For Father’s Day I wrote a bit about my wonderful husband.
We had a great day just celebrating him. For us, that means good food, church, naps, NBA finals, family, and just a whole lot of nothing.
BREAKFAST
French toast made with raw cream, pastured eggs, honey, vanilla and organic bread; cooked in butter on cast iron and topped with organic powdered sugar and pure organic maple syrup. Fried pasture eggs from my amish friends, pastured nitrate free, uncured bacon from the farmer’s market, and a bunch of fresh organic berries.
DINNER
Grass fed filet from one of my favorite farms here: River Cottage Farms. I cooked them medium-rare using the bacon fat leftover from the morning on my cast iron skillet…so, so delicious.
We also had roasted carrots topped with parsley from my herb garden, roasted red potatoes from the farmer’s market, seasoned with onions and garlic with rosemary from my herb garden as well, and sea salt and fresh-craked pepper. I roast my veggies in coconut oil on 350. Sometimes I broil them just at the end to get that “crisp” on the edges.
We had a beautiful raw kale salad from the farmer’s market, chopped and soaked for an hour in a homemade dressing: organic extra-virgin olive oil, homemade raw yogurt, honey, sea salt, a little dijon mustard and a dash of balsamic vinegar.
And beets, mmm…one of our favorites. Peeled, quartered and steamed for about 20 minutes. Perfect all by themselves, no seasoning required!
We also bought Hank a pair of nice sunglasses and Henry drew him a sweet poster.
I hope you all had a wonderful, restful, celebratory day!
live well. be well.
