What possessed me to massage it into rib eye is somewhat of a mystery. I used it in a steak rub for the first time on a whim. I had a whole lot of it dried and didn’t know what to do with it. Not inspired to make satchels or soap, I wondered if I could cook with it.

The opportunity presented itself one Sunday afternoon. We were having a barbeque and my thawing steaks were staring at me begging for a rub. I opened the cupboard to find the bag of dried lavender looking dejected – knowing I would reach right past.

I had already experimented using fresh lavender to infuse vodka with exciting results (try a shot drizzled over vanilla ice cream, or on the rocks with Limonata!). But if I used it on the steak – would the finished product taste like it was marinated in body lotion?

It was risky. I didn’t do them all – though later I wished I had. The first bite brought delightful surprise. To my relief, I didn’t get a flashback of cursing my brother and being led into the bathroom by my mom. Moreover, I avoided punishing my guests with a mouth washing, and gave them a mouth-watering reward instead.

Lavender Thyme Steak Rub

• Dried lavender
• Dried thyme
• Course sea salt
• Fresh ground black pepper

On each steak, crush and sprinkle a quarter of a teaspoon of dried lavender, a quarter of a teaspoon of dried thyme, and a pinch or two of sea salt, and give a turn or two of the pepper mill. Massage in. Turn steaks over and repeat. Let sit for 30 minutes to 8 hours before grilling or broiling to desired doneness (remember – steaks from grass fed cattle require a shorter cooking time).

I am on my lunch and savoring each bite of leftover Superbowl chili – of course, made from Rowbottom Clark all natural beef! Like the Saints’, it’s a come-from-behind victory… Though my friends assured me it was good on Sunday it took a little time for its true spirit to become palpable. That’s the amazing thing about chili (and soups and stews in general) is how much better the leftovers taste than the original dish!

Just in case your chili recipe doesn’t wow, I’m sharing mine with you. Take it as a guide: I went to the Karen Rowbottom School of Cooking, where measurements are somewhat of an abstract idea and instinct is everything. Don’t make a special trip to the store if you don’t have, say, carrots; or, you only have black beans. However, in this recipe chocolate and beer are the secret ingredients I won’t do without.

Superbowl Saints Chili

This recipe can be made in either a Crockpot or on the stove; directions are given for both. The Crockpot will probably get you closer to the day-after flavor meld. But if you don’t have hours, the stovetop is just fine.

1 1/2 tbsps olive oil
1 small onion, chopped
1 lb of ground all natural beef (preferably grass fed)
1 large carrot, chopped
1 can black beans, rinsed
1 can dark kidney beans, rinsed
1 28 oz. can crushed tomatoes
1 8 oz. can of tomato sauce
1/2 c. peach mango salsa (optional, I had it so I dumped it in)
3/4 c. of beer (I used Brooklyn Lager this time around)
1/2 bar dark chocolate (I used Cadbury Dark)
Chili powder (1 tsp or more, to taste)
Cumin (1 tsp or more, to taste)
1/2 tsp garlic powder
1 tsp oregano
1 tsp salt (again, to taste)
1/2 tsp ground black pepper
red pepper flakes to taste
Sour cream
Shredded cheddar

Brown the meat in 1 tbsp of the oil and drain off fat. Dump into crock pot or stockpot. Add the rest of the oil to the pan and saute onions until just soft.

Crockpot: Add all the rest of the ingredients. Cook on low for 4-5 hours. At 3 hours or so, adjust seasonings to taste.
Stockpot: Add all the rest of the ingredients. Simmer for 20 minutes. Adjust seasonings to taste. Simmer 10-25 minutes more.

Top with a sour cream and shredded sharp cheddar. Serve steaming with cornbread.

Serves at least 4. I doubled this recipe for a party of 8 and had enough leftovers for at least 3 filling lunches.

Enjoy – but make sure you save some for tomorrow!

It was 5:00am and Josh had already left to start morning chores. I jumped out of bed. Today was my cheese making debut. I’ve been looking forward to it for weeks. My job was to collect exactly 5 gallons of milk from our Jerseys (hence my anxiety filled dream). I drank my coffee and headed straight for the barn. I wanted to make it in time to fetch milk from my favorite cow, Jodi Girl.

