#Traditional style in there the sweets all come out the big jar and get done by weight before they go in their lil bag

[saturdaymournings]

SPARKLEEEEEEEEEEEEEEEEE

YAYYYYYYYYYYYYYYYYYYYYYYY

[youvebeenlivingfictional]

Wedding Dresses - What You Wear Getting Married to Each of the Triple Frontier Men

Pairings: Will Miller x Reader, Ben Miller x Reader, Frankie Morales x Reader, Santiago Garcia x Reader, Tom Davis x Reader Rating: T Warnings: Light cursing Notes: Like halfway through writing this I was like ‘hey, I know! Moodboards!’ Which I don’t do often so I’m sorry if they’re...Bad. I also wound up Pinteresting like c r a z y for this so if you want a link to anything I gotchu ;) The actual headcanons also got away from me while I was writing them, so. Whoops.

Will Miller - Romantic Lacy A-Line

You’d both waited for this - for a long time. You knew it wasn’t going to be a big event; just your families and your closest friends. Will was already covered in the wedding wear department - he was going to be wearing his dress uniform, he didn’t even have to worry about a tux. You on the other hand, well. You had a few things to consider. The reception was going to be in his parents’ backyard; you knew it would be decorated with white string lights and mason jars full of flowers. It’d be sweet, romantic. You decided that you wanted your dress to capture that feeling. Going into dress shopping, you weren’t sure about lace - you didn’t want to look like a tablecloth. But the embroidered bodice of the dress had thrown you for a loop - and the lace didn’t blanket the skirt, it was placed expertly throughout. You felt delicate and romantic in it. You opted for a shorter veil; you were sure it would come off after the ceremony, anyway, and you didn’t want to worry about it. You decided to wear the necklace that Will had given you for your last anniversary, and found shoes that complimented the lace detail on the dress. “You find a dress?�� Will asked you when you came home from dress shopping. You’d told him that you had. “Do I get a hint?” He’d asked. “I got a mini dress. Barely covers my thighs -- neckline down to my navel. You’re gonna love it, babe,” You’d teased. Will had laughed, swept you into a kiss. “You could wear a burlap sack and I’d love it,” He’d sworn. After your ceremony, as the two of you drove to his parent’s house for the reception, he leaned over, kissing you sweetly at a red light. “For the record,” He murmured, “I think I actually like this better than a burlap sack.” “...But less than a mini dress?” You asked. Ben Miller - Boho Chic Dress - with a surprise two-piece look for the reception

It was going to be a party, you knew that going in. The first thing you and Benny had booked was the frickin’ DJ. You knew going into dress shopping that you’d be looking for something you’d be able to dance in, and something that you’d be comfortable in all night - the two of you were getting married in mid-July; it was going to be hot. Benny had told you, “Look, I don’t care what you wear -- we’ve gotta be able to move, babe. None of that tight-- waddle-walk type dress shit, what’s it called? Penguin?” “Mermaid!” You’d corrected him once you’d managed to stop laughing. The dress that you wound up with wasn’t the ‘traditional’ wedding dress, but you and Benny weren’t a traditional couple. The slit meant an ease of motion while you were walking; the skirt was flowy and wouldn’t be too heavy in the summer heat. You choose gold-heeled boots instead of high-heels, not wanting to worry about tottering down the aisle. You had assumed you were all set when you left the bridal salon. You didn’t find the two-piece look until you went back for your dress fitting. You’d been toying with the idea of a separate reception dress, and you’d spotted the jumpsuit on your way into the salon. Your maid of honor hadn’t even bothered to try to talk you out of it - she knew she’d never win. Benny had loved your dress when he saw it, but when he saw your reception outfit? “... I married the smartest fucking woman-- Holy shit, it has pockets?”

Frankie Morales  - Princess-y Ballgown 

Frankie had thought about his wedding day - a lot. So had you. You just hadn’t realized that the both of you had considered what you would be wearing so much. You had bought a couple of bridal magazines and you kept them around to flip through for inspiration; every once in a while, when you were looking through one, he’d lean over your shoulder and mutter, “That one’s nice.” Sometimes you’d open a magazine to find a page with a ballgown on it dog-earred. The first couple of times that this happened, you’d figured that you’d done it and just forgotten. The fifth time, though, you’d held it up, showing it to Frankie. “Did you mark this for me, babe?” You asked. He glanced at it, muttered, “Might’ve,” Before slouching down on the couch a little more and turning back to the tv. Hint hint, Future-Mrs. Morales. You were surprised at how strongly he felt about you wearing a ballgown-style wedding dress. You wanted to look hot; he wanted you to look like a princess. To him, you were one. You didn’t think you wanted a ballgown. But, since he’d mentioned it, you decided to try one on when you went shopping. You fell in love with it the second you saw yourself in it. The strapless sweetheart top and a lacy, partially see-through bodice was a little bit sexy; the full, layered, lacy skirt made you feel the way Frankie saw you: like a princess. You got the best of both worlds. Frankie’s mom lent you her veil, giving you your something borrowed; your mother gifted you the necklace she wore on her wedding day, giving you your something old. Your shoes and your dress were your something new, and your flowers were your something blue. Frankie cried when he saw you coming down the aisle. Santiago teased him about it, but he didn’t care. You’d never looked more beautiful. Santiago Garcia - Alluring Mermaid Dress

Santiago did not think he was ever going to get married. You knew that. That was why you hadn’t expected him to be such a Groomzilla. Alright, maybe ‘Groomzilla’ was an exaggeration, but Santiago was kind of...Particular when it came to the things that he wanted - even more particular than you were. 

“Are you gonna micro-manage my dress, too?” You’d been teasing him when you’d asked that. He didn’t even look away from the email he was sending to the caterer. “If that’s a serious question then yeah, I have some thoughts,” He’d said. It had definitely not been a serious question, but you did want to see what he had in mind. Santiago had sent the email off, then tugged you into his lap and pulled up a folder on his laptop labeled ‘Wedding Ideas’ (which you'd had no idea he had - but it really shouldn’t have surprised you; Santiago was a planner, through and through). The dresses he’d looked at were sexy, bordering on skimpy. “You know my family will faint if they see me in that,” You’d told him after he’d clicked on one dress that was entirely see-through, save for some expertly placed lace, “That looks more like lingerie than a wedding dress-- what kind of underwear am I even supposed to wear with that?” “Who says you have to wear any?” Santiago countered. The pictures that he’d shown you had been fresh in your mind when you’d gone shopping for dresses. You’d had ideas of what you’d wanted to wear, and you wanted to find a happy medium between your preferences and his. In this dress, you did. It had a sexy-ish top, and a form-fitting silhouette that showed off your body. Santiago broke out into the widest grin when he saw you walking down the aisle. He broke into a wider one when you pinched his shoulder during your first dance, after he whispered to you, “So where did we net out on the underwear situation?” Tom Davis - Classic A-Line V-Neck

Tom wasn’t against getting married again, obviously, but he didn’t want to make it a massive deal. He already did the big wedding thing once. You knew that he was a little trepidatious about the process. He told you while you’re planning that he was fine, but he was a little more tense than usual in the months leading up to it. You did your best to involve him in the planning without overwhelming him with it, and when you asked him what kind of dress he'd like to see you in, he was surprised. He wasn’t involved in that process last time. He asked you to let him think about it, and you agreed. You found out after the fact, of course, that Tom, in typical Tom fashion, had been incredibly thorough: did research on different silhouettes, wedding trends over the last five years -- he even took undergarment types into consideration. But when he’d come back to you, he’d simply said that he wanted you to wear whatever you’d be happiest in; it was your day. You’d frowned, cupped his cheeks, and said, “Sweetheart, it’s ours.” He’d nearly cried. Tess was with you when you’d found the dress. The two of you got along well, and you’d been involving her in the wedding planning where you could. Your maid of honor hadn’t been able to get the day off of work, and you hadn’t wanted to go alone. You’d tried on a few dresses, with varied silhouettes and fabrics. You were hesitant to try on something that seemed a little more plain on the hanger, but this satin A-line ivory dress had caught your eye. Tess had helped you accessorize, and suggested a belt that had given the look just the right amount of bling. “Do you think your dad will like it?” You’d asked uncertainly. Tess had met your eyes on the mirror. “Do you love it?” She’d asked. You’d nodded, and she’d smiled and said, “Then so will he.”

[dorizardthewizard]

So I watched the Eurovision movie

Uh, I have a lot of thoughts because this is the closest we’re gonna get to the real thing this year ;^; First, the positives!

What they got right:

Overall, I like that it wasn’t really taking the piss out of the competition – whether you agree or not with how it was portrayed, the creators do have a lot of love for the show and that is reflected in how much it means to the characters. I think it was fitting to start with the kids watching and being inspired by ABBA’s win (I’m always up for showing people where the group’s fame started), and making it their life goal to perform in the contest. Just like Lars and Sigrit, many musicians in Europe grow up with Eurovision being an annual tradition and it’s their big dream to one day perform on that international stage, so yeah I think it decently showed how important ESC is here.

