I’m sickly today, so that bone broth I was planning to make got bumped up in my schedule. I conveniently got it started just in time to keep my fool self up all night tending it.

Breakfast

• Stumptown Ethiopian Sota; half+half
• bacon
• small tangerine

Midday

• leftover meatloaf

Snack

• small handful mixed unsalted nuts
• Golden Nepal tea from McNulty’s

Dinner

• Braised lamb shanks, hold the white beans and gremolata*
• Yes, I made a twice-strained pan sauce for myself. I’m worth it.
• small Japanese sweet potato   

On the stove now

• W.A.P. bone broth
• W.A.P. chicken broth

*Avi asked me about butter being Paleo; it’s in the pan sauce that finishes the lamb shank dish. 

First of all, monter au buerre is the single technique that pretty much perfectly describes my cooking style, so I’m not giving that shit up just to say I’m eating Paleo. 

Second, you can produce a kindler, gentler (on your body) butter by clarifying it first; when you do so, you strain out the proteins that are most likely to give you trouble.

Finally, the butter I buy is grass-fed and incredibly delicious. It’s practically medicinal before you even open the package. Once you stir that shit into a big pot of burbling animal collagen, you are basically buying yourself 10-20 extra years on this planet.

That’s how I feel about butter.