With A Calmer Head

Yesterday we dressed up in our bonnets and aprons and stepped back into old timey days and preserved some foodstuffs.

We used the pressure cooker and didn’t die.

We joked that if the thing decided to blow at least it would go straight up and destroy our master bath and that would be a blessing since we hate it so.

We canned green beans and put up 6 pints. Two did not seal and I’ve had it with this pack of lids so I’m throwing them out–yes! Wasting! But they failed on another batch of something or other last season too and so buh-bye.

We’ve picked twice and so 6 pints seems like a good start. We had some leftover to serve with dinner.

We also froze a bunch of zucchini. I held one big squash back for eating in the next day or two. I think our plants have died so this pack represents our freezing extravaganza. I think we managed to put up three servings worth. Maybe four.

After all that hard work with the putting up stores for the winter, we decided to lounge around in the pool. We did that for too long and so had to rush to prepare this:

Upon taking a bite, we had this experience:

Yes, it was that good and we’ve finally made tasty goat.

We noticed goat in the freezer case of the Belmont Butchery recently and were able to obtain a portion. We cut it in half and froze the other half of the leg. So, there will be more tasty goat in our future. If you’ve never had goat, it’s similar to beef. Only cuter.

We served it with ginger beer, because, hey mon, that’s what you do.

The goat was tender but if we hadn’t been in a hurry to eat before 10pm, I would like to have cooked the curry for longer. Next time we’ll plan better. As it was we didn’t sit down to dinner until 9. That’s a bit late for a work night for me.

Finally, the better-half taught me how to use the macro setting on our camera. I know I still need to work on depth of field, but damn this is so much better than my usual attempts at close-up.