Eatin’ good

This is the time of year when we start to feel really wealthy.  This week was a case in point.  On Wednesday we had to process a 1/2 goat for someone, so we had 1/2 a goat.  Yahoo!  Red meat gets a bit scarce through the summer.  We dined on fresh chevon loin and backstrap that night, with a saladof baby mixed greens.  We sat outside at the firepit, enjoying a one-of-a kind view of the back fields.  A couple deer meandered across from woods to woods.  We felt like kings (and queens).  Friday night we enjoyed a similar dinner.  I’d processed a pile of Cornish hens, and decided we needed to try some.  I’d had a Cornish hen at a restaurant and was disappointed (tho the chef had done well with it), so I wondered if the lack of flavor and texture in the meat was due to the fact it was a Cornish hen or to the way it was raised.  I split the chickens in half and baked them.  I cheated this time and sprinkled a steak seasoning mix on them.  We had baby greens (actually a standard vegetable until the garden produces something different) with the chickens.  Wow.  Question answered: it must have been how the restaurant birds were raised, because these Cornish hens were great.  The “pastured” in “pastured poultry” really makes all the difference in the world.  Tomorrow we’ll have the leftover chicken in a macaroni and cheese dish made with my goat cheese.  The bank might not know it, but we are truly very wealthy.