says, “is that it’s like dating a not-so-pretty girlfriend who has bags and bags of personality and who is a delight to be with. It might not look good. But there’s so much to appreciate and enjoy.”
It is the head of the family, he says, who gets to physically do the slaughtering, “arguably in a humane way”. There is a special spear reserved for such occasions.If you know what you’re doing there’s a spot between the skull and the spine. One hit right there kills the animal.” There are designated cuts for the women. And specific parts the blockmen who cut, cook, carve and serve up the meat are entitled to “steal”. There are leftovers, including one of the legs, for those who return the next day – euphemistically “looking for my hat” when they weren’t wearing one.with a beautifully plated lemon-peppered salmon salad and pan-fried chicken livers , both Vigor & Verve menu dishes.
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