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Thread: Saoirse's Primal Journal page 244

  1. #2431
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    Congratulations.
    If I just said LOL, I lied. Do or do not. There is no try.

  2. #2432
    Saoirse's Avatar
    Saoirse is offline Senior Member
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    Arrr!! Tonight be fantastic!

  3. #2433
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    Quote Originally Posted by Saoirse View Post
    Arrr!! Tonight be fantastic!
    If you are not dressed as a pirate right now I will be very disappointed.

  4. #2434
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    Lol. I've been drinking like a pirate, does that count?

  5. #2435
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    Quote Originally Posted by canio6 View Post
    If you are not dressed as a pirate right now I will be very disappointed.
    Quote Originally Posted by Saoirse View Post
    Lol. I've been drinking like a pirate, does that count?
    Hmmmmph!



    You're dressed like a pirate we say!
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  6. #2436
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    hehehe...we can pretend that i was drinking, talking, and dressed like a pirate. I just had a good night with some friends...

  7. #2437
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    Quote Originally Posted by Saoirse View Post
    hehehe...we can pretend that i was drinking, talking, and dressed like a pirate. I just had a good night with some friends...
    Sounds like fun! Ahoy matey and all that.

  8. #2438
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    Garrr, matey!!
    Georgette

  9. #2439
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    Saoirse is offline Senior Member
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    I need some recipes; meat!! I have a bunch of beef (mostly cheap cuts), what should i do with it? Preferably something that i can make and keep in the fridge for a few days to be reheated on the stove. my only crock pot is tiny. i think i'm going to make beef soup for tomorrow- throw it in the crockpot with some broth and add vegetables later. other ideas?

  10. #2440
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    Do you have a nice large (8 quart+) pot?

    Chunk the boeuf into cubes, about 1". Put a good fat (bacon fat, tallow, olive oil) into the pot and heat. Brown cubes in batches (adding fat as necessary), being careful not to overcrowd the pot, and remove to a bowl to rest. When all the beef is browned, throw some diced veggies in the pot to soften: 1 onion, a couple of carrots, a couple of ribs of celery, a few whole cloves of garlic... add what floats your boat, some diced peppers, taters, turnips, parsnips... season it all with S&P, and when it's soft and glistening with joy, throw the meat back in. Add in a few T. of tomato paste and keep heating until that mess is sticky and starting to get fragrant, but not allowing the sugars to burn, maybe 1-2 minutes.

    Add 2 cups of broth/stock of choice (beef, chicken), 15 oz. of crushed tomatoes (or some chopped fresh), and a cup of red wine, a bay leaf, and any herbs that tickle your fancy pantsy: rosemary, thyme, oregano; a bit of cocoa powder or chili powder can be fun. Let this simmer stovetop , lid on) on medium-low or in the oven at 325F for about 2 hours or until the beef is tender enough to flake easily when taunted by a wooden spoon. Adjust seasoning. Eat.

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