Breaking Fast

We're still trying to stick to this Paleo diet.  It's sometimes really easy, like this morning with our scrambled eggs with avocado.  But then how do you avoid a sprinkling of peppered goat cheese?  And how do you avoid bacon?  And how do you not have coffee on a lovely, sunny Saturday morning?!

Eight wild-boar rashers roasted, the whole package at breakfast,
And but two persons there; is this true?

Pizza Party

Tonight we totally cheated and used puff pastry to make a paleo inspired pizza.  Sautéed mushrooms, red and yellow peppers, sweet white onions on a base of spinach and arugula, one topped with goat's cheese and the other old cheddar.  Cheated never tasted so good.  

By moonshine do the green spinach leaflets make,

Whereof the you not bites, and you whose pastries

Is to make midnight mushrooms, that rejoice

To hear the solemn chew

Resurrection

Just like in the play, Romeo and Juliet have committed suicide.
Only this time, it's blog related.

A spark of interest has resurrected the idea of this blog.  For the past few weeks, we've been trying to eat like cavemen.  The idea behind this way of eating stems from evolution; being that humans, at least digestively, haven't actually evolved to eat the foods sprung from agriculture, such as wheat, grains, legumes and dairy, opting for more fruit, veg and meat.

More to the point, we've drastically reduced our carbo-loading tendencies.  Gone are the days of plentiful pasta dinners and easy nosh of quick pirogies stacked with goodies.
Gone, but not forgotten.

A new era has befallen the star crossed lovers, a time of planning and forging for food once a week, instead of gathering daily which had been their norm.  On our day off, Monday, we sit down with the cook books and select at least 5 possible meals for the week and write up the list of necessary ingredients, then off to the store we go.  It's been wonderful on many levels.  There is no more worries about what to make for dinner or if we have the stuff to make anything.  We're also saving money planning everything in advance, being able to stretch ingredients from day to day and making lunches instead of buying them.  The real bonus is controlling exactly what we put in our bodies.  That and making time to share breakfast together.  

Below is a fish dinner we had the other night.  Lady Montague gave us fresh salmon from Granville Island, which her son covered in extra virgin olive oil, garlic, ginger, salt, pepper and plenty of freshly squeezed lemon juice along side a citrus raisin coleslaw.
Yes, you read it here first; I ate raisins and lived to tell about it.

More to come shortly!

I will kiss thy lips;
Haply some poisson yet doth hang on them,
To write blog with a resurrection.