Skip to main content

30 Day Vegetarian Experiment: Southern Curtesy vs. Scientific Method


My kind niece and nephew invited us over to their home for a craft beer tasting.  I was thinking beer, maybe a few snacks.  I should be safe with a veg and dip or cheese,  right?  Unknown to me,  my niece had spend a large part of her busy day making dinner for us : Boef Bourguignon.   Just to present all the factors in my decision making process.

(1) My niece has two small boys under three years old.

(2)My niece was unaware of my experiment when she planned her menu.

So now I had a moral dilemma.  Do I keep my experiment pure and tell my niece although I appreciate your hard work,  I'll just have rice?  Or do I follow Southern Courtesy,  prioritize her feelings and just eat the dinner.  Those of you who know me already know the answer:  I just ate the dinner.  It was delicious!  Although I know science requires rigor and sacrifice,  I believe the sacrifice should be mine alone,  not my sweet niece who made time to create a wonderful meal for us.  My answer may have been different if I actually were a KNOWN vegetarian.  I am not.  

Do I consider this a failed experiment?  Absolutely not!  This is the only meat I have eaten in nearly four weeks.  It is the only exception I have made.  Surely, statistically this is within acceptable tolerances. 
 

Comments

Post a Comment

Popular posts from this blog

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  
Post a Comment
Read more

Guacamole

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz.     Ingredients: 3-4  Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist,  the pit comes out easily)   Rough chop avocados and place in a bowl.  Add lime, cilantro and fresh salsa (see previous post).  Using a couple of forks mash ingredients to desired consistency.   Add salt to taste.  
Post a Comment
Read more

French Onion Soup

I have always had a love affair with French cooking.  Like Julia Child or Ina Garten,  I never fail to be amazed by the ability to blend simple ingredients into some of the most delicious dishes.  This country soup was one of my first timid steps into a life long love of French cooking. Bon Appetit! INGREDIENTS: 2 Leeks 3 Medium Onions 3 Cups Beef Broth 2 Cups Chicken Broth 1/4 Cup Olive Oil 2 Tbsp. Butter 1 Bay Leaf 1/2 Tsp. Dry Sage 1 Cup Wine (red or white dry) 1/2 Cup Sherry  2 Cups Gruyere (Give or take depending on the size of your bowls) 1/2 Parsley finely chopped to garnish Pre-heat oven broil. 1 Baguette (Cut into 1" thick slices, toasted) Cut the dark green portion of the leek off.  Split the leek.  Leeks are sometimes dirty so run the halved leeks under running water to clean. Slice thinly. Chop onions. Heat a large sauce pan or dutch oven (the big pots with the handles on the side).  Then ...
Post a Comment
Read more