"Offally Good Cookin'!" to stay STRONG an' NOURISHED no mattah whut comes yer way...

an' as we see friends, it's a-comin'! Liver an' "simmer-lar" traditional "vittles" make fer long LIVERS!

my my how things have changed—this sure ain’t no Mickey Deez GMO Pink Slime “Happy Meal” like the ones I recall that now send shivvers down me timbers!

I gotta few stacks comin’ down the pike but I just HAD ta jump this’un ta first place an’ share this viddeyo because it spoke ta me in a very PRIMAL (pun intentional!) kinda way.

Do wartch it—then scoot down below an’ I’ll tall ya WHY!

YA GOTTA HAVE HEART!

Now ‘fore y’all say, “oh I ‘nose’ all ‘bout nose-to-tail eatin’…” already an’ close the winda—check out the heart-y aroma from the kettle first, cuz this ain’t ‘bout hipster chefs with bespoke knives an’ salon-carved beards makin’ over-priced, over-spiced, mini-plates fer curious millenials tho’ they too have sort’a co-opted this eatin’ “style” too. Nope!

NOR is it about the keto-turned-carnivore health “gore-roos”—pop-u-latin’ the innertubes—many’ve whom I respect mightily—folks who talk about how exclusively eatin’ meats an’ organs carnivore-style diet cuts out brain fog an’ REDUCES INFLAMMATION—the not-good “fire” in many’ve us that we DO wanna put out as it causes all manner ‘ve auto-immune symptoms, aches, pains, an’ problems. (Speakin’ ta this angle, folks like Mikhaila Peterson — Jordan’s daughter—an’ even, recently, journalist Celia Farber have written extensively ‘bout their health journeys an’ how they’ve been much-improved by this kinda diet.) An’ good on ALL them fer speakin’ up now, ‘specially when that Mockin’boid MSM wants ta tell us all, in cricket-chirpin‘ chorus, that animal foods are bad fer us an’ lousy fer the “environment” * BUT that’s not where this viddeoy goes either (tho’ fer sure it mentions MANY health benefits!)

* Bunk! but that’s a’nuther story too! Regenerative Grazin’—the way grassfed farmers have ALWAYS farmed is act-chew-ally GREAT fer the environment! but I’ll spare ya the tie-her-sum just-y-fuk-cay-shuns of the eat-the-bugs pund-ditz…

RUTHER it’s about WE HUMAN BEANS an’ how we’ve lost not only our fine health traditions that kept us strong an’ mighty (up ‘till the 20th Century in fact!)—but how we’ve lost the BONDING an’ STRENGTH we’d git from the OLD ways of eatin’—how folks used to eat—together as famblies, as tribes too —sharin’ bites an’ stories, an’ CONNECTIONS (not only them tender tendons!) — an’ how it’s not just diet that heals (tho’ heal it duz) but the intersection of food (yup, “OFFAL food” too!), belief (in ourselves!), an’ LOVE! WHICH puts it all back in the realm of the heart an’ FEELINGs (sumthin’ AI cannot replicate btw) TIED with nourishment—an’ all the many (many!) minerals an’ hormones an’ enzymes an’ nutrients IN the organ meats that were STRUCK from the SAD (Standard American Diet) with Industy-All Food.

Vital ! Vigorous! Vitamins IN the food, not as arty-fish-all additives!

Many’ve us “traditional eaterz” know EATIN’ HEART is good fer yer HEART, EATIN’ SKIN is good fer yer SKIN! (all that collagen!), EATIN’ BRAINS is good fer yer BRAINS, an’ yes sirree EATIN’ BALLS (yup that kind…) is good fer yer LIBIDO! (ALL true!)

This fascinatin’ interview goes deep inta the GUTS of the matter (!) an’ bee-u-tifully ‘splains nose-to-tail eatin’ in the wholistic (think WHOLE) context of both HEALING an’ lessons from TRADITIONAL CULTURES in a far more…ta put it true-wayz—NOURISHIN’ way!

Even I as a longime Weston-Price member found it enlightenin’!

I hope you’ll give it a listen! I love too how Mary R. talks about gently introducin’ some of these foods—not all at once, but ruther listenin’ to yer body, watchin’ for reactions or desire fer more! She compares introducin’ these foods ta the proverbial dirty goldfish tank which needs cleanin’-up help pronto, but which us fish-keepers have oft-larned (the hard way) that too abrupt a warter change an’ a too-thorough cleanin’ will simply kill her fish. Yer body is that fish tank needin’ gentle tendin’! Goin’ slow—kinda like slow cookin’ an’ slow food an’ slow eatin’ — is the pace for LIFE an’ HEALTH when it comes ta yer table, our LIVING table!

Re. goin’ it slow an’ easy, addin’ that when my girls were wee ones I started includin’ the organ means in our “grinds”—like heart an’ liver in with the grassfed beef which is tee-riffic in meatloaf (wrap in pastured bacon if ya please!). It wasn’t hidin’—they knew it wuz there—but it never overwhelmed the blossomin’ young taste buds. Some things like heart are easy—others take a mite gettin’ used ta.

Listenin’ ta the interview, I enjoyed hearin’, too, how native cultures never ate “solo” but ruther SHARED food TOGETHER (an’ in some places still do) wuther round the fire or at a large “welcome table” an’ how the newfangled Life in the Fast Lane habit of eatin’ alone or on the run has messed us up good—the reason given WHY some “eggcellent” diets STILL don’t heal people with cancer an’ other chronic illness who eat—an’ battle—ALONE. We gain strength and ENERGY from nourishin’ outselfs TOGETHER! (not sittin’ at some desk away from our fellow humans!)

