Looks great, roasted like that is my favorite way to eat brussels. I throw some thin onion slices in with mine before roasting and they turn out great. What oil do you use? I like coconut as it brings out the sweetness of the greens.

ETA: damn, pitiful page ownage.

I use larger onion chunks and toss it all with older ve oil and sea salt.

Pound and a half of shrimp cooked with some sour cream and Thai chili oil. Five eggs with some sriracha.

Post workout snack.

In new America where Bruce Jenner is a woman these are carb free.  

Brunch after a 6 miler on snowy/muddy trails.  4 egg frittata with caramelized onion and fennel, kale, parmesan cheese, and cream

In goes the kale after the onions and fennel finish caramelizing in bacon grease



Out of the oven



And onto a plate

looks awesome

Sunday night - cabernet braised grass fed beef short ribs over gorgonzola polenta.  Side salad of Brussels sprouts and leeks, wilted in bacon grease and topped with crispy diced bacon and pomegranate seeds

First Saturday night preps, the a dry rub for the ribs of chopped fresh thyme and rosemary, and some salt and pepper



Now into the fridge for an overnight flavor bath

Then the gremolata, a seasoning mix of fresh thyme, parsley, and rosemary, lemon zest, garlic, salt, and pepper to top the ribs when served



Into the fridge overnight for you as well

Sunday afternoon, brown the short ribs in oil



then remove from the pan



Deglaze your pan with the first of 1.5L of cabernet sauvingon



Then return your short ribs to the pan and cover with the rest of the wine



Simmer in the oven until tender

For the salad, take 2 pounds of Brussels sprouts



And shred or grate them.  Chop 5 pieces of bacon and brown until crispy in a large pot



Once crispy, remove the bacon, then add your B. sprouts, a sliced leek and a chopped garlic clove.  Sautee in the bacon grease for 5 minutes, add 2/3 cup of chicken broth and cover for 5 minutes to steam.  Stir in reserved bacon, transfer to a bowl and top with pomegranate seeds.  Serve warm



Got too busy to take pics of polenta preps, but it was pretty simple.  Make polenta using chicken broth instead of water.  When the polenta finishes cooking, add 1/3 cup of heavy cream and a quarter pound of gorgonzola cheese.

When the ribs and polenta are done, put the ribs in a bowl or warming drawer and cover tightly to keep warm.  Bring the remaining wine to a boil and reduce to ~2 cups, then whisk in some flour and butter to thicken.

Spread polenta on a plate and top with short ribs



Drizzle with sauce and smash



After smashing short ribs and Brussels sprout salad, realize that you got so excited about and busy with the wine sauce that you forgot all about the gremolata you made which is still sitting on the counter .  But only be sad for a few seconds, because the meal was wonderful and the entire house is filled with the aroma of simmering wine.  Drink more wine and eat dark chocolate for dessert

I just ate and now I'm hungry again.

Leftovers. With the gremolata this time

Grass fed beef vegetable soup (local veggies from CSA), deer sausage, and cheese

My wife made spaghetti squash spaghetti. Holy shit that stuff is good. It's better than noodles.

I like it with either a pesto or a ragú

She made homemade sauce it was great.

Right now in my kitchen 4 pounds of grass fed beef chuck steak, cut into 3/4" cubes are slowly simmering in beef broth (after being browned in lard) and a home made New Mexico chili pepper paste on their way to becoming Texas chili.

My next spaghetti squash meal will be this:



I was going to make it for the Superbowl, but there was a request for Texas Chili instead.

This is what I am cooking right now.

Superbowl Eats:

Homemade guacamole, salsa, and chips



Spicy (buffalo) deviled eggs and roasted chili-lime cashews



Texas chili - 4 pounds of grass fed chuck steak slow braised in homemade guajillo pepper sauce

Crispy duck with roasred root veggies (onion, beets, turnip, garlic, potato, butternut squash). Not pictured-> appetizers:  prosciutto/mozzarella rolls, sautéed duck liver on toast, grapes, apple wedges, side dish - creamed leeks, and dessert - chocolate cake



4 pound duck doesn't yield that much meat . Once I render fat from the skin, there may be enough fat to make duck confit though

OK, I've lived in the mountains my whole life and we normally eat cows, sheep and pigs, but not bugs.

