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 thought this week I’d switch it up and show not only my adventurous side, but food I would actually eat day-to-day, because although I love baking, I honestly don’t eat most of what I make most times. I have been dying to try blood sausage. A glance at the grocery the other day, brought me to a stand still. Boom, blood sausage right in front of me. To get it. To wait. What am I waiting for! I toss it in the cart before I can second guess what I really want. This beauty is not just blood sausage, but tongue sausage, yep I am on a tongue kick lately. When I was deciding what to pair this was, it was a no-brainer to go with my favorite vegetable: cabbage (I could eat it everyday). I did switch it up and slices it into thinner strips, which I really enjoyed. I do have more blood sausage saved for a later date, but I learned from the first experience. Remove the casing because it got in the way when I tried to eat it. Cook it at a lower temperature. I got a little impatient, so it didn’t hold together the way I had intended. Also eat it right away, when it’s really hot, I waited on my cabbage when I should have just dug in right away. Altogether my first experience with blood sausage, I give a thumbs-up. The flavor was spot-on.
Originally I set out to make a rutabaga casserole baked thingy. Then I ended up making breakfast for the next morning. Simple heat in the stove and eat, easiness kind of thing. If I’m going to put things together in a pan, I am going to put my favorite foods. What do I love in the morning? Me personally I like; eggs, bacon, and sausage. I discovered spinach in the fridge as well, why not add some greens as well. Let’s make this dish as well-rounded as possible. Feel free to customize as much as possible. Maybe take that butternut and add it to the bottom. Maybe add onions or mushrooms or ham or chicken.
Labor Day tends to be symbolic of the end of summer. In celebration Tab whipped out the grill the other day. She also pulled some turkey sausage out of the frig. You can use this if you want to. From there I took over. Let’s put them on a stick. Let’s pair it with some colorful vegetables. The red onion was an especially yummy pairing with the sausage.