If you’ve been following along this past while, you know we’re headed off on a grand adventure.
(Get the backstory here.)
In a farewell to our Colorado home, here are shots from our last suppers here. Memories of sharing them in this space will continue to bring us joy, even after we’ve moved on.
We had more than our fair share of burgers while in town.
The ones above are bison, topped with garlic, ginger and onions sautéed in ghee. As usual, they’re ringed by organic veggies, avocado and a couple bites of raw-milk cheese (sugar-free hot sauce and mustard on the side).
For more on how we choose our ground bison and beef, go here.
After a few days of all burgers all the time (well, at least dinnertimes), we switched things up with paleo chicken pho.
The chicken was pasture-raised and simmered in a slow-cooker with ginger, garlic, green onions, black pepper, star anise and such.
I cut a whack of zucchini noodles by hand (still need to get a tool for that but never remember until prep time) and stored them uncooked in the fridge.
Each night before eating, we’d cook a couple handfuls by stovetop, then add them to steaming bowls of pho. That way, they were always fresh and never overcooked.
Sliced jalapeños, fresh cilantro and cracked pepper provided perfect finishing touches. Oh, and we added roasted beets, avocado and greens in a side bowl, offering a nice contrast between hot and cold.
And then there’s steak.
This one was pure grass-fed, local goodness.
I think I only ate half mine that night (but made sure to get plenty of the delicious fat lining the sides).
As the weather warms, we tend to alternate between heavier dishes and simple, light ones—like this smoked salmon with eggs two ways.
I’m partial to omelettes cooked in ghee or fresh local butter. Randy prefers his fried.
We both like hot sauce on the side…and were super-happy to have leftover carrot-ginger soup to go with this quick, easy meal.
And for fresh fish, here’s a shot of wild cod. Somewhat surprisingly, we ate quite a bit of this in Colorado.
Wilted chard completed the plate, along with avocado, lemon and a ginger-garlic-scallion concoction.
For more on how we pick our fish, go here.
And….for our last night here, we had an impromptu primal picnic on our dining room floor (after accidentally packing the last of the dishes).
Made do with delicious leftovers…served on lids and such…atop a box covered in a yoga towel.
The menu: pasture-raised hardboiled eggs, cold grass-fed steak, full-fat grass-fed yoghurt, organic turkey slices, avocado, veggies, and ginger kombucha.
It was fantastic.
Thus end our meals…and our time here in Colorado.
We’ll miss you, FoCo!