Rss Feed Technorati button Reddit button Webonews button Delicious button Digg button Stumbleupon button
Grab Bag | Backyard Grocery

Grab Bag


Well, I’ve been pretty absent these last few months. I was doing a lot of cooking this summer, but just couldn’t wrap my brain around blogging about it. But the weather is changing and I’m feel my mood change too. The fact I’m hosting Thanksgiving dinner (for the first time in about 13 years) is contributing to my excitement. Yes, I’m excited about cooking the feast! I love it.

In the next few weeks I hope to report on Rick’s success with bagging a turkey or two (a friend is lending him a shotgun and he’s got access to a property with turkeys on it). I also hope to report on more acorn foraging, and misc garden adventures.

Life is good. I’m glad to be back. I’m going to celebrate by heading out to the Corcoran brewery to sample some local craft beer while eating venison roast sandwiches. Yes, life is good today. :)

Print Friendly

Barbacoa venado in Mexico

barbacoa venado

This is the real deal: barbacoa venado in Mexico.

One of the things I love about traveling is finding restaurants that serve local food. That’s not always easy in a place like Playa del Carmen that is a tourist mecca. But you know when the maitre d at a restaurant refers another restaurant to you as the place to go for local, regional food that it’s going to be good.

The restaurant in question is El Faisan y El Venado, which specializes in the foods of the Yucatan. I ordered a very traditional Mexican meal, the Barbacoa venado (venison). I’ve been wanting to make it for a while and I thought eating it in Mexico would give me a good idea of what it should be. What was served looks nothing like all the pictures from recipe sites, so I don’t know what that’s about. It was also served with a bowl that appeared to be a broth soup. I had no idea if I was supposed to pour it over the meat or eat it like soup. Alas, nobody spoke enough English (and I don’t speak enough Spanish) for me to ask. So I did a little of both.

It was delicious!

Rick ordered the quail, which was actually even better. I’ve never had quail before. I want to go back to Mexico just for that meal.

Print Friendly

Hear me speak at the Maple Avenue Market

Northern Virginia White TailI’m so excited! Next Thursday, March 15, at 7:00 6:30 p.m. I will be speaking at The Maple Avenue Market in Vienna. Here’s a little bit about my talk:

Game On! Why hunting in Fairfax County’s backyards is good for you, good for the deer, and good for the environment.

Susan Rose of Backyard Grocery shares the joys of eating venison–one of the best foraged foods in Northern Virginia. You’ll learn about the nutritional benefits of venison and how urban hunting has a positive impact on the health of our herds and the environment. During the talk, you’ll enjoy two delicious venison appetizers made using Vienna White Tail and ingredients from the Maple Avenue Market.

Right now I’m planning on make pulled venison with a local BBQ sauce the Market sells and Venison Con Queso (I think I can get 90% of the ingredients I need for that at the Market).

If you’ve never been to the Maple Avenue Market, you are missing out! It is a wonderful source of locally grown produce, dairy and meats, as well as local artisan foods. And everyone there is fantastic.

See you Thursday.

Print Friendly

Help Others Live Healthy

Proud member of FoodBlogs Local & Regional Food Blogs - BlogCatalog Blog Directory