Got fresh stuff from a grower and from a dairy farm yesterday. Had a mushroom omelette last night, will make the swiss chard and pork patties tomight. It was a long ride but worth it.
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What time? Iāll bring fruit salad 
Edit: with fresh local berries!
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Youāll have to hurry a bit as I start cooking now. Of course youāre very welcome!
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Enjoy every bite, friend! Iāll hafta stay put in my time zone, this time. 
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āGreen smoothieā with a bit of flair for the photo. 
Iām not a fan of these kinds of things (blended vegitables? No thanksā¦), and it actually took me 2 weeks to actually try it because I thought it would be disgusting, but in the end it wasnāt as bad as Iād imagined. It was recommended to me by my chiropractor to see if it would help with some of my GI symptoms. And, wouldnāt you know it? The damned thing has actually helped my symptoms a lot.
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Whatās in it? Did you make it or itās pre-made? Looks refreshing!
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I make it fresh, though I guess you can make a big batch and have it in the fridge for up to 3 days. I havenāt done that, so I canāt speak to how that would go. It is pretty light and fresh, but it can also be pretty filling in its own way. The lemon really helps brighten it up.
1 cup romaine lettuce
1/2 cup baby spinach
4 tablespoons fresh lemon juice
1 sprig of mint (with stem)
1/2 avocado
4-6 drops liquid Splenda (I use a monkfruit liquid sweetener)
1 cup water
1/2 cup (or more if you like) of ice
Itās from āThe Plant Paradoxā by Steven R. Gundry.
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You gave me inspiration to smoothie up my red grapes, strawberries that were dangerously close to being past their prime. I added ice and berry tea, not bad. I always forget to do that with leftover fruit on hand. Thanks!
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Impromptu single serving soup for lunch. Bone broth with ginger, garlic and coconut aminos, shiitake mushroom, spinach, fresh bean sprouts and two perfectly soft boiled eggs with a squeeze of a local sriracha added in. Not bad for a fifteen minute lunch! Iāve got a pork shoulder in the oven right now for dinner. Hereās to hoping it turns out well!
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What time is dinner
That egg looks perfect indeed.
Iād order that soup looks delicious.
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6:30 NJ time! I quick pickled some radishes yesterday and made a cilantro lime cabbage slaw.I kind of wish I pickled some onions too but, oh well. I made some guacamole earlier. Was going to make cauliflower rice for me to have everything over, but was thinking of maybe telling my husband to grab corn tortillas on the way home.
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I better hurry. I havenāt even had lunch yet.
For some reason I thought you were in Great Britain somewhere. I love the unfolding of the mystery.
Iāll have to settle for a pic later.
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Ha! Yeah I pretty much canāt remember where a single person is fromā¦a lot of times I like to just pretend theyāre Close! So our conversation on the no sugar thread reminded me that āI didnāt get sober to have no excitement in my life!ā So of courseā¦looking in my fridge I perused Pinterest to find something with no grains, dairy or refined sugar (exciting right?) that I could make as a little dessert for tonight. I found a recipe and ended up blooming some gelatin in water, blending some mixed berries with full fat coconut milk, then whisking together the heated gelatin with vanilla and a small amount of honey. Added in the berry and coconut milk mixture and divided into ramekins that are now chilling in the fridge. Hoping to have a GF, DF, RSF mixed berry pannacotta in a few hours!
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Wow. So where did you use to Chef before?
Thatās very creative. Which Iām not. I was always the enforcer 
Thick slabs of salt beef, gherkinon Rye from my kosher Beigel place in London. But yes if I make it at home I use a nice floppy cheese and Russian dressing! Yum
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Who me?! Iām a casual home cook nerd that likes to research a lot and does better with a lot of foods cut out so it makes me creative!
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Wooo! I pretty much NEVER have time to cook the way that I like to, so when I get to, it makes me REALLY happy.
Pork shoulder carnitas crisped up and doused in sauce made from blending all the aromatics from the braise, a lime cilantro red cabbage slaw, simple guacamole, pickled radishes and secret aardvark hot sauce on some charred corn tortillas. Not gonna lieā¦itās the best thing Iāve cooked in a while 
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That meal is a thing of beauty!!! 
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Thanks so much! It was actually FREAKING DELICIOUS. So exciting when I have time to really dig in and cook stuff! $9 for a 4lb. Pork shoulderā¦I love a cheap cut of meat cooked low and slow!
I looked into the gobernador tacosā¦so wow! Your taco post and @Tito23ās birria ramen had me looking into birria stew and birria tacosā¦.oh man! I canāt REALLY get down with them bc Iām not supposed to do dairy, but I am very much looking forward to making the stew for me and those amazing looking cheesey saucey tacos for everyone else!
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Dang. I wish I had made it over.
But I canāt stop thinking about those pickled onions.
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