Had to try a sirloin tonight for dinner. ( Sigh. Sirloin again? ) We were looking for flavor and texture and overall beefy-ness. Will I remember this steak? Will I want to suck the beefy yum-yum just before I’m done chewing and ready to swallow? Am I chewing too much? While I’m chewing, does my butt look big in this steak? We scrutinize our beef. Cue veg and baked potato ( with butter and crème fraîche ), is this a nice dinner?
For me, yes. The sirloin held up to the challenge of my steaky desires. Brent is working out the rest of the variables.
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Eating maternity ward food right now. This type of image is not fair. Expect retaliation when I get back to Burrowye and start on the lamb we knocked over the other day. Prepare for plate off!
Eating maternity ward food at the moment. This kind of imagery is just not appropriate. I promise to retaliate when I get back to Burrowye and work on the killer that’s been hanging in the cage in our woodshed. Prepare for plate-off!
GIRL! I’m always ready to compete. 🙂
This hospital stint is fabulous – social whirl pressies cut flowers perfick new bebe gorgeous staff …. But two days without pasture, sky, woodsmoke, steakand dirt is too long. Hadn’t realised I was so addicted to the elements. Thinking about tomorrow night’s plate. Homegrown lamb or wild venison … Mmm. Charlotte.
Lamb! I’m still on the fence with venison. I have three legs in my freezer and I have no idea what to do with them.
Right. Lamb for you but we’ll work on getting you down off the deer fence. Folks round here would mince that leg – superb bolog and there is a sausage cult amongst our shooters. The chap who gave me my backstraps made two thousand sausages at last batch! Marinate in anything and kebab also good.
Reblogged this on Burrowye Station Express.