First of all, I hope you all had a fantastic New Year’s. I’ve reached that point in my life where quiet is better, so no crazy parties for MBH and I. Truth be told, we’ve never been much for the wild New Year’s Eve parties. For us, getting our wild on this year entailed fixing one of our favorite meals. Now, in order to let you appreciate just how different this meal is for us, I have to let you in on a not-so-secret secret. I’m not a big fan of red meat. Sure, I’ll munch on a burger as much as the next guy, and I love sausage and bacon in the morning. But I’ve never really developed the appreciation most people have of a fine steak or roast. It’s just not my thing.
But a few years back, I sampled my first buffalo flank steak and fell in love. I don’t know why, but buffalo just tastes GOOD to me. And luckily, there was a store that carried it near our house in Houston. It’s a little pricier than regular beef, but both MBH and I liked it enough that it became a semi-regular treat for us.
When we moved to Oklahoma, one of the things on my mind was the idea that we had moved into buffalo country! It’s true. Driving around this part of the country, it’s relatively common to see small herds of buffalo, where ranchers raise them like other ranches raise cattle. I just knew we were going to have quick and easy access to more buffalo at better prices.
Unfortunately, the truth was much different. I’ve only found a few stores here that carry any buffalo at all, and those stores typically only carry it ground. I found one place in Tulsa that says they have buffalo sirloin in their frozen food section… sometimes. But none of them carry flank steak.
We searched online and also found some sites that sell the cuts we’re after, and we ordered from one of them… once. Don’t get me wrong, the meat was delicious, and the people at Wild Idea Buffalo were very knowledgeable. As a matter of fact, we learned to try some other cuts from them, and loved their skirt steaks and their flat-iron steaks. The problem with ordering from them was the shipping fees. Buying half a dozen steaks cost us about $40 in shipping, and that is just something we can’t afford to keep doing. But I get it. Shipping meat across the country requires fast, refrigerated shipping. And that isn’t cheap.
But it’s still outside of our budget.
So for the Christmas holiday this year, we asked our son to bring some buffalo flank up from that store in Houston, where we used to buy it. It’s ironic that we’re here, in the heart of buffalo country, and the best way for us to get our favorite flank steak is to have it brought up from Houston. But he brought us four absolutely gorgeous steaks, and one of those was our New Year’s Eve dinner. (insert a sigh of contentment here)
And as you can see from the pictures, it didn’t go unappreciated.
On the writing front…
Chucklers, Volume 1 – Severed Press put CV1 on an Amazon countdown sale for 99¢ and advertised it in the Booksends newsletter. The sale ends at 2AM tomorrow morning (central time), or just about fifteen hours from the time of this posting. So here’s me, crossing my fingers and hoping sales do well.
End Point Pangaea – EPP moved slowly for a bit, but I’m back on it today. Between the holidays, and other writing projects, EPP simply didn’t get the attention it deserved, so the progress meter on it barely moved over the holidays. That changes now.
FSJ – The Sekrit Projekt went pretty well. For now, I’m waiting to see what happens with it, and that’s all I can say about it for now.
Year 12 – I got the file for the Y12 print interior and, after some quick back and forth changes, I’ve approved the result and we’re moving on to the e-book files and print cover. I’m hopeful that the final product will be ready to publish VERY soon.
So that’s it in my world. Time to get back to writing. So as always, stay safe, and I’ll talk to you more next week.