Late Lunch: Veal and Swelled Rice

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Lunch, at last, arrives at 4:15pm. This may be the best cracker I ever ate. It’s been a busy day on the farm. I will spare you the details. A small veal hanger steak was on offer. I served with some risotto. I’m not a big rice eater, but when life gives you short pearly rice, make risotto. As you introduce the stock to the rock hard rice, you think and drink and ponder. Risotto is a grumpy Italian farmer’s wife invention. A result so yummy, they are encouraged to glue to the stove, holding a no-chase-chase-the-toddler free card. Meanwhile, tired Italian dads run around getting junior off the hay bales, out of the tractor and away from the bulls and lake.

Lunch finished at 4:30. Inhaled by me all by myself without any thought of where junior might be. No time for any food fluffing. This is my lunch, four hours late, by the dishes I didn’t do.

In the ris:

  • buttah
  • onions
  • celery
  • chook stock
  • Zach saffron
  • Comte
  • Parsley

The veal was amazing. I’m very proud to have been part of raising that flavor. On the veal-to-beef flavor spectrum, it was a seven. Closer in beefy flavor with all the tenderness of veal. I hope we can replicate this.

Veal:

  • salt
  • pep
  • butter
  • fried in lard
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