My new, favorite way to season? That my friends is with an unbelievably easy to make: bacon salt. Bacon is salty, why not grind it up and add just a hint of bacon to everything? Plus as I said it’s EASY. And I got a peppered bacon. Knock out two spices in one. It’s all you need. Try it!
A trip to my grandparents’ to discuss gluten-free donuts, naturally led to a conversation about bacon (the love obviously runs in the family). They have been baking their bacon in the oven and they raved of its perfection. I had to give it a go. And here we have it. I couldn’t get pictures that truly justified taste. Again it’s one of those instances where a smell or taste cam would really help this post. I didn’t go the entire time I was instructed because I don’t like mine super crispy. The juices ran off and the flavor was FANTASTIC.I will never fry bacon again.
My mom and dad have been ranting and raving about oyster mushrooms for months now. Dad’s been making them for all his clients. I have finally broken down and tried them. What took me so long? After watching Anne Burrell Dad was hooked. She said they tasted like bacon. Boom something that tastes like bacon, I’m down. These were so easy to make. So full of flavor. I thoroughly enjoyed them!
Sushi. My friends and family love sushi. Every birthday celebration dinner? Yep sushi. Starting with my birthday November 24th, we then hit the sushi house for Tab’s birthday December 7th, and then another time for Chelsey’s on the 15th. Is it any wonder than that post-break-up Chels arrives at 10 pm declaring, “I want sushi.” Naturally Tab and I are going to do anything she wants right now. They close at 10:30 get in the car. With a time crunch I gaze at the menu, my eyes make a beeline for beef negimaki. Note I’ve never had this, but for some reason I was getting a gut feeling to go for it. “Waiter I’ll take the beef negi…however you it.” Oh I was not disappointed. I normally get sashimi and I don’t eat rolls with rice, so this beef wrapped asparagus, which appeared at the table resembling a roll was winning. Normally my friends are always trying to check what I’m eating, nose crinkled up. Hmm…so eating something resembling theirs, I felt like I fit in at the dinner. Granted I was the only one eating seaweed salad (what can I say I love it). Naturally I walked away thinking: I’m going to make this at home, I’ve got to share this!
Howdy ho for all those who don’t know I have a lovely gluten-free booth at our local Terre Haute’s Farmers Market. I thoroughly love it. Connecting with new people, sharing delicious foods, it feels like home. In the winter the market is held in Clabber Girl the first Saturday of each month from 9 am to 1 pm. This month I am looking to create a varied menu, with the tastiest food yet. Included in the menu will be these yummy donuts above. Here is a peak at what else I am planning on making:
Sometimes you’ve got places to be, people to see. Sometimes you just want a little snack, not a whole meal. For meal post yoga I just want a little munch before I head off to hike. Boom solution: Go Green Chips plus some hard- boiled eggs and I am ready to adventure/explore/connect/soul-search/walk-it-out/jam/be mindful/be in bliss. Plus you can tailor your green mix to whatever you like. I find combining them together is easier for me. For instance spinach and I are aren’t really good friends, but when I put it in the mix with others greens that I enjoy, then we get along splendidly. Get creative, maybe throw in a little color, as you can see I’ve taken creative freedom to add some red cabbage to this batch!
I do better with my eating when I am prepped and ready. Because I confess I can get a little impatient once I’m ready to eat. I don’t necessarily want to wait while I chop the veggies. And let’s face … Continue reading →
I am a fan of homey foods. As I pointed out in my hunting post on Tuesday, I was raised on family dinners. Goose was a winter staple. Roasting it in the crock pot is my favorite way to make goose now. Serve it over some creamy cauliflower mash. Oh what a great meal!
My post yesterday on hunting was winded- I admit it. So today I am going to try and keep it simple and sweet. To me goose is a trickier meat. Not necessarily a crowd pleaser. It is darker meat. It can be a little gamier. The way I found to make it which hooks more people is jerky. Testament: my mom doesn’t like goose, but after making jerky (per my inspiration) she is in love. She ate it in a day and is on round #2. Plus making jerky I think is pretty easy. This recipe is one I like because I’m that savory, sweet girl. I like to enjoy the best of both worlds when it comes to flavor.
Warning to any vegetarian followers I may have: you may want to skip today’s post it’s about my experiences with hunting.
With that being said, hunting has always been a part of my life. I was raised by hunters. Think I’m joking about the level of seriousness? My whole life I’ve heard: you can tell Britt is the unplanned one, I would never plan to have a kid during deer season. Legit statement. My birthday is November 24th and my father’s absence is pretty standard. I can’t tell you how many mornings, and how many birthdays I’ve spent dragging deer out of the woods. One lucky birthday (I believe it was my 21st) I got the honor of dragging two deer out of the woods. Not only did I get one boot stuck in the mud, but two, so that I bobbled, fell over and covered myself in mud. Good thing I’m a positive-minded person and laughed hardest at myself. Continue reading →