Pork eaters, vegans and a good book

Hi Folks-

We had a perfect fall pig roast, Alec and Melissa have really nailed this thing. It was a classic October day, cool, slightly rainy but still so perfect outside!

There is always a small to medium pack of children running around and Sophia is currently close to the oldest I think. They had the usual mixed reactions to seeing a whole pig cooked, some were fascinated, some appalled (Sophia was clearly in the latter group). I think its good to see where your dinner comes from and I totally respect everyone’s right to decide to dine differently. Sophia honestly has been losing interest in meat and especially pork, she has a great liking for pigs. I myself like meat, but I have been working on making sure I know it’s humanely raised and butchered (if that isn’t an oxymoron).

At any rate I am a pretty dab hand at vegetarian recipes (five or six years of that diet for me) and have been branching out trying to find delicious things to cook for my daughter and sister that are gluten free, dairy free and one of them apple free (which is more problematic than you might imagine :-). Mark Bittman, a personal favorite New York Times Food writer, used to promote an all day vegan diet; have dinner however you want it but no animal products or by-products all day. So that’s no milk, no honey, no cheese, no meat. I can’t really go there, I think the best cheese comes from well loved animals (here’s a fun novel about discerning milkers Blessed are the Cheesemakers).

So digging around as I do, here’s a site for the Buddhist Chef. He’s a classically trained Frenchman I believe, who has gone the vegan route. If you are going to do with out all of those flavorful things you have to know what you’re doing to get some taste in there. I’ll let you know as I explore. The recipes looked excellant.

Completely off topic (but part of my life because my damn oven still doesn’t work and I’m not a vegan)…crock pot, skin on chicken thighs, salt, pepper or a favorite rub, nothing else, no liquid, skin side up, 7 hours on low = delicious chicken (with crispy skin!).

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Wild Alaskan King Salmon

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • Yellowfin Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • PEI Mussels

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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