Also, it’s fun ta learn NOTHING was WASTED—an’ amusin’ how hungry mamas vied with their youn’uns fer the collagen-rich FEET! an’ how not even them little blippy globules that ain’t organ nor fat that make ya scritch yer head (whut der hotty is that THINGY?!)—are considered delicacies!

LEARNIN’ SUCH “OFFAL” TRUTHS is actually purdy JOYFUL!

To wit, I’m’a sharin’ a fav-o-rite my youn’uns (now big’uns) enjoyed as littles:

An’ of course, as I said:

Ya GOTTA HAVE HEART!

(HEART per Mary Ruddick, is a GREAT starter food! by the by. I like it cooked up with Moroccan spice an’ onions!)

Much of the WHIRLED has BUTCHERED our health, our diets via “Modern Eatin’” an’ fergettin’ how our ancestors ‘et not so long ago! I’d say it’s not too late ta be wakin’ up ta the OFFAL Reality of OFFALLY good COOKIN’ (really y’all —it’s good stuff!)

Here’s ta bringin’ back old tyme butchers that our grannies an’ gran’pappies used ta visit (an’ know well!) as a start! (Back in the day they knew how ya liked yer cuts done, knew yer preferences—real, human, connected goodstuff!)

STRAIGHT FROM THE COW!

If ya ain’t “herd” this before, DO git yer meats GRASSFED an’ as local as ya can. KNOW YER LOCAL FARMERS (an’ support ‘em!). NOFA or other organic practices are essential but note too that the spendy “organic” label ain’t needed as some small mom n’ pop operations an’ even many Amish farmers cain’t afford it; pastured an’ grassfed is whut ya want.

I know that whut’s comin’ down on us in chemtrails ain’t good an’ even the healthiest pastured animules cain’t avoid it, but this kinda food is a PASSLE BETTER than anythin’ ya kin git in the stores!

So eat yer VITTLES!

EAT with friends, EAT with FAMBLY— an’ EAT the GOOD STUFF!

“Waste not want not” —a’ remember, ye kin make a dyno-mite bone broth once ya’ve picked ‘em clean!

Lotsa HEART an’ a dash of LOVE out ta y’all!
Daisy

NOW ya kin buy me a cuppa java if ya like, alwayz grateful fer y’all!
https://ko-fi.com/daisymoses

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PS fer some recipes with the Offally Good Cook that conducted the fascinatin’ interview above, head on over ta Janine Farzin’s website HERE!

PPS BONE-US RECIPES fer y’all from my kitsch’in to yours!

BEEF HEART STIR FRY 
Prep time:  8 hours  /Cook time:  6 mins  Serves: 4
Beef heart, trimmed and sliced thin or cubed small
(this marinade works up to 3lbs heart)
¼ cup raw apple cider vinegar OR lime juice
¼ cup balsamic vinegar
3T organic raw coconut aminos
3 cloves organic garlic, pressed
1-inch piece organic ginger, grated
Fat of choice {bacon, lard, tallow, coconut oil}
Additional pre-cooked veggies, optional: bok choy, carrots, broccoli, and green onions are a good mix… all lightly stir fried in a separate pan
Sea salt, to taste, SERVE with a sprinkle of scallion or fresh-chopped cilantro

1. Place the sliced (or cubed) beef heart in a casserole dish. In a small bowl, whisk the vinegars, coconut aminos, garlic, and ginger together. Pour the mixture over the beef heart, tossing to coat.
   Cover the casserole dish and place in the fridge to marinate overnight.

2. Heat a deep sided cast iron skillet over medium-high heat with your fat of choice. Add the beef heart slices and stir around constantly. Cook until browned; time depends on how thinly the heart is sliced and how well-done you want it cooked. Ours takes about 4  minutes — keep an eye not to over-do / toughen.

3. Once the meat is done to your liking, ADD THE SAUCE and heat it for one minute with the meat. If using veggies, add them now. Remove all from the heat and hit with a few crack of sea salt.  Sprinkle with scallion or cilantro.

4. Serve with additional "stir fried" vegetables on the side, cauliflower rice, and by all means a dash of extra coconut aminos if you prefer.

INSTANT POT SUPER EASY Beef Tongue
serves 5
1 beef tongue (or a couple pork tongues)
3 cups spring water
2-3 Tablespoons lard or other traditional fat
2-3 teaspoons sea salt
1 tsp peppercorns
5 or more cloves fresh garlic
2 bayleaves
optional: 2-3T AC vinegar

1. Place whole tongue and water into Instant Pot with ALL above ingredients.

2. Seal lid and close valve. Select Stew setting. IP will cook for 35 minutes (Do ‘bout 25 for pork tongues).

3. Allow pressure to release naturally for 30 minutes then release pressure.

4. Using tongs, remove tongue to cutting board to cool slightly. When cool enough to handle, peel tongue, making a cut through the skin to begin, then slice the tongue starting at the tip, in 1/2" slices, at a slight angle to get larger pieces at the tip.

5. Either serve right away with good mustard and any S&P you like OR fry the slices in fat (lard, tallow, etc) and then serve as above!

Enjoy yer “offally tasty” grub y’all!