Friday, October 7, 2011
It's The Great Cheese Pumpkin, Charlie Brown
Nick Fauchald shooting (probably missing) a clay bird with a Mossberg 500 12-gauge shotgun. Adam Houghtaling is sitting on the thrower, the catapult-like contraption that hurls the clay disk into the air. Charlie, the dog waits for his turn.
Photograph by William Hereford
Last weekend we had a bit of a bro weekend at the farm. A clan of New York City food writers and photographers came down to the country for 24 hours of manliness. We drank whiskey and shot clay birds (in that order--your correspondent does not recommend you try this progression; nevertheless, it was fun). We rode the tractor and the motorcycles, chopped wood, played poker, and all in all had a respectable, testosterone-filled time.
The thing about hosting a houseful of dudes who write about food for a living is that at some point, they'll be hungry. And the food, well, it needs to be really good, but also not dainty. I was in charge of dinner and it was my task to make some top-notch fall-friendly guy food. Not as easy as you might think.