I wanted to say thank you for all of your kind words on yesterday’s post. We really appreciate your thoughts and prayers. Joshua is doing really well and our new protocol seems to be working, as his rash is getting much better every day and he is getting to be much more regular.
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Fall is my favorite season and lately we have had the most glorious fall weather in Minnesota. Cool and crisp mornings, afternoons filled with sun and light breezes and highs in the mid to high 60’s. Perfect if I do say so myself.
Last week, Allan and I decided to pack up our three nap-ditching boys and take them on a nature walk at Lebanon Hills park. We usually do not leave the house in the afternoons because it simply makes dinner time that much more difficult, but I happened to have a big stack of beef shanks from the grass-fed cow we bought this Spring cooking in the crockpot, so one piece of dinner was already under control.
After our walk, Allan sliced up several heads of cabbage and roasted them in coconut oil and sea salt and reheated leftover cubed butternut squash in our cast iron skillet. This was a wonderful meal that both boys devoured topped with Tessemae’s barbecue sauce.
I used the leftover shank bones to make bone broth and a few days later I made a wonderful beef and vegetable soup using the leftover shank meat, veggies we had hanging out in the fridge and bone broth.
Before buying meat from local farmers I had not made or eaten shanks. I have found that slow cooking is a great method to soften up and enjoy this oftentimes chewy piece of meat. I really liked this recipe from Diane Sanfilippo because it was easy to pull together in the morning and resulted in extremely versatile, soft meat.
What is your favorite crockpot meal?
What is your favorite way to cook liver? That is one piece of meat that I have yet to experiment with…
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