Saturday, October 03, 2009

Pork snouts, lamb necks, turban squashes

I don't have quite enough energy right now to do a mega-post about the fantastic past 2 months of my life (I took the MCAT, spent a week in Maine, got married, traversed the Boundary Waters with my family, and started a Master's program. And my sister got married!) In short, it was perfect - couldn't have been better.

Instead, a few notes from the kitchen. I found both liverwurst and braunschweiger at SaveMart the other day. They don't carry this stuff at Safeway, so I was excited to find it and bought both kinds. (Turns out braunschweiger is a particular kind of liverwurst - usually smoked.) I remember having it on sandwiches at the cabin when I was a kid; I don't know why my mom stopped buying it. Maybe I was the only one who liked it? We opened up the liverwurst today. The first four ingredients listed are pork liver, pork, pork snouts, bacon. It's good, but not as good as I remember. Maybe the braunschweiger is where it's at.

Dinner deliberations tonight revolved around how to use the slices of lamb neck that Scott brought home from the Meat Lab on Thursday. We found this recipe for braising them. So far, they smell delicious. And I think there will be a lot of good grease left over for our eggs tomorrow morning.

...unless I decide to make squash waffles for breakfast. Our oven is full of roasting vegetables right now: beets, beet greens, onions and a turban squash (see photo below). I'm thinking we should set aside some squash and use it in this waffle recipe. We got a really neat waffle iron/griddle as a wedding gift. (You can flip the plates over - one side is flat, for pancakes and eggs, and the other side is notched for waffles. Smart design!) We've made pancakes on it, but no waffles so far. 4 October '09 might just be the day...

Crazy, huh?


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