Just two days ago I posted about using real bacon in dense salads and it seemed OK. Because it tastes good and I love it and I’m still mentally operating as I did when I was a child and our pork came from Carl and Rose’s small farm. They were my parents’ friends and we visited often. I knew, by name, the pigs whose parts went into our freezer.
Today . . . let’s see . . . know the source of your bacon? . . as in the animal who gave you the gift of its flesh? I don’t have a direct source right now. I’ll rely on my Co-op to source my meat humanely. Either that or I’ll just add a few drops of Liquid Smoke flavoring to my dishes (which smells suspiciously like the creosote in my wood stove chimney).
There have been years in my life when I’ve been “a vegetarian.” Times when I’ve eaten a few eggs, some dairy but no animal flesh except wild-caught fish. I think I may be headed that way again. . . but I want to help people change their diets gradually from processed to real, unprocessed foods. I want to help them take baby steps while being honest about my own food choices . . .
I don’t know how this will fadge, but I trust where I’m being led . . .
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I bought a vegetarian cookbook. Living with real meat and potatoes kind of people, it is doubtful we’d ever make a full switch. But I can at least incorporate more vegetarian diet and less meat. Meat is kind of making me gag right now.
I eat very little meat and poultry even now, though I like it well enough. I usually have it in a stir-fry or soup or salad rather than a full serving of it. We raised beef cattle for over 10 years and I ate quite a bit of meat then, but they really did live in big pastures (see the picture of the cows in the “Mercury is in Retrograde” post) eating untreated grass and taking no drugs. We’ve never used chemicals on this land since I’ve been here, almost 30 years and I doubt they used any before then.
Liquid Smoke rocks! I wonder how exactly it’s produced, because I’m dubious about how much they charge for that little bottle.
I believe I could dissolve the creosote from my wood stove chimney in water and get the same thing. I burn only real wood, mostly Douglas Fir with some other native species. I swear it smells exactly the same. Google it to find out how to make your own, though it looks like a tedious process to me.