Caveman Style

Muchas Smoochas kittens!
We have been experimenting with the paleo style of preparing our nourishment lately. Here is one of the recipes that we are in love with.

This quiche brings me back to summertime in good old Wappingers Falls, NY; where every year the local Fire Department would put on a great fireworks show and my family would bring a blanket and sit under the stars eating food from the vendors. My favorite was sausage with peppers and onions on a big soft roll.

Muster This
4 italian pork sausage
1 small sweet potato, diced
1/2 red onion, diced
1 c fresh spinach
1 c chopped bell pepper
4 eggs, whisked
1 garlic clove, minced
1 teaspoon garlic powder
salt and pepper, to taste
1 pinch paprika
2 tablespoons bacon fat

The Lowdown
-Preheat oven to 375 degrees
-I use my 9 1/2" pyrex pie dish, measurements will vary for a different size
-Press the sausage into the pan until it is even all around and pressed up to the rim of the plate
-Place the pan on a baking sheet (in case of any spills) in the oven, bake for 18-20 minutes. It doesn't need to be completely cooked through
-While your crust is baking, place 2 tablespoons of fat into a saucepan over medium heat. Add the minced garlic.
-Add in the chopped onions, sweet potatoes, and bell pepper to the pan and mix to cover with garlic. Once the onions begin to become translucent, cover.
-Once potatoes are tender, about 4-5 minutes, toss in the spinach and cover once more, for about 1-2 minutes.
-When the spinach is wilted, remove your mixture from the pan and set aside to cool.
-Add in the eggs, garlic powder, and a bit of salt & pepper. Mix well.
-After the crust is done baking, remove the excess oil and pour your egg mixture on top of the meat crust.
-Place the pan back into the oven and bake for 23-25 minutes (or more depending on the depth of your pan) Once the middle pushes back when you poke it with your finger, it is ready. I don't like it jiggly.
-Let cool, cut and serve.

The story of barbeque is the story of the American settler.

For years my family and I have attempted to visit a genuine roadside gem called Malson's on our travels. Since we live approximately 785 miles from Kingsland, Georgia, it has taken awhile to time it right. However, third road trip is the charm...and oh, were we charmed. The dark art of southern barbeque has captivated and bewitched Malcolm. Every destination, method and style of barbeque grabs his ardor by the cajones and he becomes transfixed. While the nippers and I enjoy these meals, much of our dedication is to Father and not fare. Be that as it may, if you want it as good as it could possibly get, GO. HERE. NOW. Never before has a tin shed off an exit of Interstate 95 held my heart so tenderly. The aroma that dangles in the air carried us out of our car like something in a Warner Brothers cartoon. The sauce was mustard based and hit all the right notes, tangy, sweet, spicy, fragrant. Besides the lack of ambiance, the smoke, the sauce, all delicious, there was something that I couldn't put a finger on. Seeds of some kind in the mop (perhaps clove?) so scarcely there, surprised some of us who caught one in our teeth to release the intense bouquet. To Master Malson, we bow.