Basically, this is a curried minced beef dish with apple and dates topped with an egg custard. You are welcome.
Preheat the oven to 350F. Heat lard in cast iron skillet over medium heat. Sautee onions and garlic, add and brown the ground beef breaking into small crumbles. Remove some of the grease, if necessary. Add the apple and dates. Stir. Add the spices and cook until meat is cooked and dish is fragrant. Remove from the heat. Cover in loose tinfoil and place in oven. Cook for 30 minutes at 350F. A few minutes before the dish is ready, mix the cream and 5 eggs, season with salt and pepper, and beat until frothy. Remove meat from oven, pour over the eggs, add the bay leaves, and return to oven. Bake for 7-10 minutes, until the egg custard on top is cooked through. I serve this with toasted coconut flakes, Mrs. Balls chutney, and sometimes, if I'm cheating, sliced fresh bananas with mayo/yogurt mix with parsley. Traditionally, bobotie is also served with "borrie rys" which is turmeric infused rice. I find it doesn't need the carbs to be a freedomnomnom bomb!
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I’m working hard at “just shipping it,” as Seth Godin suggests. So, even when I could tinker to make something better, I don’t, I just “ship it,” because I promised myself I would. This leads to me I producing more stuff, and this FEELS GREAT!
There are some steps between feeling great and shipping it, though. Mostly me yelling at the computer about things I am struggling with, like learning how to use waaaaaaaaay too sophisticated video editing software, or trying to synch video captions, or designing an opening slide, or adding A SUBSCRIPTION BUTTON (finally!).
Video production is a skill that I still need to learn and everything takes waaaaaaaaay longer than it should. Since I value my time, I find this frustrating, but then I remind myself, the state of flow comes from routine and passion combined. Patience, my pretty. And, while I’m s-l-o-w-l-y learning new frustrating things, I am also s-l-o-w-l-y building out an actual video production studio at home, and I’m getting to play around in my keto kitchen, and I’m growing. How cool is that?!?
Other things I learned this week, related to filming and editing a cooking show at home:
1. Don’t multitask! Making two recipes at once, while functional when you have 20 guests coming for dinner is grand, but it makes editing for one recipe a nightmare!
2. Pause between situations if you plan to edit later.
3. Consider going back to one camera and one take?
Do you have a passion project you’re dying to launch? What’s holding you back? How do you spend your time now? If you could change one thing to help yourself kick off this project, what would it be? What if I told you, maybe focussing on your health is where you should start…
I mention health, because good health is the gift of natural stamina, and this is what you need in order to complete the things YOU want to do! I would not have been able to successfully add these personal projects to my plate a couple of years ago. I would not have stuck to the timeline, gotten discouraged, and given up.
Now, I know better. I know, for me:
1. It is crucial to stick to a production schedule. JUST SHIP IT! (Even when it is not perfect!)
2. I had to develop this skill and teach myself that routines for my personal projects matter just as much as my professional obligations (if not more).
3. This means prioritizing myself, and saying “no” to other things because producing my creative projects matters to me, and that’s enough!
4. And, thanks to the lifestyle changes I have made, I have the stamina and energy to push through and make the things I want to make happen, happen.
Learn how I became a healthier me by making slow and steady changes. If I can do it, so can YOU!
I had such a great time with these guys! Show them some lurv and subscribe to their podcast and channel!
The Resistance Chronicle
We were so happy to have another Free State Project alum join us for a fun conversation covering Liberty in NH, Porcfest, and nourishing your mind and body. Carla gave us a rundown of her move to the states and NH, her run in with the law and the landmark case that resulted from it, and her continuous journey towards self improvement. Carla’s infectious positivity really lit up this episode. We are already buzzing about getting her back on for round 2! Start your journey into finding out about Carla with these links: https://www.carlagericke.com/
https://en.wikipedia.org/wiki/Carla_G…
https://www.fsp.org/author/carla/
https://www.carlagericke.com/product/…
As always, thank you for tuning in. We’d love to hear from our listeners. We appreciate you all. Email us at: theresistancechronicle@gmail.com Check out our website and support everyone in our Hall of Fame. Check in often as the list is growing. www.theresistancechronicle.com We also started a merch store. Check it out. All proceeds go directly back to making this show possible so we can continue to grow and improve this thing we started. http://tee.pub/lic/TRCPod Thank you and enjoy the show!
When the time comes, I hope y’all remember the people like me who were RIGHT about the lab origin of the virus and the inefficacy of masks, whose refusal to wear one was PERFECTLY REASONABLE, who REFUSED TO BE SILENCED even when receiving death threats and being shadow-banned, and who have the SOLUTIONS to the insanity of your government’s overreach. (Psst, it starts with you acknowledging the government and its unchecked lackeys are your abusers, not saviors!)
