Lisbon-Style Vinegar BBQ Sauce for Pork

If you’ve got a quality, slow-BBQ’d  cut with a delicate smoke for making pulled- pork this sauce is the way to go. Forget the gloppy, sugary, branded trash entirely. Doubles as a dressing for slaw! Add sparingly (1/2 to 1 Tablespoon per pound) to shredded pork and also serve on the side  as a dip for the sandwich.


 

Altered Reality of Fasting

I’ve completed two 72 hour fast episodes now- separated by 90 days- due to prompting from my low-30’s daughter Amanda. The idea was daunting for someone accustomed to regular meals but it turns out the normal , healthy human body is remarkably adept at managing energy intake and usage. For me the most difficult part was skipping that first mealtime. After that hunger was really no issue and increased mental acuity and an accelerated sense of the passage of time were remarkable. I spend considerable time cooking so had expected the time normally spent preparing and consuming meals to drag by while fasting. Not so at all!

I used a low-carb electrolyte replacement powder in water and went on with my everyday farm activities with seemingly more than normal intensity.  Sleeping thru the night was improved. Skipping the first meal was easier if another activity was planned to displace it.

Relevant links:    lifestyle.engineeering               healthline


 

Osso Buco Milanese

Thinking ahead a bit to cooler fall weather this trusty recipe comes to mind.  All ingredient except the shanks (use 2″ thick shank sections from your haycreek fractional beef orders) and saffron can be found at the Walmart but the results are world-class. Other than skipping saffron the only modification I use -to accommodate beef rather than veal shanks-is to double braising time to 3 hours in a covered pan in the oven at 325 F. Enlist aroma-motivated guests/family to stir the broth into the Arborio rice -the hardest part of the whole prep.