Today is our third Christmas here on the farm. I started the day with a nice run with Buttercup, and then Sweet Baby G made *amazing* french toast using panettone for breakfast — just fantastic!
A couple of days ago, SBG and I went to the local “Costco” (membership restaurant supply store; one of the perks of being a farmer). We go there a couple of times a year to stock up on key provisions (e.g., Tabasco and tequila).
I stumbled upon a veal shank there and got it into my wifty middle aged head that roasting this thing in the wood burning oven would be PERFECT for Christmas.
Here’s what I learned today:
- Despite what the high-end wood burning oven recipe book says, veal shank needs to be be roasted low and slow. Ours turned out kind of disgusting.
- Trying new things means periodic failure. That’s okay. It’s not an adventure if you know how it’s going to turn out.
- Sweet Baby G’s french toast was awesome. Especially thinking back on it after the nasty veal shank.
- I snuck in a couple of pizzas between the hot-as-heck oven temperature and the disastrous shank. Pizza covers a multitude of sins.
- Christmas means a lot to me. It’s probably not the best day to be experimenting. (Please remind me of this next year.)
- Gidget totally OWNED the bone from the shank. Buttercup was so scared of the bone that she hid from it.
We hope you all had the very best Christmas, Hanukkah or whatever holiday is meaningful to you. Explore, go on adventures, try new things… and do it with someone who loves you!
