Lady Gaga's meat dress sent the world into a tizzy last year. Maybe you noticed. Maybe you didn't. As a professional observer of human action and reaction, I noticed, and found the varied responses fascinating. (I also loved the meat shoes and matching meat hat and handbag.)
Starlets and singers are supposed to show up at awards ceremonies with designer frocks and big rocks. "What is Gaga doing?" people wondered. "What is she trying to say?!" The stunt unnerved many (as things off the norm scale sometimes do).
Was Gaga making a pro-vegetarian statement? Or an anti-vegetarian statement?
Ellen DeGeneres, a fan of Gaga's (and a vegan like Gaga herself), officially presented the singer with a vegetarian version of the outfit: a bikini made of kale and skirt made of bok choy. (Could be some celery in there, too. You be the judge.)
In the end, Gaga said the dress meant many things, among them, an ironic statement about not being seen as just another piece of meat. (Pretty clever, actually.)
So why am I sharing this with you today? Because blogging about a big hunk o' beef, let alone cooking it publicly, will make some people a little bit nervous and others a little bit crazy. (I'm sure Gaga herself would not be happy with me.) My advice: ChillAx.
While Marc and I thoroughly enjoy vegetables, fruits, and legumes, all of which are superbly healthy; and while we have friends and family members who are vegetarian (and we absolutely respect that choice and are grateful for the many culinary ideas that we hear from them), we also enjoy meat.
Eating, of course, is not always about health or politics. From the bison ribs at Tocabe, a Denver eatery run by Native Americans, to the roasted lamb at one of Astoria's many family-owned Greek restaurants, meat is often a part of a culture's culinary heritage; and the cooking and consuming of meat dishes can be a wonderful celebration of tradition. If you are an omnivore, then this post might be of interest. And for our vegetarian friends, our Homemade Horsey Sauce is a delicious dip for raw veggies, too. :)
Eating, of course, is not always about health or politics. From the bison ribs at Tocabe, a Denver eatery run by Native Americans, to the roasted lamb at one of Astoria's many family-owned Greek restaurants, meat is often a part of a culture's culinary heritage; and the cooking and consuming of meat dishes can be a wonderful celebration of tradition. If you are an omnivore, then this post might be of interest. And for our vegetarian friends, our Homemade Horsey Sauce is a delicious dip for raw veggies, too. :)
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| To read my Poor Girl's Hot Butt post, click here. For a downloadable PDF recipe on how to prepare a mini ham click here. |
A brief note
on today's recipe...
A fresh roast beef sandwich is a thing of beauty to us, but with deli prices so high, we've taken to roasting our own beefs--and mini hams.
Last fall, I blogged about making these little hams (see the caption at right for links to the recipe).
I love how the slow roasting process warms our cozy Queens' row house on chilly fall days, and I often serve these beef and ham roasts with a creamy, tangy horsey sauce, which also livens up our sandwiches.
A Note on Meat Cuts
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| A roasted beef eye round encrusted with sea salt and two peppers. See recipe below... |
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| Cleo Coyle, who does not own a single little red (meat) dress, is author of the Coffeehouse Mysteries |
Cleo Coyle’s Pepper-Crusted Roast Beef with Homemade
Horsey Sauce
Tip: Cook two roasts at a time. Serve one for dinner and use the second for a week of sandwiches and snacks.
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SURPRISE POST!
SURPRISE POST!
Dying for Chocolate, is hosting me
as a guest today. Drop by to get my recipe
for Chocolate Fudge Pumpkin Cookies,
and hear the story of how a reader's e-mail
inspired the recipe... CLICK HERE TO JUMP THERE.
for Chocolate Fudge Pumpkin Cookies,
and hear the story of how a reader's e-mail
inspired the recipe... CLICK HERE TO JUMP THERE.
Eat with joy!
~ Cleo Coyle author of
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Shameless Plug...
"A Favorite Book of the Year"
Reviewer's pick 2010 ~ Bookreporter.com
For a peek at some of the firehouse-inspired recipes featured in Roast Mortem, click here.
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"...a tasty tale of crime and punishment,
lightened by the Blend's frothy cast of
lovable eccentrics." ~ Publishers Weekly
For a peek at some of the chocolate
recipes featured in Murder by Mocha,
click here.
Now a national bestseller
in hardcover
To purchase the book,
click here or here or here.
Audiobook produced by AudioGo (BBC Audiobooks America) Available at iTunes and Audible.com
click here.
Now a national bestseller
in hardcover
To purchase the book,
click here or here or here.
Audiobook produced by AudioGo (BBC Audiobooks America) Available at iTunes and Audible.com
