hook on Sunday….