They got the overall vibe right too – most of the songs really felt like Eurovision songs (maybe a little dated but still), from the Viking-Europop opener to the Lordi-aesthetic one to whatever the hell Russia was doing. I don’t think Greece’s song was something they’d ever send though; it fits the character but not what the country typically sends. Then again, Estonia have sent an opera song in Italian and Romania sent yodel rap so actually, I take back that statement. They were missing a Balkan ballad though! Staging was on point – I think it was filmed at the Tel Aviv stage so that’s obviously a factor, but big angel wings and hamster wheels also bring a lot of familiarity :P No pianos being set on fire though, which, in a movie with so many on-stage disasters, is honestly surprising.

Of course there’s also the past contestant cameos, for that I’ll say one thing – needs more Verka. Maybe some contestants from earlier years would have been nice too, at least we did hear Céline Dion’s song in the song-along. Would also have been nice if the whole mashup was Eurovision songs, instead of throwing in some other ones just to make it more recognizable for non-Eurofans. Otherwise, the mashup was really seamless and sounded good.

Another thing the movie got right was European’s attitudes to Americans, not sure how I feel about it since the movie was made by Americans, but it’s self-aware and pretty funny :P There’s also the funny gag about countries not wanting to host because of how expensive it is, not sure why a guy working for the national broadcaster would care about that but looking at Iceland’s population size, I wouldn’t be surprised if he was also an economist for the government or something.

What they got wrong:

Of course, there were some things they didn’t quite get right. First of all, did the UK win for it to be hosted in Scotland??? Unless Australia won, or some other country that didn’t want to host or something. They actually made a joke about UK getting zero points, but they said it’s because no one likes us, when in reality we just send the blandest songs :/

There were also a whole lot of technical inaccuracies like Sweden breaking the rule on number of people allowed on stage, big five countries taking part in the semi-final (come on, how can you not get that right? Maybe they were afraid Americans wouldn’t recognise half the flags? :P), the contestants were just sitting by themselves in some room like it’s The Voice or something, their delegations nowhere to be seen, and then there’s the total lack of security or planning around the competition, with Lars just running around doing whatever. The countries presenting their votes in the semi-final stood out as well, but since we didn’t get to see the final I can brush over it, just so we experience the voting somewhere in the movie. Wonder why they didn’t use past contestants for the points announcements? They also had the French one speaking in English but you know what, they remembered to make sure he was standing in front of the Eiffel Tower so I’ll let them off :P

One thing that did bother me was how hard the movie tried to make us think the Icelandic song was a failure, except the song wasn’t even bad so they had to resort to all the incidents on stage. They even had that complete silence after the hamster wheel incident, and there is NO WAY that would ever happen – even the null points songs get cheers! In fact, people would cheer harder, and I don’t think Graham Norton, or anyone for that matter, would be that surprised that people remembered the song and actually gave it points (oh yeah, great to see him in this!).

Okay, some of those inaccuracies were nitpicks, but they’re just fun to point out. I don’t think they quite nailed the portrayal though, but more on that later.

The movie itself:

Judging the rest of the film, the humour really didn’t do it for me- it was just kind of jarring that one half of the movie felt like your usual light-hearted music contest film that was fairly rooted in reality, then the next there’s a dismembered ghost of Demi Lovato and a guy getting stabbed by Elves??? I know it’s classic Will Ferrel random comedy but honestly, those parts could have been cut out of the movie just fine, it’s like half an hour too long anyway and you can tell by the way the humour drags. It can basically be summarised by the ending scene where Lars is yelling at the Americans and then just keeps going, and I know that’s the joke in that scene but they do this throughout the whole movie – something will happen and the characters will keep reacting back and forth and it’s honestly exhausting. That might just be me though, maybe I’d prefer more witty and self-aware humour in a Eurovision movie but I guess non-fans wouldn’t get half the jokes so they went for over-the-top ridiculousness ¯\_(ツ)_/¯

As for the characters, Sigrit was great; she’s a good mix between cute and weird. Lars is… annoying tbh, maybe I just don’t care for Will Ferrel's character type but when Alexander asks Lars what he can possibly offer Sigrit I was like “yeah Lars, what CAN you offer?”. Their relationship was cute though and his arc about caring too much about winning was decent, it does kind of resonate with Eurovision because yeah, lots of countries will revamp their songs to have English lyrics and the style is increasingly converging to Americanized radio-friendly pop music. I do wish they’d focused more on this conflict, rather than bringing in a love square (?) with Alexander and Mita.

Speaking of Alexander, I actually liked how they portrayed the Russian character; he wasn’t a villain, he was fun to watch and was genuinely happy to see Sigrit succeed. I did not expect them to go there with the whole “there are no gays in Russia” thing – I laughed but also actually felt for the guy, and his friendship with Mita was peak mlm/wlw solidarity, it was sweet.

The ending:

For me, this is where it goes American Hollywood style and kinda reminds me of Madonna’s speech about everyone being winners. Felt like I was watching Camp Rock for a second then (which is funny since Demi is in this movie) – all the other acts are fun songs but we’ll just change ours to a ballad so it must be more heartfelt and resonate with the audience, as if a good chunk of ESC songs aren’t ballads already!! To be fair, they do well in having it be a personal song about her hometown and adding in parts in Icelandic (although I’ve heard it’s so butchered you can’t understand what’s being said), it’s a sweet ode to one of the best parts of Eurovision – celebrating where you’re from and making your country proud.

Wish they’d focused more on that tbh, we really could have done without Lars speaking to the audience – that’s the more Hollywood moment for me and kind of reminds me of acts that try to connect with the audience like it’s a concert. Sorry but we don’t do that here :P Instead of the “music is feeling”-like message, it would have been nice if the movie was more directed towards celebrating why the contest is so big and important even decades after it began, and how it literally brings an entire continent together for one night. This would have been nice especially because of all the cynicism towards ESC and its dismissal as just a dumb, campy event with no quality music whatsoever.

Huh, I just remembered there are no live instruments at Eurovision so how everyone can hear the piano at the end is beyond me, also the instrumental kicks in despite the fact that that song has never been recorded in a studio, let alone able to be played out loud onstage. But I’ll just imagine that’s for us to see, the audience actually just heard her singing and nothing else. I don’t think it would have been that impressive, so Iceland probably won everyone’s hearts through memes instead :’D

Overall, I don’t think the movie was terribly offensive or anything, just some silly fun that missed out on the potential of better portraying the Eurovision spirit. I might eventually watch it again, but with skipping out half the comedy :P

[harrystylescocktailhour]

The beginners guide to cocktails

Hello everyone!

Thanks for following along, and welcome to the Harry Styles Cocktail Hour. I’ve been mulling over this concept for over 2 years now, and now that it’s finally come to fruition (thanks quarantine) I really wanted to sit down and do this properly.

This isn’t going to be some hardcore cocktailing. I don’t expect you to have super expensive bar tools (heck, I don’t even have super expensive bar tools), and I don’t want you to go out and do the first bartending course you can find (although they are knowledgeable and sure if in your free time you want to do it, you can!!! New skills ftw!), but there will be things that I will try to explain in better detail for those of you who are fairly new to making fancy-ish cocktails.

Still with me? Let’s get to it!

I was about 20 when I really got into nice cocktails. There’s something kind of magical about concocting your own brews and mixes, finding flavours that pair well together, etc. It wasn’t until later on in life when I was a bartender that I really got into it, and was able to bring some ideas to life.

And of course, there is the added benefit of being able to taste your masterpieces when you’re done. It’s a good bonus.

Now: don’t be disheartened if you muck something up. Even the best bartenders can slip. I will do my best to keep instructions and terminology as simple as possible, but if ever you need clarification, I’ll be here for you!

In terms of what I do believe you should have if you plan on following- I have a simple list:

shot glass: generally they come in 1 oz or 2 oz. There are varying types, glass or metal doesn’t matter, but I use a Jigger that has a 1 oz shot on one end and a 2 oz shot on the other. Amazon has a set for under $10 if you’re interested!

shaker: this doesn’t need to be a fancy one (though if you want to buy yourself an actual cocktail shaker - most kitchen stores carry different versions, but a metal one will always work better than a plastic one) - and I actually use a mason jar these days to shake up my cocktails. Anything that’s durable and has a tight sealing lid will do.

bar spoon/muddler: ideally yes, this is a tool that I will use a lot when I make cocktails, and if you can find a bar spoon that has a muddler attached, then you’re golden. However, if you’re not wanting to purchase anything: a wooden spoon with a long handle will also do the trick.

strainer: If you decide to buy a shaker, many already come with a strainer. This isn’t an absolute must, but as you go along it’s always a nice piece to have, especially when a recipe calls to strain the liquid.

Again: there are tons of bar products out there, but these are the four that I think are the most important for what we’re trying to achieve!

In terms of glassware: I am not really fussy. A cocktail still tastes great whether its in a rocks glass or a highball or out of a plastic cup. As you go on, and you decide that making nice drinks is something you’re interested in, then sure- invest in nice glassware, but it isn’t a necessary step right now. I will use terminology when it comes to glasses that will sound weird but I promise it isn’t a big deal if you don’t have the right glass.

Alcohol. Ok so.

