The year of the Pig – Part 3: Building a Routine

So, eight million years ago, Calamity Jane (from Apron Stringz) wrote a post about The Incredible Power of Habit. It’s coming to mind frequently these days, as I seem to forever be trying to get myself back into the swing of things.
 
I made bread this morning. After a week or two of seasonally-typical (so 35C+ and very humid) weather, the temperatures dropped back into very-easily-bearable range and it no-longer feels like torture to consider turning on the stove, never mind the oven. But it takes so little time to get out of the habit of doing something. Baking bread is one thing. Cooking dinners is, to some extent, another[1], although you do eventually have to eat, so.
 
In my case, the main difficulty with having ordered the majority of my year’s animal flesh all in one go? Is remembering to thaw it out. Building “Thaw out this Friday’s roast, in a bowl in the fridge, starting on Tuesday” into the routine of my week has so far proven to be a bit difficult. You wouldn’t think it would be. How hard is it to haul a 4lb chunk of shoulder or ham roast out of the deep freeze, chuck it (paper wrapper and all) into a mixing bowl, and set it in the bottom of the fridge where I can forget about it for a few days? And yet I’m still not up to speed on how long it actually takes four pounds of muscle to go from rock-hard-and-iced-over to raw-and-ready-for-the-oven.
 
Maybe it’s because I grew up in a house where we routinely let meat thaw at room temperature, in the sink[2] (and also routinely at chicken legs or pork chops rather than shoulder roasts, but that’s a different story), but I forget that something that’s been in a super-cold chest freezer, one that only gets opened about once a week, if that, is going to take considerably longer to thaw out that something that’s been living in the fridge-top freezer, which gets opened any time someone (i.e.: me) wants berries or ice cream or frozen greens… And it’ll take even longer if I do the thawing at 10C rather than 21C (or 35C, if we’re talking right now).
 
All-of-which is just excuses, of course.
Tomorrow starts a new week and, if I make a point of being on the ball about it, I will haul a 4lb roast out of the deep freeze[3], set it in a mixing bowl in the bottom of my fridge, and let it do its thing (conveniently making it a little easier to keep my fridge cool at the same time).
 
Fingers crossed.
 
 
TTFN,
Meliad the Birch Maiden.
 
 
[1] I think we ate out about three times in the past ten days, and made nachos for dinner one night – as in: we opened up a bag of tortilla chips and sprinkled sliced tomatoes and cheddar cheese, plus the last jar of my 2014 tomato-peach salsa (just in time to make more for this year – not bad on that timing), and then broiled it for 10 minutes. Not exactly a “meal”, but it worked for what we needed and cost about 1/10th of what it would have run us at a pub (plus we didn’t buy beer or anything, so actually less than that. But whatever.
 
[2] You’ll all note that I did, in fact, manage to survive to adulthood in spite of this mode of opperation.
 
[3] Easier to do, at least, now that I’ve sorted the large cuts from the smaller ones (pork chops and ground), and the meat from the leaf lard & bones. I put everything into cloth bags and loaded it all back into the freezer. It takes up more space that way – which is annoying – but at least I don’t have to dig through layers of body parts trying to find the one I want, while wearing oven mitts against the burning cold.

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One response to “The year of the Pig – Part 3: Building a Routine

  1. Pingback: The Year of the Pig – Part 4: Slightly Past the Half Way Point | Urban Meliad

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