February is another month of living out of the freezers and cupboards. Not exclusively, I'm still buying milk, bread, fresh fruit and some veg, as I have quite a bit of frozen veg to get through, both shop bought and home-grown. Mostly the bulk of every meal will be out of the freezers and cupboards.
Tonight's meal was a bit of a spur of the moment concoction. A small piece of sliced beef skirt, some chopped onion, sliced orange pepper, tin of chopped tomatoes, and a pack of gluten-free fajita seasoning that had been hanging around. A bit of water, and then into the oven for just under two hours. Served it with some of the previously cooked and frozen hassleback potatoes and a some mixed veg (as you can see from Martin's plate, he's not a massive veg fan!). Nice. Quite spicy.
While the oven was on, I did a tray of jam tarts from some frozen pastry and home-made jam.
While I was looking at some nutritional information for some of the meat I eat, I was horrified to discover how poor it was. Pork is a fairly lean meat - it has a fatty rind but that can be taken off - but anyone with even a modicum of common sense can see that a pork chop claiming to have around 30.6g of protein and a whopping 31g of saturated fat is one that has been heavily adulterated. A good pork chop should be around 4-7g of saturated fat and 20g of protein, levels you see in organic /free range pork. Something is very wrong with the 'standard' food being sold in the supermarkets.
That solidifies my thoughts about rearing my own food, and eliminates any doubts I had on the magnitude of the task ahead. This year I will replace all shop bought pork with my own. Then lamb. Then chicken. And in a few years time beef. I will also be looking to eat more sustainable wild food, not farmed, as farmed fish and fowl has omega 3 and 6 levels that are completely upside down.