After years of flirting with all-plant diets, Allie and I are finally going to take the plunge and not eat meat for at least a month. For me, meat is more of a spice than a centerpiece. I use meat to flavor pasta, to bring dark salty goodness to stir-fries, to fill tacos with something that will fill me. No longer! At least, not until May!
Why? The main reason is health. The health of the planet, animals, and me. I have been reading about eating animals since my interest in food became professional, and when you read this stuff long enough you get to a point where you have to act on what you’ve learned. It’s interesting how many people who write about food will laser-focus on the flavor of a ribeye, or the best way to cook one, but who don’t ask the basic, crucial, elephant-in-the-room question of whether we should be eating one in the first place.
Anyway, that’s were Allie and I are right now. We’ll see how the month goes. But even if I don’t last, and I think I should, it’ll be hard to convince myself that “because it tastes good” is reason enough to eat meat. That’s a pretty feeble reason.
Okay. Well. Let’s step to a subject with a nicer vibe for Friday.
Since getting new cast iron pans last winter, I’ve been using them to cook vegetables of every shape, size, and color. Allie and I recently broke out our big pan to blacken some carrots. We love the crispness you get with cast iron. A nice chile-fired rub helps to get that texture, and a scoop of yogurt cools the mellow burn. Enjoy! -Chris