Fittingly, we had a vegetarian meal last night that took all of ten minutes to make. The chard, purchased at the market from a witty young man, was just sauteed in olive oil with garlic and finished with a generous squirt of lemon juice. The polenta was instant organic and I now know what I'll be eating all winter. It really took just a minute to make, and I added some cream and two handfuls of some nice asiago chunked in cubes and let it sit for a few so the cheese got soft. There was tang and bite from the cheese and the chard, that little bit of oxalic acid drying your tongue, while the pillowy polenta softened it all a bit.
You have respite for now, my deer.