roasted marrow bones with parsley salad, sea salt, toast

Bone marrow, as you may or may not know, was likely the first animal protein our distant ancestors had access to. You see, early proto-humans were scavengers, not hunters, and would obtain animal protein by hiding in the brush waiting for the vicious, threatening carnivores to abandon an animal carcass near the waterhole before venturing out, carefully, and using a crudely chipped river cobblestone to crack open the animal's longbones and scrape away the abandoned proteins inside.

We've come a long way and, for this hominid at least, I consider it a special treat when marrow bones are for sale at Marlow and Daughters. So I went all out.

Parsley salad:

about 1/2 cup roughly chopped parsley (really roughly, I actually just tore it with my hands)

2 or 3 tbsp capers

1 tsp lemon zest

black pepper

For the bones, I just roasted them at 400 for maybe 20 minutes, maybe a little more. They should be the consistency of jello, browned at the top, not pink on the inside anymore.

I toasted some sliced bread with olive oil, spread a bit of bone marrow on the toast, topped it with parsley salad, and sprinkled some fleur de sel over that (sel gris would have been ideal, but whatevs). This was so decadent and delicious!

Oh and when the bones were scraped clean, another species of carnivore in the house reaped the fruits of my labor.....