Ever wanted to just disappear into a secret garden? Consider Chanticleer, in Wayne, Pennsylvania. "It's music, it's ballet, it's cinema, the garden as an art form," writes Washington Post garden critic Adrian Higgins.
Chanticleer is part of the old Main Line ring of estates around Philadelphia. Right across the street is the former home of Helen Hope Montgomery Scott, the heiress portrayed by Katherine Hepburn in Philadelphia Story. Chanticleer holds a sacred magic and many people have walked these acres tapping into its healing power since it opened in 1993. Nestled on 50 acres, Chanticleer is a place of solitude, where one can reflect on the memories of loved ones lost too soon, and a place of joy, like witnessing a child noticing a flower for the first time. When we are healing, we look for experiences that will help us transform pain into something productive, something manageable. Gardens and the natural world aid in this transformation. Wandering through Chanticleer offers the opportunity to reflect. Pausing to take in the garden from different angles. Looking up to see leaves against a blue-sky backdrop. Sitting back and tuning in with all your senses: feeling the breeze on your skin, smelling a fragrance that reminds you of your grandparent, hearing a hawk’s cry overhead. All senses are engaged in the garden. Sometimes it takes a while to clear the mind enough to experience a garden in this way, but the healing potential that comes from this practice is tangible. Read more about Chanticleer in our current edition. Above: The Orchard comes into bloom with glory of the snow (Chionodoxa forbesii ‘Blue Giant’) and daffodils (Narcissus ‘Ice Follies’). Photo by Chris Fehlhaber.
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I wasn’t always a brownie fan but now, there’s nothing like a warm pan of rich, chewy brownies with a cup of coffee! I enjoy cutting out designs and decorating them for various occasions. I used to make this recipe with semi-sweet or dark chocolate chips. Once I tried milk chocolate, I’ve never gone back.
INGREDIENTS:
WHERE DO I GET MY CHOCOLATE?
I’ve been asked this question quite a bit. I have tested so many brands... There can be a difference depending on what you’re making.
MY FAVORITES:
I used Ghirardelli Milk Chocolate Chips in this recipe and it tastes amazing!
Trader Joe's used to be my favorite but after the pandemic, something changed. The chocolate chips have a liquor taste and it distracts from the other ingredients I have tried to balance in the recipe. So, if you use your favorite chocolate and the recipe tastes different or fails, it may be a change in the supplier's recipe.
After cutting heart shaped brownies, I placed them on a pan with a rack, melted 1/2 cup of white chocolate chips, then drizzled the white chocolate on the brownies using a spoon. The drizzle lines don’t have to be perfect. Have fun with it. I made two passes over each brownie.
When done, add sprinkles. The brownie is a canvas for different flavors of chocolate and the thousands of sprinkle options available. It’s a great gift for family and friends! 
How about some real comfort food? Baked ham is one of those beloved foods that works for any occasion—one bite brings you right back to childhood, when all you needed was some yummy, smoky goodness to feel that everything was right with the world.
