Genesis 27:9 “….Go out to the flocks and bring me two young goats, and I’ll prepare your father’s favorite dish from them….”
Deuteronomy 14:4-5…”These are the beasts which you shall eat: The ox, the sheep, and the goat…..and the deer.”
So when one talks about beasts of the field, goat is included.
Sheep and goats were the two most important domesticated animals of the Hebrews. Both provided meat, but the sheep was valued for its wool, and the goat for its rich supply of milk.
Goat was prized for its milk, as well.
Goats milk is a wonderful addition to the bath. But when we think of goat’s milk, it’s usually thought of in terms of goat cheese.
Goat cheese is so popular now. Are there different kinds?
There sure are. One of the most common is Chevre (French for goat) made in France. It comes in a lot of different varieties. Depending upon how long it’s aged, goat cheese can fairly soft, be semi-firm or even rather hard. The older the cheese, the harder.
What’s the flavor of goat cheese?
It’s real tangy to my taste. (Matt share your thoughts here too)
SPINACH SALAD WITH WARM GOAT CHEESE
1 bag spinach, cut up if large, left alone if baby spinach
3 tablespoons butter – can sub in olive oil
1 generous teaspoon garlic, minced
1⁄2 cup bread crumbs – can be Panko or other
1 nice sized log goat cheese, thickly sliced
1/2 cup each: Olive oil and Balsamic vinegar
Squirt of Dijon mustard
Salt and pepper
Arrange the spinach on plates.
Melt butter over medium heat, and add garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Gently put goat cheese slices into breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
Whisk oil, vinegar, mustard, salt and pepper together.
Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with the dressing.
BATH SALTS WITH GOAT MILK
1 cup Epsom salt
1/4 cup sea salt
2 tablespoons baking soda
2 tablespoons dry goat milk
To use: pour about 1/4 cup into hot running bath water.