Calving season is never dull. There is stuff to do when they are born. There is the making sure mom and calf have bonded … usually good. Then, there are nutty calves a week old that like to run around and chase each other. Age appropriate behavior, but GEEZ ….
Today’s move was a bit animated. The running calves set the herd off a bit. They settled soon enough. Though, two silly buggers got stuck in an empty riverbed covered in blackberries. Brent hopped in and with HIS BARE HANDS started ripping the brush away to get to the calves. He called for back up. I showed up with a ski pole and Cindy ( our garden lopper ), he requested a tough, yellow fence post. He managed to chop his way through, lift the calves to high ground and get them back with the herd.
No photos. Just didn’t think of it as I was worried about the calves … ah! and my husband! But I do have a photo of one of our rump steaks. I ate it with veg and it was tender and delicious.
Some blokes popped over with their crazy cars this evening. Super cool. There’s the blue one … which is a Cobra. The Green one which is a … uh … super cool one. The red one which is a Jag. Sexy, but I’ve never seen a Jag look like that. A black one which is a bad-ass Merc AMG with extra foam. AND the sweet Miata. Black like mine ( back in the day ) without the bordello red interior. Rosebud, The Technical, posing in the background, handled the visitors with pride.
I love it when people pop by, especially when driving interesting cars. I gave them a coffee offering from Orac our seventh fambly member. Then off they went, driving one mile an hour down our dodgy driveway. I was impressed they took their beauties up to see us. Thanks guys!
Without my superhuman camera, I got slightly motivated to do some food photography. Here is Steak. We are getting better and better marbling with our beef. I cooked and ate that steak. It was fantastic. I don’t like to eat fat on a steak, but that steak with its grass-fed fat … delicious. I am biased, but the fat had flavor.
Fixed me up some T-bones this afternoon. Played T-bone Tetris. Though, for those who like to match things absolutely perfectly no gaps snap shut click clack snap 2 points … my T-bones won’t resolve that feeling, but they look great. And they were very tasty.
We also used some T things to get our Farm Stay ready for guests. If you want to do the brick tile thing … you need the ‘T’. Keeps the tiles straight. I learned a little something about tiling this weekend.
And we fed our friend, who helped with our villa improvements, a T-bone steak. T for tastebuds. T for tender. T for thank you.
Sweet pots cooked in a high oven in a bubbly bed of duck fat. The Entrecôte was grilled on the hob in duck fat with some salt and pepper. I let it cook a bit too far, but still most enjoyable for this Tuesday in September. Autumn seems to be approaching.
Fried in duck fat, Tranche Grasse. With pots and a farm fresh egg, fried. And some wine, yes, because breakfast happened after 1pm. It’s been a bit busy here on the farm.
( photo by Susan )
I LOVE to see what people do with their beef box. It’s summer now and I can think of no better way to cook up some T-bone steaks. One of our customers sent this to us. Thankfully, I had a tissue close by to wipe the drool off my keyboard.
K. Time for an Aussie steak sandwich with a tranche grasse!
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.