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12:OO-12:3O /// What Doesn't Kill You
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5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
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11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
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2:OO-2:25 /// Evolutionaries
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9:OO-1O:3O /// GUNWASH
My Welcome Table
Edible Alphabet No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Food was survival, and it wasn't always delicious." [22:45]
-- Mary Gunderson on A Taste of the Past
Tags:Mary Gunderson, The Food Journal of the Lewis & Clark: Recipes for an Expedition, Lewis & Clark, Paleocusinieology, Thomas Jefferson, water, American Philosophical Society, provisions, pork, portable soup, corn meal, flour, whiskey, route, St. Louis, drying corn, Missouri River, Kansas City, trading post, North Land Indians, trappers, wild strawberries, buffalo, greens, indigenous foods, fishing, deer hunting, fruit salad, jerky, plum tart,
This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp.
Before you begin, place your food processor or mortar and pestle in the freezer to chill. Then, destem your herbs and crush your garlic clove, chopping finely if using a mortar and pestle.
If using a food processor, place all ingredients in the workbowl and buzz for two minutes till smooth.
If pulverizing by hand, place your chopped garlic, herbs, pepper flakes, anchovy and capers, adding two tablespoons of oil at a time until it’s all incorporated into a nice, smooth emulsification. Then stir in the lemon juice and salt.
Serve over roasted vegetables, meat or fish!
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