Meat, etc.
With the Iditarod fast approaching (March 5th is the ceremonial start), and preparation/training therefore picking up, I’ve recently found myself lacking the motivation, or the direction, or the focus, to put together cohesive and interesting blog posts. Or maybe the fact that the Iditarod is fast approaching has nothing to do with my lack of blog productivity.
Either way, the days are getting longer, which is welcome and wonderful.
Recently, we’ve been doing a whole lot of cutting frozen hunks of meat, vacuum sealing said meat, vacuum sealing bags of kibble, rolling dog booties, etc. I keep saying to people that it’s really interesting seeing all of the stuff that goes into actually preparing for the Iditarod, which I honestly do believe is true, but it can also pretty monotonous when you’re in the middle of it instead of out at the bar, talking about how interesting the process is when viewed as a whole and from a distance.
Part of what goes into preparing for the big race is preparing the drop bags which will be waiting at each checkpoint, which involves cutting literally thousands of pounds of frozen meat into slices on a band saw, arranging them into bags, and vacuum sealing them. On the upside, after a while, pieces of frozen meat don’t really seem like meat anymore. On the very useful upside, I’m now pretty confident in my ability to distinguish between slices of frozen lamb, beef heart, beef, and beaver.
And a picture of beef hearts I found on the internet, which seems relevant both to my recent meat cutting adventures and to Valentine’s Day. (Happy Valentine’s Day)
