Watch the video then comment below on how you are staying cool in this heat!
I love meat but really don’t love commercially raised feedlot animals. As I became pickier and pickier in selecting the meats I choose for my family and friends, I found the quality harder to find in easy to shop food locations.
Butcher Block is a company that specializes in grass-fed beef, organic chicken and heirloom pork. And the home deliver is sustainable packaging, not Styrofoam.
I ordered a box of mixed meats from them and got: 2 – 6 ounce Filet Mignon, 2 – NY Strips, 2 # ground beef, 2 sirloin steaks, 1 pork tenderloin and 1 bag of chicken tenderloin. Each box has 8-11 pounds of meat per box which is enough to make 20-28 meals.
If you don’t eat bacon, then I’m absolutely positive there is someone you know who does who you could gift it to. But I have to tell you , it makes the most amazing BLT you will ever eat. Just saying.
Now the biggest decision you need to make is to choose from one of the options:
There are 5 boxes to choose from: 1) all beef, 2) beef and chicken, 3) beef and pork, 4) chicken and pork, 5) Classic mixed box: beef, chicken, and pork.
I got the Classic Mixed Box and was more than satisfied with it. 8-11 pounds of meat per box which is enough to make 20-28 meals.
If you are interested, follow the link below. Tag someone you know who is interested too!
Please follow the link for the link to Refreshing Beverages, An Online Course
Use the best quality ingredients you can for amazing cookies.
Ingredients:
Add the butter and sugars, stir to combine. Add eggs and vanilla, mix until smooth.
In a separate bowl combine:
Add to sugar and butter mixture; stir to combine. Do not over mix.
Mix in:
Use a small scoop to make even size cookies. Space 2 inches apart. Sprinkle the tops of each cookie with Maldon Flaked Salt, if desired.
Bake 350°F for 15 minutes or until the edges are golden brown. Let cookies sit on the pan for a few minutes to “set up” before moving the cookies to cooling rack.
Make sure you hide some for yourself because they go fast!
Easy to make and perfect to treat your furry friend. Best of all, you know what is in the treat you are giving your dogs.
The biggest trick is to leave these dog treats in a low temp oven until they are crisp and hard.
Printed recipe is at the end of this post.
Enjoy! Woof!
Lesson learned: Don’t nip dough.
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Hints for bacon grease: Save what you cook in the fridge. Ask your favorite restaurant, neighbors or even local culinary school to save it for you or offer to buy it. (They will most often give it to you, but you have to ask!)
T
here is nothing quite like the aroma of freshly baked bread, unless it’s eating freshly baked bread.
This loaf can be made in just under 2 hours and is easy and really delicious. The only problem I have with this loaf is that it does not last very long.
It gets gobbled up super fast.
Dry Ingredients: Combine in the bowl of a stand mixer
Wet Ingredients: Combine in a glass measuring cup
Using a dough hook, mix the dry ingredients on low speed. Slowly add the wet ingredients, mix until it is all combined.
Set the timer and knead on medium speed for 10 full minutes.
The dough will look wet and sticky. It is and that is the way it is supposed to be. A wet dough will give you the bigger holes Ciabatta is known for. Resist the temptation to add more flour! At 10 minutes kneading time, the dough will be perfect.
Remove the dough hook; cover the bowl with plastic wrap or a clean kitchen towel. Allow to rest for 15 minutes in a warm area. (Your oven on bread proofing setting is perfect)
In the meantime, prepare a sheet pan with parchment paper (or Silpat sheet), lightly dust with cornmeal and set aside until needed.
Generously flour a surface to put the dough on after 15 minutes. Plop the entire dough mass onto the flour and dust the entire surface with flour so your hands don’t stick to the dough.
Press the dough into a rectangle, fold into thirds, and then repeat. Do not knead the dough, just lightly pat it into place. Pat, pat, pat, just lightly.
Shape the dough into a rectangle and place onto the baking sheet. Loosely cover and let rise for 45 minutes.
While the bread is rising outside the oven, preheat the inside of the oven to 425° F.
After the bread has risen for 45 minutes, spritz with water and place it into the oven. The water will help give the bread a crisp crust.
Bake for 30 minutes. Remove from the oven and allow the bread to cool completely before slicing.
Shelf life: 3-5 days or until gone, typically the same day it’s made.
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Spoon Feast 