Happy Wednesday all! We are sitting here on beautiful Watts Bar Lake, Tennessee, resting after the fun that was AHS. You see, we finished off the AHS weekend by hosting about 16 people for supper on Saturday night. I think originally it was just going to be us, our houseguests the Wolfolettis, and another couple we are all close with, but it ended up growing to be like having John Welbourn times four in the house to feed. As you well know, Paleo people can EAT. So, what does one feed 16 hungry Paleo peeps?
10 pounds of pulled pork straight off the Big Green Egg, 2 whole chickens, a few steaks, Pine Street Market bratwursts, lots of okra, our kale salad, about 50 jalapeno poppers, butternut squash hummus and a few other things I’m sure I’m forgetting. Oh, and I’d be remiss not to mention that Billy Berger brought a delicious Summer Salad. After hearing Billy’s tales of what all he ate (and what tried to eat him) during his 21 days on “Naked and Afraid,” a dish with beautiful greens and things like blueberries, strawberries, pecans and more was a lot more welcome than say water moccasin.
My motivation for cooking okra was two-fold. For starters, I know Nicki Violetti loves okra, and it’s not so easy to come by in Reno. Secondly, lots of our guests had never tried okra before! I think Diana, Cindy, Amy and a few others had never tasted these so-called ladyfingers, so I always take great joy in dispelling the “okra is always slimy” myth. We came to find out that Diana’s husband is growing some this summer at Clark Farm, so I’m pretty sure we added a new vegetable to Diana’s cooking repertoire. Our friend Virginia Willis recently wrote a lovely piece about this vegetable and her attempt to convert more people to okra fans.
For dessert, aside from a certain well-known southern liquor served out of a mason jar, we also made a gluten-free peach crisp that didn’t quite involve millions of peaches, just about 10. As we are nearing the end of peach season here in the peach state, it seemed only fitting to serve something peach related as a sweet treat to finish off the dinner.
- Preheat oven to 350 degrees.
- Place all the sliced peaches into an ovenproof baking dish, combined with the lemon juice, lemon zest, and 2 teaspoons cinnamon.
- In a separate bowl, combine all of the crumb topping ingredients (almond flour, coconut flour, coconut palm sugar, sea salt, 1 tablespoon cinnamon and butter), using 2 butter knives to work the butter into the mixture until it forms a coarse meal.
- Sprinkle the crumb topping mixture evenly over the peaches.
- Bake at 350 degrees until peaches are bubbly and soft and crumb topping is slightly browned, about 30-45 minutes.
- **The crumb topping is not crazy sweet, so if you prefer it sweeter you could increase the amount of coconut palm sugar or add in some brown sugar if you so choose. Just remember: sugar is sugar is sugar.
by Julie Mayfield
Needless to say, it was a blast getting to hang out with these folks outside the Symposium. I’m pretty sure the “staying up too late chatting sleep deprivation” was well worth it, as it’s far too infrequent that we get to see all these people “in real life.”
Aside from feeding the masses, we also got to pass around our new baby since our human baby was fast asleep(ish). That’s right, our first copy of our new book arrived on our doorstep this week! You’ll just have to wait to hear more about it and get some sneak peaks at recipes and what not.
Perhaps our proudest moment though was that of reuniting Robb and David Duley for their Controversial Truth podcast. As you may recall, we were the matchmakers for this duo, and we look forward to hearing what they have to say next!