Beet Burgers with Garlic Kale and Spinach
I have been one pathetic blogger lately. I blame life. Kid, job, boyfriend, running, travel...I have an endless surplus of excuses.
What I did have time to do was read "Skinny Bitch" by Rory Freedman and Kim Barnouin. Then, in the middle of thinking twice about meat after the horror stories in that scary book, I heard a story on NPR that graphically described how ducks are fattened up to make foie gras. Ugh, not very nice what they do to those duckies.
Fast forward to a night out with my boyfriend. As he drove, I sat there agonizing about what happens to animals to get us our precious meats and cheeses. He said to me, "If you are not comfortable with the process, then you shouldn't be eating it." He then went on to talk about how people are too disconnected from what they eat, they just see it packaged in the store and don't think about how it got there. Mind you, this man is a carnivore of carnivores. His signature dish is Chicken Adobo, he waxes poetic about the taste of lamb, he killed a chicken for his own dinner while living in Africa and sucking on bone marrow with straight bourbon after boxing is his idea of a good time. Needless to say, he is perfectly fine with lambs being lead to slaughter.
Fast forward to a night out with my boyfriend. As he drove, I sat there agonizing about what happens to animals to get us our precious meats and cheeses. He said to me, "If you are not comfortable with the process, then you shouldn't be eating it." He then went on to talk about how people are too disconnected from what they eat, they just see it packaged in the store and don't think about how it got there. Mind you, this man is a carnivore of carnivores. His signature dish is Chicken Adobo, he waxes poetic about the taste of lamb, he killed a chicken for his own dinner while living in Africa and sucking on bone marrow with straight bourbon after boxing is his idea of a good time. Needless to say, he is perfectly fine with lambs being lead to slaughter.
