Around here

Our little S turned 8 months today. 8 months. I can wrap my brain around 8 weeks, but 8 months? I can’t imagine 8 years. I am pretty sure that it will come around soon enough. And I will be lamenting about how it all flew by. Did I say in the last post that he is not crawling fast? I stand corrected. He is fast now and I can only imagine how much faster he will move in the next week or so. He seems disinterested in actual toys and would much rather navigate my un-baby-proofed workspace. He pulls the drawers out from the apothecary chest, tries to pull out my cookbooks from my Sapien bookcase and constantly crawls to fiddle at the wheels of his grandpa’s office chair. Unstoppable.

In other news, Scarlett has a new neighbor. My folks’ house is right next door and is so close to being completed. Only the fence left! Will share a pic of the front yard between both houses when it is done. I got a free gate out of their new fence installation but they have to share one not-so-new fence that belongs to Scarlett. (oops!) Maybe in a few years, we’ll get a new fence.

Today marks my one month at Crossfit. I am still loving it and have not missed a single class. That is an achievement for me. I did the same WOD (Workout of the Day) yesterday that I did on my first session. I made so much better time. It surprised me. Although I am nowhere near doing an actual pushup or an actual pull-up, I am definitely pushing my limits and getting stronger. Carrying S around also helps with that but I have to say that it is getting easier to carry him around.

Primally, I made some Thai meat balls, inspired by this recipe. Here is mine:

Ingredients

  • 2 lbs grass-fed ground meat
  • 1 stalk lemongrass, lower white parts grated
  • 1/4″ galangal, grated (about 1-2 tbsp after grating)
  • 3-4 garlic cloves, minced
  • 1 tbsp fish sauce
  • 1 tsp kosher salt (I like to make sure the meat is well-seasoned. An under-seasoned meatball is just not right.)
  • 3 tbsp almond meal
  • 2 eggs
  • 1/2 tsp cayenne pepper
  • 4 Thai bird chillies, chopped finely (optional)

Mix all ingredients together in a big bowl. Form meat balls and pan fry.

We served it with organic salad greens tossed in olive oil, fish sauce and some lime juice. My new favorite salad dressing.

Tomorrow, I try my hand at some art journaling. On a small scale. But I feel that I might be hooked.

Oh and have you heard about PostalPix for getting prints of your iPhone/Instagram pictures? I ordered some and will see how the quality is.

Primal Asian Short Ribs (Kalbi)

We went to our neighborhood butcher to pick up some meat for the week:

Pork chops – these were thick-cut, bone in. ┬áM brined them for 2 hours, then grilled them and topped them with pads of herbed butter. So delicious that I forgot the picture! We ate it with some curried stir-fried okra.

Short ribs/kalbi – I’ve just put them in a primal-modified marinade recipe.

Ingredients

  • 2 lbs beef short ribs, kalbi style
  • 1/2 Bosc pear if you don’t have a Korean pear, grated
  • 4 tbsp tamari (wheat-free soy)
  • 1″ ginger root, grated (I like to use more ginger)
  • 3 cloves garlic, grated or use 1 tbsp garlic powder
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp raw honey
  • 1 tsp cayenne or you can use some chilli flakes, less spicy

Marinate the ribs overnight, preferably. When ready to cook, toss them on a grill to cook.

Beef Chuck Roast – think we are planning to make a pot roast with this but we have not determined what flavors. May make a stifado (Greek beef stew) or maybe birria (Mexican stew).

Pork Shoulder – we love this pressure cooker carnitas recipe, so easy, quick and flavorful!

Eating Primal: This past week

Breakfasts:

A combination of some of these foods – bacon, eggs (boiled or fried), sausage, smoked turkey, cheese, sauerkraut, kim chee, carrot sticks, avocado and coffee with huge splash of cream.

Lunches:

Deviled eggs, salmon cakes, leftover roast chicken and buffalo sliders, as lettuce wraps or a mixed green salad, with extra avocado and bacon on the side.

Dinners:

Porterhouse steak with blue cheese and brussel sprouts, ham and cheese frittata and grilled bratwurst with mustard.

Cravings:

Bubble milk tea. Good hearty ramen.

Braised Beef Short Ribs

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Tonight I made a braised beef short rib recipe in my pressure cooker. I have had it for a while but only recently been using it to cook pot roast, carnitas, beef stifado and now these ribs. I have also been using it for my braised kale or greens. I love how quickly it turns out such delicious meats and veggies. I cannot wait to try more recipes.

I used the recipe from Dad Cooks Dinner. I love braised meat, so tender and unctuous.

Scotch Eggs

Imagine my joy when I found out that with this change in eating, I would get to eat scotch eggs without guilt! I haven’t made these things since I was in secondary school. I think the last time I had a really good one was in Bath, England. That was in the 90s!

Here’s how I made mine, inspired by Melicious:

Ingredients
1lb pork sausage, pasture raised
5 hard boiled eggs
coconut flour, 2 tbsp for coating eggs before wrapping meat around it
almond meal, for breading
coconut oil, for deep-frying

Method

1. Boil eggs – put eggs from refrigerator to water, bring to a boil, turn off heat. Cover and wait 10 minutes, then rinse with cold water and peel. They always turn out perfect like this.

2. Dry eggs, coat in coconut flour. Just enough to keep the outside of eggs dry.

3. Wrap sausage meat around each egg. This takes a little practice but you will get it right soon enough. I made a disc of sausage meat, placed the egg in the middle and then proceed to mold meat around egg.

4. Coat with almond meal and deep fry. I use our trusty Fry Daddy. It keeps the temperature of the oil just right that nothing comes out too oily.

These are perfect eaten cold with some horseradish mustard. Pared with a nice salad or carrot/celery sticks.