See, that’s what the app is perfect for.

southern4perspective

We are a family of artist and designers by trade. We are hunters and gatherers by the seasons. Adventures when awake and sleeping. We are raising our children and practicing a way of life that embodies a reverence for the rugged common sense toughness our grandparents have while leveraging the understanding of how present day technologies put worlds of knowledge at our fingertips. We travel often to be engaged in different cultures. This is our plan for discovering ways of life to aspire to. From time to time, This study deepens a respect for our region and the cultures closest to us which shape us as a southern family.

Photographs, videos, and text present in this blog were created by us in effort to document, study and share what we learn together as a family.

We hope our efforts find you learning and practicing what it is you need to be doing to live your ideal life.

My online portfolio:

www.KristoferLamey.com

Savory spicy rabbit loin.
December 12, 2016

Rabbit loins browned in bacon fat, The pan was de-glazed with a pale ale, then the rabbit was pressure cooked with carrot, onion, potato, pepper, tomato, and a heaping load of shiitake mushroom. It was served with brown rice, splash of apple cider vinegar, kicked up a notch with a garlic chili paste. Sided with a seaweed and fresh herbs.

With as much experimentation as we do with cooking it is not uncommon to miss the intended flavor set. But, we nailed this one. The flavors were so balanced and the spice from the chili paste worked so well with the tender rabbit loin and fresh herbs.

I hope our latest post find you guys staying warm and excited about what it is you’re doing.

Respectfully,

rabbit meat pressure cooking real foods organic home cooking field to table sustainable food non gmo natural foods shiitake mushrooms

This is why we do this.
July 27th 2016

Pulled rabbit barbecue served with spinach shaved carrot and steamed rice. Pinch of volcano salts.

The rabbit front quarters were browned with bacon and mustard seed oil before being pressure cooked so the meat is extremely tender and the bone is easily removed. This is ideal because you also get the mineral benefits from the bones into the meat. It’s healthier and makes for a richer flavor.

We’ve been posting several rabbit and venison dishes over this last week. Our intention is not to put forth exploratory efforts. This is simply a demonstration of how and what we eat. As anyone who has a family knows, time is a scarce resource and putting forth a nutritious meal three times a day on the table is no easy task. You will notice that the dishes over this week or so have been similar to one another. This is because we are primarily eating what is in season and sticking to the staples that make the task of putting the food out more predictably and efficient. This is home cooking, creating a common ground of staples is a great way to lay a foundation for acquiring food solutions for our dietary needs. A rice or quinoa served with a protein is usually two thirds and foundational. The remaining third could be a kimchi, spinach or cucumber salad. That remaining third is seasonal, Like vegetables from the garden, or mushrooms that we forage. Eating seasonally is good for our spirits. I can’t explain why but it may be because our diet is in sync with our environment.

We hope our latest post find you stronger today than you were last week.

Respectfully,

rabbit meat healthy food seasonal eating balanced diet Athletic diet let food be thy medicine homeschooling homeschool self sufficient collapse independent modern children healthy cooking cooking barbecue home cooking modt5 task lighting work lights lighting kitchen kitchen lighting homeschool atlanta

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