Non menu of the week: Raspberries just the same

I guess there is not much reason to post a menu this week as we just returned (Monday eve) from a long 4th of July weekend in NW MI.  We decided we needed something with some flavor, a bit of spice, and are making Jamie Oliver’s South Indian Crab curry.  As for the rest of the week, well, unfortunately, I have meetings Tues, Wed and Thurs evening and of course the days are full too (meaning no prep time)!

Just the same, go check out Gluten Free Goodness who is hosting this week’s menu and see what she and everyone else is cooking!  If I come up with a menu for Friday, I will add it to this post.

Would that I had just once thought about menu planning on our 3.5 hour trip home today.  Then I might have crock pot something for the one night I return home by 8.  At least there is Friday and we still have our friend’s smoker, so I just might have to smoke those ribs from our pig Pancetta.  We did visit our new pigs Speck and Parma just yesterday and they are growing nicely.  We brought them some overwintered apples from the cellar that needed to be eaten.  They loved them and the attention.  Pics coming soon!  Our pigs free range fencing is in the middle of a U-pick raspberry field.  So, I walked by lots of little greenish white unripe raspberries.  Hopefully people will wander over and hand feed our piggies some raspberries when the season is right.

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We also visited my brother’s organic free range chickens, ducks and turkeys.  Pheasants on the way.  We hope to put about 20 chickens away for the winter months.  We got to help schlep haying equipment around.  I almost got to drive the tractor the 5 miles to the hay field, until I reminded my dad that I hadn’t driven one in 20 years.  We were then downgraded to the pickup and haywagon.  I parked next to a wild asparagus stalk, which we fed to Speck and Parma.

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Alright, the crab curry is ready and you have heard enough of the tales of Speck and Parma for now.  Stay tuned for more tales of the North (polka, parades and strawberries on the farm), and maybe a anti pasta pasta salad recipe!

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Update:  Wednesday’s and Thursday’s evening meetings were rescheduled, so here is what we ate/are eating:

Wednesday:  Tex Mex

Unstuffed poblano peppers with grass fed ground beef and cheese

Thursday:  Pork contest

I was at an organic apple farm where they let baby pigs run through the orchard for pest management.  The pigs are Berkshires and our pig is half Berkshire half Yorkshire, so we are grilling some of both to compare.  Also on the menu, baby new potatoes sauteed in butter with garlic scapes and parsley, grilled asparagus and a fabulous appetizer: cornmeal pan fried oysters with corn tomato salsa and horseradish cream sauce.  It is loosely based on this recipe.

Friday:  Indian

I found fresh fenugreek/methi at the Asian store, so something with that, probably methi potatoes and pakora and  tikka chicken on the grill.  Need to use the purple cabbage too…..

i’m out

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