Kirsten's Desk

5 notes

TT

I am currently listening to French radio. I’ve also downloaded some French news apps to my phone. I’m hoping that with enough daily exposure I’ll get used to the language again.

Saturday’s dinner was great. My tourtiere went over well, thankfully. And the deer meat was delicious! The trick to eating venison is marinating for a minimum of three hours. The gamey-flavour diminishes, and it becomes quite tender. (Don’t worry, fauxfoxpaws - the deer in question wasn’t anyone you know, and he sacrificed himself for a good cause.)

My niece and her husband have acquired hunting licenses and are taking gun safety courses. They live in the north, where fall hunting makes sense. In Journalism school I had a roommate whose family were hunters. Every fall her father and a friend would go out and hunt a moose, then split the animal between the two. That moose fed a family of four for the entire winter - moose burgers, moose sausages, moose steaks. It was so lean they’d have to add fat during cooking. And they were some of the healthiest people I know. Now, before everyone goes off on the whole hunting-is-evil thing, take a moment to realize that these people aren’t killing animals just for their antlers and leaving the corpse to rot. They’re not factory farming the species or poaching to extinction. Nope, they’re doing it old school - taking only what they need for sustenance, and using the whole animal. And you know that wild deer and moose aren’t injected with all manner of growth hormones. Think about it…

Today is our anniversary. I crack jokes about how it marks another year that we haven’t murdered each other in our sleep, but in all seriousness: The Husband is a good chap and I don’t know how he puts up with me.

Okay, that’s all for now. TTFN…

Filed under fauxfoxpaws

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Not a bad start. Charcuterie, cheese, pickles and baguette. The zucchini will be cooked on a raclette, alongside some deer meat.

Not a bad start. Charcuterie, cheese, pickles and baguette. The zucchini will be cooked on a raclette, alongside some deer meat.

9 notes

The Husband and I are hosting my niece and her new husband, my cousin and her husband and her daughter on Saturday evening. Through a happy accident, our dinner menu has wound up being very French/European. (Doesn’t hurt that my new nephew-in-law is Québécois.)

So, here’s what’s on deck…

Starter: raclette with charcuterie, pickles and bread, and wine

Dinner: tourtière and mixed greens, with more wine

Dessert: crock pot berry cobbler with vanilla ice cream, followed by mulled cider.

I’ve get yer autumn dining right here.