ZC What did you eat today?

[Brenda]

@Fiorella
Oh God.
Please say these are in recipes.
(Ground lamb brochettes with mint and thyme)
Ima go look

[Fiorella]

Oh yes they are…go to recipe section

[Brenda]

Ground Lamb Brochettes with Mint and Thyme

Forget that mystery green mint jelly, full of sugar and who knows what else. Here’s a more delicious way to enjoy lamb with mint. The ingredients are quite simple: ground lamb, fresh mint, fresh thyme, tallow (or other fat for frying), salt and pepper. You will also need skewers. [image] Finely chop a couple tablespoons of fresh mint [image] And pick off a couple tablespoons of fresh thyme leaves [image] Add herbs to a pound of ground lamb. Add salt and pepper, too. [image] Blend mix…

[Genevieve]

Wow!! Gonna make this sometime. Thanks!!

[Abrane]

bacon wrapped burger with chihuahua cheese

[Fiorella]

Link to recipe: Pickled eggs

[cansel]

I haven’t been brave enough to try pickled eggs, but I think I may give it a go

[Staci_Bates]

Standing rib roast with salt and pepper.

[DJTaylor]

Stunning presentation… I can almost taste it!

[Fiorella]

It would be the smallest investment you’ve ever made in your life just eggs, vinegar and a bit of spice.

[Fiorella]

Too bad they haven’t invented taste-o-vision yet!

[Fiorella]

Recipe at this link: ZC fettuccine

[Abrane]

so I moved my eating time to right before bed doing a 23/1 daily fast. Since it’s midnight and been a long workday most of the time I throw things in a wok and enjoy… So. I took brisket fat trimmings, calamari, pink salmon and eggs with a spicy Japanese mayo… Good night

[roxanne]

What is tonnato sauce?

[Fiorella]

A northern italian sauce, here is a version made by nom nom paleo that’s pretty good

http://nomnompaleo.com/post/51555264490/tonnato-sauce

[roxanne]

Thanks…it sounds…ummm…interesting! Does it taste very tuna-ie?

[Fiorella]

It tastes like a tangy, rich sauce…sort of like the cross between a vinagrette and hollandaise.

[Fiorella]

Burrata with crispy bacon

[Staci_Bates]

Shrimp and filet with sautéed spinach and mushrooms (Kerry Gold grass fed butter)

[Fiorella]

A cheese plate, from a local cheesemaker, family-run business, who raise their own grass fed pastured cows, and make the cheeses they sell in their shop located at their farm.

In the four glass containers, starting at top and going clockwise, Gouda with hot paprika, cumin seed, mustard seed and wild nettles. Bottom slices left to right, Swiss, emmental and muenster.