Ham is already cooked when you purchase it, so all you need to do is decide on your favorite glaze and reheat it. The ease of making this nostalgic centerpiece dish is one of its finest attributes, especially when you smoke it in the Big Green Egg. Low and slow-smoked meat offers a three-dimensional explosion of flavors. It could be connected to the fact that it’s elemental, and universal. As Korean-American-Southern chef Edward Lee writes in his cookbook, Smoke & Pickles, the appeal spans the continents. “Some say umami is the fifth [taste], in addition to salty, sweet, sour, and bitter,” Lee writes. “I say smoke is the sixth.” And then there are the leftovers...need we say more? LOW AND SLOW! The purpose of low and slow cooking and smoking is to allow meat to cook fully, but to avoid burning or drying out the meat in the process. Smoking adds flavor and depth to the meat itself during the cooking process. Ham comes from the rear leg of the pig and is then salted and dried or smoked. In the 1940s, Harry Hoenselaar invented the spiral-slicing machine. It holds ham while an oscillating blade makes thin cuts into the meat around the bone. Now, precooked spiral ham is a heat-and-serve holiday classic.  "This is my war against infectious disease," says Dr. Cassandra Quave, a leading medical ethnobotanist. Plants are the basis for an array of medications we all now take for granted. However, in today’s world of synthetic pharmaceuticals, scientists and laypeople alike have lost this connection to the natural world. By ignoring the potential of medicinal plants, we are losing out on the opportunity to discover new life-saving medicines needed in the fight against antibiotic-resistant microbes. In her new book, The Plant Hunter: A Scientist’s Quest for Nature’s Next Medicines, she shows us how important studying plants is while sharing her own incredible journey and working tirelessly to make a difference.  “People have used plants to manage infectious diseases throughout human history. Of the 374,000 or so plant species already discovered on Earth, about 33,000 are used in medicine today. However, not many of these plants have been scientifically investigated in depth. What do we actually know about the antimicrobial potential of these plants in combating bacterial pathogens? “Plants are chemically complex, and while this can present a challenge in the lab, it shouldn’t scare us away from studying plant compounds for antibacterial potential This complexity contributed to the scientific community’s shift away from natural products in its search for new antibiotics in the 1980s. But today we have tools at our disposal that we didn’t have then—for example, analytical chemistry tools to better understand the activities of and relationships between plant compounds. “It seems logical to me that we should investigate sources that have already been used—in some cases for millennia—by humans to treat infections. Instead of being fearful of plants’ complexity, let’s take advantage of it.” ~ Dr. Cassandra Quave Read all about Dr. Quave and her inspiring, ground-breaking work in our current edition.  
Your best bud is going to love this recipe!! It’s super easy to make, only four ingredients, and easy to store.
If your pup doesn’t like kale, you can switch out the vegetable. Make sure the pieces are small or finely chopped. These are just a few suggestions I have tried with Zu.
I used coconut oil to line the baking dish, just enough to keep the meatballs from sticking. It’s an oil that’s part of Zu’s regular diet. You may substitute with olive oil or flaxseed oil but avoid vegetable oils especially corn oil and anything with soybeans. Even though your dog may be fine with peanut butter, avoid peanut oil. The molecular structure changes in the heat and dogs can develop stomachaches...same with heated butter. You may use a non-stick metal baking pan instead. 
I’ve read that vegetables need to be cooked and pureed before dogs can digest them. Wolves usually get their greens from the stomachs of their kill. It’s pre-digested. In this recipe, I used frozen uncooked kale. It’s easy to smash into tiny pieces within the bag. Zu has showed no signs of being unable to digest any of the vegetables I give him a few times a week.
Make sure the meatballs are cooked through, especially if you have small children in the house. If your dog eats a semi-raw treat then licks your child’s face, germs can easily be passed on. Always be careful when handling raw meat. Clean and disinfect your counter and utensils once the treats go into the oven.
Zu approved!!
 If you’re looking for a wild gift “outside the heart-shaped box” for your special someone this year, look no further than Sitka Salmon Shares. This is a unique, thoughtful and delicious gift you can share and feel good about giving the gift of responsibly harvested wild Alaska seafood that supports small-boat fishermen. Their catch is delivered to members across the nation through their seafood box subscription model or one-time boxes. We can tell you their fish is really, really goooood and we are proud to feature them in this issue of Nourish and Flourish  Sitka Salmon Shares delivers the highest quality seafood to home cooks across the lower 48. Over the last decade, they have exceeded their goals to transform community-based fisheries and create a market for responsibly harvested, high-quality fish.
They are a completely integrated boat-to-doorstep seafood company. They have a diverse group of fishermen and partners who use responsible fishing methods to catch a variety of wild Alaska seafood species.. With a small processing plant in Sitka, Alaska, they can custom-process the catch with a laser focus on quality and traceability. Shown above; Lance McCutcheon joined Sitka Salmon Shares in 2019. “I love the freedom of fishing and the fact that I can make a living on the ocean. Order your copy of Nourish and Flourish today to read all about them. 