I’m on the older side of the fandom, and have had my fair share of cocktails and drinks. My palate when I was 20 is vastly different to what it is now. I do favour nicer, higher end or ‘craft’ liquors over the cheaper mass produced stuff, because when it comes down to it: the craft brands have a better flavour (less like rubbing alcohol or turpentine) and most of the time they’re local and I support that. I will suggest brands that I think are good for each cocktail- but that doesn’t mean you have to run out and get it - cocktailing can be expensive - but I do suggest you have 5 in your arsenal:

vodka - a no-brainer.I would stay away from Smirnoff or Absolut, but if its what you have that is totally okay. I favour Tito’s when I work with cocktails.

rum - a dark one if you can - I find it more flavourful than a white rum, but again: if it’s what you have we can work with it. I’d stick to a Caribbean or Jamaican made rum. (Rum isn’t always my jam but I am happy to make suggestions if need be!!)

whiskey/bourbon - there are so many varients out there, and it can be overwhelming, and not every place has the same thing. (which is frustrating when you’re trying to run a cocktail blog, truly!) Currently I have a bottle of Ezra Brooks bourbon whiskey (not super expensive) and a bottle of Bulleit bourbon (a little more on the expensive side) on my shelf.

gin - again, not my favourite liquor when it’s on its own , but for cocktail purposes it’s so, so good. I use a local gin from Ontario called Dillon’s (and they make a whole bunch of amazing different spirits, so if you’re from ON, check them out), but the only advice I can give you is to stay away from the super pine-y gins. If you can get craft, amazing - but if you go with Beefeater or Tanqueray that’s okay too.

tequila - I won’t budge generally on tequila: you need a good one if you’re going to make cocktails. I’m using Casamigos blanco at the moment, but there are plenty of tequilas out there (that aren’t Souza or Jose Cuervo) that will work. Try to stay to the ‘blanco’ side, though!

And there will be times I ask for additional liquors, such as Aperol (a bitter appertif) or St Germain (an elderflower liqueur) but don’t feel the need to buy them right away. They can get fairly expensive and I will try to always find substitutes when I can. I want everyone to be able to try these cocktails, and I will do my best to curate and adapt them the best I can. 

Simple syrup. Ah yes, my baby.

For those who don’t know, a simple syrup is an equal mix of sugar and hot water, simmered down until all the sugar is dissolved - making a sweet syrup for cocktails, and much easier to use than sugar alone (though sometimes I’ll use sugar alone, it’ll depend on the drink!!). I will use different variations of simple syrup in my cocktails, but the basic recipe is this:

1 cup white sugar

1 cup water

add ingredients to a saucepan and stir over medium heat until sugar has dissolved. Lower heat and let sit for 5 minutes before taking pan off the heat. Cool completely before use.

Simple syrup can last for up to a month in the fridge! I talk a lot about infusing the simple syrup - and basically you’re adding a flavouring agent to the syrup while it’s simmering. Kind of like steeping tea. The longer you steep a flavour into your syrup, the stronger it will be.

Bitters

I will talk about bitters a lot. It is an aromatic made of herbs and spices and sometimes liquor and adds a certain depth and flavour to cocktails.  I make my own (because I am a nerd) but if you don’t feel like being that extra, Angostura bitters is usually the one to use, as every bar everywhere has been using it for centuries. There are different flavours, too, but the one with the yellow cap (the traditional bitters) is the one to get.

I think that’s it for now: hopefully I’ve not lost any of you yet! The askbox is open, so please feel free to drop a line and I will do my best to answer. And if there’s certain techniques or things you want to see, I am happy to get some feedback as well!

Again, thanks for following along- I can’t wait to go on this journey with all of you. And if you’re not yet: I’m on instagram, too!

xo

[patiencetaught]

Wedding meme for Jack and Jenny please?!?!

wedding headcanons | accepting

where they get married:  Outside, like in a little grassy area near a little banquet hall, under a tree? They then go inside to the hall for the reception because Jenny had so much anxiety about getting rained on. 

when they get married ( ie what time of day, what month and season etc. ): Early summer, like late May-mid-June. It’s the end of the school year and it’s nice and warm, so it works out nicely. Their ceremony is probably around noon

what traditions they include ( do they get married under a chuppah and crush a glass, garter toss, ‘something borrowed, something blue,’ etc. ): I feel like their wedding is pretty mellow over all? I mean, they do the usual ones, like the ones mentioned in this meme (best man speech, first dance, bouquet toss, etc.), and I also imagine Jenny is very insistent about Jack not seeing her before the wedding day, insisting that it’s bad luck. Jenny also does some research and they do some Gaelic wedding traditions as well, like handfasting and a traditional Celtic wedding pledge after they give their own vows. But other than that, they’re pretty much your average American wedding

what their wedding cake looks like: Super lowkey. I actually bet a friend made it for them? Just because the cakes were so expensive and their wedding was so small, they figured it would be easier to just have someone they knew do it. As a result, it’s a pretty simple cake, probably two tiers, likely buying into the naked cake trend with real flowers as accents? Looking something like this, maybe? 

….who smashes cake into whose face: Jenny smashes it into Jack’s face first and he only retaliates after she does. Marco also does it to Matilda because he is confused and thinks that’s what everyone is doing now. 

who proposed to who first: Jack, although Marco accidentally spills the beans before hand. 

who walks down the aisle and who waits at the altar ( or neither ): Jenny walks down the aisle, Jack is stationed at the alter. I don’t know if she’d have anyone walk her down the aisle, but Matilda gives her mom away and I could see Marco insisting that he get to do that with Jack? And they decided they liked symbolism and stuck with it. 

what their wedding dresses / suits / other look like: Jack is pretty dressed down, I doubt he even has a jacket and it’s probably not even in black. Like, dress pants, vest, dress shirt with sleeves rolled up and a navy blue tie? Jenny’s dress is more vintage looking with a lot of lace. Probably tea length, something like this. Also, I’m pretty convinced she’s barefoot because she was so scared she’d turn her ankle walking in heels in the grass. She gets one of those pretty little foot things? I don’t know what they’re called, but they look like this?  

what their wedding colour scheme is and what sort of decor they have: I don’t think they go for anything super strict or narrow for decor? I think it’s probably just sort of neutral colors and sort of a more rustic theme? Pennet banners, sunflowers, mason jars, burlap, those sorts of things. 

what flowers are in the bouquet ( if applicable. bonus: what do the flowers mean? ): Baby’s breath, a little bit of greenery, and light pink peonies is what I’m imagining. 

what their vows are ( eg poetry, traditional, improvised etc. ): I feel like they have some idea where they’re going, but they’re largely sort of improvised? To speak from the heart sort of idea. Also vows that are mentioned below that go with the handfasting and the Gaelic vows I linked. 

if anyone’s late to the wedding: Race, almost. Just barely. He snuck in while Jenny was coming down the aisle and everyone was looking at her.

who’s in the bridal parties / groomsmen / other: Sarah is her maid of honor and I’m inclined to say David is Jack’s? His groomsmen are probably Race and other canon newsies? Jenny only has a few other bridesmaids

what their bridal party / groomsmen / other are wearing: Groomsmen are dressed the same as Jack, but instead of a vest, they’re wearing suspenders #sorrynotsorry. As for the ladies, they’re in knee length dresses in like a champagne pink? They’re more of a sheath dress with 3/4 sleeves? Also super lacy, like this. Matilda is obviously the flower girl and Jenny just gives her free reign on what kind of dress she gets, as long as it’s pink like the bridesmaids or ivory like her’s. Marco is the ringbearer and he’s basically a little back with a bowtie instead of a tie.

who gives speeches at the reception ( bonus: what do they say? recount a sweet memory or two between them? tell an embarrassing story? ): Davey gives a speech because he’s obligated as the best man. He most just teases Jack the whole time and the gist is that, “thank god you finally settled down.” But obviously done in a loving, brotherly way. Matilda and Marco give a little speech too, but I see Matilda doing most of the talking and Marco just standing next to her and nodding. 

who catches the bouquet( s ): Sarah. Mostly because the party was so small. 

what their wedding photos are like ( are they sweet, with the couple holding hands or kissing or ~gazing into each others eyes~? are they silly, with a snapshot of the ‘cake-smash’ moment? or are they artistic, with one of them facing the sunset or holding their bouquets? ): Combination of sweet and funny. Like, there’s a bunch of sweet, romantic ones where they have their foreheads resting against each other or he has her wrapped up in his arms. But they also have a bunch with the kiddos, so there’s some where they have like a superhero stance or Jack is holding Marco upside down. I think they also have some from the reception too, lots of them laughing together, like they’re the only people in the room, cake smash moment, and them dancing. I dunno. Combo of funny and sweet, which seems appropriate for their relationship.

what sort of food they have at the reception: Not sure. I want to say Mexican food because I need Manny involved in this relationship too? Or I could see them doing it potluck style? Like, everyone brings a dish so they don’t have to charge people per plate. 

who cries first during the ceremony: Jenny is crying as she’s walking down the aisle, let’s be real.

