Food and Blades

An opinel no10 stainless as a camp knife (I've found no better slicer in an EDC) for the kitchen a good Japanese kitchen knife.
 
I made a little salad with cheese curds, Castelvetrano olives, olive oil, and CaJohn's La Segadora Carolina Reaper Hot Sauce.

This sauce's flavor was excellent but I expected more heat based on the name. The burn profile was nicely balanced between the jalapeno, cayenne, and reaper peppers with cayenne being the most pronounced. I just wish the heat wave had a higher peak.

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killgar said:
... I call it "the coronary express".
Click to expand...

The joke is that we've learned a lot since those ideas were formed. It turns out that butter and animal fats are actually okay for most people and can even be healthy in the right circumstances. The curing agents in the bacon aren't great. However, the real cardiovascular risks are found in two places: getting too many carbs and other kinds of fat. The latter includes purportedly healthy alternatives like margarine and some of the industrial seed oils.

Get some butter from grass-fed cows, lard from healthy animals, or good oils like olive and you're all set. :)

Now, this might be a stretch for food but the younger kids foraged some tiny organic strawberries from the yard today.

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It was a relaxing day with the Mini Domin in my pocket. I slow-cooked chicken and roasted garlic in a nice tomato sauce. We served some up with "garlic bread" made from day-old onion bagels baked with garlic, herbs, and a 50/50 blend of olive oil and butter. The rest will get tossed with pasta for tomorrow's dinner.

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