Big deal, guys. This is a really, really big deal. I don't remember the last time I ate red meat that wasn't ordered from a restaurant. And forget about buying beef from the store - I have no idea even what to look for, let alone trust whatever carcinogens or chemicals that have been implanted into the meat.
So, we waited. And waited. And waited for our 1/4 of a beef to be processed.
Now our
(But that's not all beef you're lookin' at - we have about a 1/4 of a hog in there, too.)
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Since I have zero freezer space, I transformed the plain tomato puree into our favorite pasta sauce, using the recipe from Animal, Vegetable, Miracle, a great read by Barbara Kingsolver- -
Give 'er a shot for yourself this summer when you have your own tomatoes.
Or in the middle of February when you have to free up some freezer space.