Of mice and cattle

    

How often do you hear something in a television drama that challenges your beliefs or is a deep enough thought to change your view of something? Or, as in this case alleviate some of the guilt you might feel about sonnething?

     First, I am a dedicated meat eater. I do at times feel a little guilt or remorse over animal meat I eat being killed for food, and recently went on a largely vegetarian diet for physical reasons rather than philosophical ones and that brought up more thought about it.

     I’ve been streaming “Yellowstone” lately and enjoying it and then last night this came up. A group of young people had been arrested for demonstrating against ranching in general with the argument against killing animals for food. The head rancher picked out the leader, a young good-looking woman of course, with a history of arrests generated at several other demonstrations over the years. In time they develop a sort of mutual respect without either giving up their basic beliefs. As part of that evolution, the meat-eating rancher asks the vegan demonstrator this: (Paraphrased as I don’t recall the exact words.) “Did you ever look at a field after a farmer has plowed it to plant the vegetables you like to eat? It is bare ground, everything that lived there is dead, mice, rabbits, lizards, toads, maybe a turtle now and then, birds, snakes, every living thing has been killed including flowering plants that might have supported hundreds of bees. How cute does an animal have to be before you care about it?”

     It sent the girl into quiet contemplation at least for a moment and me as well. I had never thought or heard of it that way. Right now I don’t know how it will affect my thoughts in the long run. I doubt I will ever be a vegetarian or quit eating meat anyway. Although my adventure with vegetable casseroles has led me to a whole new collection of foods I enjoy. At the same time I am sure thoughts of the mayhem perpetrated on animals by all farming may at least give me pause. At the very least compliments to the writer.

     Perhaps the spiritual answer is found in Native American understanding as they acknowledge respect for the buffalo they were eating.

And while we're on the subject, this may be a first, adding a recipe connected by the thinnest of threads to a blog post. (One of my fav new vegetable casseroles.) 

Zucchini-and-Spinach Lasagna

Ingredients                                                            

·       1 (8-oz.) container whipped chive-and-onion cream cheese

·       1 (15-oz.) container ricotta cheese

·       1/3 cup chopped fresh basil

·       1 teaspoon salt

·       5 medium zucchini, thinly sliced (about 2 1/2 lb.)

·       2 tablespoons olive oil

·       1 (10-oz.) package fresh spinach

·       2 garlic cloves, pressed

·       6 no-boil lasagna noodles

·       1 (7-oz.) package shredded mozzarella cheese

·       Garnish: fresh basil leaves

·       Directions

1.     Preheat oven to 425°. Stir together first 4 ingredients in a bowl.

2.     Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.

3.     Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.

4.     Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.