My Tenderoni


Along with our beef, we also do veal.  Now this is not little baby veal stuck in a pen without daylight.  This is veal along side its mum, out on the field eating grass and drinking milk.  They become fat and tender and as it turns out, incredibly tasty.  I’ve not known veal to be beefy, but our veal … is beefy.  A total surprise.  And tender. Tenderoni.

One of the cuts of veal is Tendron.  It’s basically a beef poitrine ( belly ).  I’ve cooked Tendron many times in many ways.  One of my favorites has been in stir-fry.

Cooking Tendron is fine and all were it not for this nagging Bobby Brown song that me, all by myself, is tormented with.  As I love my husband very much, I thought I should share with him the tune that dominates my brain while I cook lunch or dinner or even think about veal cuts.  Because he’s my tenderoni, he’s the only one.  I’ve been playing this song for him so he understands my plight.  So he feels pain.


It’s a lovely cut.  Quick to fry up.  Quick to eat.  Gives you that energy you need to do your job until your next meal.

And for those following along at home, I offer you “Roni”  … my tenderoni.  This Tenderoni was served with Coles’ slaw, but every Tenderoni is unique.  Only tenderonies can give a special love.  A special kind of love that makes ya feel good inside

And You Think


Here I am chopping up some veal in preparation for little stir fry after a running running boy party. My boy is eight. Our cows have at last stopped mooing for their mama. I’m really cold yet I wear purple stilettos and a short mini because, damn it, it’s Saturday. The onions make my eyes water. The ginger makes me salivate. Winter is still bringing on its wind and rain. But my boy, he is happy. And me? Heck yeah. This is exactly where I want to be.

Red pepper

Soy sauce
Fish sauce

and Veal Tendron

Guess What I’m Making


Despite the 16 and 17 C degree weather we’ve had, it’s still winter. I’ve been a lazy soup dragon and slacked on delivering that warm broth that keeps you warm and fueled for our workload as beef farmers.

At last, I remembered to keep my steak bones and makes some beef stock.

Onions + Beef Broth = French Onion Soup.

With these cold, stone Gascon houses, you can understand why one would keep a pot of warm broth on the woodburner. So tonight and lunch tomorrow, we have soup.

I use a Saveur recipe “Soupe a l’Oignon Gratinee” that has never failed me. I leave out the flour and the crouton. Though, the crouton is definitely missed. But with a huge selection of Comte and Gruyere, I’m fortunate to keep that authentic flavor alive. Don’t use any other cheese. First, it must be Gruyere. Failing that, aged Comte. But under no circumstances should you use any other melty cheese. Just cool the soup and take a field trip for the right cheese.

Colby != Gruyere