Wood Ducks — Locally harvested, cleaned and cooked by my man
My plate at lunch today… Aside from the carrots, the meal was 100% provided by my man. In addition to hunting and cleaning the duck, he grew, harvested and cooked the turnips and greens.
Gotta give kudos to my man. He’s kind of a throwback to Charles “Pa” Ingalls of Little House on the Prairie. He’s a great provider of nutritious food. He doesn’t just hunt, trap and harvest food, he Ma Ingall’s it too. While I can garden and cook and fish, (though that’s been awhile), I don’t have any experience with hunting and trapping. He’s got a 50+ year jump on me there.
I admire how he can furnish a meal unmediated by a grocer or grower.
I love how he brings me healing food direct from sky and soil. And I am grateful.
I am still following the autoimmune protocol of the paleo approach and eating well (and washing loads of dishes) even though I have not posted much lately. I just completed a 6-week online course to help me puzzle out what my immune system triggers are. I will post more about that soon.
Grilled pastured sirloin steak, steamed garden asparagus and steamed garden swiss chard, boiled cassava (yucca root) with ghee
I’ve never eaten six eggs in one sitting, but I’m taking measures to put some weight back on, so I decided to go heavy on the eggs today at lunch. In the last seven months, I have lost 10-15 pounds without wanting to by implementing the autoimmune protocol of the Paleo Approach which promotes healing from autoimmune issues.
As part of the plan, I eat three sizable meals daily, including pastured or wild caught animal protein (often a sizable portion), healthy fats and loads of veggies and fruit. But evidently I am not eating enough. So I’m gonna change that.
LUNCH today: 6 eggs scrambled in lard with garden cilantro, steamed garden collards and ginger, half sweet potato pan fried in lard
Without making a big production of it, I got into the garden yesterday and planted some more of the seedlings that I had started from seed a few weeks ago. It is a joy to be able to plant—and harvest—food in December.
We are getting closer to my goal of having enough greens on hand in the garden for continual harvest, through the cool season at least. Healing potency just 30 feet from our kitchen door.
Mixed lettuce seedlings
Salad greens planted close together for frequent harvest in my first effort to keep a supply of microgreens on hand. We have kale, mizuna and arugula planted in other patches around the garden.
Asian Orange Pan-Seared Scallops with wilted mixed garden greens and fresh mango
Lunch today was awesomeness wrapped in deliciousness. The deglazing liquid (coconut oil, coconut aminos and freshly-squeezed orange juice) on the scallops was drink worthy. Next time we will make the recipe with fresh scallops–these had been frozen so they made water and did not sear. The fresh garden greens and mango were divine as well.