how wild their reception gets ( who dances the best, who gets drunk first, etc. ): Not wild at all, really. They do have some friends there, like Jenny’s teacher friends and people Jack has made friends with at work, but his family is there, and so are Marco and Matilda, so things don’t get too wild. Jenny does get a little tipsy, but only because she’s a lightweight. Jack is a much better dancer during fast songs, but Jenny handles slow dancing much better. Still, they try to lead/help each other out depending on what’s playing. 

what their rings are like: Okay, I’m real emotional about this, but I see this tying into the research Jenny did on Gaelic weddings? She liked the traditional looking wedding rings and the simplicity of them, compared to the other wedding rings she saw? And she liked the equity of them. So, I think they probably have simple claddagh rings, like this. I was also thinking about the engagement ring he gives her, and I’m figuring it’s also very simple and understated because he knew she wouldn’t want anything big and flashy. Something like this, maybe? 

what sort of favours they have ( heart shaped sparklers, mini champagne bottles, personalised candy etc. ): They get little jars of honey because Jack thought it’d be funny. They probably have some personalized label that says something like, “I get to take my Honey home and so do you,” or some other terrible joke about her last name. 

where they go for their honeymoon: We’ve discussed this, but like, a cabin in one of the national parks (I’m inclined to say in Colorado?) for a week. Just the two of them and they kind of just hang out in the quiet and rest and take hikes and it’s nice.

something memorable that happens during the party / ceremony ( do they run out of ice and someone goes to get it in full formal wear on foot, does anyone fall asleep in the middle of the party, etc. ): I don’t think anything super wild happens? Marco might fall asleep at the table because he’s little and he’s been up a long time. But other than that, it’s pretty mellow. 

who officiates the ceremony: Just...a third grade teacher Jenny knows who got certified online? Because they don’t really have a religious leader to do it. 

what song their first dance is to:  THIS IS SO HARD FOR ME TO CHOOSE. “The Way You Look Tonight” by Frank Sinatra, maybe? Or “At Last” by Etta James? I feel like it’s probably something old school, though. 

who gives who away as they walk down the aisle: Matilda gives away Jenny. Marco gives away Jack. At last, there is balance in the universe.

[iammarylastar]

2. Back to my feet.

I woke up the next morning, it seems I’ve been out around the clock. I’m alone in my room, sprawled in the middle of the mess I left, a solid headache knocking at my eyelids.

Mikomi, my rock, my lifeline left me. I deserved it. I hurt her. I frightened her.

The door unexpectedly opens on Sensei, Mikomi’s father and the leader of the village. His face is closed as fuck and he barks orders at me, which I don’t understand. He’s not Mikomi, her voice is always clear and soft, her Japanese simple and slowly uttered.

I do my best to quickly sit up, join my hands together and bow my head in respect. He looks clearly pissed off, I assume by my  tantrum and I can’t have him mad at me or he would chop me in pieces with his katana.

Mikomi appears, padding in smoothly like she floats above the floor. She kneels down before me, her gaze at my feet, where she places a pile of clothes and a bowl of water. Before I can speak she disappears again, to be back instantly with what I assume be shaving items and a mirror.

I quickly grab her wrist and whisper her name but she keeps her eyes away from me.

“I owe you an apologize for what happened. I.. I don’t know, I’m still confused. I… Just lost my mind. I’m sorry.”

She gently pushes my hand back and says under her breath “I can’t talk to you now. Please clean up and shave. I’m sorry I can’t help you.”

The door slides shut, leaving me all by myself again.

I grab the mirror and study my reflection. Jesus I’m a waste, Sensei said something about a pig, yeah that’s me.

My hair has grown monstrous, no trace left of the clean military cut. Wild, disheveled curls twist on my scalp, traces of vomit coat my beard. I stink, like sweat and urine, I must have pissed myself while passing out.

The Japanese value cleanness as a mark of respect to the others and to yourself. I look more like a homeless, sick bear than a human, without Mikomi to care for me. I’m not Cup anymore. Gaijin fits better, I’m a stranger to my own self.

I take off the wasted hakama , those large black Japanese pants and start to clean myself up, taking stock of my body for the first time in months.

My leg looks great, light red and swollen at the foot -thanks to my little stunt I guess- , the scars are clean and neat, Mikomi has done an excellent work. As usual.

The skin of my chest look nice as well, I realize it doesn’t hurt anymore. I wash my body, face and hair, shave and cut them the best I can by myself, then clean the pants in the bowl. I gather the cut hair, clean up what’s left from my mess on the floor, tied the bamboo splinter back on my leg, tied up the new kimono and find a somewhat comfortable seated position and just wait.

I wait for what seems hours. Time for me to gather my thoughts and my strength, put myself together and stop being such a whiny bitch.

Holy shit, how lame of a soldier I’ve been, weak and crying like a baby, Angie would have laughed at me and kicked my ass.

“Stop braiding daisies, Softie. I’m waiting for you!”

Fuck you’re right honey. Let’s go, let’s do this. Let’s be a man again, let’s fight for what I lost. From now on, I promise I’ll fight to have you back, Angie, you and our baby. I’ve cleaned my mess. I’m ready.

As if he’s heard me loud and clear, Sensei enters the room, checks me out from head to toes,  then nods, satisfied.

“Yoi. Keiko. Ashita.”

God help me. He just said I’m starting work out tomorrow. He’s gonna kick the shit out of me.

****

My new daily routine is hell. I’m woken up by a gong, calling Sensei and his disciples for an early meditation. I’m not attending, not yet but I’m sure my turn will come.

Fucking land of the rising sun, the day starts at 4 a.m. and I can’t go back to sleep. 5.30 a.m. sharp: Mikomi arrives, resplendent in her flowery kimono, places a solid breakfast on my lap and leaves without a word. I’m sure she’s still mad at me about my behaviour during that nightmare. Or Sensei forbade her from talking to me. Anyway, I miss her so badly. I eat alone, but nonetheless do my best to respect the rules of the art of entertaining.

Mikomi appears again the second I put my hashi  down, and leaves again just as fast.

Then the Master stands before me, ready to break me in pieces. Mikomi’s cares were so sweet compared to this monster of poise.

His strong fingers destroy my leg as he massages, mobilizes, and stretches it. I miss the needles Mikomi used for acupuncture, they felt like honey and I want them back. Instead big iron hands bluntly and mercilessly press on those fucking points, eliciting hisses and grunts from me. At first. Each time I’m complaining, Sensei whips me with a wooden stick, hard as fuck.

“Kurusai!” is the only word he knows, which you can translate into “Quiet!” if you’re in a good mood, or more likely “shut the fuck up!” in my case.

I’ve quickly learnt to hold back my screams and squeeze my fists as tight as my lips. I undergo his torture in a perfect Japanese style.

He instructs me to bulk up my arms so I can use the crutches properly. I spend the rest of the morning to eat my daily dose of home made weight lifting, jars of water or sandbags, and a shitload of push ups, my bad leg resting on my other calf.

Around noon, about a second before I pass out, my sweetheart Mikomi brings me a bowl of water and a bowl of soup with noodles and vegetables, or rice and unknown mushrooms.

First I clean myself up, then eat properly. In no time I collapse for a solid nap, before Sensei whipes me for the next torture.

The afternoon is dedicated to training to be back on my feet. My back is wrapped in a brace, so tight I can barely breathe but at least it stops hurting.

Day one was hard, really hard but Mikomi was there and it gave me strength. Holding back my grunts, I grabbed the iron hand Sensei held me out and stood up on my feet. Up on my two feet. FUCK I was standing up on my feet again. Ignoring the huge smile taped on my face, Sensei handed me a pair of wooden crutches and just left.

But Mikomi stayed. She was my sole goal. Go, Yankee, walk up to that beautiful doll.

I clumsily stumble, like a newborn deer, but my feet moved me forward, my hands firmly clawing at the clutches. FUCK! After months in bed, I was finally dragging myself to the other side of the room. Ha!

Exhilarated, I kept walking towards my Japanese sweetheart, her smile gave me enough strength to stay balanced.

“You made it Gaijin!” She finally spoke, breaking days of silence.

I’m so happy I could cry, but the shadow of Sensei’s whip kept my tears at bay.

“Iwai!” She congratulated me. Yeah I deserved it.

I couldn’t help but bend down and kissed her cheek, hugging her small features with one arm.

“Arigato Mikomi!”

She shyly blushed and sneaked out of my embrace and padded away.

“Follow me.” She whispered.

I somehow followed her steps that lead me outside. I’ve been stuck in that room for months, that day was my first time outside. And it really was worth the efforts.

The view was just breathtaking. Jesus, beauty was everywhere. Cherry blossom trees, traditional Japanese houses, temples, pines, bonzaïs, carps swimming in little pools, paper lanterns, rice paddies hung on the hillside, the ocean in the distance. The scents, delicate like so many fragrances. The sun, kissing my skin. The air, pure and fresh, filling my lungs. Mikomi, shining in the daylight, so proud of me. This place looked like Heaven.

