Today was the last day officially in the old house. It was nice to be done yet sad that we are back to the renting stage of life rather than owning. We have given away the chickens that I have enjoyed for the past few years and that too has ups and downs. I loved the fresh eggs and sitting on the deck watching them in the morning. I do NOT miss the smell and clean up. I am fortunate though in the home they have gone to emailed today about my being able to buy eggs from them in the future. YAY!!! I am still working out the kinks of the move and working on filling daycare spots as I am down to one family at this point. I NEED more work. I WANT more work. It will come together and I know that. Anyway, we have most of the house un-packed and we are settling in and with that my schedule is starting to feel like it might slide into place soon. We did our first batch of real baking this week and have planned for more. We did cook our way through the move and stayed really on the paleo track I am pleased to say. As you know if you read the weeks menu you know what we had planned for the days eats and here is what we really did:
Breakfast: Cinnamon chips scones (almost paleo), fresh raspberries, and that morning cup. Alexandria made the scones the night before and then we covered them with a tea towel to keep moist over night. These had amazing taste and the perfect crumb while being supper simple. We forgot to take pictures till the very end so this image is the LAST bite that I quickly grabbed from the toddlers bowl.
How to make these oh so joyful bits of perfection: (with a note on how to keep it more Paleo)
Makes about a dozen scones
2-1/2 Cups almond flour (I use Honeyville)
1/2 teaspoon salt (I like celtic sea salt but any will work)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (increase to 1/2 tablespoon if leaving out cinnamon chips)
1/3 cup melted coconut oil
1/4 cup (or less) honey
2 large eggs (yes, size matters)
1/2 cup cinnamon chips (leave these out if you are avoiding sugar such as living Paleo)
* Line a baking sheet with parchment paper (or spray) and pre-heat your over to 350 degrees F.
* in a mixing bowl toss all ingredients in except the chips and mix till thoroughly combined.
* fold in the cinnamon chips
* scoop about 1/4 cup amounts onto sheet and slightly smoosh (bakes more evenly and looks better to me than big lumps)
* bake for 12 to 15 minutes or till golden brown.
Lunch: Fried Eggs (the caveman of the house and the older daughters took leftovers for lunch from last nights supper)
I was pretty full still after the scones and coffee so I just fried eggs up for lunch for myself and added paleo toast and a banana for the little one.
Afternoon snack: The children all had pears and cheese while I nibbled on some fresh cracked hazelnuts
Supper: Herbal Roast Beef with Brussels Sprouts braised in bacon. I made a lot more than I am going to give directions for because I feed a small army and I like to have enough left for the crew to pack for the next days lunch.
I mixed in a small bowl for each roast; (about) 1/2 tablespoon sea salt (I used Himalayan pink), 1 tablespoon Herbs de Provence by Penzeys spices, a good smattering of fresh ground pepper, 2 cloves garlic minced, 1/2 a sweet onion diced, 1 teaspoon cayenne pepper, and a splash of olive oil. I took 4 roasts averaging about 3 pounds each and rubbed the herb mixture all over then placed in a foil lined pan (I hate clean up). Once the roasts were prepped, I slid into the oven and baked uncovered for about 2 hours (I would do 1 hour for 1 roast) at 350 degrees F. After the inside reached 140 degrees, I pulled out of the oven and let rest for about 15 minutes before slicing and serving up.
For the brussels sprouts (sorry no picture this round) I sliced a pound of bacon into bite size pieces and lined a dutch oven with these and turned the burner on medium low. As the stove was heating I cut my brussels in half (probably about 3 pounds for my crew) and tossed onto of the bacon. Once I was done cutting the brussels, I covered the pot and let simmer and braise for about an hour till the bacon was starting to carmelize and the brussels were getting tender at which point I tossed and stirred for the final 5 minutes or so till it was time to serve up.