Goat

I'm just beginning to explore the world of goat. Even so I've come a long way. It'd be hard not to when it used to be that my two biggest exposures to it were the occasional log of cheese and my friend Andy telling me not to call him "goat head" after I'd say "go ahead."

Goat the meat - had a handful of times, almost always something stew-like. Is there a goat steak? How about a goat burger with goat cheese, really peppery arugula (forget the baby stuff) and sauteed red onions? Goat carpaccio with a drizzle of olive oil and sea salt and something green on top - rosemary? Sounds like it'd be pretty tasty.

And the ones I do know I'd like to get to know better - goat cheese - Saturday. Goat's milk ice cream - last night. (Supposedly this ice cream has less fat than cow's milk ice cream but it tastes so so much more decadent - I recommend the vanilla - put some maple syrup from the NEK on it.) Goat butter - forgot where that was from (picked it up in the Park Slope Food Coop) - it has its own taste and it melts more easily than cow's milk - a bonus if you keep your butter in the fridge. And tonight - radishes with goat cheese spread atop. (Mmm, thank you, M.)

And now, if you'll excuse me I'm going to goat head and have dinner.