This week just flew by. The weather has been so mild, +7 C yesterday. Today we had Charlie Brown snow– big fat fluffy flakes. So pretty.
I had been hoping to butcher the last of the roosters this weekend. Remember how when I did roosters a few months ago I had spared some because they were pretty or I wasn’t exactly sure they were roosters? Well, I spared ten apparently. And some of them turned mean and were attacking me when I went into the pen. That’s gratitude for you. So my daughter caught them and we moved them into a different pen. Immediately the atmosphere in the main pen changed and became calmer. Those roosters were just mean and were picking on the girls. Once they were out, egg production soared. So they are on borrowed time.
Today turned into the kind of day where we just stayed inside and watched movies. Actually a series, a British production about crime in the Shetland Islands. We really enjoyed it. Mid morning we took a break and made a mountain of crepes.
I had mine with apple jelly and Aidan had Nutella and raspberry jam. Scrummy!! Earlier this week I made head cheese. Peoples’eyes usually glaze over when they hear head cheese–imagining a huge bristley pigs’ head burbling in a caldron. Not so. As a kid I loved head cheese. It was a family favorite in the summer, served in a big bowl with vinegary sliced onions and slices of buttered rye bread. My mom made it from pork hocks and it was quite the production. First you simmer the hocks with pickling seasonings, a carrot, onion and celery for added flavour till the meat falls off the bones. I put the spices in a tea bag I picked up at the Chinese grocery. So much more convenient than leaving them loose or tying them in cheesecloth. I can never find my cheesecloth when I need it.
Pull the meat out and let the stock continue to reduce while you pull the meat off the bones. I always burn my fingers. Then I go thru the meat and discard every shred of fat. My mother wasn’t so fussy. I think she liked the fat but I like my head cheese extremely lean. Then I shred the meat slightly and lay it in a bowl.
Mom always used Italian dressing but this is too rich for me so I thin the dressing with rice vinegar. Then enjoy with a slice of bread. Rye is best but I only had ciabatta. Toasted, it goes very well with head cheese.