I’m also heartened that these disclosures came from Freedom of Information requests, which is the federal equivalent of RSA 91-A, New Hampshire’s Right-to-Know laws. It is through forcing the government to reveal their secrets to us that we will prevail. You cannot hold a secret government operating without checks and balances accountable if you don’t know what they are up to… BUT I know this, they’re never up to anything other than lining their own pockets. Expect the expected: corruption, immorality, greed, name calling, oppressive, and abusive behavior. While telling you the exact opposite! Like… gaslighting!
Ask yourself, who benefits from calling you a victim and oppressed?
I hate leveling up. Ok, that’s incorrect. I love leveling up, I just hate the process of getting there. That mofo *journey,* man.
I realized today when I taught myself for the first time how to use the YT creator suite to edit a video, write and correctly time subtitles, and put in a card at the end THAT INVITES YOU TO SUBSCRIBE, that I understand pattern recognition well enough, that, if I can’t see it the first time, I get frustrated AF. Then I realized I should cut myself some slack, and allow myself more than one try to identify a *pattern.* LOL
I set out to create a quick clip from the most recent episode of Manch Talk with Tammy Simmons. I’m hopeful I can grow my audience in order to help get the word out about this best kept secret that is the Free State of New Hampshire! (Turn on the captions, and let ‘er rip! Let me know what you think, and PLEASE, subscribe. It’s a click away!)
If you’re serious about life in NH, you should 100% be following me on social! I co-host a weekly local cable access show, ManchTalk, I have a new weekly cooking show called #Freedomnomnom (check out years of posts using that tag), I’m president emeritus of the Free State Project, won a landmark 1A case, am the author of The Ecstatic Pessimist, I blog regularly on my website The Art of Independence, and I’m creating solid content that I hope will help you learn more about living in liberty in NH.
I’m starting a Free Stater specific show in the Fall, where I will interview Free Staters about their passions and learn their stories. In order to get some backing, I need to build up my social media audiences, which are shockingly pitiful, tbh. I hope y’all will help me. Click the SUBSCRIBE button on this video (with captions)!
Twitter: https://twitter.com/CarlaGericke
Insta: https://www.instagram.com/carlagericke/
Facebook: https://www.facebook.com/CarlaGerickeAKAQueenQuill
Follow: https://www.facebook.com/carla.gericke/
The Art of Independence: https://www.carlagericke.com/
Thank you!
This week, we discuss oppressor/oppressed dynamics in politics, and the CDC’s lifestyle change recommendations to eat healthy, exercise, and limit alcohol consumption, which every mask-wearing Karen in the world is undoubtedly going to follow, right?
Preheat oven to 350F. In a cast iron skillet heat fat (e.g. bacon, lard, avo oil) over a medium heat (3-4). Chop the shallot and deseed and chop the jalapeño. Add to the skillet and allow to brown. Chop the fennel bulb, removing any hard outer parts. Add to pan and stir. When browned, add the pork. Brown the meat over medium heat, stirring occasionally. Season with salt and pepper. Add spices to taste. I used cumin, dark chili, chipotle chili, smoked paprika. I also added a dash of Worcestershire sauce after the second tasting. While the meat is finalizing, cut the tops off the yellow peppers and deseed the insides. Get your tinfoil ready. Scoop the meat filling into the peppers, put the lids back on and wrap in foil. I put mine in a bread pan, but you can use a sheet pan. Into the oven on 375F for one hour. Remove from oven, open foil--be careful, it's hot!--and serve with trimmings like sour cream, or yogurt, or just like that, and I added some fennel fronds for color and a burst of taste!
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Join Tammy and Carla for this week’s edition of Manch Talk. We discuss the high cost of city severance packages (pre-pension golden handshakes!), Carla’s recent foray to the post-office, the gain of function theory behind the C-Virus, and more!
Made with caulimash and local Bardo beef and grass-fed lamb, this easy Shepherd’s Pie is a staple in my rustic keto kitchen.
Pre-heat oven to 375F. Heat fat or lard in a skillet over medium heat (3-4) on the stove. Add and brown shallots and garlic. Add beef and lamb and brown, mixing occasionally. Season the meat with salt, pepper, and garlic powder. After meat is almost cooked, around 7 minutes, add several dabs of Worcestershire sauce and let it cook off for a few minutes before adding the rough chopped carrots. Add the cup of frozen peas. While the meat is browning, prepare the caulimash by microwaving a head of cauliflower (about 5-7 minutes on high). In a food processor, blend the al dente cauliflower with butter (1 tbs), cream cheese, dash of cream, seasoning, and a teaspoon of mustard. Blend until smooth. Mix the meat, carrots, and peas together, distributing evenly in the skillet. Top with caulimash, starting from the middle, spreading across evenly. Add two handfuls of cheddar cheese on top. Place in pre-heated oven for 20-30 minutes until heated through, and browned on top. Serve in bowls.
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