My father is an interesting character. One whom cannot be explained in words. But apparently, my husband, Zach, and I must be as well. When my father has an idea or something that may seem weird, he calls us. Not my mom or sister or my brother, who is probably too busy, but us. Probably because he knows we’ll say yes. We’ll say yes to hunting adventures. Drone lessons. Trying new meats and things. So when my father got a whole goat, he called us to see if we wanted to partake. Of course! In this country it may seem odd, but we are actually the only country to consume so much cow’s milk and meat. Most of the world drinks goat’s milk or eats goat. We have to learn to get over our initial reaction of trying something new. Of the anticipation. I have learned this in life, the anticipation is often worse than actual experience. We build everything up in our heads before hand, so when it comes time to do something new, eat something different, or have what we think is a conversation, it is actually a relief when it’s not as bad as we thought.
When I went sky-diving I was so focused on not anticipating. I had told myself my whole life that I was terrified of heights. I have vivid memories, passionately saying sky-diving was nuts and I would NEVER do it. And then I grew into this time of my life, where I worked really hard on tearing down walls. Of letting go of the limiting perspective I had of myself. Someone told me they were going sky-diving and I jumped, I WILL go with you. And we arrived. Every time I caught myself imaging or anticipating how being in that doorway would feel and the first leap, I would catch myself and stop. I got in that plane and I just did it. I didn’t think about how it would feel, I only experienced how it actually felt. Presence, this was huge for me. Learning to live in the now. Being able to catch myself and change my perspective in the moment. This is when I stopped holding myself back. I caught myself in fear and conditioned behavior. And I changed it.
I’ve had to do this with food. I grew up a picky eater. My mom was a picky eater. I just said I didn’t like something, even if I had never tried it. There are two things that helped me get rid of my, “eh it’s different, I don’t want to even try it’ phase. One was my father, who is a hunter and fisherman. He is the tough-love, honest type that we all need in your life. His policy was that we weren’t leaving the table until our food was gone. I tried to a lot of foods that I wouldn’t on my own. Because of his hunting, this meant I grew up eating deer, goose, duck, wild turkey, frog legs, squirrels, moose, and more. Also when I was starting to change, I became curious. Curious about these foods I’d been rejecting my whole life. I read a lot of nutrition books and I wanted to start including more of these foods. So I had to let go of my pickiness. I had to stop looking at food through the same limited scope that I often looked at myself. And I learned, I was really missing out. Trying new recipes and food became fun for me. I got excited, not scared to go out of my comfort zone.
That’s why when my dad calls me to try or do something new, I generally say yes.
And I love this dish because Zach and I made this together. When we first started dating, this was our thing. We would grocery shop together. And cook together. Most people think because he’s a chef, that he does all the cooking for us. Not true, I too love savory cooking (not just baking). So being in the kitchen together is really fun for me. It’s a passion we both share. And food tastes so much better when you put LOVE and passion into it. It may sound cliche and cheesey, but it is true. I do this for a living. When I’m not into or feeling it, my stuff flops. Literally, the things I bake will be flat and off. Same thing when I rush myself. Food is my art now. When I am in the kitchen I give it my all. All that passion and love pours into, you can taste it. Ever heard of soul food? There’s a reason it’s so good.
How was the goat?
Good! It’s actually very mild tasting. Our neighbor even came over and got some.
When you are faced with trying a new food, don’t think or anticipate how it may taste. Let go of your reaction and just eat it! You may be surprised.
- 1 Goat Shoulder
- 3 tbsp Curry
- 3 cloves garlic, minced
- 2 tbsp Caribbean Jerk
- 2 tsp Salt
- 1 tsp Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 5 stalks Celery
- 5 Carrots
- 1/2 onion, sliced
- 3 Tomato
- 8-10 cups Water
- 1/4 cup Apple Cider Vinegar
- 2-3 cups cauliflower rice
Let’s Make it Happen:
Mix all the seasonings in a bowl: curry, garlic, Caribbean jerk, salt, pepper, onion powder, and garlic powder. Give it a nice toss. Sprinkle and rub the seasonings into the meat. Covering the whole thing with seasonings. Place a large pan.
Cut peel and cut carrots. Cut celery. Dice tomatoes into large chunks. Slice the onion. Surround the shoulder with the vegetables. cover in water. Add a splash of apple cider vinegar.
Place in the oven @ 200. Cook for 24 hours. It should be falling off the bone.
Shred and serve with the vegetables over cauliflower rice.
~ I also strained and saved the broth to drink throughout the week.