…then don’t try to fix it, baby.
WordPress.com is excited to announce our newest offering: a course just for beginning bloggers where you’ll learn everything you need to know about blogging from the most trusted experts in the industry. We have helped millions of blogs get up and running, we know what works, and we want you to to know everything we know. This course provides all the fundamental skills and inspiration you need to get your blog started, an interactive community forum, and content updated annually.
I noticed the bright colours of the packaging first, which, being profoundly colourblind, isn’t something that happens terribly often.
There they were, sandwiched between the blueberries and the mango chunks in the frozen fruit section, a new “exotic” berry mix.
This is the sort of cooking I absolutely adore.
It feels as though you’re restoring a direct link between the present day and that almost mystical point in our ancient past, when our species first harnessed fire.
Strip away the modern magic, and you’re back to square one, the bare essentials so to speak, letting the elemental forces of heat and time transform the crude and near inedible into the utterly delicious and ethereal.
A Swedish Easter plate, in our family at least, tends to be rather similar to the ones served up at both Midsummer and Christmas, put together from a buffet style spread.
I know what you’re thinking. Smörgåsbord.
“Pork”, said Mrs. Paleovirtus.
“Asian pork”, she added, for purposes of clarification.
“Casserole, if you please”, opined Paleovirtus Jr.
I asked the cat if he’d like to chuck his tuppenceworth in, but he just sat there, slow-blinking, which I took as a sign that he was happy enough with things as they were, probably because he had his own lamb and chicken dinner to fall back on.
Crafty use of leftovers? Check!
Discovery of a new vegetable assortment in the freezer section of local supermarket? Check!
Steak? SPROUTS?!! Checkety, check, check, check!!!1!
Recently I got a heads-up from a Swedish Paleo group on Facebook about a new product from Swedish company “Kungsörnen“.
It turns out they’ve started making a bread mix which they call “Stenåldersbröd” – Stone Age Bread.
Well, with a name like that, I had to give it a whirl, didn’t I?
I was going to cook a French fish dish today, “Poisson D’avril“, but the Swedish Pescetarian Society are having their annual conference in town, and to ensure they don’t run out of grub they’ve bought every single fillet of fish, fresh or frozen, in a twenty mile radius.