This is a sweet and savory meal that takes minutes to prepare and will satisfy a hearty appetite. It is best to make it ahead of time and let it soak int he marinade for a few hours. However, it can also be eaten immediately after placing in the marinade. The marinade can also be

Sushi Nori Raw ground beef Avacado Mayonaise Chopped green onions and parsley 1–Lay sheet of sushi nori on a place or cutting board. 2–Spread some raw ground beef on nori roll (about 1/2′ thick). Leave the front and back edge clear by about an inch. 3–Sprinkle chopped onions and parsley. 4–Spread a thin layer of

Raw suet? How in the world do you eat that stuff. Eat this and you will know where the expression “chew the fat” comes from. At best raw fat tastes bland and has an interesting texture between chewing gum and, well, chewing gum. I discovered a way to actually make it fun. This is somewhat

[et_pb_section bb_built=”1″ admin_label=”section” _builder_version=”3.0.47″][et_pb_row admin_label=”row” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.92″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”light” text_text_color=”#000000″ text_font_size=”18px”] Here is a quick soup that takes about 20 minutes of prep time and is hearty as if you’ve been cooking bones all day. The trick is adding the gelatin and butter at the end. Serve this with

Tabouli is likely the topmost famed Mediterranean/Middle Eastern salad there is. Tabouli is traditionally made with a base of either bulgar or cous cous which are wheat products. However, I finally had this idea to simply substitute grated carrots for the grain and pretty much follow the same recipe as usual. The synergy of Parsley

[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.92″ background_layout=”light” text_font_size=”18px” text_text_color=”#000000″] I may look like I’m shivering. I may BE shivering. But I’m not worried because I know what I need to get my body temperature up. I spent many years fearing the cold but eventually I cracked the code and learned to love winter. I can take myself