We just got back from visiting friends in Austin, Texas. While we were there, a white-winged dove flew into the window and died instantly.
I picked it up, gently turned it over, and took it inside.
I decided it would be a shame to waste a perfectly good, fresh dove. I thought I would revive an old possum recipe and fry it up. Securing my apron, I got to work. First, I pulled the feathers from the breast and cut off the chest meat for two little cutlets.
I browned them in butter, blended in tomato sauce, and simmered them a few minutes.
They were so small, we each got only a few bites.
Most of us thought it was really good, even Carrie, who screwed up her face like I was feeding her bitters and who couldn't force down more than one bite because she was disturbed about seeing the carcass. I told her she ought to be a vegetarian and showed her how to fry tofu*.
You have to understand that Carrie is a gentle soul. When she found a black widow spider living in her window, she couldn't bring herself to kill it. She had me capture it and made me promise not to kill it. I kept that thing in a large jar with holes in the lid (very tiny holes) in my laundry room for two or three years. I fed it mealworms, and Carrie was OK with that because it was the spider that was doing the killing. When I found a brown recluse spider in her bathtub, I squished it, then told her. I didn't want two venomous spiders as pets.
I love Carrie, but we are opposites in many ways. Carrie is an ubershopper. Her house is tastefully decorated in carefully chosen knickknacks. All of her towels match. And I don't have a problem with that. Possum living, or even being frugal, was never about righteousness for me. It's about spending your time and your money in ways that are meaningful to you. It's about choices. Carrie doesn't mind working for her nice things. And when she gets fed up with my worn out towels, she buys me new ones for my birthday. How could you have a better friend?
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* How to Fry Tofu
Start with a block of firm or extra-firm tofu. (Do not use soft or silken tofu for this!) Remove it from the box and let drain a few minutes. Carefully cut it into smaller, bite-sized blocks. Pour 3 inches of canola oil into a high-sided pot and heat to 375 degrees. (I use a candy/frying thermometer to check the temperature.)
While the oil is heating, fill a bowl half-full of corn starch. Place six pieces of tofu into the bowl and gently toss them to coat with cornstarch. Carefully add a few pieces of coated tofu at time to the hot oil and cook until they get golden flecks. Drain and serve with soy sauce. (A skimmer utensil helps with putting the tofu in and out of the oil. I use one for putting them in and one for taking them out.)
Or, for a chewier style, cut the firm or extra firm tofu into bite-size blocks and freeze them. Take them out and, without trying to separate the pieces, let them thaw and drain. Fry a few pieces at a time in three inches of canola oil at 375 degrees until light brown. Drain. This type is very good in stir-fries and other Asian dishes.