from http://twitter.com/yokoono

Eggisode found here: http://vimeo.com/1302259

Featuring the seven deadly deviled eggs.

But the truth is, I miss you.

So, instead of entries I’m going to put up occasional links. Here’s the first: http://gawker.com/5583643/portland-oregon-backlash-capital-of-the-world

Some people don’t see local food as a trend. Which is why I’m going to this workshop today, because this is a direction the local food movement needs to go in, which is, it needs to be in more restaurants and cafes.

Today the Seaport World Trade Center is sponsoring the Sustainable Business Network’s Buy Local Food Workshop and Mini Tradeshow. This event is for all restaurants and chefs interested in sourcing more local food, and particularly those participating in the 10th anniversary of Restaurant Week Boston in August and/or the first Boston Local Food Festival on October 2.

http://video.google.com/videoplay?docid=4554288672079107941#

Brought to you by the genius of Thu Tran.

Food Party

It worse than the Kombucha mushroom metaphor, because it’s real.

What I mean by that, is sometimes it’s hard to write a blog because it’s sitting there waiting for you and you want to take it seriously, but you don’t want to completely F off. So you wait until you have the time on your hands. Like taking care of a Kombucha mushroom, you don’t wanna just quickly make the new green tea and just fix everything real quick and run out the door! You make the Kombucha tea when you have some time when’ll you be at home and maybe wash some dishes or sweep the floor while you’re making the tea.

Same with a blog, while you write, you can be boiling a dank chicken stock made out of 3 chicken heads, 2 sets of claws, a whole chicken back-bone (all of which were frozen), along with a roasted chicken carcass which still had a like ½ cup of stuffing inside. One of the ingredients in that stuffing was CINNAMON! I know, daring. It’s because I had some leftover oats with cut-up apples of which was all dusted in cinnamon. It’s the kinda thing you’d put some milk or plain yogurt into and chow for breakfast. But as I make stuffing I like to see what I can throw in and I put about a 1/2 cup of that stuff in the stuffing. You wanna be careful with cinnamon, because of it’s distinctive flavor. But I’ve ever noticed that a touch of it used in savory cooking, blends with the many flavors in an unrecognizable but “there’s something different” kind of way. I like to use a dash in my chicken giblet gravy.

Back to taxes. Now, I need to do them. But I have a lot of trouble focusing myself and emotionally prepping myself for the task. If anyone wants to start a group like AA for people who have trouble doing paperwork, I am down. Let’s do it. But the sad problem is I can’t legitimately excuse myself to writing the blog in avoidance of doing my taxes. I can wash the dishes, I can make important phone calls, vacuum, and hell, even take my car to the shop. BUT, I cannot do something as pleasurable as updating my blog. So, in the meantime, there will be sad shadows of what one day could be something people will enjoy reading and learning from. And the day that you find it is not, is the day you know I did my taxes.

I had the Matzoh Ball and Ramen, they were Yum. Loved the cheese, beets, pickles, beer, and chocolate.

Souper Bowl I: http://bostonlocalvores.org/archives/180

I defrosted the rabbit in marinade, which was only in the freezer for 1 week before I took it out, and was fresh prior to putting in.

Marinade:

1 bottle of coffee stout beer

1 can of flat ginger beer

1 cup of apple juice

1 T bragg’s (soy sauce)

¼ cup olive oil

1 apple chopped into medium sized chunks

3 squished garlic cloves

sploosh of coffee (1/3-1/2 cup)

½ cup of water

1 cup of veggie broth (has salt, and the flavors of celery, onion, etc.)

It is this mix in which I defrosted and marinated the rabbit for about 24 hours. At one point in the beginning, I put the whole thang over my gas-forced hot air grate (with a lid), in order to balance out the defrosting of the rabbit; I only did that for like 45 minutes. After the rabbit was defrosted, it went into the fridge.

Once I was prepared to get cookin, I first browned the rabbit in a cast iron frying pan. Then it was put into a dutch oven with 1 cup of marinade at 200 degrees for an hour and then some. I waited til it was finished cooking to make the gravy, because I wanted to get all the fat from the cooking. Which was poured into the previously used cast iron pan along with the leftover marinade. Bring it up hot! Then bring it down to a medium simmer, and into this you shift flour while stirring with a fork or small whisk. Mix the flour well. Once it has a soft, almost gravy-like consistency, take it off the heat. It will cool down and congeal.

I found these recipes while doing research. I was mightily intrigued.

From http://www.bowhunting.net/susieq/rabbit.html

“These recipes are from my collection.” – Sue
Young

• Young Jackrabbit in Marinade
2 Ways
• 2 jackrabbits, sectioned 

• Marinade
• 1 cup flour 

• 1/8 tsp. garlic salt 

• 1/8 tsp. onion salt or powder 

• 1/8 black or white pepper 

• ¾ cup cracker crumbs 

• Canola oil or margarine
• Marinate sectioned rabbits for 24 hours in sealable plastic bag. 
Discard marinade. 
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag.  Seal bag and shake to coat meat.  
Fry meat over low to medium heat in skillet with canola oil or margarine.  Servings: 6-8
• Marinade
• 1 can beer 

• 2 onions, sliced 

• Garlic powder,
• sprinkle 
Paprika,
• sprinkle 
¼ tsp. ground clove 

• ¼ tsp. nutmeg 

• 2 large bay leaves 

• Tarragon, pinch
• Mix all ingredients together for a marinade that will help “tame” jackrabbit, which is a strong-flavored dark meat.  This may be cooked separately and served on top of the meat.

Osso Bucco

Marinade: Chopped carrot, celery, 3 garlic cloves, onion, flat ginger ale, white wine, braggs, a touch of cider vinegar,