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A couple weeks ago, Young & Hungry detailed an unexpected food item that was served at a house party in Mount Pleasant: Locally sourced muskrat from Maryland’s Eastern Shore, pictured here in all its gory glory, complete with a cute cranberry positioned between the rodent’s teeth. We put in a couple inquiries to local restaurant public relations folks to see if chefs if they rep would ever serve muskrat on their menu and how they would prepare it. No dice.
But there’s news on the muskrat front from Rocklands! Next week, as part of its Grills Gone Wild week, muskrat will be served in popper form and paired with curried red pepper cream, which hopefully will take a bit of the briny flavor out of the bite. Additionally, Rocklands will offer wild boar sausage with collard greens and honey mustard and a snapping turtle chili with honey jalapeño cornbread and sherried sour cream.
Y&H has more confidence in Rocklands to make muskrat edible than the strange fellow who tried to roast the Eastern Shore muskrat for the party.
Complete details here.
Photo by Michael E. Grass