Put to Work on the Weekend

So the plan for the weekend was to top up on the bacon supplies, as I’ll be away week after next in India, making it a bit tricky.

Also thought we’d give fresh sausages a go, do a slow cooked brisket in the egg,  and since we were buying brisket, may as well make a batch of corned beef. Then again, while we have lots of pork belly (for the bacon), and pork shoulder (for the sausage), I thought I’d give pork confit a go. Two versions.

Saturday afternoon, the outside fridge looks sort of like this!

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How Did All of This Start?

A long time ago, in a galaxy far, far way…

Not really!

As a family, we’ve been embarking on a journey to resolve all kinds of auto-immune issues that have been lurking and irritating us for years, and not really responding to much. Last year we began following a vague, and not really focused, eating strategy aligning to the Paleo theme, with a little bit of Tim Noakes thrown in for good measure. The fact that it would help me get down to a more acceptable cycling weight, of course had no effect on my enthusiasm.

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