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Arguably the most healthful food you could ever hope to put in your body! Freshly milled organic einkorn wheat sourdough bread (notes)

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This photo is after a night of proofing in a cold oven This is a cooked loaf side view   I pulled 2 cups of starter out of the refrigerator and let it sit out overnight on the counter. I then added about 2cups of water to a large mixing bowl and mixed in the starter. I then added the a couple cups of flour, 1/4 C RAW honey, 1/4 C olive oil, 3 T salt. I used my mixer and added enough flour until the dough wraps around the dough hook and I mixed well. I then removed the dough from the mixer and cut it in half. I made 2 balls out of the dough and placed them in proofing baskets and made an incision on the top. I then place the proofing baskets in a cold oven to rise. This step may take many hours, but generally over night is adequate. Version101 2 C starter to approx. 4 C freshly milled organic einkorn wheat berries - 1 C+- and 1/4 C vital wheat gluten. This was an experiment to see how it effected the final product. ....or until the dough clings to the dough hook and cleans up the sides
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 Boneless Chicken Thighs on a steak-hot fire ~ Method -   I rinsed off 2 #'s of fresh boneless chicken thighs.  I marinated them in a mixture including -  apple cider vinegar 1/8th C Apple Juice 1/8th C Raw Local  Honey 3 T Olive Oil 1 T Paprika sweet California organic 3 T Black Pepper - 1 T Granulated Onion - 1 T Granulated Garlic - 1 T Baja Gold Salt - 2 T Fresh Ground Bay Leaf 1/2 T Fresh Ground Pan-Toasted Camino Seeds 1/2 T
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Einkorn Wheat Sourdough Bread take 2

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 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.
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Home-milled Einkorn Wheat Sourdough Bread

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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
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Rib Meat Southeast Texas Tacos

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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
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Sourdough Einkorn Wheat Blueberry pancakes

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 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 ~
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Tamales - SE Texas style ~

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 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! 
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