1- How did you catch a big cooler load of them?  I've caught one or two at a time in the creeks and lakes, but it would take a year to catch that many
2- boil them in water with enough chili that you forget that it's not food?  What's the drill there?
3- what did the end product look like?  Are they staring at you when you eat them?  Cuz that's a dealbreaker for me.

1) buys them still alive in giant hideous writhing sacks
2) somehow the shit he puts on them makes them edible
3) yes they are fucking looking at you forever it's awful

Just had 2 hotdogs and some chips.

I made that casserole over the weekend.  It's damn tasty and you can just halve the spaghetti squash, carve out the seeds, and place the whole thing on a plate in the microwave, flat side down, and nuke for 10-12 minutes instead of roasting in the oven.  All the other veggies - I just ran them through the coarse grate setting on my food processor and sauteed.

Their tiny screams haunt some at night.

Too much hot sauce?

Is that such a thing?

Haven't been taking as many pics.  Tonight I made kefta - Moroccan meatball spiced with cinnamon, cumin , coriander, cayenne, mint, parsley, and onion. 2 pounds of local grass fed Angus here.



These are poached in a large tagine.  First step, the flavor base:  onion, garlic, and ginger, later joined by mint, parsley, sliced red chili, and turmeric



then just add water and the kefta



In an authentic meal, the kefta would be served over cous cous, but I am watching carbs, so herbed (fresh oregano and parsely) cauliflower rice substitutes for cous cous



Final view before smashing.  More mint and parsley on top.

cauliflower rice? cool

My wife has been making turkey meatballs with spaghetti squash. So good.

Tomato soup from scratch and salad


sirloin, garlic parmesan zoodles, oven roasted broccoli with lemon pepper


teriyaki meatballs and broccoli slaw


grain free/low carb pizza


almond crusted chopped steak, cheese and herb cauliflower, broccoli


a typical breakfast


taco salad


low carb noodles with meaty marinara, cauliflower cheese sticks

Dang girl! I need you to cook for me. I really enjoy being in the kitchen and trying new stuff. I get tired of go to meals pretty quick. I'm not sure why, but food that someone else has made always looks and tastes so much better!

I need the recipe for the cauliflower cheese sticks ASAP! Three heads in the fridge now. Those look delish. I make a really good cauliflower soup, but it never fits the macros I try to hit.

I love cooking. Low carb has been a fun adventure

zoodles recipe

Cauliflower cheese sticks recipe

low carb pizza

enjoy

I've lost 37 lbs now between strength training and low carb.

The hell is that crap? barf

Congrats to both of ya on the good work!

It took me about a year to drop 40 lbs. I'm trying to gain now. Muscle... I'm not sure if it's working correctly.

savage brah

All gainz

That figuratively looks like shit.

Tasted like it too.  McD's has the worst burgers ever.  And I can't figure out how I gained weight...

The ketchup, it's nothing but sugar.

Paleo buffalo chicken casserole topped with avocado and roasted Easter egg radishes.

Casserole recipe

How much is your food bill per week Driver? Id go broke eating like that.

Oh damn, I'm gonna make my sugarpie that. He loves buffalo anything.

I don't even use the restroom at McDonald's.  

The main benefit McDonald's adds to society is as a reference point in foreign cities.

It's just me, although I have a guest or two for Sunday night dinner pretty regularly.  I probably spend ~$100/week on groceries, but I'm not really sure.  I rarely eat out unless I'm on travel and lunch is usually a salad and main course leftovers.

Most of what I've posted isn't that expensive - maybe the paella and the duck, but those two and the side of grass fed beef ($10/pound in bulk) are really the only luxury items on my menu.

It's tasty and extremely easy to make if you have a food processor.  I just run everything (vegetables) but the spaghetti squash through the coarse grater of the food processor.  You can halve, scoop, and nuke the spaghetti squash instead of oven roasting to save some prep time.  I've cooked spaghetti squash both ways as a pasta substitute and you can't really taste the difference.