AGNEAU PASCAL

 


SOURCE CREDIT PHOTO ET SUITE

 LA RELIGION QUI TUE LES BETES.

 LES TRADITIONS QUI REVIENNNENT EN BOUCLE DANS LA BOUCHE DE CEUX QUI TROUVENT TOUJOURS DE MNAUVAISES RAISONS POUR FAIRE LES MAUVAIS CHOIX.
 VOUS SAVEZ, CES FEMMES TRES TRES RELIGIEUSES, QUI PRIENT  ET ASSISTENT AUX MESSES LE DIMANCHE ... CE SONT LES MEMES FEMMES QUI SONT RESPONSABLES  DE CES MORTS D' ANIMAUX, QUI S' EMPIFFRENT DE CES VICTIMES INNOCENTES, QUI SONT TOTALEMENT ACCROS A LA VIANDE.
 JE SAIS CE DONT JE PARLE, J' OBSERVE CES PHENOMENES DANS MON ENTOURAGE... COMMENT COMMENT?? DIEU, LE CATHOLICISME RELIGION D' AMOUR ET DE PAIX????
 HYPOCRISIE OUI!!



L' AGNEAU PASCAL, C' EST UNE HERESIE, CAR L' AGNEAU NE AU PRINTEMPS NE DEVRAIT PAS ETRE CONSOMME AVANT LA FIN DE L' ETE OU AU DEBUT DE L' AUTOMNE , BIEN SUR VOUS POUVEZ TROUVER UN GIGOT D' AGNEAU  EN AVRIL,  MAIS QUEL GACHIS!!! 


For many Americans, lamb is as synonymous with the spring celebrations of Easter and Passover as turkey is with Thanksgiving. Lamb’s culinary role in these celebrations is not too difficult to understand: The Israelites dined on lamb the night God led them away from the threat of a paranoid Egyptian pharaoh; Christians add to that lamb’s symbolic relationship of the crucified and resurrected Christ.
What’s more difficult to understand is why sustainability-conscious Americans continue to demand lamb in the early spring. Local cuts of sustainably raised American lamb are hard to find this time of year. That's because lambs are born in the early spring, gaining a half pound to a pound per week on green grass all summer. Lamb raised this way isn't ready for consumption until late summer or early fall.
Sure, you can readily find leg of lamb in April, but at an operation like Georgia's Shady Brook Farm, it will probably weigh as much as if not more than this year's new lambs. If you care about sustainability, says proprietor Jennif Chandler, that means supporting local farmers first. “We’re trying to provide a realistic alternative to industrial animal agriculture,” says Chandler, who has been raising sheep and lambs on her farm outside Athens, Ga., for 27 years. “To viably do that, you’ve got to support your local farmer. There is a huge amount of roadblocks to producing animal products, from regulations to cost of land to neighbors’ pit bulls attacking your sheep. You need consumers who are going to buy more than one piece of lamb once a year.”