Maybe I should wait a couple of second for you to Google that one. I had to Google it, too.
Most of you are smarter than I, so you know that abattoir is French for a slaughterhouse. And today, in search of more local meat and pork products, I rode four miles down to the Baldwin County Line to C&B Processing, the local abattoir, as my friend Douglas Keith called it. That sure sounds classier than slaughterhouse, doesn't it? And much less scary.
I swear, it is the best-kept secret in town. While I was there, not fewer than 8 people came in and left with fresh ground beef, fresh sausage, thick and thin cut bacon, steaks and roasts. All sell for a reasonable price, and all are processed on-site.
I don't know what I expected -- visions of Upton Sinclair? Meat hanging from the ceiling? I was so wrong! The place was spic and span, spotless, and it smelled fresh (not, as I feared, like the old market in downtown Milly that closed last year). For $22 I got 3 pounds of freshly ground beef, a large package of local bacon, a frozen 3.5 pound chuck roast, and 2 pounds of fresh link sausage. I don't eat much sausage, but I am going to crockpot some of this with a head of cabbage for dinner one night next week.
I was so happy I did the happy dance. I've made a couple of reference to my "hundred mile diet," and I can't wait to try this beef. I know it's not llike the beef at WalMart, treated with chemicals and colors to keep it shelf worthy longer. If I can't have Cacciatore Brothers in Tampa, well, this is a good local option.
One man who was there bought four of the most beautiful ribeye steaks -- about six pounds worth, for about $19. He said he swears by the place. I can see why.
They are 10 minutes from my house, and I can't believe it has taken me 11 years to find it.
I also acquired my first of two bread machines today, bought for $20 each on the GCSU sale list. (Wanted: Gently used bread machine.) I want two, one for each house, and tomorrow I will make my own homemade GF bread with the first one. I can't wait. First I'm using a GF Mix, but I'm going to try to make my own in the next week or so, too. But I thought it would be easier to test the machine with a mix.
I ended my shopping day (which included a full day of advising, visiting with two fave alums Tyler and Mallery, and a faculty meeting) with a trip to Big Lots. I found LOTS of GF pantry staples I needed, including one of my favotire snacks: Wasabi Peas. I've got two packs of cashews and GF Japanese Rice Crackers for work, too.
Tomorrow, after aerobics, we check out the produce stands. Can't wait for that, either.
Much love, and it's OK to laugh at the slaughterhouse.
Ging
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7 comments:
You have other favorite alums besides our gang??
I'm going to try to find an abattoir here! I want those ribeyes!
It's a short list, believe me, but you're still at the top.
That abattoir is owned by another GCSU alum's father...Jessica Chambers. Her older sister Jennifer and I have been best friends since 6th grade. They meat they have there is amazing!!! Chris Chambers (the C in C&B is the nicest man too) The next time you see him, tell him that I (Joy Eady--I don't think he knows/remembers my married name) said hello!
Oh, am I at the top? Above or below JHB? : )
My goodness, I taught Jessica last semester. And Chris is dating Gina Peavy in Bruce "whose Dean of Students are you" Harshbarger's office.
And I NEVER reveal the order of the list, just that you're on it. And don't tell Julie, JP or Jenn, but you're ALL at the top! *There is no bottom.
Good. I was about to get my feelings hurt. I'm not a fan of not being on the faves list. I mean, who else do you blog with among your students??? We are a group that ought to rival the masses.
I owe all of you so much. Each one of you shaped my teaching and who I am today. You are more than my Fav students. You are my FAMILY.
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