More than two years since my last post here. No, that does mean I’m no longer vegetarian flexitarian.
While the wife says I am officially veg by default by now, I stand by my flex beliefs. I still have not eaten meat in any real sense since I started this blog. But who can resist a few bacon crumbles, when you ask for them on the side of your potato skins (so the dog can enjoy them)?
Wyoming is Beef Country
Literally, you’ll see that on signs all along the highway. So big surprise that Buck’s was all out of the only non-meat entree on their menu. Without the fried Walleye, we opted for a cheesy artichoke dip, onion rings, and the skins, with bacon on the side.
Oh and a side salad, if you consider shredded iceberg lettuce and a cucumber slice an actual salad.
But what do you expect in Beef Country?
For the record: the food was awesome and the service was great. I’ve just fulfilled my cheese and fried food quota for the foreseeable future…
The long-time vegetarian wife has informed me that it doesn’t count if you accidentally ingest a small piece of meat. I suppose it would be hard to call half a hamburger an accident, but I’m happy to know I don’t have to meticulously sort through the baked beans to remove every last morsel of bacon.
What constitutes an accident? I am proud to say that I am picking out the obvious bacon chunks from the beans served at burger night. But I have to admit, a couple tidbits have made it on to the fork. Oops.
Just call me the Bean Boy.
Bring on the Dim Sum! Speaking of which… way back when I fist started this little dietary experiment, that same wife brought home a pork bun for me out of habit when she wanted to surprise me with a Dim Sum treat for lunch. Yes, I picked out the juicy bits and ate the dough! had I only known about this accident rule…
Dim sum, combo pizza, jambalaya—these are all just accidents waiting to happen.
It would be much easier to turn away from a large steaming piece of pink Prime Rib with au jus, surrounded by garlic mashed potatoes with horseradish and sour cream than the last bite of crispy burnt ends on the plate.
Saying no to an obvious indulgence is a piece of cake. Reaching for that last tidbit of fajita meat at the taco bar party requires serious willpower, or a slap back with the other hand. Why is that?
A rack of ribs calling my name is obviously against the rules I have made for myself as a self-proclaimed flexitarian. A small piece of bacon whispering “eat me” when nobody is watching is a different story.
Ultimately, all it takes to resist temptation is to remind myself why I’m doing this.
As I’ve mentioned previously, eating out as a vegetarian can be a challenge. This is especially true when sharing meals family style. Chinese or Thai food offer plenty of vegetarian and seafood options, all quite tasty indeed. But what’s a flexitarian meat lover to do when his meat loving friend orders the delectable duck dish, and everyone is sharing?
I couldn’t help myself, I had to taste the sauce and veggies cooked with the yummy looking, succulent smelling crispy duck pieces. It took all my will power not to scoop up a tiny bit of the duck, just for a taste. Based on the mushroom and onion I did taste, it must have been delicious. And I did enjoy my spicy mussels, veggies in peanut sauce and Pad Thai. But come, we’re talking duck here!
Duck a l’Orange has always been a favorite dish of mine. Chinese Crispy Duck another. The Thai dish my dinner guests never realized I was drooling over would have been a first. It may very well have been my last chance too. My mouth still waters thinking about it. [wipes chin]
Another temptation test passed, just not so easily this time. Next time I dine out with friends, nobody better order rabbit!
As I’ve mentioned, I have my own personal reasons for not eating meat for 25 weeks. (At least, after that we shall see.) Six weeks, five days, twenty one hours, thirty six minutes down, but who’s counting?
Off the top of my head, however, I can think of the following reasons to be – or not be – vegetarian. Decide for yourself…
Health: A valid point, considering this nation is obese because most people eat far to much fat and animal protein. But it is made made mute by portion control and a focus on high quality, organic meats.
Budget: Yes, one can save quite a bit when not buying meat every week. Moderation helps, however, and many vegan “alternatives” are incredibly expensive.
Ethical: Nobody wants to see Babe suffer. Simple, don’t watch veganazi propaganda films and eat only humanely processed animals.
Ecology: A very valid point considering factory farming is raping the planet. But the more consumers support local ranchers and eat only sustainably harvested meat products.