The end of the day is my favourite. Japan is a treasure, the temple of millennarial arts. Sensei introduces me to each of them. Penmanship and kanji. Martial arts and the art of war. Fengshui and shiatsu. Samuraïs and katanas. Everything meticulously and flawlessly executed, from the way you cook and eat food to the way you tied up your kimono. Japan manners means perfection. Hence the billion of rules that dominate the daily life. Hence Mikomi.

It didn’t last long since Sensei noticed my lack in Japanese. I can tell he was impressed by my progresses both physically and mentally. He was touched by my interest in his culture and as how I got involved in the life of the village.

He quickly asked Mikomi to serve as a translator for all the lessons he taught me. Which was a delight. Which still is.

My handwriting is shit and I’ve a hard time staying still on the zafu while meditating but beside that, I’m making huge progress.

I follow Mikomi like I’m her shadow, we’re getting close again. I mean, we chat, we laugh, she walks with me to the bathhouse where I can walk and train my leg easier, in the hot water from the waist down. I noticed the way she got lost, her eyes wandering across my bare chest, but since I had the nightmare, I’ve only eyes for Angie. At least the distant memory I have left of my angel. The truth is I’m not sure about my feelings for her, all I know is I need her by my side. To keep going. She’s my hope.

After a pretty short time using my crutches and thanks to all the work out and sweet torture Sensei forced me in, I’ve been able to walk on my own. As I’ve become more capable, I started to take part in the village’s life and participate to the shores. People were shy and suspicious as first, but by the time I was able to walk out from Sensei’s house, we all got to know each other. I was not a Gaijin anymore even if they’ve kept calling me so.

Children found in me their main attraction. My sunkissed skin was still the lightest they’ve ever seen and my blond curls and blue eyes were considered as the utmost curiosity. They’ve only known almond shaped black eyes and straight hair. I became their favorite fairy wheel, and quickly replaced the jars I lifted every day.with eager children. I did weight lifting with a child taped on each hand, then walked miles with one kid wrapped around each leg, another on my back. The whole thing have them laughing so hard, their parents politely smirked when I passed their homes, children packed as a donkey. Even Sensei smiled at me, calling me silly.

After just witnessing men practicing martial art, my turn comes and I now am a decent fighter. I help every day to harvest rice, fruits and vegetables, fix houses and fences, even cook with Mikomi, which have Sensei pulling his hair out, some things being strictly reserved to women. I practice meditation at sunrise, go the the temple and pray, mostly for having Angie back. I enjoy the show of women dancing with ushiwa, the Japanese fan, sipping black tea with Sensei, while he keeps teaching me about life.

The only task I suck at is milking cows. Definitely not my cup of tea.

Days passed, this peaceful and quiet daily life fits me. Heals me. I nonetheless have noticed Mikomi’s mood slightly changing, her eyes sometimes red from crying at night, and all I got when asking her the reason was deep silence.

I talk to her friends but no one can help me understand. I should have suspected what has happened, I should have known she is in love with me. I suddenly realize I’ve known about that, from the very beginning. I’ve been fucking selfish, too focused on recovering, dreaming of Angie, praying to have her back. Getting back to her.

My dickhead self has just used her, ignoring my own feelings, ignoring hers, killing her hope to keep mine alive.

Hope. Mikomi in Japanese. Fuck. How could I have been so blind?

I have been blind but Sensei hasn’t. The wise man knew. The Master just knows.

One day, not different from the previous one, he just walked to me and stated.

“ Time for you to leave. Mikomi has to marry someone from her clan and you have to go back to your wife. You’re a good man Gaijin but you can’t stay.”

I nod my head. He’s right. It’s time.

**

Two days later, I’m ready. I packed all my stuff in a traditional bundle, along with enough food to survive during my first trip.

I said goodbye to the whole village, everyone had a little gift for me, mostly food and handwritten prayers for my safety. As an educated gentleman, I received each present within both my hands, bend down slightly in respect and whispered thank you in the best Japanese I could.

Chan and Zhou are in charge with walking me to the nearest pier down the hill, they’re just waiting for me to be ready to leave, impassible.

“Sensei, there’s no words strong enough to express my gratitude. You saved my life, you healed me, you kicked the shit out of me so I can stand up again, as a proud man.”

I glance at Mikomi who just blushes slightly. She offered to translate my words to her father but I’m giving her a hard time. Swearing before a sensei could have you struck down, and giving importance to someone extremely inappropriate. But I know she’ll manage it. She always has.

“I owe you Sensei.” Before I bend down as low as I can to show him my deepest respect, I notice a glimpse of emotion in his eyes, which is like a declaration of love here.

I stay bowed, waiting for his benediction, waiting for my own emotions to pass.

Sensei starts the traditional prayer to the ancestors, asking them to keep the voyageur safe and as I’m overcome by his wisdom and benevolence, I feel his hand on the top of my head. Which is not supposed to happen.

My throat tightens and I force myself to slowly breathe out, stopping the tears that threaten to appear.

It’s a great honour to have Sensei praying for you, and you have to behave as well, as a brave man. Any gesture of affection can be shown, but with one of your kids, it could be mistaken for weakness.

Weak, that’s exactly how my knees feel while he pronounces the last words. Instead of calling me Gaijin, stranger, he said musuko-san , son.

Oh God, how blessed I am.

My eyes meet his, my heart speaks through them: Domo arigato gozaimasu, gratitude Sensei.

Mikomi has left her father’s side, where has she gone? As hard as it’s going to be, I can’t leave without telling her goodbye.

I spot her slim features, beside the crowd. Another weird strict rule here: do not show your emotions, especially your tears. She’s alone with her tears and her sorrow.

Silent steps lead me to her, in the shadow of a cherry blossom tree.

I stroke her neck and feel her shiver but she doesn’t budge, her back to me, shaken by unsteady sobs.

“Mikomi… I have to go…” my voice trembles as my throat tightens. There’s so much things I want, I need to tell her, but Im running out of time. And of words.

“Ikanaide kudasai” she whines, likes she’s drowning.

I sigh heavily. I knew it’s going to be hard, but it’s looking impossible.

“Look at me.” I gently turn her so she faces me, but she keeps her gaze on the  ground.

“Haanii…” I lift up her chin and search for her eyes. “Sweetheart. You know I can’t stay.”

She closes her eyes, tears lazily trailing slowly down her cheeks.

“Did I do something wrong?” She asks, hardly hiding her cries.

“ No please, Mikomi, don’t think that way. You mean so much to me, I couldn’t have made it without you. You know how much I care. I love you Mikomi, but not that way…” It breaks my heart to break hers.

The truth is I love her, with all my heart. She saved me, in all the ways a man can be saved. I love her more than a friend, more than a sister but there’s only one woman I want, one who stole my heart and my soul.

“I know. Not like her…” She averts her eyes from me, biting her lips to keep them from trembling so hard.

“I’m so sorry.” Oh God I’m so sorry.

“Don’t be. I’m blessed to have met you.” She buries her sweet face into my chest and lets it go, desperately clawing against me. I wrap my arms around her and hug her as tightly as I can. She’s been my rock, my hope, my mother, my Sun for the last 9 months. How could I live without her by my side?

Slowly, she pulls back and lifts her soaked eyes to meet mine. I’m sure she can read the deepest sadness in them. “I’ll miss you Cup.” She whispers.

Cupping her face in my palms, I thumb the tears that keep flowing down her cheeks. Before I break down and burst into tears myself, I bend down and gently kiss her lips. A long, fierce, heartfelt farewell kiss. That’s the least I could do for her.

“I’ll never forget you.” I swear I never will.

Melting into my palm, Mikomi runs her fingers along my wrist and trails few kisses on my skin. Fresh kanji, the Japanese ideograms sit there, inked in my flesh forever. Marks of the new life that has started here. Pleas for the life that’s waiting for me across the Pond. 見込み. Mikomi. Hope. Hope, I’ll need you.

It’s so hard to let her go, but I really have to leave or I will faint.

A last glance at Sensei, a nod to Chan and Zhou, a last squeeze on her hand and I turn around and just walk away.

Angie. Angie is waiting for me somewhere. I hope so.

Next step: America.

@dreamersdreamlife @narfea @smartieblue22 @bookgirlsthing

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[lauramalchowblog]

Campfire Cooking: A Primal Guide

For hundreds of thousands of years, humans had an unbroken tradition of evening firesides. It’s where we told stories, recounted the happenings of the day, sang, danced, and just sat in comfortable silence staring into the flames. It’s also where we graduated from desperate scavengers scooping half-eaten marrow and gnawing bone scraps for gristly morsels into legitimate cooks.

Now that line is broken. Now we sit around the television. We sit under the perma-glow of the LED, gazing into our phones. If we even cook, we do it under perfectly controlled settings. Which is fine, but it’s missing something: the wildness of fire.

Cooking over a campfire is more art than science. It’s feel. It’s intuition. It’s love. Every flame is unique, every piece of wood or charcoal providing a different amount of heat. No two steaks or slices of bacon are identical cooked over flame or charcoal, yet each is perfect in its own way. It always works out.

First of all, you don’t need to actually go camping to do campfire cooking. It certainly helps, and I highly recommend camping as often as you can, but you can cook over fire almost anywhere, anytime.

Here’s what to do….