Dogs usually get all of the good stuff when it comes to toys and treats. Let's face it, cats are finicky and prefer to lie around dictating their needs. We love their independence!
Fig is super finicky about her food and it's hard to find treats she enjoys. It took a few tries but I finally made something she likes.
Use a small cookie cutter when baking and break up the treat when feeding. Cats like smaller bites.
I use oat flour in my pet recipes. Oats are a grain least likely to cause allergies. You can make your own oat flour by purchasing organic oats and blending them 1 cup at a time until they reach desired constancy. 
I store my treats in the freezer and pull a few at a time. Cats can get bored with the same flavors, plus with tuna as an ingredient, it's good to keep them as fresh as possible. The treats will keep for up to 3 months frozen.
Make sure the treat is room temperature before feeding. Cold food is not good for a cats digestion. 
Brrrr... with the snow, ice, cold winter weather blowing through this weekend, how about a savory beef stew? This easy one skillet meal can be made for a warm and delicious meal for your family or friends. We cooked ours on the Big Green Egg to add that extra flavor. You can make this at home in a traditional oven just as well.. Fresh herbs and butter make all the difference in this recipe. Yummy!
  Oklahoma native Woody Guthrie said it first and best. This new anthology of poems and prose, Love Can Be: A Literary Collection About Our Animals, is proof of what love can be, as thirty acclaimed authors join together to champion life in all its forms. This is their gift to the world, not just the artistry of their words, but their vision of an extended community that includes cats, birds, frogs, butterflies, bears, dogs, raccoons, horses—a full-out menagerie of being that enriches us all. This broad-hearted vision comes with responsibility, and that responsibility speaks to the mission of the Kirkpatrick Foundation, publisher of the book. The Kirkpatrick Foundation will donate all net proceeds of sales of this volume to animal charities in Oklahoma, as well as honoraria donated to the contributors’ selected animal charities. This is a must-have for any animal lover and makes a wonderful gift for all ages. We are proud to showcase this wonderful book in Nourish and Flourish, Volume 4.  John and Eleanor Kirkpatrick, prominent citizens of Oklahoma City, saw a need and felt compelled to help develop the cultural and civic structures of their hometown. On May 17, 1955, Kirkpatrick Foundation was officially established with an initial contribution of $10,000 to serve as a vehicle for personal philanthropic endeavors. In the years since, Kirkpatrick Foundation has given away more than $75 million in philanthropic funding. Its approach to giving was to keep organizational structure simple, to maintain personal involvement with the charities and cultural activities of the community, and to encourage and embrace a large number of charities, rather than supporting only a few. Kirkpatrick Foundation has long stood as a community partner and major philanthropic backer of Oklahoma City’s cultural, artistic, and educational institutions. Kirkpatrick Foundation distributes approximately $3 million annually in grants and charitable activities, and to date has given more than $67 million. Moving forward, the foundation will continue to strengthen and support the institutions that make Oklahoma City a great place to live and work. To learn more please click the logo below.   How about some Candied Bacon and a Spicy Bloody Mary to celebrate the New Year? Check out Jamie Parrish's signature recipe in this edition! Yummy!! PIG-A-LICIOUS FUN FACTS: BRINGING HOME THE BACON: These days the phrase refers to making money, but its origins have nothing to do with income. In 12th century England, churches would award a flitch, or a side, of bacon to any married man who swore before God that he and his wife had not argued for a year and a day. Men who "brought home the bacon" were seen as exemplary citizens and husbands BACON BOMBS In addition to planting victory gardens and buying war bonds, households were encouraged to donate their leftover bacon grease to the war effort. Rendered fats created glycerin, which in turn created bombs, gunpowder, and other munitions. A promotional film starring Minnie Mouse and Pluto chided housewives for throwing out more than 2 