Sunday, December 21, 2008
Martha called. (Explain, please, why a billionaire is always wearing my Sears' denim shirt?) Anyway, she's charming enough, but only calls when she wants something.
"Deah," she said, "I have a spinach leaf and scallion wreath with your name on it, but please reveal your Christmas menu. I need new copy."
I won't tell her, but I will tell you. The secret, as you can see from the sign on my front door, is built around the durable and succulent Bos grunniens . Soon to be known as the other, other white meat. They're the greenest animal on earth -- beasts of burden, healthy source of milk, and edible.
Still working on the name of my recipe, but something along the line of Pack, Whack, and Snack. Or maybe allude to it's soothing qualities: yakety yak, it won't talk back.
No, you won't find yak meat at Trader Joe's (yet! Tho a pizza and trail mix are in the works), so a little restaurant in Pasadena is my only source.
Recipes coming soon: Yak 'n cheese, Monterey yak, Baby yak ribs, Yak of lamb. And save the renderings if you want to wash it all down with some apple yak. (I'm on my third cup already!)