![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Because at some point, you will go into a hunger induced food fugue. And you will think that you're still in control, but oh no no no no NO! You are not! And even if you manage to retain some measure of sanity, you will reach two points that will show just how out of control you have been.
The first is the cash register, at which point you will wind up saying, "Wait, I spent how much on food?" But at this point, surrounded by food and hungry, you are still in the grips of the fugue. You will not come out of it until you are at home and putting things away.
And at this point, you will be having with yourself a conversation that is somewhat like the following (specifics will vary, of course):
- Organic fruit, well, OK, I'll eat that ... Huevos rancheros sauce? Really? well, OK, I know what that really is and it's from Hatch and I know what I'm going to do with it eventually, so that's OK ... Some bread of the usual sorts, OK ... Beef that was on sale! Joy! ... Bison chuck roast, OK....
- Wait, what? Bison chuck roast? Really?
- Huh. Bison chuck roast.
- What the hell am I supposed to do with THAT?
- Well, at least it was on sale.
(OK, yes, I know what to do with a chuck roast. It's just ... bison? Really? What the hell was I thinking? [That it was food and on sale, probably.])
(For some strange reason, not only have I been cooking a lot more lately, but it's involved more and more ingredients of the "No, really, what the hell was I thinking there?" category. Which, granted, makes for more interesting meals. Sometimes much TOO interesting, if you see what I mean and I think you do.)
The one slow cooker recipe for bison that I've seen advises cooking it on low for 20 hours, which seems OK, more or less. Though I wonder if cooking it for a shorter time on high would work.
And just to complicate things, the film festival starts this week, so I won't actually be home for any meals from Sunday through the following Sunday. Hope bison freezes well.
The first is the cash register, at which point you will wind up saying, "Wait, I spent how much on food?" But at this point, surrounded by food and hungry, you are still in the grips of the fugue. You will not come out of it until you are at home and putting things away.
And at this point, you will be having with yourself a conversation that is somewhat like the following (specifics will vary, of course):
- Organic fruit, well, OK, I'll eat that ... Huevos rancheros sauce? Really? well, OK, I know what that really is and it's from Hatch and I know what I'm going to do with it eventually, so that's OK ... Some bread of the usual sorts, OK ... Beef that was on sale! Joy! ... Bison chuck roast, OK....
- Wait, what? Bison chuck roast? Really?
- Huh. Bison chuck roast.
- What the hell am I supposed to do with THAT?
- Well, at least it was on sale.
(OK, yes, I know what to do with a chuck roast. It's just ... bison? Really? What the hell was I thinking? [That it was food and on sale, probably.])
(For some strange reason, not only have I been cooking a lot more lately, but it's involved more and more ingredients of the "No, really, what the hell was I thinking there?" category. Which, granted, makes for more interesting meals. Sometimes much TOO interesting, if you see what I mean and I think you do.)
The one slow cooker recipe for bison that I've seen advises cooking it on low for 20 hours, which seems OK, more or less. Though I wonder if cooking it for a shorter time on high would work.
And just to complicate things, the film festival starts this week, so I won't actually be home for any meals from Sunday through the following Sunday. Hope bison freezes well.
Tags: