I realised today that I had six weeks and four days left in my offal adventure. I’m pretty amazed that the end is drawing so close so quickly. I still have posts to write up and projects in the pipeline. I even still have offal to try! The offal freezer drawer is two thirds full still. Decisions, decisions …
What I am doing today is sharing the things I’m going to try and make in December (once I have my job applications, lectures and articles out of the way). Really I want to pick your brains, avid reader, and see if there’s anything I’ve left out.
- BRAINS … I’m not a zombie (and I not sure I get the zombiefication of popular culture), but I do want to eat some brains. I think maybe a venison brain? If not it will have to be a pig brain.
- PIG STOMACH: the Tripe Shop in Leeds market sells them. You’re meant to eat them dressed in salt and vinegar. That seems like ultimate offal to me. I do however, enjoy a challenge. If I eat them all can I call myself a Yorkshirewoman?*
- CURED KIDNEY – so I am made pancetta, and am clearly now a curing goddess. I’m going to try and salt some kidney. I don’t know where that will take me, but I’m willing to find out.
- Real MINCEMEAT. I don’t think that’s particularly offal, but it is pretty medieval. And festive. And I love Christmas. I *will* get unbearable; I like the John Lewis adverts; I own TWO Christmas jumpers (not even ironically).
What else? What else have I discussed and tweeted and forgotten to write down? What would YOU do, if you were me?
And just to get you in the mood, here’s a photo from two years ago, of me getting intimate with the YULETIDE BEEF …
*I would never do that. I am totes Lincolnshire, through and through.**
**I hope my insides don’t look like the inside of Lincolnshire which would be mostly brussel sprouts, sausages and illegalr migrant workers.
offallygood 