Eeeek! I Almost forgot to Bleed my Roast...

Yes, that title should sound vaguely familiar to some of you. It's probably because I quite intentionally copied the idea from Carol's recent post - she almost burnt her pizza, you know.

I feel guilty nearly every day about NOT having a blog post, and then Carol goes and writes about yakking on the phone and not hearing her kitchen timer.

She takes a delicious picture, and types eleven little sentences. The post was relevant, informational, and inspiring. It inspired me to eat, to try something new, and to share my own kitchen adventures.

Yesterday, eeek!, I did forget to bleed the roast. Today, I remembered.

Sometimes I think I read too much; once I read about how the blood of animals / meat is where most of the infectious organisms are and that the bacteria in the blood makes the meat spoil faster. Bleeding is easy, not very messy, and all you need is a box of kosher salt.

Well, and a bowl and some water.

You just soak the meat for thirty minutes in a bowl of water, remove, cover with salt, and let it sit for an hour. Rinse. Cook, or put back in the fridge, or freeze.

I bled mine, then threw it in a ziploc bag with some marinade, and froze it. I'll probably put it in the crock pot this weekend for Sunday lunch / dinner. Easy, peasy.

Food preparation and blog post, all-in-one.

I like it.

Thanks, Carol!