boeuf a la mode

boeuf a la mode

cold beef in jelly

recipes for this dish vary quite a bit, every cook having his own idea as to the seasonings and herbs, but  the essentials are always the same. they are a large piece of secondary cut of beef such as topside, top rump, or even sometimes a shoulder cut, plus calf's feet, carrots and wine. the dish can be served either hot or cold, but is at its best cold when the juices have set to a beautiful soft, limpid jelly, but although this aspect of the dish seems to make it an ideal one for summer, beware of making it in sultry or thundery weather, for the jelly easily goes sour under such conditions...it should also be larded lengthways with little strips of back pork fat, and if you do this yourself, season the pieces of fat with a little salt, pepper, chopped herbs and, if you like, garlic...simmer extremely slowly...it should be tender enough to cut with a spoon

-elizabeth david

wayyyyyayyyyyy!!!!!!!!!!!!!!!!!

dear little bite-size "sandwich,"
how can you taste so good?
just steak & tarragon & baconaise (egg yolk + side pork fat)
nooooooooooooo way!!!!!!!!!!!!!

la cuisiniere provencale

la cuisiniere provencale: the oldest french cookbook in continuous print

-karen le billon

ohhhhhhh myyyyyyyyy GOSHHHHHH AGAIN!!!!!!

bacon + steak + baconnaise 

made by chickens:)

Jack LaLanne: 

'if man made it, don't eat it'

-loren cordain

'chickenness'

the ability of a chicken to express its natural inclinations - to behave like a chicken and enjoy its 'chickenness'...what makes eggs healthy and nutrient-dense is hens having access to the outdoors, to sunlight, to bugs, and to grass.
-kristen michaelis

2.5 million years ago!

we can trace the evidence showing the dominance of lean meat in human diets from our origins 2.5 million years ago until the beginnings of agriculture 10,000 years ago.
-loren cordain

'a table!'

'a table!' is a summons that brings most French children running. everyone waits for everyone else to be served, and for the ritual 'bon appetit!' to be said before beginning the meal
-Karen LeBillon

brains & bodies

dr amy reichenbach:
new scientific research shows that our brains and bodies often become physically addicted to factory foods.  in fact, sugar seems to stimulate the brain's reward centers with the neurotransmitter dopamine exactly like other addictive drugs do.  in short, research is showing that we may need to literally 'detox' off factory foods the same way we would addictive drugs.
-christine avanti

dear chickens,

dear chickens,

thank you for being so happy!

for running around and eating bugs and apples and lush grass and all the other nature you could find!

you were so delicious and nutritious!

your happy eating created my happy eating!!

i am sooooooo lucky!!! (and SOOOOO healthy!!!!)

THANK YOU SO MUCH!

love, laura

better than cake!

a slice of cheese!

FEAST

feast:
a. an elaborate and usually abundant meal
b. something that gives unusual or abundant enjoyment
YES!! ABUNDANT ENJOYMENT!!!!!  thank you food! thank you nature!!
-merriam-webster.com

soooooooo pretty!

dear cheese,

dear cheese,

you're yummy.

love, butter

(bishop lennon art)