How To Get Set Up

Watch the Francis Mallmann Episode Of Netflix’s “Chef’s Table”

If you have Netflix, watch it. It’s from the first season. This trailer gives you a taste of what to expect.

Mallmann is an Argentine chef who cooks exclusively using wood fire. He’s a bit of a romantic, always wearing colorful cloaks and elaborate hats and quoting poetry and things like that, but somehow it works with him. He’ll have you wanting to start flirting with the “edge of uncertainty” that is campfire cooking.

Get a Fire Pit

Buy one if you like. I haven’t come across any great cooking commercial fire pits, but I’m sure they’re out there.

You can get some old steel drums and either cut the tops off, or lay them on their side and cut from top to bottom to create a “trough” style pit. Make sure to clean the inside and (this is important) only use unlined drums—you don’t want any toxic material coating the interior. Give it a good hot fire or two to burn off any unwanted residues.

You can find a metal fabricator nearby who’ll build whatever you want. Bring a sketch (or detailed description) of your desired fire pit and he or she will build exactly what you envision.

Horizontal smokers work, too, if the trough section is big enough for a fire.

A basic Weber-style charcoal grill can also work well, handling either wood fires or charcoal.

Or, for the most Primal experience, you could build one on the ground. Make a ring of stones, shape it into whatever arrangement you’d feel best cooking on, and get cooking. Have a source of water nearby (hose, huge bucket) so you can douse the thing if it gets out of hand.

Get Some Cast Iron

There’s something extremely romantic about cooking in black iron over fire. It feels Primal, elemental, and ancient. Plus, cast iron can handle the worst fire you can throw at it and turn it into something beautiful and delicious.

Get a grill, like this one: Raichlen’s Tuscan grill—a 14 inch by 14 inch square cast iron grill with screw on legs, so you can place it directly in the fire and either cook right on the grill or use it as a stand for your pan or griddle. I’ve used this thing to cook meat right in the sand as the sun drops. Nothing like it.

Get some pans: I like a 12 inch cast iron pan and a 15 inch cast iron pan—good sizes but still maneuverable (albeit heavy). If you’re feeding more people or need to cook 4-5 steaks at once, think about getting a really huge piece like this 20-incher or maybe the 17 incher from Lodge. You can often find better deals (and unique pieces) at garage sales, antique sales, or off of Craigslist.

Get a griddle: A big flat rectangular slab of iron is also pretty great, if you prefer that shape to the round pan. Your mileage may vary. Or get both!

Build a Fire

For cooking, I like the log cabin setup. You need a big fire pit to do this, and it consumes a lot of wood, but it really creates a hot flame and, if you plan on cooking over it (see the next section), great embers in a short amount of time. Start with two large pieces across from each other. Stack two more across the top on the other sides, forming a square. Continue until you’ve got a 1-2 foot structure. Then, place a small tipi inside the “cabin” and light it. Place small kindling-size pieces across the top of the “cabin” to increase the fuel.

Here’s a nice video of one.

Choose Hardwoods

Oak is probably the best to cook over. Almond and madrone are also great. Neutral taste, powerful heat.

Don’t cook over wood like redwood or bay or eucalyptus. Anything with strong resin or sap will flavor your food, and not in a good way. Although some Caribbean jerk recipes use bay for flavor, a little bit goes a long way.

Straight up charcoal is another option. It’s not as romantic or thrilling as building a fire and seeing it cook down into embers, but it does the trick.

You’re ready to go. Your fire is blazing. Embers are developing. What’s next?

What To Cook

Steak

The quintessential campfire meal is grilled steak. Or seared—read on. Some salt, some pepper, some fat, some fire, and some iron. It’s easy. It’s delicious. And it’s highly satisfying.

What kind of steaks?

They all work. I’d reserve the pricy stuff like NY strips, ribeyes, and porterhouses for a later date, for when you’re more skilled around the campfire, and stick with cheaper (but no less delicious) cuts in the beginning.

Skirt

Chuck Eye

Flat Iron

Picanha, or Petite Sirloin (a section of the sirloin with a big fat cap on it)

Cook this with salt and pepper on your cast iron pan, which should be screaming hot before you add the steaks. Flip once, press the center, and when it feels right, it’s done. Don’t use a thermometer. Go by feel. Trust your instincts. If they’re wrong, they will hone themselves and the next one will be better. You don’t want to be the person who’s fussing and fretting with fancy thermometers over the campfire, do you?

You can grill over the grates, but I really think a pan works better here. Any marinated steak, however, seems to work better over a grill.

And these all apply, of course, to other types of animal flesh: lamb leg steaks or chops, pork chops or loin, venison (preferably backstrap from an animal just killed).

Stews

I hereby declare that the category of “stews” includes chili, curry, pot roasts, and anything else you cook in a big old pot with liquid that’s hearty, rich, and thick and isn’t soup.

This is the best chili to make over a campfire.

This is a great lamb curry.

I love this German pot roast over the fire. Since the liquid will evaporate quicker than in the oven, you’ll need to keep some bone broth on hand to keep adding to the pot as it disappears. It actually ends up better and richer than the oven version due to the added gelatin.

I once came up with a stew using camp leftovers that I’ll probably never be able to recreate, but this was the gist:

Chop some bacon and render the fat in a dutch oven.

A whole chicken, salted and browned on all sides in said dutch oven.

Throw in a mess of chopped veggies—garlic, peppers, onions, leeks, carrots, lemon slices—and brown them in the fat.

Pour half a bottle of white wine in and half a hard cider or beer.

Pour in some vinegar and fish sauce.

Pour in some canned/jarred tomatoes or tomato puree. Paste would also work.

Then let it cook down. Put the wooden spoon in it and cover it, so that the steam can escape and the stew can thicken. It’s ready when the meat is falling off the bone, the broth is thick, and the bones are softening.

The beauty of this one was that we kept adding ingredients throughout the cook as we discovered them and went “hey, this might be good!” Yours might not turn out the same, but it will be great. Probably works well with any hunk of meat, as long as it has bone and connective tissue—think oxtails, shanks, legs, feet.

The problem with making dishes like this in the kitchen is that it’s terribly boring standing there for hours monitoring its progress. The beauty of making dishes like this over the campfire is that it’s not. You’ve got friends pitching in, taking turns with the spoon. You have a beverage. You’re laughing, chatting, talking. You can always just gaze at the trees. It’s a communal event. If you can, extend the cook time of all these dishes. Really let the fire and smoke soak into the stew.

Veggies

Veggies are to be cooked as the meat is resting, preferably using the same pan in the same fat. A few ideas:

Vegetable “Risotto”: Chop peppers (both hot and sweet and mild), slice onions, some green tomatoes, some leeks and shallots (basically all the alliums you can find), carrots, cherry tomatoes. Throw in a few whole garlic cloves (or a few dozen). Cook in the meat drippings and as it cooks down, add little scoops of hot bone broth. That’s the “risotto” part—continually adding hot broth to reduce down into syrup. Consider a splash or two of lemon juice at the end, if it needs acidity.

Crispy Asparagus: Chop asparagus up into four pieces, each about two inches long. In either avocado oil or the meat drippings, sauté the asparagus pieces until browned and crispy. Finish with sea salt and lemon juice.

Grilled Zucchini: Slice big vertical slices about a finger width thick. Brush with avocado oil and plenty of salt and pepper. Grill over a grate until you get char marks. Flip, repeat, eat. Zucchini is surprisingly low carb and very high in potassium.

Dessert

I tend to let loose with the sweet stuff a bit more when camping, reason being I’ve been incredibly active, my circadian rhythm is on point from lack of artificial lighting, and sweet stuff just tastes better when it’s a rarity. And even this “sweet stuff” isn’t all that sweet compared to what most people are eating daily.

Whipped cream: Keep metal bowl on ice, pour in cream, maybe add a splash of bourbon or rum, add a little sweetener (real sugar, monkfruit powder, honey, etc.—less is more), and whisk. Pass the bowl around the group for everyone to whisk, since your forearms are probably tired from hauling around cast iron.

Grilled Fruit:

Pears studded with cloves. Cut pears in half. Shove a clove or two into each half. Sear in butter on cast iron and sprinkle of salt. Serve with whipped cream.

Mandarin oranges seared with rosemary. Sprig of rosemary on top the orange, sear in butter. Serve with whipped cream.

Apples in pork fat. If you’ve been cooking pork or bacon, save the fat to cook apple slices in. Sprinkle cinnamon and maybe some cayenne. Serve with whipped cream.

Primal Chocolate Cake: This never fails to please. Cook a Japanese sweet potato by wrapping in foil and burying it in the coals and ashes, making sure to poke a hole down the middle with a chopstick first to provide an avenue for heat down the middle. When it’s ready, cut in half, stick some 85% dark chocolate pieces into the flesh, sprinkle with salt, and mash. Eat.

Dates Stuffed With Salted Macadamia Nuts: No explanation needed. One or two nuts per date half. Incorporate bacon if you like.

“Pumpkin Pie”: Take the winter squash of your choice (I like honey nut, a better, smaller, sweeter butternut) and bury it in the coals and ashes an hour before you need it. Once it’s done, halve it, deseed it, add a raw egg yolk to each half, sprinkle some ginger/cinnamon/nutmeg, add salt, and mash it up. Top with whipped cream.

