Our Food

Our Food

Ryan Kraeger

For supper today we had country style ribs from our pigs, cooked in our own barbecue sauce (ours, meaning Kathleen made it and canned it, not that we grew it ourselves), with butternut squash and green beans from our garden.

Helping herself to some raw garlic (from our garden) which she chewed up and swallowed.
Boiling for 20 minutes with a whole head of garlic, minus the clove that Winnie ate.
Transfer to the crockpot.
Cover in BBQ sauce and let her simmer for the rest of the day, another 7 hours or so.
Meanwhile…
Scraping out the guts.
That might be almost enough butter.
Nom, nom, nom!
Seconds on squash.
Seconds on ribs.
Even this little fuss-budget ate all her squash without a word of complaint. Miracles do happen.

Still a long way from food self-sufficiency, but this is a step in that direction.

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Published by Ryan Kraeger

"I only remember the very first part of the book where he described the man of steel and velvet and I remember the deep chord that phrase struck. I remember the image I had of a hand of living steel wearing a velvet glove, a hand that could crush or caress, strike a killing blow or wipe away tears, lift mountains or cradle an infant. The rest of the book was an afterthought." From an essay about Aubrey Andelin's "Man of Steel and Velvet".

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