What to wear when eating yak

Mom knit this little confection for me from Textiles a Mano Rocky Road and Loopity Loop. It's the Raveneli Vest by Jeanne Abel, another clever knit-in-the-round-from-the-outside-in sort of thing. That people can think in these spatial terms renders me speechless. Mom, too. She had no idea from whence she was knitting until she bound off. Cute, isn't it? Kind of Haight-Ashbury-by-way-of-the-Mongolian-Steppe.

Speaking of Mongolia, we supped on our first yak burgers Friday night. Yak is an extremely lean meat, apparently high in Omega 3 fatty acids and other beneficial goodies. It doesn't sizzle on the grill but rather squats, browning slowly in its own time. Cook it quickly and I suspect you'd end up with hockey pucks.

Overall, we were impressed. It produces burgers that are dense and light tasting--yes, a bit like poultry but with the texture of beef. We served it with grilled potatoes and a salad of mixed greens, basil and pine nuts in a balsamic vinaigrette. A peach frozen yogurt sundae followed.

Yak, it's the new bison.


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