heart shaped salmon!

drying meat was a practical way to keep it from spoiling. strips of whale, caribou, seal, or fish meat were hung from tall wooden racks, allowing the air and sun to slowly dry the meat.
-world book
thank you air!!!
thank you sun!!!

delight!

the simple living guide by janet luhrs:

'cooking can be an act of love and delight, or it can be yet another exercise in racing through life on automatic pilot - never stopping for a moment to notice, feel, or taste.

-karen LeBillon

hello happiness!!!

1.  SLEEP 10-12 hours during nighttime darkness
2.  EAT only meat & vegetables prepared in fat
     (all made by nature)
3.  FOLLOW heart always

we go together

we go together like fat & protein

always & forever!

nutrition class

eat meat & vegetables prepared with fat all made by nature!!! (www.eatwild.org)

cooking class: vegetables

1. GATHER herbs & vegetables made by nature
2.  add fat (www.eatwild.org)
3. add more fat
4. cook, toss, steam, fry, bake, slow cook or leave fresh
5. FEAST with meat in HAPPINESS & JOY

cooking class: meat

1. HUNT animals made by nature (www.eatwild.org)
2. put fresh, frozen or thawed meat in crockpot
3. add fat made by nature (www.eatwild.org)
4. add more fat!
5. cook on low for long time
6. FEAST in HAPPINESS & JOY

2,000,000 red blood cells!

your body manufactures 2,000,000 red blood cells every second; just look at what you ate and drank in the past 24 hours to see what your new red blood cells are made of!
-paul chek

thank you bone broth made from all the happy animals in nature!

switzerland

switzerland's...alpine pastures are the source of many of her best-loved products. traditional swiss food is rustic and regional, as might be expected from a nation of farmers. there is a strong organic and biodynamic movement, and feeling part of nature is important to many swiss families. the tiny eating places nestling halfway up a steep vineyard or carved into caves provide seasonal and regional food
-nichola fletcher

delicioso

grind-your-own-beef + egg yolks + beef crispins + left-over-bacon-fat = delicioso!

roast leg of lamb with herbs in the style of castile

Spain is famous for its magnificent roast lamb.  this is especially true in the region of castile, which has an honored tradition of preparing some of the best roast lamb on the planet.  it is impossible to fully recreate the taste of castilian roast lamb in america, unless you could import very young lamb directly from castile.  this is true because the taste of lamb is so dependent on what the lamb eats, and on the size and age of the lamb.  spanish sheep and lambs often graze on pasture that is rich with wild herbs, which impart a wonderful taste to the meat.  even if the lamb is so young that it its almost totally milk fed, the milk would be heavily flavored by the herbs.  the best lambs are very young and very small when they are processed.  spanish lambs are so tender that they are traditionally carved with the edge of a plate. they are roasted simply, with few seasonings.  even the best american grassfed lambs do not eat those wild herbs, and are not processed at such an early age.  this recipe is based on the principle that if the herbs are not in the meat, bring the herbs to the meat....while you will need more than a plate to carve this roast, it is wonderfully tender.

-stanley a. fishman

hello miracle!!!

hearts found in garlic cloves!
22 november 2012
hudson, wisconsin
hello miracle!!!

cooking

the words 'fast' and 'food' do not occur together in nature
ts wiley, with bent formby phd

10 duck + 1 weekend

10 duck + 1 weekend = 5 jars of  JOY  JOY  J O Y ! ! !

oh my!

beef and lamb and chicken OH MY!
bacon and beef fat and herbs OH MY!

soooooooo pretty!

secret ingredient

D U C K  F A T ! ! ! 

foooooooooood

yum yum yum

pork cracklings

OMGosh YUMMMMM!!!