Awesome digital mastadon project by Dr. Daniel Fisher.
There has been simply too much meat-love making its way around this week not to share--even if it's not all Original Recipe Hoarfrost. First, the seggue: the lovely, lovely egg, not technically a meat. Yesterday, I had brunch at The Old Ebbitt Grill before heading off to the museums (yes, I was trying to imagine preparing a mastadon steak). Though a sample of the mascarpone strata was indeed a cloud-like morsel, and the fried oysters over spinach & scrambled eggs sounded swoon-worthy, I went with my old fondness for poached eggs in Eggs Chesapeake (poached over crabcakes). They were picture-perfect, which you'll have to imagine, since I reserved the failing camera battery for actual family photos.
Apparently, the Australians top their burgeoning burgers with an egg, and often, hmmmm... beets. My vote is: medium-rare of course, poached egg of course, and (though I love a hot buttered beet root), would opt for beet greens w/ horseradish mayo. A delectable discussion at Serious Eats.
Most interesting, meat-motivated clause in a rental agreement: 
The Little Bush Dog (herself a non-judgemental Vegetarian who still has occasional bouts of meat-lust weighing a Quarter-Pounder-with-Cheese-or-so, and whose previously discussed younger brother is nick-named "Meat") just moved two kids and a husband across several states, one reaaally big one (the meataphor here being that is a bloody, molar-grinding task if ever there was one) and is temporarily renting in their new town. The house comes with a crib (a plus) and a clause in the contract which stipulates that no meat may be cooked on the Vegetarian owner's grill (neither plus nor minus, just fascinating). Brother Meat and I will surely visit soon, as long as it's BYOH(ibache)!
The Little Bush Dog (herself a non-judgemental Vegetarian who still has occasional bouts of meat-lust weighing a Quarter-Pounder-with-Cheese-or-so, and whose previously discussed younger brother is nick-named "Meat") just moved two kids and a husband across several states, one reaaally big one (the meataphor here being that is a bloody, molar-grinding task if ever there was one) and is temporarily renting in their new town. The house comes with a crib (a plus) and a clause in the contract which stipulates that no meat may be cooked on the Vegetarian owner's grill (neither plus nor minus, just fascinating). Brother Meat and I will surely visit soon, as long as it's BYOH(ibache)!photo by Sally Hamilton
And finally, in the week's great mystery, "someone" has been sending me MORE magazine (for women over 40), which is certainly not funny, but is a great magazine. Rebecca Adler's June book-pick and interview is Susan Bourette's Meat: A Love Story, one reporter's tryst with Vegetarianism (following a slaughterhouse, undercover story) and eventual return to "thoughtful" carnivory (I've got an Amazon-cartful of books on carnivory & on compassion in general right now. Thoughts to follow, but I think I'm a "compassionate carnivore"--I always say thank you and I do not listen to my lobsters scream). According to Bourette, who traveled the world & immersed herself in meat-eating activities and cultures ranging from cattle-roping in Texas to whaling with the Inuit for this book, the perfect meat is BACON, but "I've come to respect what the farmers, chefs, artisans and hunters are doing. One man's meat is another man's poison."
And finally, in the week's great mystery, "someone" has been sending me MORE magazine (for women over 40), which is certainly not funny, but is a great magazine. Rebecca Adler's June book-pick and interview is Susan Bourette's Meat: A Love Story, one reporter's tryst with Vegetarianism (following a slaughterhouse, undercover story) and eventual return to "thoughtful" carnivory (I've got an Amazon-cartful of books on carnivory & on compassion in general right now. Thoughts to follow, but I think I'm a "compassionate carnivore"--I always say thank you and I do not listen to my lobsters scream). According to Bourette, who traveled the world & immersed herself in meat-eating activities and cultures ranging from cattle-roping in Texas to whaling with the Inuit for this book, the perfect meat is BACON, but "I've come to respect what the farmers, chefs, artisans and hunters are doing. One man's meat is another man's poison." I like her thoughts. They re-affirm my belief that in meat, there lies acceptance of our humanity.
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