New Year's weekend was a great time for me and my wife. We visited my father and step-mother at their farm, which I had not seen since the days when the only permanent structure was an outhouse he built using an artesian well and some pipe. Now there is a substantial house with a nice game room: I beat him at darts, and he beat me at pool.
More to the point, we ate very well. The best meal was New Year's Day when he grilled us a surf and turf with beef tenderloin and lobster tail. My father is an avid sportsman, and the lobster was caught on a scuba diving trip a few months prior. Frozen, yes, but essentially fresh out of the ocean. Grilled with a little butter, it is what I missed most about Florida while I was living in land-locked Arizona.
But aside from one of the best meals we've ever had (my wife said the filet mignon was the best steak she's ever eaten), we were sent home with a cooler full of other sustainably gathered meats, including hogfish, grouper, and a plethora of elk cuts.
Vault the squiggles, and let's talk about the elk!
Read More