I know many are waiting to hear how the grassfed
sauerbraten turned out (you know who you are, and you know your mouth is
watering). But see, when it comes to sauerbraten, patience is a virtue.
It is still marinating; today is Day 6. So, since it is Sauerbraten
Eve Day, I spent some time walking around the point in Carmel with a friend and
as it turns out, a gazillions of neighbors and Carmel tourists.
Having preemptively burned off
calories I fully intend to replenish with sauerbraten and red cabbage, I
stopped by Whole Foods on the way home. I'm planning on serving a raw
beet salad with walnuts and persimmons in vinaigrette, so I picked some of
these local lovelies as I listened to a Whole Foods employee explaining
the importance to purchasing local foods to a group of children from Community
Partnerships for Youth, an organization I used to work with as a principal in
Seaside. :)
So, I was filled nirvana as a
former science teacher and middle school principal still high
on endorphins from exercise until I checked out my groceries (never
mind the total) and the checker asked me if I wanted my beet tops.
(Insert sound of needle scratching on a record here). I must have
been dismayed, because she explained "Sometimes people don't want them, so
we cut them off and Clint Eastwood comes by and feeds them to his
animals."
............Really?
I ate them sautéed in local olive
oil with black beans for supper.
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