Archive for August, 2012

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August Foodie Penpal

August 31, 2012

This month was the first time I participated in Foodie Penpals. I sent a package to a woman in California and I got the most amazing package from Maggie of Notes from Maggie’s Farm (her blog is awesome!).

Seriously, check out my mad loot:
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That’s right, a bean spice blend, spicy corn bread mix, spicy biscuit mix, Stubb’s BBQ sauce, and dry rub from the Salt Lick. I don’t know which one to be the most excited about!

I haven’t tried any yet, because I’m logging many hours over overtime at work and that is drastically cutting into my everything-else-time…. but I’m really looking forward to…. all of them!

Thank you so much, Maggie! This was my first month of August Foodie Penpals and it was totally worth it. I can’t wait for next month 🙂

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5: Kill a Lobster

August 3, 2012

A while ago, I made a list of 30 things to do by the time I’m 30. I told my friend, Jess, about my list and lo and be hold she spur of the moment convinced me to check #5: Kill a lobster off my list.

A note: I didn’t add “kill a lobster” just for the sake of taking a life. As a omnivore I feel strongly that I need to respect the sacrifice the animal is making. I enjoy eating lobster and I felt that I should know how to kill and cook one to be able to appreciate the true cost of the meal.

Much like the Pig Roast – I’m not trying to say this is the “right” way to do it, but it’s the way we did it and the results were delicious.

So, here’s how we did it –

1. Jess picked up lobsters, invited us over, and promised to show me how to do everything. Dave was put in charge of the camera phone. In hindsight, we should have used a real camera – sorry on the shitty picture quality!

2. We started by putting a huge pot of water on the stove to boil. We seasoned the boiling water with lots of salt and lemon.

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3. Don’t do what I did. Don’t name your lobster Phillip. Don’t do this even though it feels right. And then, don’t play with Phillip on the counter – it will only make the next steps harder. By the way, this is Phillip (isn’t he cute?… for a lobster):

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4. When the water was really boiling, we picked up the lobsters by holding them firmly by the back, behind the legs, just above their tail. Even though they had been in the fridge and were sort of lethargic their tails were extremely strong and it took some focus to get them to the pot. We then lowered them quickly into the boiling water head first. This is quickest way to kill them and most humane. I was unprepared for how they squirmed and moved around even after they had been in the water for several seconds. Steel yourself for this – the water is already salted – no need for tears (in truth, I didn’t cry… but man… watching Phillip convulse was a little much after we had played on the counter).

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5. We boiled the lobsters for 15 minutes – or until they turned bright red and floated to the top.

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The lobsters were delicious. There was something primal and satisfying about cracking the shells and sucking out the juicy bits from the legs.

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All in all, I was glad to have the experience. It was smple – not nearly as intimidating as I thought it would be. The fruits of our labor were delicious. And I think when it came down to it, I did have a better appreciation of the meal.

#5 – check!