billion pounds of bacon grease every year: "That’s enough glycerin for 10 billion rapid-fire cannon shells." BACON LOVE Savory, salty, and appropriately retro: The past couple of years have been a bonanza for bacon, with more than three quarters of restaurants now serving bacon dishes, and everything from candy canes to gumballs are now flavored with bacon. Recent reports linking processed meats to increased cancer risk have put a dent in consumption, and may have a prolonged effect. But for now, America’s love affair with bacon continues. PRAISE BACON This officially sanctioned church boasts more than 25,000 members under the commandment "Praise Bacon." It’s more a rallying point for atheists and skeptics than for bacon lovers, per se, and there’s no official location as of yet. But the church does perform wedding ceremonies and fundraisers, and has raised thousands of dollars for charity. All bacon praise is welcome, even if you're partial to vegetarian or turkey bacon over the traditional pork. Hallelujah! Source: Mental Floss Below: Mr. Mayo Says: "Bacon is goooooooood!"   Nature is the original medicine cabinet! When you step into a raw, natural space, something shifts—emotionally, physically, and mentally. Nature inspires a sense of empowerment and tranquillity, igniting an electrifying paradox of sensations.
Humankind has long understood the healing powers in nature. The ancient Greeks were pioneers in this field. Hippocrates, the godfather of western medicine, famously said “sickness is not sent by the gods or taken away by them. It has a natural basis. If we can find the cause, we can find the cure.” Imagine going to your doctor and, instead of a prescription for some named or generic pharmaceutical, you instead receive a prescription for a 30-minute walk in nature. This is not actually that far-fetched. Paracelsus, the 16th-century German-Swiss physician, wrote: “The art of healing comes from nature, not from the physician.” He could not have imagined the advent of the Smartphone, nor a 24/7, digitally enhanced, Instagram-able world. Much has been written about the evils (and glories) of technology, but the resulting dissociation from our natural surroundings leaves us emotionally and physically worse off. We are bereft of nature. Our bodies—and our minds—need nature. And there is hard science to prove it. In fact, there is enough science about the health benefits of nature to get the attention of the medical profession. Nature as medicine. Just don’t tell big Pharma. One contributing factor to this is the shifting demographics—people are living in urban areas, often with little or no nature. In 1950, around 30 percent of the world’s population lived in urban areas. By 2018, that number was 55 percent, and, by 2050, it will be 68 percent. With this spread unevenly around the world (for example Northern America has 82 percent of its population living in urban areas already today!), it is clear that more people are living in settings with little—and sometimes no--nature.[1] Not only has this resulted in a decrease in experiencing the joys of nature, but it has also meant that the healing power of nature is not readily available for most people in the world. At his office in Washington, D.C., Dr. Robert Zarr, a pediatrician, writes prescriptions for parks. He pulls out a prescription pad and scribbles instructions—which park his obese, diabetic, anxious or depressed patient should visit, on which days, and for how long—just as though he were prescribing medication. Learn more about the healing powers of nature in our current issue - or stay tuned for more blogs about this very important topic! Take a park over.a pill today! Source: 2019 Wellness Trends, from the Global Wellness Summit.  Still looking for that last minute gift? Check out The Gypsy's Farmhouse in Cumming, Georgia. It's open every day and features colorful, and fun, products including an eclectic assortment of furniture, home décor, artwork, jewelry, handcrafted soaps, and other artisanal gifts. Their bohemian style is super casual and friendly, with a relaxed approach to shopping. The Gypsy's Farmhouse features more than 50 vendor and is all about being positive and giving back to the community. The boutique is packed with really fun inventory that changes every day. Shop local - support local! The Gypsy's Farmhouse 598 Veterans Memorial Blvd. Suite #100 Cumming, Ga 30041   Nourish and Flourish is a