See, this is what the freezer should look like. (I mean the lack of ice, not the emptiness.)
But a nearly empty freezer means a trip to the farmers market (and local shops) to stock up on carnivorous deliciousness: lamb chops, stewing lamb, lamb shank, beef mince, chicken drumsticks…
And I got part of a duck carcase to make some stock for soup. Not something I usually do, but they were there, and at 39p, had to be worth a try. Quite a bit of meat on there still, too, as you can see. And it does taste fine.
PS: I’m thinking duck noodle soup for dinner tomorrow, a bit like this (but probably using up the duck liver instead of bean curd).
7 comments on “Farmers market fabulousness”
You could park a VW in there.
You could park a tank in the fridge in question here though.
Also, your post about food has made me very impatient: I’m going back to the family home (which is on a farm) this week - roast dinner mmm. We are a beef farm, and have a couple of very large freezers in the garage in which every now and again a cow will appear. We are thus able to feed the village with some very tasty home-reared beef.
Absolutely nothing to do with the subject but do any of you historians know the history of knickers?? In particular, who invented them and in what year?
So far, all the info that us thickoes have been able to glean on this subject is that mens undies seem to happen before womens and that Bloomers were invented on the advent of the bicycle! Any help???
I like that question so much I’m going to put up a post. If you’re reading this thread and you know the answer, go here and leave a comment.
Yum yum duck soup. Also good as a base for risotto.
Fascinating looking at the list of meat you bought. Stewing lamb, lamb shanks are both cuts of meat that I used to cook in the UK (ooeee, shoulder, YES) but are socially frowned upon in Australia. Not middle class darls.
Didn’t think of the risotto. That would have been very good. But the noodle soup was pretty damn fine, I’m pleased to say. I’m hoping the stall will have them again next time. I might buy a bigger pack so I can put some in the freezer.
They’re not the most socially-elevated cuts here either. But I really like stews and casseroles; they’re tasty and they’re cheap, so there. Lamb shanks are perfect on-the-bone meat (mmm, extra flavour) for one person. I also prefer the dark meat on poultry. What’s the big deal with chicken breasts anyway? Even organic ones aren’t that exciting (and they cost a fortune).
Pork curry tonight.