Time for another recipe post, this time for baked scotch eggs, one of my favourite paleo-friendly foods. I was initially taught how to make them by Pam Kohler-Camp of And Sarah Laughed Pottery, who is like a second mother to me. They are dead simple to make and can be altered to fit your dietary requirements… maybe… as long as you can still eat eggs, I'm pretty sure you can find vegan sausage out there, but I'm going to stick to meat.Evening, folks. I'm going to try a new segment called What's Cooking
, where I will share what I'm cooking, and how I'm doing it. I will also try to post pictures to a web album, so you visual people can get a better idea of what's going on.
Tonight's dish is Steak & Onions
which is one of the things we do with the London Broil
(Top Round) that comes as part of our package from the meat market. This is about as simple as we make it, as we always have onions in the house. Feel free to add mushrooms or strips of peppers to this dish, we do. This dish is a low-carb dish and is suitable for paleo/primal diets/lifestyles.
As I get back into my paleo/primal/low-carb diet/lifestyle after a break of a few months, which I realise now was a huge mistake, I realise I should do an article on cast iron cookware, specifically, the skillets that I use to prepare so much of my food. This morning, the small skillet was finally re-seasoned to the point that not a bit of egg stuck. So, I feel now is the perfect time to go over the care and use of cast iron skillets.
