It’s hard to keep track, but on Tuesday night I grilled up some of our Bastrop Cattle Company grass-fed local (round) steaks. I also wanted to get rid of some new potatoes and a big ass pile of collard greens. I mashed the potatoes with salt, pepper, and buttermilk and stewed the collards in the Kashmiri fashion, which involves asafetida, chiles, cumin, coriander, and turmeric. The collard greens were more bitter than I would like, and the meat was a little tough (in the near future I want to get the Grassfed Gourmet cookbook). But boy, was this meal local!
We were on our way out the door to see The Business of Being Born so we probably spent about ten minutes eating dinner. Now we know what it’s like to be Graham.