The Heart Of Texas

 I took one cup of my Einkorn Wheat starter and mixed in 3 cups of freshly milled einkorn wheat flour with filtered water. The texture is fairly wet. I let that ferment overnight. It was very active and frothy the next morning. I then mixed in about 4 cups of einkorn wheat flour in the mixer. I added 1/4th cup of raw honey, 1/4th cup of extra virgin olive oil and 2T Baja Gold sea salt. I mixed until the dough clinged to the dough hook and cleaned the sides of the mixing bowl. I gave it a good mix. I then took the dough ball and cut it in half without punching it down. I place the 2 loaves into proofing baskets and placed them on the counter covered with a dish cloth over night. The next morning the loaves had risen by 1/3rd. I then pre-heated the oven to 350 degrees for 38 minutes. They turned out excellent.

I took 3 cups of my homemade Einkorn wheat starter and added approximately one cup of einkorn wheat flour and water and let it ferment overnight on the counter. The texture is pretty loose. The next morning I put the mixture in the mixing bowl along with one ounce of quality olive oil, 1 T of salt and 1/4 cup of honey and I added enough Einkorn wheat flour so the dough  wraps around the dough hook and cleans the sides of the mixing bowl. Make sure to give it a good mix.  I then take the dough out without punching it down and turn it out on my counter and I cut it in half. This recipe is for 2 loaves. I gently form the loaves of bread and place them in proofing baskets overnight in a cold oven. I make sure to slice the top of each loaf with a sharp knife.  After the loaves have had adequate time to grow in size. You may need to let it proof longer than overnight. Some people proof in the refrigerator. That's up to you. I'm sure the refrigerator would take longer.   I then place

Uncle Jared sent Amy home with a rack of smoked pork spareribs. I removed the meat from the rib bones and sizzled the rib meat in a hot black iron skillet with various herbs and spices (granulated onion and garlic, black pepper and sea salt). I made a fresh pico de gallo with organic cilantro, Uncle Bill's homegrown tomatoes, red onion, minced garlic and fresh lime juice. I also made fresh organic flour tortillas. The combination is sinful ~ AAAYYYEEE

 The evening before I added 2 cups of freshly milled Einkorn wheat flour to 2 cups of sourdough starter. I mixed that thoroughly, covered with a towel and let it rest on the counter until the morning. I then cracked one egg in the mixture and added 1 T of real vanilla extract, 1/8th cup of organic maple syrup, 1/2 T sea salt, 3/4th T of baking powder and a small amount of extra virgin olive oil. I mixed it up real good with a spoon and added about 1/4 cup more of Einkorn flour to the pancake batter texture I prefer. I then laddled the mixture on to a hot skillet and added wild organic blueberries. I used Kerrigold unsalted butter and organic maple syrup. It was soooooo... good ~

 Look let's face some facts here ~ The Mexicans have proven they are the pork tamale champions. So I decided to make a tamale far superior to any pork tamale out there. Think osso bucco? Think beef, think roast, the beefier the better. The final outcome of the tamale is unbelievable. It just is! 

2 #s grass-fed beef sirloin or filet 4 C broccoli tops 3 T corn starch 1 C chicken stock 2 T coconut aminos 1 T black pepper 2 T ginger 2 T fresh garlic chopped 3 fresh jalapenos chopped  3-4 T sesame oil Brown rice 2 t pink Himalayan Sea salt 2 T oyster sauce   Method:  cut the sirloin/filet into small pieces and mix with cornstarch, salt and black pepper. Heat wok till hot and add sesame oil and meat. Cook till slightly browned and remove from wok. Add broccoli tops and ½ C chicken stock with jalapenos, garlic, coconut aminos and oyster sauce. Cook for about 8 minutes until broccoli is still crisp. Serve over brown rice. Healthy and delicious ~