As I mentioned in my last post, I've been hungry for more fruit and vegetables lately and still enjoying but much less hungry for meat. And, as you may already know, I always have a bone broth stew on hand with less meat nowadays than in the past but still very rich with meat juices and marrow, etc.
So my menu today reflects my current interests. I started with my usual coffee--flavored with heavy cream and local honey.
The first course of my breakfast was a whole grapefruit, 2 tangelos and a ripe banana. Before eating those, though, I started the main course. I had my stew in the slow-cooker to re-heat it for adding fresh vegetables later today so I started by dipping out about a cup of fatty meat broth. I put that on my induction cook-top and sliced/peeled 3 nice fresh beets. Once I had the beets cooking away in the broth, I dug out the remaining cooked rutabaga, cabbage, fennel, celery and carrots from the stew to clear the way for the next set of vegetables (celery, carrots, cabbage and rutabaga.)
I left the dished-out warm vegetables, with bits of meat and fat, in the dish while the beets cooked and I ate the fruit. I then added some pats of butter to the top of the stewed vegetables before dumping the cooked beets and broth over the top of the other vegetables.
|Chain Saw Stew|
Okay, the final step is to clean up the "gore" from my pans, bowl and counter. I will make this recipe again soon.
P.S. I called my meal "breakfast" because it's my first meal of the day. I may or may not eat again, though. If I do eat later, it will be a meat-based meal since I've already had a lot of vegetables and fruit.