I’ve been 30 for several months now and 30 is great. I’ve felt more secure in the ‘me’ I bring to the world. Cared less about what others thought and put focus into the energy I’ve exuded. There’s been no fear of having peaked, because it’s becoming increasingly clear that I’ve got more of my life in front of me than behind. Tonight though, it all changes. Tonight I soar upwards into a crescendo. I’ll high five my zenith and coast for the rest of my life secure in the knowledge that not only have I lived, but for one night was magnificently alive, positively charged with potential. Tomorrow I’ll step foot into a plodding decline but tonight? Tonight I’m the master of my own destiny.
I’m speaking of course of the fact that there’s currently eight kilos of bone in ham shank waiting to be carved in my kitchen.
Eight goddamn kilos. That’s so much fucking ham. All for the low low price of $16. I’m sure you think you know how much eight kilos is, but you’ll find that you’re mistaken. If you were to have a ham sandwich, 150 grams would be a decent sandwich. I could have 60 of those. I’ve got enough ham that I can experiment. Ever had ham curry? Neither have I, but what if it’s a taste sensation waiting to happen? Summer’s coming up. If I’m overheated and hungry, why not kill two birds with small frozen chunks of pig? I could have a hamburger, but with literal ham in lieu of buns. A world of possiblity is unfolding in front of my eyes.
The last time something like this (though not nearly the same magnitude. I’m pretty sure that was a mere four kilos) I had spiral cut ham to work with. It was pre-sliced and hard to truly mess up. This time it’s just meat on a bone. I’m gonna need to employ actual technique in order to maximise meatficciency. This ain’t no two bit operation, it’s a big bite operation. I’ve done my research, but theory has nothing on practice. Thankfully it’s pretty methodical. I need to cut a few slices from the narrower side in order to have a flat base to work from. With that achieved, I can cut thin vertical slices from the top of the shank down to the bone. I then simply cut along the bone horizontally and the slices will fall off. Repeating as such for all four sides will have the job virtually finished and all I’ll need to do with be straighten out the odd shaped bits. Likely with my mouth, in all honesty. It sounds possible, I just need to think confidently. If all goes terribly wrong, at least the whole eight kilos is divided between two shanks. If I butcher the first (maybe the one situation where that verb falls flat), by the second, I’ll have ascended to mastery. Or butchery, as the case may be.
Holy shit folks, I’m just about to walk in the door. Are you excited? Doesn’t matter. I’m excited enough for all of you combined. TIME TO PIG OUT.