Josh winked at me when I walked through the barn doors. “Perfect timing,” he said with a grin. As I filled up my bucket with farm fresh Jersey milk, I daydreamed of all the wonderfully succulent cheeses I would make. My good friend Debbie invited me over to give me my first lesson. She’s one of the most talented people I know, so I was confident I was in good hands.

Today’s agenda: Soft cheeses – Mozzarella, Ricotta, and Fromage Blanc. Hard cheese – Monterey Jack. We mostly stuck to soft cheeses for the instant gratification factor. I couldn’t wait three months to try my first batch of cheese. I had to know whether or not I was in fact going to be a famous cheesemaker someday. Today was my first initial step in that journey and would give me some idea how long it was going to take

My mom and sister showed up for support, and we all got to work quickly. I was surprised that with each cheese, the process was quite similar. We’d heat the milk up to a certain temperature, add the starter (citric acid solution, salt, etc.) stir, separate the whey, drain the cheese in muslin (cheese cloth), or knead it, add cheese salt and let it chill. This is, of course, a very quick summary of the process. I can’t deny that while I’m writing this, I’m getting hungry and all I want to do is go eat the fruits of our labor.

I will say one of the coolest parts of making cheese was actually seeing the reactions within the milk. It was like high school chemistry class but actually fun.

The mozzarella took about 30 minutes, so I got to try it right away. It literally melted in my mouth, the flavor trumped anything I’ve ever bought in a grocery store. Making the mozzarella balls was the most challenging part. I quickly gave up trying to make them perfect after about ten minutes, and started to make animals shapes and braids, thinking maybe it would give them a bit more character.

The process has only just begun for my Monterey Jack. Over the next few days it will have to dry, then I’ll add oil to it and leave it alone for three to four months. As for the Fromage Blanc, it’s draining in muslin as we speak. Later tonight I’ll add some homemade pesto to it and refrigerate it overnight. I’ll be in touch soon to let you know how it comes out, if you’ve actually read this far and are wondering.

Overall, what a great day. Thanks to Debbie for a perfect first lesson, and helping me take my first step into the world of cheese making. Oh, and for Jodi Girl for her wonderful, rich-in-butterfat milk.

The definition of a revolution: a drastic and far-reaching change in ways of thinking and behaving, is a seemingly new but justifiable description of the grass-fed beef movement. In a recent article in TIME Magazine, it’s uplifting to hear that number of ranchers who previously relied on industrial agriculture, are rapidly decreasing. A change is taking place driven by consumer demand. A change so revolutionary, it’s causing a shift among even the larger beef producers in the country.

I am a strong advocate of self-sustainable agriculture, buying local, knowing where your food is coming from, and believe it’s safe to say that a large percentage of consumers worldwide feel the same way. What I didn’t realize is how quickly the ranchers are responding to this change in thinking, especially the larger beef producers. This is no doubt largely due the amount of money involved in this shift, the increase in demand and lack of supply, but in end, what matters is that there is a movement occurring. You can join in at your very own dinner table.

“She had never known before how much the country meant to her. The chirping of the insects down in the long grass had been like the sweetest music. She had felt as if her heart were hiding down there, somewhere, with the quail and the plover and all the little wild things that crooned or buzzed in the sun. Under the long shaggy ridges, she felt the future stirring…”

~Willa Cather, O Pioneers!

Sassy Steak Marinade:

• 1 pound beef sirloin steaks
• 1 tablespoon olive oil
• 2/3 cup cocktail sauce
• 1/4 cup honey
• 3 tablespoons soy sauce
• 3 cloves garlic, crushed
• 1/4 teaspoon seasoning salt, or to taste
• 1 tablespoon olive oil
• 8 ounces sliced fresh mushrooms

The Web site I found this on had some other great recipes: www.allrecipes.com

Enjoy!

• Grass fed has less fat per serving than grain fed
• Has a higher percentage of healthy, heart and brain protecting Omega-3s
• Is 4 timers higher in Vitamin E
• Is lower in total fat and cholesterol
• Reduces the risk of heart disease and aids in weight loss.

Overall, it’s good to know that happy cows are actually better for you.