There is something special too about veggies
picked from the ground the same day and simply cooked.

That's the one thing about living in rural Ontario that I miss, a
large garden.

Greenhouses can be good. How long does one extend
your growing season?

Title: Braised Guinea Hen with Winter Vegetables
(Pintade braisee au legumes d'hiver)

Guinea fowl really is a child's introduction to game.
I like it fine but think the breast should be done
rare if not shot up. Moist heat is well and good, but
then it might as well be any other kind of extra old
not so tasty chicken.

... Cooking is also about gardens, it doesn't all happen in restaurants.

But cooking is mostly about meat! With a side of alliums
of course.

Charred Garlic Rubbed Rib Steak
Categorie: celebrity, main, beef
Servings: 4

2 Tb olive oil
coarse salt to taste
4 Tb coarsely ground black pepper
4 Tb dry thyme
4 Tb chopped garlic
4 (10 to 12 oz) rib steaks on the bone

Combine the oil, salt, pepper, dry thyme and garlic in a
small bowl. Using this dry rub to season the beef, brush
or rub the steaks with this seasoning mix and let marinate
at room temperature for 20 min.

Over a hot barbecue grill, or under a well preheated oven
broiler, cook the steaks on both sides to the desired
doneness. Generally, a steak of this size, cooked over a
barbecue grill, will be medium-rare within 8 to 10 min
(4 min per side) with a blackened exterior and a warm
pink interior. Check for doneness by pressing gently
with a cautious finger.

Michael Lomonaco via food.com
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