This version of ham hock soup is made with homemade beef bone broth, veggies from my weekly CSA, and local, grassfed pork! Oh Em Gee!
Beef Brisket (Rub Recipe Coming Soon!)
Chile-Lime Shrimp Cooked in Coconut Oil on Cast Iron Skillets
Excuse me, are these #farmfresheggs really #farmfresh#nongmo#freerange or #organic? And #corn is not #paleo!!!! Is that cow #grassfed?! Is that pig #pastured?! #paleoproblems#putaneggonit#eattheyolks#eateggs#egginyourface#eggs#paleosnob
The perils of mass-blogging, which I tend to do, is that I cannot download any pics onto my computer at all right now. I have reached capacity…AGAIN! I may be blogging from my phone from a while, and I have no idea how that will translate. Apologies if things look crazy until I get a new hard-drive so I can clean up my MacBook. Argh! Epic bad timing with all the things backing up in my brain!
I took an In N Out 3 by none, protein-style burger, topped with mustard, tomatoes, animal-style onions, white onions, and chiles, cut up into pieces and ate it like a salad! YUM! Good eats on the road! NO bun, NO cheese, NO sauce, BUT so good!
The benefit of batch-cooking was that we could each have what we wanted for lunch, just reheat what I premade yesterday, and add a little to it. It’s like leftovers on crack!
There were meatballs and spaghetti sauce, tomato and red pepper soup, with Bubbie’s pickles and sauerkraut, Kalamata olives, fruit, and lemon water. Literally no effort whatsoever.