Actually cooking organ meats week after week
Chicken Livers with Peaches and Sour Cream is a celebration! It’s a meal to celebrate and nourish this physical body that carries me through my days. We only get one body in our time here and it’s up to us to take care. To create habits that will compound favorably over time. I’m loving this summertime meal that has a bright glow and good vibes. Allow wellness!…
After last’s weeks post about loving yourself, this week I’ve been thinking about loving the environment, and by extension, my grass-fed farmers. Grass-fed farmers are today’s environmentalists, providing healthful and sustainable meats while restoring the soil and the ecosystem. If you want to eat your meat raw, as you occasionally should, grassfed is really the only feasible way. And Weeknight Carpaccio is the easiest way.
In 2001, Fast Food Nation was published and it came into my hands. I devoured this book, and it shook me.
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