Lunchbox Liz

My husband spent Saturday helping a friend “harvest” a buffalo from a recent hunt. I was delighted when Jim came home with his arms laden with meat. It seems that most people who meet us assume that we are vegetarian hippies. It can be sort of frustrating to be a cultural stereotype. I love meat!
Truth be told I was a vegetarian for 11 years and I did follow the Dead around a bit. I have, however, ditched my wire-rim glasses and I don’t wear Birkenstocks as much as I used to. I do like to live close to the land (as long as it is within walking distance from downtown) and make almost everything from scratch if time permits. I pretty much loathe shopping and spending money. So I guess my modern standards this makes me a hippie.

P.S. I seem to be having some technical difficulties with my blog. I can’t make computers from scratch.

Today’s Lunch
Buffalo Chili

1 lb buffalo
1 onion, chopped
1 clove garlic, chopped
1 tbsp coconut oil
1 red pepper, chopped
1 pound Shitake mushrooms, roughly chopped
1 can or cup pinto beans
1 16-oz can crushed tomatoes or 12 fresh tomatoes
1 tbsp cumin
1 tsp coriander
1 tsp paprika
1 tsp salt
1 tsp black pepper

In a large stockpot melt oil on medium head and add garlic and onion; sauté for 3 minutes. Add buffalo and herbs and spices, stir, and then reduce heat to medium low. Cover and cook for 5 minutes or until buffalo is browned. Add the rest of the ingredients, cover and cook for another 15 or 20 minutes. Serves 4.

Life certainly has been distracting these days. Even so, we had some amazing meals—marinara made with fresh tomatoes, mushrooms, garlic, and basil, gobs of bar-be-que from our housewarming party, and perhaps my favorite smoked salmon fajitas for my mother’s first day of her visit. Food is always good in for celebration and solice. We had to say goodbye to our beloved kitty Meep, whose formative years as a street cat in Vegas finally caught up with her quite suddenly. At the same time we are preparing to welcome our new goats Diva and Zeus. Meep would have liked them. She is buried in the back paddock fenced off from the goats where she can keep an eye on them.

Today's Lunch

Smoked Salmon Fajitas

6 oz smoked salmon

2 cups black beans

1 onion, sliced

1 green pepper, sliced

1 yellow pepper, sliced

1 small zucchini, chopped into 1 inch pieces

4 or five shredded lettuce leaves

1/2 cup parmesan cheese

3/4 cut salsa

1/2 cup chopped cilantro

1 tbsp coconut or olive oil

1 tbs thyme

1 tsp paprika

salt and pepper to taste

6 flour or corn tortillas

Mix beans, thyme, and cilantro and set aside. Heat oil in a large skillet on medium heat. Add onion and cook until slightly translucent. Add peppers and cover for five minutes. Add zucchini, salt, pepper, and paprika and cook until zucchini is tender. Warm tortillas and serve the beans, sautéed vegetables, lettuce, salsa, salmon, and cheese in separate bowls allowing guest to top tortillas as they please. Serves 3.