Diary of a Mad Natural Historian

“One should not talk to a skilled hunter about what is forbidden by the Buddha” -Hsiang-yen

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A gray fox, female, nine pounds three ounces.
39 5/8″ long with tail.
Peeling skin back (Kai
reminded us to chant the Shingyo first)
cold pelt. crinkle; and musky smell
mixed with dead-body odor starting.

Stomach content: a whole ground squirrel well chewed
plus one lizard foot
and somewhere from inside the ground squirrel a bit of aluminum foil.

The secret.
and the secret hidden deep in that.

- Gary Snyder

Great outing last night - off with my friend E to do battle with Homarus americanus (often referred to as bugs in these parts) and steamers (softshelled clams). Dee-lish! While waiting for E, I spotted a pirate and 2 wenches exiting the NH Liquor Store - some folks shilling for a rum brand - funny and odd. After dinner E went swimmin’ - too cold for your humble correspondent.

Created with Admarket’s flickrSLiDR.

Inspired by Xtin (polite way of saying “I’m a copycat”) and menu-wise by Xeni J’s tweets from Guatemala, I decided to document this evening’s eats. On the menu: lamb stew. No recipe - this one is a matter of standing back and throwing appropriate ingredients into the pot and seasoning to taste.

To start - put 4 slices of bacon into a stew pot. Cook the bacon until it’s done to your liking; set it aside to drain. Brown 1 1/2 to 2 lbs. of cubed stew lamb (in 3 - 4 batches) in the bacon grease over high heat. While you’re browning the lamb, eat the bacon. Reduce heat a bit and toss 2 chopped onions and a bunch of garlic into the pot (add oil if you need to - I did). When the onions are done - I went for somewhere between translucent and browning - put the lamb back in.

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Get the heat back up a bit and pour a bottle of beer over everything.

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Add seasonings and simmer uncovered until you reduce the liquid a bit, then cover. I seasoned with cumin, a tiny bay leaf, a small cinnamon stick and some canned chipotles (with some of the adobo they were canned in thrown in for good measure). I should have used lots of green chiles, but the can of smoked red ones was irresistible.

I usually let the stew rest for an hour or so at this point - a matter of scheduling and doing a little taste mingling. Today was no different. When it’s time to get moving again, dump in 1 or 2 cans of beans. I like small white ones - Great Northerns got the nod today. You can do what you like, but I am not a fan of kidney beans in a dish like this - they’re obtrusive - big, thick skins, too chewy and too much color.

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Serve garnished with a handful of cilantro; sour cream and a piece of corn pudding on the side. You could put cheese on top - I’d think queso menonita would work - or cheese on the side with some fry bread. Yum.

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While eating, think about milpas, Peckinpah and a shady ramada.