I’ll be the first to admit that London Broil ( aka top round) has never been one of my favored cuts of meat, even as a broke newlywed. It’s on the tough side, its not incredibly flavorful like other cuts might be, and it’s very prone to being downright terrible if you cook it wrong, but I’m not kidding when I say this method will give you foolproof results every single time.
Read MoreI’m seriously in shock. While brainstorming on my entry for the Lovebird Bakeoff the idea kept coming back to my mind that I needed to stick to something that is completely AIP, because the holidays can get pretty lonely when you are foregoing all things processed foods, especially sugars.
Read MoreDutch-style apple pie is one of my favorite ways to enjoy an apple pie, being an apple crisp die hard. It's really the best of both worlds. The apples can be prepared and frozen for when the need for pie arises too.
Read MoreMany years ago I was introduced to Julia Child’s Boeuf Bourguignon I made it following the recipe for quite some time, but as time wears on I think it’s natural to put our own spin on things, or adapt them to fit the ingredients we have on hand while still celebrating the essence of the original dish as it were intended.
Read MoreUntil recent history and the advent of inflammatory industrial seed oils and fats, people would render the fat from the animals they harvested. It is still readily available from butchers and meat producers, you just have to ask. I find rendering to be a way to eat nose to tail and its a great way to get in some fats and fat soluble nutrients that come packaged with them.
Read MoreA delicious comforting soup, brought to life from kitchen scraps and a few humble ingredients. With a little thyme and some time, this hearty soup comes to life and warms you on a cold day when theres little in your fridge or panty.
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