I’ve just had a revelation– I am killing it! 2012 is 30 weeks old, which means I have eaten a different meat each week for 30 consecutive weeks! Is this pure stubbornness on my part, or am I determined, focused and thoroughly enjoying, revelling in even, what is a very different, yet horizon expanding challenge?
This weekend I did something that was frightening, exciting and confusing all in one. It would have absolutely freaked me out 12 months ago, let alone seemed a possible reality. As some of my regular followers may now be aware I was interviewed on live TV about my 52 Meats 52 Weeks challenge idea that started only just over 6 months ago.
I concluded the first half of this year with a somewhat bitter and particularly disappointing meal of lamb’s liver and kidneys. Not really the celebration I had in mind for the half way point in this 52 meat challenge. However, I have redeemed myself and the idea of trying new meats with a superb effort for week 27!
I currently sit on my balcony overlooking the beautiful city of Sydney, its iconic Harbour Bridge, harbour and Opera house as well as a few naval boats among other attractive and distracting visions. There’s quite a lot of take in.
However, what’s foremost in my mind even in the presence of all of these sights is the fact that with the conclusion of the week just been comes the mid way point of 2012. A year in which I intend to eat a different meat every week, meaning I am exactly half way through! Is it only me that thinks- Holy s**tballs!?
I’ve been looking forward to this week for quite a few months. I didn’t know exactly when it would come, but I knew it would.
Waking up and knowing that you’ll be cooking a whole possum later that day is a weird thought, let me tell you.
But this was a reality for me this week. Has anyone else had this reality?
It’s been two weeks in a row of unsatisfactory new meats leading into this week- week 21.
I was slightly nervous, especially because Tom the butcher had sourced some seemingly hard to come by Veal Sweetbreads. The thought in my head instantly is: can I redeem myself and cook a top notch and tasty meal for my weekly meat with a complete unknown? It’s about time I did! Continue reading
After the relative disaster that was the emu last week, you wouldn’t be wrong in thinking I came into this week slightly apprehensive about my next meat challenge.
Sure I cook meat all the time and generally do a bang up job, if I do say so myself, but something like that, especially when you broadcast it to many, can take a big chunk of your confidence.
Fifty Two 