What a day. It's difficult to describe an afternoon and evening dedicated to killing and skinning four goats. Either in conversation or with text. So, I'll save the struggle for the next time somebody asks me in person.
Now, I can say that it went as well as a day like that can go. From start to finish, the guys insisted on being involved, eager to be a part of the process and learn as much as possible. I was impressed with just how willing they were to get some serious hands-on learning. Job well done, men.
Pictures of the process can be found here. Be forewarned, if goat guts aren't your thing, perhaps direct your attention here, instead.
Now comes the fun part: scheming about just how we're going to prepare these bad boys. The theme of regional cuisines has been tossed out, with each goat cooked in the style of a goat-eating culture. That could mean a Jamaican Curry Goat, a Mediterranean Goat, a North African Goat, and a repeat of last year's Texas Goat. Everybody's a winner.
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