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Mornings are a noisy affair at the Foster household. Luckily, my kids sleep through it.
When we drove up to this house for the first time, I smiled. The neighbors had free-range chickens. Then I took a look at the house.
Our first night here, we both bolted upright at first pre-dawn crow. I didn’t realize that roosters started in so early and could be SO loud. Commercials showed them starting in at dawn, but our neighbors lighted their chickens so they always sounded-off extra early. After a few days, we slept through the noise and didn’t even notice it unless we were already awake.
Once we got settled, we ordered chicks. We set about building a well-insulated, nice and quiet coop, right outside our bedroom window. I would lay in the dark and smile, able to tell who is crowing by the distinct differences in muffled sound through the thickly insulated walls. The teen crowers, with their characteristic hoarse warble, got the biggest smiles. I loved the quiet crows.
Now winter is here, and it is hard for our fids to get enough to eat free-ranging, so we throw out some grain for them. The neighbor’s chickens, whom I don’t believe are ever fed by the people they own, quickly realized the free grocery buffet on the opposite side of the road. It wasn’t a hard find, as we’re the only house on the road with a clear front yard, so we’re a popular congregating spot for bug-watching.
Well, naturally all animals want to be near their food source. So the neighbor’s chickens moved in. They sleep in the uninsulated trees. Right next to our bedroom window.
And now you know why the chicken crossed the road… to get to the neighbor’s feed!
That’s enough about chickens. How about a beef recipe?
From the Menu Mailer
2-3 Tbs coconut oil
1 pound stew beef or chuck roast, cubed
3 cups beef stock
3 Tbs gluten-free tamari or coconut aminos
1½ pounds potatoes or turnip roots, peeled and diced
4 carrots, cut into chunks
½ inch piece of fresh ginger, peeled and chopped
1 tsp rapadura, optional
In a small stock-pot or large saucepan, heat the oil over medium-high heat. Add the beef, in batches if necessary, and brown on all sides. Add the stock and 1 Tbs of the tamari. Bring to a boil, reduce the heat and simmer, covered, for one hour.
Add the remaining ingredients and simmer, uncovered, for 30 minutes. Adjust seasonings if needed.
Serve over rice. If you need to stretch this meal, add extra carrots and turnips.