Simple. Fresh. Local

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." JRR Tolken

Month: March, 2011

Rooster Roast

Last night I roasted two roosters my mom brought me from the ranch. These little guys didn’t have much meat on them but they were incredibly delicious.

Pre-roasted with root vegetables

Fresh out of the oven

Crispy skinned, well-seasoned satisfaction

Rooster Roast
2 R0osters well seasoned with sea salt and lemon pepper
Fresh rosemary and sage
Purple and red potatoes
2 turnips
3 carrots
1 red onion
2 green onions
1 lemon
Olive oil
3 garlic cloves

Cranberry sauce
1 bag frozen cranberries
1 cup water
1 cup coconut palm sugar
Boil the water and sugar, add the cranberries and bring to a boil again. Let the mixture boil at lower heat for ten minutes and then cool in the fridge.

I seasoned the rooster with salt and pepper 2 days before cooking them. I heard this penetrates the skin and meat and lends to richer flavor. The oven was preheated to 400* the night of the roast. I chopped up all the vegetables (except for the green onion), tossed them in salt and olive oil and placed them in the baking pan. I set the roosters on top, stuffed the garlic under their skin, stuffed the cavities with rosemary and sage, and coated them in a drizzle of oil, then baked on one side for 20 minutes, flipped the birds over onto their other side for 20 minutes, and then flipped them again for the last 20 min. About 10 minutes before I took them out I added green onions and lemon slices to the pan. I let them rest for about 10 minutes before we ate them with good wine, salad, homemade cranberry sauce and bread.

An Enormous Egg

I’m not sure if these pictures quite give the enormity of this egg justice, but holy shit, it was gigantic. One of the geese at the ranch finally laid an egg, I guess this is a semi rare occasion, and I was thankful my mom brought me this monster egg. This was my first goose egg experience and I think next time I would make an omelet with it, or I don’t know, a souffle…The egg was delicious with such a thick, chewy egg white and an extremely rich, velvety smooth yolk. Still, I must say I prefer our tiny little eggs for frying.

This yolk was the size of about 4 normal egg yolks combined

After an ironically cloudy week in Sun Valley, ID, the warm, partly sunny springtime weather in Reno is a welcome treat. Pussy willows  mean spring to me and on a walk today they were beautifully budding in the park accompanied by a few tiny flowers. Naturally I didn’t have my slowly dying camera with me on the walk, so I brought a big bunch home.

Oh, and our ladies alpine team was 3rd overall at nationals in Idaho!
Flowers from over the hill where spring time is in full bloom

I like reading articles that reconfirm what I already believe, isn’t that natural? I certainly believe the public has been incredibly mislead about what kind fat is healthy or not. My brother showed me this article about the ridiculous demonization of healthy fats and I’m just glad for some of my beliefs to go mainstream so I can continue drinking whole milk and my brother can happily consume copious amounts of Niman ranch bacon without too many scathing and judgmental sidelong glances.

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