Locally raised pork chop cooked with lemongrass, bay leaves, and rosemary with steamed veggies and bone broth.
I made them last night for the first time, seemed to work okay.
I made my second batch of bone broth yesterday. This time I just put in local grass-fed beef soup bones, water, and salt. I cooked it in my slow cooker on low for 13 hours.
I invested in a small strainer and borrowed some wide-mouth jars in preparation for concocting more gut-healing bone broth. These made the straining process go much smoother than last time!
Ta-da! Two jars of golden broth. These should last me a few days.
The morning after, I have myself some beef-flavored jello! I'm so glad this stuff liquefies when it's warmed, my ex-vegetarian self would shrink even more from eating a jiggly bone substance.
Local grass-fed beef, free range lamb, steamed allowed veggies, bone broth.
Frozen organic coconut oil and organic unsweetened coconut flakes.
Not pictured: Grass-fed beef burgers and steamed veggies, chamomile tea