Last Sunday I cooked the last of our farm chickens from Shamrock Farms. We had a very traditional meal of roasted chicken, baked potatoes, and a salad. I love grabbing potatoes from our pantry in the basement. They arrived a few weeks ago as my mother dug the last of her potato piles up, tossed them in a box, dirt and all, and brought them to me. I have a hard time ever purchasing store bought potatoes after our supply runs out.
My mom brought me venison steaks from well, a deer, my step-father shot with his manly bow and arrow last season. For a girl who's been vegetarian her whole life this was a reach but you can't get more local than his farm so I gave it a try. Other than some jerky he shared with us last year none of us had ever had venison before and yet it was a winner. I found this great marinade recipe and soaked the four steaks overnight. My mom gave me very specific instructions that I should cook them only 3 minutes on each side or they get too dried out and I didn't listen. Or more accurately I didn't believe her. I did 5 minutes but I think the marinade counter-balanced that a little bit because except for the smallest piece they were all moist and readily eaten up even by the ever-picky Groovy Girl. I only ate half of mine, choosing to focus on the leftover salad from Monday. If my mom chooses to share again I will take them because the family ate them up, especially Teenage Boy. I thought they were gamy tasting but then I'm happy with salad and potatoes.
I also whipped these cookies up last Sunday night to serve at our Teacher Preview book fair event. I made these into stars with yellow frosting for the theme of Every Reader's a Star! I wanted a super easy recipe that would not require two hours of refrigeration and this recipe rocked. Making Christmas cut-outs will be so much easier this season.
This post is linked to Beth Fish Reads Weekend Cooking meme. Click to her site to find many other food-related posts.