In the past few years I’ve developed a strange relationship with meat. I don’t eat as much of it anymore. This happened in part because of health concerns, as there is a history of high blood pressure, high cholesterol and heart disease in my family, and in part because of an increased awareness of how chickens, cows and pigs are raised in the United States. Moral issues aside, the treatment of animals in the industrialized food chain has implications for our health as animals raised in confinement have a higher fat content than those raised on pastures. You can read more about that in Michael Pollan’s book, The Omnivore’s Dilemma. That does not mean that I’m vegetarian. Although I have gone for months at a time without touching meat, I still eat meat but it is not my default choice and whenever I eat it, I try to make something special. This is one dish that is special to me. I watched my grandma make this dish time and time again. I was a fussy eater as a child but this is one dish I ate without a fuss. My grandma was a perfect cook and I learned the basics of cooking by watching her. I wish she was still around to teach me more about cooking and life.