Milo and I were on the road, camping in our travel trailer, for three months. To deal with the sadness of the end of that trip, I’m trying to focus on the good things about being back in a house. Good thing #1: having a full kitchen.
I love preparing food, and it is more fun to do that in a full kitchen.
When we were on the road, for reasons of convenience and food safety, Milo ate kibble. Now that we’re back in our house with its big fridge and chest freezer, generous counter tops, abundant hot soapy water, and local butchers he can go back to healthier eating. He gets a raw, prey-model diet, which for him amounts to about a pound and a half of food every day comprised of 45% raw meaty non-weight bearing bones, 45% muscle, and 10% organ meats (half of which is liver).
This morning I trundled off to the farmer’s market where I spent about $50.00 buying meat and bones for Milo. This is more expensive than cheap kibble but about the same price as healthy kibble. I came home with:
- 4 lbs of ground pork
- 8 turkey necks
- 6 chicken carcasses
- a bag of chicken livers
- (and a roasting chicken for me).
I set up an assembly line to turn that pile-o-meat into two weeks’ worth of meals for Milo. Here’s the process:
- Step one: clean the kitchen
- Step two: set out my kitchen scale, freezer bags, and all the food
- Step three: fill the bags
- Step four: take the bags down to my freezer
- Step five: clean the kitchen again, this time with disinfectant.
The beginning and the end of the assembly process. It took very little time to turn this whole mess of meat into 14 individually wrapped meals for Milo. Every night I pull one out of the freezer and he has it for breakfast the next morning.
Milo has been living on this diet for years. He has never needed a dental cleaning, his breath is relatively sweet, he is in excellent physical condition, his eyes are bright, his coat is shiny, and he is a bundle of joyful energy.
Milo is not the only one who ate differently when we were on the road. My camper is practically perfect in every way, but it has no oven. No oven means no Chicken in a Pot. I suppose I could have nestled a Dutch Oven in the coals of a campfire, but frankly, that just seemed like a big pain in the you-know-what.
While I was assembling Milo’s meals, my dinner was in the oven.
Chicken in a Pot. Mix together a bunch of potatoes, onions, garlic, olive oil, salt, and pepper (you can use any roasting veg you like) and spread them in the bottom of a big oven-safe pot with a tight-fitting lid. Give a roasting chicken a good coating of olive oil, salt, pepper, and any spices you like (I use sage) and then squish the chicken, breast side down, over the veg. Put the lid on and throw the whole thing in a medium oven until the chicken is done (my six-pound bird took 2 hours at 300 degrees). If you want you can take the lid off at the end of the cooking time and pop the pot under the broiler for a couple of minutes for a crispy skin. Let the whole thing rest. Then eat it. Delicious.
My dinner (above) and Milo’s breakfast (below).