Conclusion: Screw what other people think. The best reason for becoming vegetarian is the personal reason that works best for you. What’s yours?
The Borrego Springs farmers market is filled with culinary delights. Ya gotta love the Hummus guy’s carnival barker pitch style, even if you don’t care for their many hummus flavors, which are all good! You’ll find huge, juicy grapefruit and delectably odd cherimoya fruit.
I’m just glad that this time, the local meat rancher man did not have his grill fired up. Had he been carving up the sweet smelling grass fed Tri Tip as he has in past years, my mouth would have been watering even more than it was just by looking at his signage. Wyatt is bummed he missed out too!
Not that I would know… I haven’t actually looked for any Tofurky brand corned beef substitute, not that I would.
Too bad I decided to become vegetarian just in time for St. Patrick’s Day. Especially considering over the past few years I’ve finally got the hang of preparing my own corned beef and cabbage, with carrots and potatoes. As it turns out, it’s really not that hard to boil a big hunk of meat all day and the results are surprisingly scrumptious. I can’t image what would happen to a block of tofu boiled for a few hours!
What I missed most, however, was a big juicy Rueben on marbled rye – simply not the same with meatless deli slices. Maybe I should just wait for Hogmanay or Loaf Mass Day and celebrate that Scottish sliver of my heritage with some yummy vegetarian haggis!
Breaking the veggie news to an old friend who loves to cook for you can be difficult. Especially if you love her pot roast!
We visited an old friend whose cooking I always thoroughly enjoyed and had to break the news that I’m now vegetarian. That was one of the hardest tests so far during this little flexitarian experiment of mine. We’ve shared many good meals in the past. She really enjoyed cooking for me, and I certainly enjoyed eating them! Her pot roast, the ribs, so many perfectly prepared steaks…
I didn’t want to break her heart by not eating something special she prepared just for me, and I’m not exactly certain I wouldn’t have. So it was only fair to let her know. We had a wonderful time catching up, and and enjoyed a great meal, but the whole time, I was thinking about the prime rib she used to roast, or the steak and lobster we had one New Year’s eve.
Don’t get me wrong, her vegetarian meal was delicious. And meant a lot to me that she obviously went out of her comfort zone preparing it. She kept apologizing and questioning herself. I, however, went beyond my comfort zone by eating too much of it! Perhaps I was trying to compensate for not having any tasty burnt ends to pick out of the roasting pan. Or maybe I was reminiscing over all those meals of yore and how I would always leave her house stuffed.
I must say, if I’m going to feel stuffed I would rather it be on a tasty meat dish. But I can also say that my discomfort did not continue into the next day, as too much meat has done to me in the past.
The smell of a blazing barbecue may be my downfall. Good thing we’re not in Texas.
Flipping burgers the other night was just the beginning. Walking down the street earlier the wafting odor of backyard barbeque actually got my mouth watering. Maybe a trip back to Kansas City is just what I need – to desensitize myself from that sweet summer smell of mesquite smoke, spices and oh so succulent meat.
Sure, bacon is all the rage these days, but I wonder if anyone will ever make a barbeque scented room freshener. Or maybe I should just dowse myself in some BBQ Cologne for a while. Then maybe by the time I get back to the ranch, I won’t be drooling all over everyone’s burgers on Friday night. “Cheese or no cheese? Oh, spittle? Here ya go…”
So many meatballs… sigh. Too bad they weren’t my wheatballs.
The pile of big meatballs in the leftover spaghetti the other day looked rather appealing, but not enough to make me break my flexitarian promise. I’ve never used a recipe to make wheatballs, instead wingin’ it each time with TVP, some flour, spices and a bit o’ honey – from a jar, not the bar.
As for all the burgers last night, that was a bit of a challenge. Call it practice for this summer when I’ll be working the grill serving up hundreds of Charbroiled Angus burgers every Friday at the ranch. My veggie burger was just fine thanks, and I’m ready for any ridicule I may get.
Except for very rare cases (pun intended) what makes a good burger is the quality of he fixins. If I can find good veggie patties back in the mountains, I may just settle for a big toasted bun with fresh lettuce, ripe tomato, sweet onion, and plenty of mayo with a mess o’ beans. Mmmmm… guess I’ll be picking out the bacon!