The Unglamorous Side of Making It All

The only problem with our mostly from scratch mostly real food kitchen, is that the inner minimalist hidden inside of me feels overwhelmed if I don’t stay on top of all of it. Luckily there is always a plan and most of this will be cleaned by the end of the day.

Elk sausage patties, short ribs in the instant pot with sweet potato jo jos and chipotle aioli, dishes will rotate but they are never ending, pinto beans soaking to turn into refried beans and more for a quick dinner when needed, eggs to trade with a friend, eggs to wash and use for breakfast today, and finally-sourdough starter freshly fed and waiting for the next experiment.

I’m also going to attempt grilled chicken tenderloins for lunches, chopping veggies, and {if time permits} I’m out of sauerkraut so I want to start a new batch.

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To Infinity and Beyond

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Free Range on Fairview

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