May 20th, 2012 | Meat, Recipes, Snacks, brain, D.I.Y., entertaining, fritters, Jennifer McLagan, mutton, Odd Bits, offal, sheep, slow food
For my first recipe out of Odd Bits, I decided to bust it open, literally.
The author, Jennifer Mclagan, mentioned that a sheep’s head was quite fiercesome looking. When my butcher brought it out from the back, held right about head level, I’ll admit that it looked quite hideous. The eyeballs bulged from the naked flesh, teeth bared, tongue limp having fallen through the bottom of the jaw. He wrapped it up gently so the eyeballs didn’t break – a sheep’s head with a broken eyeball could be even more gruesome if it were possible – threw in a couple pig’s feet and off I walked home.
May 30th, 2011
Chelsea Green Publishing Company has some of the most cutting edge books out there on the various topics of health, agriculture, DIY, cooking, gardening...you name it. I have been meaning to review this one, which is the story of a small sheep farming family in Vermont in the early 2000s. Really a s ...
April 29th, 2010
This episode was the first one that we filmed for Mouth of Babes and one of our favorite recipes. A big thanks to FoxFire Farms for supplying the rich and nourishing organic grass-fed lamb liver. I love their slogan, 'meat you can trust.' There is definitely a completely different energy cooking ...
September 7th, 2009
Raewyn our world travelling photographer sends in lovely photos from Bolivia. Bolivia, officially Plurinational State of Bolivia, is a landlocked country in central South America. The Bolivian population, estimated at 9 million, is multiethnic, including Amerindians, Europeans, Asians and Afric ...
June 2nd, 2009
North Island Road Trips I took a biodynamic agriculture certificate course while living in Wellington, New Zealand. The course involved spending a week every few months on a biodynamic farm in Havelock North, New Zealand. As a result we were able to spend a bit of time road tripping across th ...
