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Tri-Tip Steaks, Kale, and Mead

18 Sep

In light of our dramatic foodie shift, (Was it me or did it have the feel of a confessional?) I thought I would post a few photos of one of our recent meals. Don’t worry, it won’t become a regular habit. There are so many other inspirational primal food blogs to drool over. This meal was simple yet worth the capture.

First, the Meat

Tri Tip w/ Sea Salt

Grass-fed Tri-Tip Steak. Not your usual cut. Find out what makes this cut so special here. These are from U.S. Wellness Meats. We topped them with Grey Sea Salt & Thyme from Twin Oaks Farm.

Enter, the Veggies

Lacinato Kale

Organic Lacinato Kale from For The Health Of It, hanging out in the colander waiting to be sauteed.

Paired with…

Blueberry Mead

Eric paired his steak with blueberry mead that I made in July of 2008 from local blueberries and honey. Batch #2 to be exact.

Grilled to Perfection

Charcoal Chimney Starter

We love grillin’ again, now that Eric uses a Charcoal Chimney Starter. No more chemical aftertaste. Eeeeewwww!

The Close-Up

Tri Tip and Kale

Sauteed kale and grilled Tri-Tip steaks topped with salsa made from local sweet red peppers and fresh basil from my garden.

Garden updates coming soon!

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