"New sh*t has come to light, man!"

It's finally time to cross that bridge I've been putting off for so long. Thanksgiving Break starts this weekend and lasts through the next. That's a lot of time to leave these three dudes unattended and just hope for the best. Yeah Right. That was one (extreme) option. Another (extreme) option was to rush the slaughtering/processing time to late this week. Wasn't comfortable with that either.

So we decided to take the goats back out to Miss Charlie's farm either Wednesday or Thursday to chill with her herd. (Dougie Shoutout to freshman year intramural soccer phenom, James for the suggestion.) That way I won't have to worry about Digby getting into Dora's camellias. And, since the goats will already be out there, Miss Charlie offered her neighbor's help in the entire killing/skinning/butchering process. I'd like to be involved and learn as much as possible from this guy. Wouldn't be opposed to the idea of getting my hands in there either. In fact, I think I should. And you'd be surprised how many people have voiced their desire to be involved in this phase of the goat experiment. Unfortunately for my bloodthirsty friends, I haven't granted anyone the wish of tagging along. Yet, at least. Is that something you can invite your friends to? If they're genuinely interested in learning?

On that note, the topic of eating goat meat came up in our conversation around Miss Charlie's wood stove. That whole ordeal will be eye opening. From what I understand, after Neighbor Randall and I have done the less appealing components of a "goat harvest," we'll be left with an entire skinless carcass, which she recommended we cut in halves or quarters, boil in a large pot, barbecue, then freeze. She confirmed that all of this could be done in our backyard with our Cochon de Lait setup, and even offered to lend us a massive cauldron to boil all our goat at once. I foresee an entire day devoted to cooking goat meat and distributing it amongst friends. Plenty of time to do research on different ways to prepare goat.

On top of loaning us her pots and babysitting the goats, Miss Charlie sent me home with a big zip-lock full of frozen goat meat. Boiled, then barbecued plain, then frozen. I just nuked some and tried it for the first time. It's tasty even by itself. A1 sauce is all I've got to dress it up with in the fridge, but I'm already thinking of all the cool ways this could be cooked.