#green walls in the kitchen

[retaliationgraphics]

Kitchen Bridgeport A farmhouse sink, flat-panel cabinets, stainless steel cabinets, quartzite countertops, stainless steel appliances, an island, and white countertops can be seen in this large transitional medium tone wood floor enclosed kitchen photo.

[the-home]

[karda]

lost dog

[samwisethewitch]

How I Get the Most Out of Meat When Cooking

As someone who 1.) was 100% vegetarian for ethical/religious reasons until very recently, and 2.) recently had to reintroduce meat for vitamin deficiency reasons, limiting waste as much as possible when I cook with meat is really important to me. For one thing, I feel like I owe it to the animal that died to get as much use as possible out of its body as a way of honoring its death. For another, meat is expensive (ethically raised meat even more so) and I want to get my money's worth.

I recently bought a bunch of lamb for my family's holiday dinner, so I wanted to share my attempt to practice the Honorable Harvest in my meat consumption. This is new to me, but I wanted to document the attempt because it's been a fun learning process for me! If you want to actually learn about honorable consumption I encourage you to read the works of Robin Wall Kimmerer and other indigenous ecologists, since the Honorable Harvest is based on indigenous North American practices. (Though there are other cultural practices all over the world.)

Step One: Sourcing the Meat

I am very fortunate to have enough disposable income to buy ethically raised meat, which tends to be more expensive. This is a privilege. Other people are not able to spend this extra money on their meat, and that doesn't make me better than them. Feeding yourself is morally neutral, and a tight budget is not a moral failing. Most meat alternative products (Beyond Beef, Impossible, etc.) are also pretty expensive. If the factory-farmed meat at the supermarket is the only thing in your budget, use that.

If you DO have some extra funds, local farms are a great place to source meat. The reason we had lamb for the holidays is because a local farm recently culled their herd and had lamb on sale. In the past we've gotten beef from a relative who raises cattle. I encourage you to learn about farms in your area and what they have to offer. CSAs and farmers' markets are great places to start. You can also ask around at local restaurants about where they source their ingredients.

When I say "ethically raised meat," what I'm really talking about is pasture-raised animals. Cage-free animals may not live in cages, but they can still be kept in cramped, dirty, inhumane conditions and be sold as "cage free." Pasture-raised animals are able to graze and forage and generally wander around within a paddock. For some animals like chickens you can also look for "free range," which means the animals are unfenced and are able to wander freely. Since I don't cook meat often, I try to get free range or pasture-raised meat when I do buy it.

In some areas, you may also be able to find certified ethically slaughtered meat, which means the slaughtering process has been designed to cause as little suffering to the animal as possible. That kind of certification isn't really available where I live, but it might be for you!

And of course, hunting or fishing yourself is also an option. If you kill the animal yourself, you know exactly how it died and can take steps to limit suffering as much as possible. Hunting isn't a skillset I have, but if you do more power to you!

Step Two: Cooking the Meat

This is the easy part. Depending on the cut of meat you got and the dish you are cooking, you may need to remove bones or trim fat, but aside from that it's just following a recipe.

For our holiday lamb stew, I used this recipe. I have Celiac disease, so I subbed gluten-free flour and replaced the beer with red wine. I also added rosemary and garlic for a more Mediterranean flavor to compliment the wine.

Step Three: Organs and Bones

This is where the breakdown is for a lot of Americans. We don't cook with bones or organs very often, and we tend to throw away whatever parts of the animal we don't want. That is not honorable consumption. Part of the Honorable Harvest is using every part of the being that died to feed you.

Most organs make great stew meat. My favorite Nicaraguan beef stew is made with tongue, and my indigenous Hawaiian relatives make stew with pig feet. And while I don't like them, lots of my Southern family members love chitlins (pickled pig intestines). Lots of cultures eat organs, and you'll find plenty of delicious recipes if you look!

Bones are typically used to make stock, which can be used as a base for future soups and stews. There are lots of recipes for DIY stocks and broths, but I usually fry some onions and/or garlic, deglaze with wine, and then add the meat/bones and the water, plus salt, pepper, and herbs for flavor. Most animal bones can produce two batches of stock before they lose flavor. (For really flavorful stock, leave some meat on the bones.)

Once the stock is done, you'll still have bones to deal with. Contrary to popular belief, cooked bones are not safe for dogs to chew on. (But raw bones usually are!) Instead, I strip any remaining meat and gristle from the stock bones, give those scraps to my pups as a treat, and then use the stripped bones for something else. With a little extra processing, the bones can be used as a fertilizer in a garden, a calcium supplement for chickens, or a safe treat for dogs and/or cats.

This was my first time processing bones, but after boiling them for, like, 12 hours in water with salt and vinegar, they were soft enough to break apart with my hands. I'm going to grind them to make bone meal.

[departmentofinteriors]

[webdiggerxxx]

꧁★꧂

[oldfarmhouse]

🌿green and clean

https://www.instagram.com/devolkitchens

[toyastales]

A Sophisticated Shade Of Green (Home Inspo)

[vintagehomecollection]

You might expect only exotic meals of venison and wild boar to be served in this exciting kitchen that bursts with animal life and suggests shaded groves where trekkers might pause while big game hunting. The deep jungle-green walls are trimmed with an unfinished blond wood that resembles rough constructions built as overnight camps for safari-goers.

Beyond The Kitchen: A Dreamer’s Guide, 1985

[fisherrprince]

We are getting somewhere!!! I need to move some things around and add more essential furniture like a screen and table and counter but I am, out of gil

[schwazombie]

IT'S THE MIDDLE OF SUMMER AND MY FRIDGE FUCKING BROKE. IT IS DEAD. IT'S JOINED THE CHOIR INVISIBLE.

Like I know we got it used but c'mon man :/ In the middle of summer?

Gonna get this retro looking mofo

To go with this green kitchen I'm saving up for

[emordnilap-fr]

smth i love doing is like. im bad at describing colors and my names for colors have been skewed by fr. so when im trying to describe a color to my mom i'll open the scry shop to a basic f imp and put the colors i want plus stained as needed for specificity. like example i was talking abt pairing a kind of green with a kind of purple for a kitchen and ended up with either of these (algae/lavender/maize and sanddollar)

[the-home]

[buck-yyyy]

sorry for telling you all about my personal philosophies on life and how that ties into the art form that is the apartment i built in my head, do you still think i’m hot

[aisphotostuff]

The Kitchen Walled Garden @ Chartwell NT Kent by Adam Swaine Via Flickr: Stunning and beautiful colours still plenty of time for more colour as new summer plants are being planted now for August and September..seems a little late but hey hum!

[virtualmosshroom]

So many Things i need to purchase and not enough Funds to do it