The trick with campfire cooking is to make it sort of elaborate but not surgical. Rustic but not “empty can of beans into pot.” It’s a fine balance. It’s riding that edge of uncertainty. You can’t quite define it; you just know it when you taste it.

Take care, everyone, and get out of the city and go camping. Or crowd around the fire in your backyard. Or, heck, go to a park with BBQ grills and make a day of it. It’s not too late. Fall camping is my favorite. It’s the perfect time.

What about you? What do you like to cook over the fire?

Thanks for reading. Be well. And let me know how your campfire goes.

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Campfire Cooking: A Primal Guide

For hundreds of thousands of years, humans had an unbroken tradition of evening firesides. It’s where we told stories, recounted the happenings of the day, sang, danced, and just sat in comfortable silence staring into the flames. It’s also where we graduated from desperate scavengers scooping half-eaten marrow and gnawing bone scraps for gristly morsels into legitimate cooks.

Now that line is broken. Now we sit around the television. We sit under the perma-glow of the LED, gazing into our phones. If we even cook, we do it under perfectly controlled settings. Which is fine, but it’s missing something: the wildness of fire.

Cooking over a campfire is more art than science. It’s feel. It’s intuition. It’s love. Every flame is unique, every piece of wood or charcoal providing a different amount of heat. No two steaks or slices of bacon are identical cooked over flame or charcoal, yet each is perfect in its own way. It always works out.

First of all, you don’t need to actually go camping to do campfire cooking. It certainly helps, and I highly recommend camping as often as you can, but you can cook over fire almost anywhere, anytime.

Here’s what to do….

How To Get Set Up

Watch the Francis Mallmann Episode Of Netflix’s “Chef’s Table”

If you have Netflix, watch it. It’s from the first season. This trailer gives you a taste of what to expect.

Mallmann is an Argentine chef who cooks exclusively using wood fire. He’s a bit of a romantic, always wearing colorful cloaks and elaborate hats and quoting poetry and things like that, but somehow it works with him. He’ll have you wanting to start flirting with the “edge of uncertainty” that is campfire cooking.

Get a Fire Pit

Buy one if you like. I haven’t come across any great cooking commercial fire pits, but I’m sure they’re out there.

You can get some old steel drums and either cut the tops off, or lay them on their side and cut from top to bottom to create a “trough” style pit. Make sure to clean the inside and (this is important) only use unlined drums—you don’t want any toxic material coating the interior. Give it a good hot fire or two to burn off any unwanted residues.

You can find a metal fabricator nearby who’ll build whatever you want. Bring a sketch (or detailed description) of your desired fire pit and he or she will build exactly what you envision.

Horizontal smokers work, too, if the trough section is big enough for a fire.

A basic Weber-style charcoal grill can also work well, handling either wood fires or charcoal.

Or, for the most Primal experience, you could build one on the ground. Make a ring of stones, shape it into whatever arrangement you’d feel best cooking on, and get cooking. Have a source of water nearby (hose, huge bucket) so you can douse the thing if it gets out of hand.

Get Some Cast Iron

There’s something extremely romantic about cooking in black iron over fire. It feels Primal, elemental, and ancient. Plus, cast iron can handle the worst fire you can throw at it and turn it into something beautiful and delicious.

Get a grill, like this one: Raichlen’s Tuscan grill—a 14 inch by 14 inch square cast iron grill with screw on legs, so you can place it directly in the fire and either cook right on the grill or use it as a stand for your pan or griddle. I’ve used this thing to cook meat right in the sand as the sun drops. Nothing like it.

Get some pans: I like a 12 inch cast iron pan and a 15 inch cast iron pan—good sizes but still maneuverable (albeit heavy). If you’re feeding more people or need to cook 4-5 steaks at once, think about getting a really huge piece like this 20-incher or maybe the 17 incher from Lodge. You can often find better deals (and unique pieces) at garage sales, antique sales, or off of Craigslist.

Get a griddle: A big flat rectangular slab of iron is also pretty great, if you prefer that shape to the round pan. Your mileage may vary. Or get both!

Build a Fire

For cooking, I like the log cabin setup. You need a big fire pit to do this, and it consumes a lot of wood, but it really creates a hot flame and, if you plan on cooking over it (see the next section), great embers in a short amount of time. Start with two large pieces across from each other. Stack two more across the top on the other sides, forming a square. Continue until you’ve got a 1-2 foot structure. Then, place a small tipi inside the “cabin” and light it. Place small kindling-size pieces across the top of the “cabin” to increase the fuel.

Here’s a nice video of one.

Choose Hardwoods

Oak is probably the best to cook over. Almond and madrone are also great. Neutral taste, powerful heat.

Don’t cook over wood like redwood or bay or eucalyptus. Anything with strong resin or sap will flavor your food, and not in a good way. Although some Caribbean jerk recipes use bay for flavor, a little bit goes a long way.

Straight up charcoal is another option. It’s not as romantic or thrilling as building a fire and seeing it cook down into embers, but it does the trick.

You’re ready to go. Your fire is blazing. Embers are developing. What’s next?

What To Cook

Steak

The quintessential campfire meal is grilled steak. Or seared—read on. Some salt, some pepper, some fat, some fire, and some iron. It’s easy. It’s delicious. And it’s highly satisfying.

What kind of steaks?

They all work. I’d reserve the pricy stuff like NY strips, ribeyes, and porterhouses for a later date, for when you’re more skilled around the campfire, and stick with cheaper (but no less delicious) cuts in the beginning.

Skirt

Chuck Eye

Flat Iron

Picanha, or Petite Sirloin (a section of the sirloin with a big fat cap on it)

Cook this with salt and pepper on your cast iron pan, which should be screaming hot before you add the steaks. Flip once, press the center, and when it feels right, it’s done. Don’t use a thermometer. Go by feel. Trust your instincts. If they’re wrong, they will hone themselves and the next one will be better. You don’t want to be the person who’s fussing and fretting with fancy thermometers over the campfire, do you?

You can grill over the grates, but I really think a pan works better here. Any marinated steak, however, seems to work better over a grill.

And these all apply, of course, to other types of animal flesh: lamb leg steaks or chops, pork chops or loin, venison (preferably backstrap from an animal just killed).

Stews

I hereby declare that the category of “stews” includes chili, curry, pot roasts, and anything else you cook in a big old pot with liquid that’s hearty, rich, and thick and isn’t soup.

This is the best chili to make over a campfire.

This is a great lamb curry.

I love this German pot roast over the fire. Since the liquid will evaporate quicker than in the oven, you’ll need to keep some bone broth on hand to keep adding to the pot as it disappears. It actually ends up better and richer than the oven version due to the added gelatin.

I once came up with a stew using camp leftovers that I’ll probably never be able to recreate, but this was the gist:

Chop some bacon and render the fat in a dutch oven.

A whole chicken, salted and browned on all sides in said dutch oven.

Throw in a mess of chopped veggies—garlic, peppers, onions, leeks, carrots, lemon slices—and brown them in the fat.

Pour half a bottle of white wine in and half a hard cider or beer.

Pour in some vinegar and fish sauce.

Pour in some canned/jarred tomatoes or tomato puree. Paste would also work.

Then let it cook down. Put the wooden spoon in it and cover it, so that the steam can escape and the stew can thicken. It’s ready when the meat is falling off the bone, the broth is thick, and the bones are softening.

The beauty of this one was that we kept adding ingredients throughout the cook as we discovered them and went “hey, this might be good!” Yours might not turn out the same, but it will be great. Probably works well with any hunk of meat, as long as it has bone and connective tissue—think oxtails, shanks, legs, feet.

The problem with making dishes like this in the kitchen is that it’s terribly boring standing there for hours monitoring its progress. The beauty of making dishes like this over the campfire is that it’s not. You’ve got friends pitching in, taking turns with the spoon. You have a beverage. You’re laughing, chatting, talking. You can always just gaze at the trees. It’s a communal event. If you can, extend the cook time of all these dishes. Really let the fire and smoke soak into the stew.

Veggies

Veggies are to be cooked as the meat is resting, preferably using the same pan in the same fat. A few ideas:

Vegetable “Risotto”: Chop peppers (both hot and sweet and mild), slice onions, some green tomatoes, some leeks and shallots (basically all the alliums you can find), carrots, cherry tomatoes. Throw in a few whole garlic cloves (or a few dozen). Cook in the meat drippings and as it cooks down, add little scoops of hot bone broth. That’s the “risotto” part—continually adding hot broth to reduce down into syrup. Consider a splash or two of lemon juice at the end, if it needs acidity.

Crispy Asparagus: Chop asparagus up into four pieces, each about two inches long. In either avocado oil or the meat drippings, sauté the asparagus pieces until browned and crispy. Finish with sea salt and lemon juice.

Grilled Zucchini: Slice big vertical slices about a finger width thick. Brush with avocado oil and plenty of salt and pepper. Grill over a grate until you get char marks. Flip, repeat, eat. Zucchini is surprisingly low carb and very high in potassium.

