Thursday, January 10, 2013

Imagine Life


“Imagine life as a game in which you are juggling some five balls in the air. They are Work, Family, Health, Friends and Spirit and you’re keeping all of these in the air.

You will soon learn that Work is a rubber ball. If you drop it, it will bounce back. But the other four balls – Family, Health, Friends and Spirit – are made of glass. If you drop one of these they will be irrevocably scuffed, nicked, damaged or even shattered. They will never be the same. You must understand that and strive for it.”
– 30 Second Speech by Bryan Dyson – Former CEO of Coca Cola
I promised that I would make some suggestions about how to use Duck Confit. I'm going to make a couple recipes. One for myself and one for Pa. Pa doesn't eat vegetables. He's tough to cook for. Or easy depending how you look at it. I’m pretty sure Pa’s eating preferences were arrested at age 8 because his favorite all time foods are pepperoni pizza and cheese enchiladas. He loves any plain meat and anything white. So if you served him mashed potatoes or spaghetti with meat you’d be doing all right. He also likes his meat cooked until it’s a little on the burned side. He wants to make sure it’s cooked all the way through. So when I’m thinking about how to serve the duck I have to make sure I think of Pa while I’m doing it.
So I’m going to make rice noodles with the confit for him. I got Pa to try Vietnamese food once because they have very yummy grilled meats and white rice. He loved it! It’s not that he won’t try anything at all and if you were with company he’d eat the veggies they serve and not die. It’s just his strong preference.
I’m going to make creamy sauerkraut gratin with the confit for me. It’s a recipe from Alsace-Lorraine where my ancestors are from. I know it sounds like an odd combination but I assure you that it’s delectable. My ancestors came to the New World with their recipes and landed in Quebec first. Then those folks hitched up with some folks fleeing the Kaiser and his Prussian conscription and the rest is history. The ancestral food is heavy on the calories and nourishing for hard work. They were farmers but it’s suitable for ranch life, too.

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