Holy crap!

So like…

O

M

G

So there we were, sipping absinthe at a very crowded City Grocery during the Southern Foodways Alliance Symposium. This very nice lady joined us at our table and in our chat. After a bit, we exchanged business cards and holy crap.

We were sitting with Lisa Fain, the Homesick Texan!

Mama Squirrel and I love her blog. First of all, it’s beautiful — beautiful photography, beautiful content. She writes about things that she really loves, and her passion comes through so clearly.

Yeah, we have a blog crush.

But trust us. It’s an amazing blog. Check it out.

It’s really hard to be a farmer

We’ve had a rough couple of weeks as farmers. Chickens are wonderful animals, but they’re not so easy to deal with. And they can break your heart sometimes.

We put the babies outside in a segregated cage (a dog kennel) two weeks ago. They were doing ok and seemed to be getting used to being around their big sisters, but when they slipped out through the bottom of the kennel last Saturday, we found out the hard way that their big sisters weren’t getting used to them yet.

Blueberry Muffin got pecked pretty badly on the back of her head. We brought her in and medicated her because her own sisters wouldn’t leave her alone once everyone was back in their cage. She’s been living in the kitchen in a cage of her own this week to give her plenty of time to heal.

We thought that was pretty rough, but we had it taken care of. We were wrong. Fruitcake was the runt of the latest litter. She managed to squeeze out again on Sunday. And we didn’t get to her in time. When we found her, the only thing we could do was to help her stop hurting. It’s just something that chickens do. It’s why they call it the pecking order. We know that, but that didn’t make it any easier. Still, we made certain that the others wouldn’t be able to get out again until we were sure they were big enough to take care of themselves. And we worked hard at not holding a grudge about it. We were getting there.

But then yesterday happened. We’ve had a raccoon try to get in before. That’s why we reinforced the run with hardwire and buried it in the ground with pavers to make it just that much harder to get under. We thought we had made them safe. We were wrong. I used to think raccoons were cute. I don’t anymore. We lost all of our grown ladies. I think I could have handled it better if they had been eaten, but that’s just not how raccoons work. It just seems so senseless, so pointless. They were very good girls, and they didn’t deserve that.

The babies were still safe in their kennel, just spooked. And then there was Karen. He did what roosters are supposed to do. He tried to protect his girls. And he may be the reason that the babies were safe. But he got hurt. You might not think you could bathe a rooster, but you can. In the kitchen sink no less. And then we treated his cuts and scrapes – I think he has more of those right now than he has feathers. And if a chicken can be depressed, he is. For the first day since he let us know that we had named him wrong, he didn’t crow. But he’s eating and drinking, and I really think that he’s going to pull through.

This is the sort of thing that all farmers deal with at some point. Not all baby animals make it. There are always predators. Sometimes these things just happen. But I don’t think it’s easy for any farmer to deal with. You can’t hold a little puffball in your hand and not get a little bit attached. And like Michael tells us, you get get too attached if you name them. It’s just not in me to not name them, though. I’m just not made to not get attached.

So now we’re to the tragi-comic element of all of this because sometimes you have to laugh to keep from crying. We’ve got an adolescent hen living in a humane trap cage (it was all we had for her) in our kitchen. She’s very content about it. I don’t think she plans to leave. She’s even making friends with the cats.

And then there’s Karen. He’s purple (chicken medicine to discourage him from pecking at his cuts) pretty much all over. And I’m purple – that stuff doesn’t really wash off. I look like I lost a fight with a mimeograph machine. But the end result of all this is that he’s a very scruffy purple rooster. And he’s living in our bathtub. We didn’t have another cage, so we had to come up with the place he could be that would be easiest to clean up when he’s ready to go back out. The bathtub was all we could come up with. Just like Blueberry, he seems to settling in there. I have to say that it makes going to the bathroom an adventure. There’s just nothing like having a ragged purple rooster peaking over the top of the tub at you.

So we’re out of the egg business until our nine new girls start giving us more. And we may end up with a very ugly rooster. But that’s just how things happen sometimes. And at least for us they’re pets, a hobby. The one thing this made us appreciate is how hard it really is for those farmers we all take for granted. For them, this is everyday, and they’re not just out of eggs or sad about losing pets when this sort of thing happens. They’re out of money that they depend on, too.

So, appreciate what the farmers who feed you go through. And join us in saying good-bye to our good girls: Della, Kiev, Satay, Sam, Fricassee, Dumplin’, Marsala, and little Fruitcake. We’ll never forget them.

Jackson Kramer at Viking

Executive Chef Jackson Kramer of Interim Restaurant will be teaching a class at the Viking Cooking School on Monday, September 15, from 6 p.m. to 9 p.m. The cost of the class is $79.

This class promises to be an excellent one. The class will be an opportunity to try “mystery box” cooking. When students arrive, they will receive a box of ingredients. They will have no advance knowledge of the contents of the box. They will have all the tools of the Viking learning kitchen. And they will have Chef Kramer.

Jackson will be the key. He is an excellent chef and an engaging personality. Like all great chefs, Jackson thrives on the mystery box that is the local farmers market where you will see him every week seeking out the freshest and best products.

Anyone bold enough to sign up for the class is sure to come away with several new ways of looking at ingredients. And considering that we still have two months of farmers markets to look forward to, new ideas for ingredients will come in handy.

My one regret about the format of this class is that Jackson is not likely to teach how he makes the excellent burger they serve at Interim. I was hoping he might be able to show us how to use that cool slider gadget that Mama Squirrel loves so much.

They really sell these?

I was watching the news the other night to see if the rain was ever going to stop or if we were going to need to find a boat when I saw a couple of ads for some interesting products. And I’m in a snarky mood, so I’m going to rant a bit about them.

First up, the Big City Slider Station. I like sliders. They’re cute, great for portion control, good for parties. I mean, really, they’re just mini hamburgers. So when I make them, I just make smaller hamburger patties. I really didn’t think it was all that complex. I must have been wrong. Either that or I’m just totally missing something since there’s now this wonderful pan that takes all of that pesky guess work out of making a small hamburger patty and then flipping it to cook it on both sides. The only possible reason I can see for this pan to exist is if you just absolutely have to have perfectly round burgers and you haven’t just decided to use a biscuit cutter or a juice glass to shape them. But this comes with a recipe book! Recipe book? Again, am I just missing the concept of sliders? You really need a recipe book for them? Maybe I’m getting old, but I just don’t get it.

Then there was the Pancake Puffs Pan. This one just really confuses me. It’s an aebleskiver pan. This is not something new and revolutionary no matter what they claim. Aebleskivers are a very old Danish treat. One of those things that’s been around for so long that no one really knows who made the first ones. I like the theory here that Vikings made the first ones on their dented shields. That’s a story with character! Aebleskiver pans are pretty easy to find (yes, I have the Lodge one). But this one comes with a one-year supply of flipping sticks! Flipping sticks!! I guess toothpicks or bamboo skewers or the original knitting needle method (which I think is a cool multi-use) aren’t good enough. You obviously need special flipping sticks. That apparently are time stamped to expire in a year and can’t be reused. That I have a sneaking suspicion are actually bamboo skewers.

I’m blaming the Olympics for this. If I hadn’t gotten hooked on watching the Olympics, I wouldn’t have had the TV on our local NBC affiliate to watch the news in the first place to see these. I’m unfortunately certain that these aren’t the only members of their ilk. I know I’m being a snot about this, but when everyone is pinching pennies, it really gets to me to see a company trying to convince people that they need something that really just takes up space (I’m talking to you Slider Station people). And it always bothers me when a company takes something with a very rich ethnic history and tries to imply that it’s something NEW! just so Americans will buy it without having to learn a scary name (That’s you Pancake Puffs).

Okay. I’m all ranted out for the night. Just think – Papa Squirrel has to live with this on a daily basis. Aren’t you lucky?

Jennifer Chandler at Davis Kidd

Thursday, August 28, Davis Kidd‘s Corks and Courses wine dinner will feature local author and food personality (and our friend) Jennifer Chandler.

The dinner will feature four courses inspired by Jennifer’s book Simply Salads. The cost of the dinner is $40 plus tax and tip.

Jennifer will be on hand to autograph books and answer questions. She is as bright and refreshing as any of her salads, so get out and meet her.

Corks and Courses at Bronte Bistro

Course 1
Prosciutto and Melon Salad

Course 2
Maryland Crab Cake Salad

Course 3
Beef Tenderloin with Mache

Course 4
Fresh Fruit Salad over Poundcake

Davis Kidd
387 Perkins Extended
Memphis, TN 38117
(901) 683-9801

Page 30 of 95« First...1020...2829303132...405060...Last »