In between errands today I prepped some lamb shanks from Thundering Hooves and popped them in the oven to slow braise.
With about 15 minutes of prep work I turned this:
into this:
then rounded out the meal with some garlic mashed potatoes and braised cabbage.
The carrots were from our root buy a few weeks back, the onions are from the market, the garlic is almost the last of ours, the celery is from our fall garden, the chicken stock I canned while cleaning out the freezer to make room for the cow and pig, and the romas are ours that I canned.
You can see they are from the freezer. I canned them in a water bath then did some research on illnesses caused by rats in the garden, freaked out and bought a pressure canner. I ran them through a cycle of that despite that they were previously in a water bath and when they were done there was hardly any liquid left in the jar. They are probably shelf stable but just in case I put them in the freezer.
So far I haven’t had any recalled foods or traceable illnesses from my kitchen and, unlike large food corporations, I’m hoping to keep my food-caused illnesses down to precisely zero.
2 responses so far ↓
1 kitsapFG // Nov 9, 2009 at 10:24 am
Looks delicious! I am pretty sure that if there was anything ever on those Roma tomatoes … you got it in one of the many sterilizing events they went through! LOL!
2 admin // Nov 9, 2009 at 2:52 pm
I know, I have to tell myself that tomatoes are one of those things that cooking can increase some nutrients in and anything you buy in a can would be far more processed and contain more bpa from the can lining anyway.
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