Dessert

I tend to let loose with the sweet stuff a bit more when camping, reason being I’ve been incredibly active, my circadian rhythm is on point from lack of artificial lighting, and sweet stuff just tastes better when it’s a rarity. And even this “sweet stuff” isn’t all that sweet compared to what most people are eating daily.

Whipped cream: Keep metal bowl on ice, pour in cream, maybe add a splash of bourbon or rum, add a little sweetener (real sugar, monkfruit powder, honey, etc.—less is more), and whisk. Pass the bowl around the group for everyone to whisk, since your forearms are probably tired from hauling around cast iron.

Grilled Fruit:

Pears studded with cloves. Cut pears in half. Shove a clove or two into each half. Sear in butter on cast iron and sprinkle of salt. Serve with whipped cream.

Mandarin oranges seared with rosemary. Sprig of rosemary on top the orange, sear in butter. Serve with whipped cream.

Apples in pork fat. If you’ve been cooking pork or bacon, save the fat to cook apple slices in. Sprinkle cinnamon and maybe some cayenne. Serve with whipped cream.

Primal Chocolate Cake: This never fails to please. Cook a Japanese sweet potato by wrapping in foil and burying it in the coals and ashes, making sure to poke a hole down the middle with a chopstick first to provide an avenue for heat down the middle. When it’s ready, cut in half, stick some 85% dark chocolate pieces into the flesh, sprinkle with salt, and mash. Eat.

Dates Stuffed With Salted Macadamia Nuts: No explanation needed. One or two nuts per date half. Incorporate bacon if you like.

“Pumpkin Pie”: Take the winter squash of your choice (I like honey nut, a better, smaller, sweeter butternut) and bury it in the coals and ashes an hour before you need it. Once it’s done, halve it, deseed it, add a raw egg yolk to each half, sprinkle some ginger/cinnamon/nutmeg, add salt, and mash it up. Top with whipped cream.

The trick with campfire cooking is to make it sort of elaborate but not surgical. Rustic but not “empty can of beans into pot.” It’s a fine balance. It’s riding that edge of uncertainty. You can’t quite define it; you just know it when you taste it.

Take care, everyone, and get out of the city and go camping. Or crowd around the fire in your backyard. Or, heck, go to a park with BBQ grills and make a day of it. It’s not too late. Fall camping is my favorite. It’s the perfect time.

What about you? What do you like to cook over the fire?

Thanks for reading. Be well. And let me know how your campfire goes.

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27 Breakfast Recipes for a Hungry Holiday Crowd

[Photographs: J. Kenji López-Alt, Daniel Shumski]

More

Breakfast

Everything you need to make the most important meal of the day delicious.

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

[Video: Serious Eats Team]

If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

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[Video: Serious Eats Team]

Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

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[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

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[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

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[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

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[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

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[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

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[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

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[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

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[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

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[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

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Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

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[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

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[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

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[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

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More

[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

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[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

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[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

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[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

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[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

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[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

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[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

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[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

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[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

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[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

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Source: https://www.seriouseats.com/roundups/breakfast-for-a-crowd

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Meanwhile Back at Mama's

Meanwhile Back at Mama’s

Jacksonville Beach, Florida

Friday, April 27, 2018

Clear, 80°

“Because when you stop and look around, this life is pretty amazing.”

Visiting with my mama is always a great experience as she doles out her wisdom, whistling random sounds or tunes, and just being the Southern matriarch in our family.  Mama is 89 years old and lives life to her own choosing, damn everyone else!  She is a multiple cancer survivor and has had at least five strokes that we know of since there were more early on that she would not tell anyone about.  My mother’s side of the family has been prone to Alzheimer’s with her mother and both of her sisters having that horrible disease.  Mama keeps her mind active fighting away the possibility that she one day is affected by it.

The family went out to dinner Friday night to a new restaurant that opened last week called The Homestead which originally opened in 1947 in a log cabin.  Over the years it had changed owners and locations but now is open once again to serve Jacksonville Beach customers.  It offers good solid country down home cooking with fried chicken, country fired steak, chicken & dumplings to name a few menu items.  The side dishes were typically southern, too - mashed potatoes with gravy, creamed peas, and others all served family style; dig in and get your helpings of great food.

With it being newly opened I was kind of expecting there to be a few issues in either food preparation and/or service but both were running fast and furiously.  The place was already packed and we called ahead to see if there was a large table ready so mama did not have to wait in a line. There was one available, so we headed right over joining the early dinner crowd. 

The only observational complaint we had was that the tables were too close together making it hard for the staff to move around and the diners sat back to back with the person at the next table.  If they got rid of one table, it would give just a tad more room for everyone.  For now, it works and they have people waiting out the doors for dinner and I am sure they want to serve as many people as possible.

While we were at the table waiting for the food to be brought out these two little old ladies were walking in to sit at the table next to the wall behind ours.  One was using a walker and slowly made her way to the table and sat down.  Mama pulled Vanessa (her granddaughter) to her side and said fairly loudly, “Vanessa, I’m never going to have one of those, you will just have to carry me wherever I need to go if I cannot walk anymore!”  Vanessa said, “Sure grandma whatever you need me to do.”

Everyone’s meal was great and as we thought before we came, it did not disappoint.  There was plenty of food to go around and even a few leftovers for mama the next day if she wants it.  We were getting up to leave and the two ladies were just getting their food at the dining table and mama noticed a woman was using an oxygen tank helping her breathe and mama says; fairly loudly (even with her hearing aids in), “Don’t let me get like that dragging around a bottle, just put me out!” as she walked toward the entrance door.  Both women looked up and timidly smiled as I walked by.  I was going to say something but just kept walking.

By this time just after six o’clock there is a standing room only gathering of people in the front area and the check in desk was hidden with all of the people standing around waiting to be seated.  As mama turned the corner and walked through the crowd of people there were two women standing waiting for a table and mama (thinking they were part of the staff) said to them, “Y’all have really done well with this place, the food is good!”  The women looked confused as they stood in line waiting but one woman shot back, “I guess that is a good recommendation for this place.”  Another man standing close by said, “I guess that is a great testimonial; we made the right choice to come here tonight.”

Mama just kept walking through the crowd with Vanessa and headed to the car as everyone within hearing distance was smiling as we exited the restaurant.  Bless her heart mama keeps saying what’s on her mind and whistling on her way to the car.  It was another great family meal with mama.

I know where I got my sweet tooth.  Since I was a child, every night around 8:30 I have this almost uncontrollable urge to have something sweet.  It really doesn’t matter what it is or how big, just something to appease my desire for a sweet.  Tonight’s (Sunday) dinner conversation turned to mama’s funny habits for sweets in her house.  She has a tendency to hide them all over the place, chocolates here in a jar behind some pictures, small candy tucked in behind the television, candy stuffed in drawers out of sight, candy bars tucked away by her recliner chair.  She would ask what kind of sweet did you want then direct you to the specific place where she hid the item you wanted.  

Mama being a great Southern lady seems to always be worried if you have enough food to eat, wanting to pile on more and more of it on your plate while you are at the dinner table.  I think it goes back to my childhood where we did not have very much and now she wants everyone to fill up on things and usually there are plenty of leftovers for tomorrow’s meal or snack.  We laughed as we sat around the dinner table going over past great meals and planning what we may eat at the next one, a good sign of Southern family traditions.

My brother Ron and his wife Lori Ann keep a pretty stocked refrigerator and pantry so when mama sends them every day to the store for something it drives them crazy.  Mama doesn’t have a lot to do now that their kids are grown and either out of the house or getting ready for college so mama isn’t taking them to school or dance class any longer.  Since she has also had several strokes, we finally talked her into no longer drive herself.  However, she still cooks a couple times a week and wants to do everyone’s laundry to keep herself busy.

Lately, she has been on a trend of sending them to the store every single day for something.  It does not matter if they have made a list to go in a couple of days or not she still wants them to go NOW!  Typically it is for things like croissants (get two packages) or her bacon thing going on right now (get me two pounds of bacon) or her Swiss Rolls (Little Debbie cakes).  My last visit here she sent me to the store to get these and I did not realize these were not some sort of bread item and had several store employees searching all over the store for them only to discover as I walked past the end cap to get my own sweet item, Nutty Bars, that right there in front of me at eye level was “Swiss Rolls”.  I felt like an idiot not knowing what they were but told the two people helping me scour the store what and where they were so they would know next time someone was looking for that item.  

It has been another great visit of love, laughter, and inspiration from the mother I have shared a birthday with all my life.  I hate to leave in the morning.  She has given me the strength to be my own person, to cherish my Southern values and heritage as well as remember that every day you should return home with honor. 

Traveling Life’s Highways I guess has been a part of me from an early age thanks to mama’s urging to see and experience all that the world has to offer.  I am a lucky man to have such a role model in my life.   

Continuing South to see friends and wonderful places to find more interesting people to share with you.

[milenasanchezmk]

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)  

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

[fishermariawo]

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)  

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

[watsonrodriquezie]

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)  

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

[cristinajourdanqp]

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)  

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

[cynthiamwashington]

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)  

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

The post My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad) appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple