McNelis.biz

I’m still in the middle of reading Countdown, so you get a reprieve from the boring-ass book posts.  Instead, I’ve got a couple of cool things to share with you.

First, you may recall a while back I was plugging for my brother since he and his fiancé were finalists for a free wedding from Bloomington, Indiana’s B97 radio station.  I’m excited to tell you that I got a call yesterday morning from my mom and they won!  The WON A FREE WEDDING HOLY SHIT OMG PONIES!!!!!  Can’t tell you how happy I am for them, they are incredibly fortunate.  Anyone that sent an email in, thank you.

The second cool thing isn’t free, unfortunately, but is just as cool to Chris and I.  We had already been signed up for a CSA produce share for a couple of months that starts in June and will run into September I believe.  Don’t know what a CSA share is?  Check this out.  Ours is by the kind folks at Home Grown Wisconsin.  What we really were looking for and hadn’t found was a meat share program.  We’ve been wanting to get away from the corn-finished beef and pork and to use free range, hormone and antibiotic free chickens.  But that can get way too expensive real real quick.

Enter Grass Is Greener Gardens, near New Glarus, Wisconsin.  Their sign-up period was over at the beginning of May, but the had some spots still open when we called last week and we totally signed up.  We got what they call the “medium” share, 3 dozen eggs and one pound of honey a month.  For the full size months, starting a week from tomorrow, is $691.  Yes, a lot of money to pay out at once, but our meat needs will be largely satisfied for the next 6 months by it!

Curious what that gets us?  We don’t know exactly what we are getting next week, but a typical share that starts in May might get something like 2 whole chickens, 4 lamb chops, 1 pound ground lamb, 2  package pork chops, 1 pound bacon, 2 pounds ground beef (bulk or in patties), 1 pound stew meat and a 2.5 to 3 pound roast.  Then it varies a little bit month to month, but still includes poultry, lamb, pork, and beef.  Sooo excited.  Now we just need to make room in our freezer!

Last thing for this post, I went golfing for the first time this season yesterday at Chick Evans, which is one of the Forest Preserve courses and I played better than I have in 5 years, stroking an honest 92.  I even managed to par 5 holes.  Had I not had some problems off the Tee early I might have been in the mid-80s.  Needless to say, very excited and really looking forward to playing again in Indy next weekend.