I first encountered grok as a verb so I was really surprised to meet Grok  on my first trip to MDA! In case you don’t know, grokking is a concept created by Robert Heinlein in Stranger In a Strange Land that means to understand so thoroughly that it becomes part of you and you become part of it. The more I thought about it, the more I realized I grok Grok! I share the same reality with all of the Primal folks that share my reality. That sense of belonging to something special and perpetuating it fit right in with the Primal picnic challenge. I’m fortunate enough to have friends that are always willing to lend a hand, so when I told them I needed help to win a cow, they stepped right up to the plate.
Anticipating the feast that afternoon, I decided an IF might not be a bad idea. Besides, we were so busy with preparations, who had time to eat? The weather gurus graciously arranged a perfectly beautiful day so we could bask in the sun then bathe in the forest before our picnic.
Danny and I coming back from a backyard forest bath.
Primal Roots red wine, local fermented beverages and some great music rounded out our Grokfeast. All of the meat and veggies came from local farms but we did have to import the beer can for the chicken! Technical difficulties with my smoker AND my thermometer took up so much time that the Apple Pie I planned for dessert fell by the wayside. I guess I’ll save that for the beef feast I promised everyone after we win the cow!
- ABT’s Stuffed with Shrimp, Cream Cheese and Monterey Jack*
- Homemade Andouille Sausage with White Remoulade Sauce
- Lamb Dolmades with Egg-Lemon Sauce
*ABTs = Atomic Buffalo Turds (jalapeno poppers is the G-rated version)
- Big Ass Salad
- Smoked Pork Loin Stuffed with Spinach and Pine Nuts
- Beer Can Pesto Chicken
- Grilled Zucchini with Tzatziki
- Cheesy Squash Casserole
Recipe of the Day: Tzatziki
Most people are familiar with tzatziki as the Greek cucumber yogurt dip on gyro sandwiches but it is so good on veggies or as a salad dressing as well as on grilled meat. It’s easy to make and great to have on hand during the week.
- 1-17.5 oz container of plain Greek yogurt
- 1 medium cucumber
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- ½ teaspoon salt
- 2 tablespoons olive oil
- pinch of cayenne pepper
Peel the cucumber, scrape the seeds out with a teaspoon and grate (you should have about 1 ½ cups). Place grated cucumber in the center of a dish towel, roll it up like a jelly roll and wring the moisture out of the cucumber. Add all of the remaining ingredients and the squeezed cucumber to a bowl and stir together. Let sit for at least an hour and taste for seasoning. Add salt, cayenne or vinegar if needed,
Danny, Ronnie, Tony, Gary, Mike and his Dad, Sarah and Holly. Geoff and Tammy are still forest bathing and missed the group photo!