Tuesday, 24 May 2011

Gratitude

I feel good. Life is still life and living life is good.

I've started to lose the winter weight.

I've been playing more basketball. I'm taking the  Running up and doing a lay up is a really fun 

I'm getting excited about many things and I'm thinking many things. I'm thinking about adding some pickles into the mix for fermentation festival.My plants are starting to thrive. There is scrap wood to throw away. My ginger beer is waiting to be bottled.

I've very excited about new food books I've gotten especially one that my friend GordSellar and I are really excited about. But its not just me but  including Anthony Bourdain, chefs, food nerds, survivalists, do it your-selfers, and anyone crazy enough (or should I say normal enough?) to do this themselves. It's called Charcuterie and its about curing meat and pickling vegetables. Scrolling through the pages I felt the love that went into it.  Curing meat was important before pre-refrigeration and I wish to learn this and among other pre-industrial techniques to bring myself closer to nature.

It is going to be useful for Americans and the world to re-adopt these techniques after peak oil really hits people. When countries have less animals to eat they really appreciate all the parts of it. One thing  of many things that I appreciate in Korea is that many animals parts are used from the pigs in sausages, back, bones, blood, etc to make use of the meat. 

It's also delicious. I love sausage and if I want to eat organic sausage then I'm going to learn to do it myself.

Did I mention it's delicious! :)

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