purpose-driven publication created to share stories about like-minded people who are making a difference. We take you behind the scenes to learn about their trials and triumphs with the hope they will inspire you to follow your dreams. Check out Flavors of the Season, a special section in each edition that is dedicated to delicious, easy-to-cook recipes and the people who bring them to life. After all, food is the universal language that connects us! Check out the interactive QR codes as they point to expanded content, videos, and more. We also feature our furry friends as we are especially fond of our rescue buddies! Each copy purchased helps support our storytelling mission.   In search of that special evergreen gift? Take a look at this... This exclusive gift pack includes 3 editions of Nourish and Flourish featuring over 300 pages of editorial content with zero advertising . . . just beautiful, original photography, inspirational stories, and tons of great recipes for every occasion. Each issue is handcrafted by Nancy, a designer and art director and Morgan, a professional photographer and producer. Each edition takes months to create + hundreds of hours to bring to life on our printed pages and digital platforms. Every copy purchased supports our ability to bring you great stories and, of course, more awesome recipes! Each edition is also interactive. Our QR codes take you to expanded editorial content, videos and recipes on the web. Where they point changes over time so the content remains fresh and new. We appreciate your support and wish you and yours a very happy holiday! $30.00 per order includes shipping via Unites States Postal Service media mail. Please allow for seasonal shipping delays. We nourish your mind, body and spirit! Enjoy a copy today.  This one is a real beauty! After months of planning, writing, creating, shooting and designing, issue #4 , you can now place your order. Copies are limited so get your order in soon!
IN THIS ISSUE FEATURES Treasured Lands and Our National Monuments by QT Luong Gorgeous Gourds The Healing Power of Nature Chanticleer: A Magical Garden The Plant Hunter: Cassandra Quave, PhD Plants: They Nurture, Nourish, and Heal Mindful Gifting: I Must Go Shopping Today Love Can Be: A Literary Collection About Our Animals Farmstyle Living: Scottsdale Farms Build Your Best Life: Time to Declutter We’ve Got Your Back: JDog Military Veterans Helping Others Reclaim Their Lives Creativity and Community: The Gypsy's Farmhouse Fresh From Open Waters: Alaska Salmon Shares Raised Southern: Jamie Parrish FLAVORS OF THE SEASON Featuring signature recipes and profiles of notable cooks. Stay tuned... more to come. Click the button below to order you copy today!. Each purchase helps support our small business and all of our contributors. Thank you! This is a limited edition. © 2021 Creative 3 Publishing, All Rights Reserved. Cover art direction: Nancy (Suttles) George Cover photo: Morgan Rhodes Photography takes an instant out of time, by altering life by holding it still. ~ Dorothea Lange8/11/2021  Welcome to the opening of Morgan Rhodes' fine art store. I met Morgan a few years ago and was immediately drawn to her creative sensibility and positive energy. She has become an invaluable part of our creative / publishing team and I are proud to represent her.
Morgan's visual career began by studying fashion and commercial photography at the Fashion Institute of Technology. Instead of continuing in that direction, she jumped in to the film and television industry where she worked for 20 years in various roles. She worked with digital artists restoring films from the original reels to Blu-ray. She learned a lot about image touch-up and colorization. Some of her work included the theatrical releases of The Curious Case of Benjamin Button, Avatar and Transformers: Dark of the Moon, as well as, the Blu-Ray and theatrical re-releases of Disney’s Snow White, Pinnochio, Dumbo, Alice in Wonderland, Fantasia 2000, and Cinderella. Other Blu-Ray projects included Star Wars: Episode 1, Aliens, Rashomon, Terminator and True Lies. In the last decade, she has worked as a motorsports photographer and action sports videographer. Her clients include TK Sport Horses, Andy Lee Racing, Bob Bondurant School of High Performance Driving, AEM Performance Electronics, Autosport Image (Porsche, Ferrari, Flying Lizard Motorsports, K-PAX Racing), Reiter Engineering, Andy Pilgrim Racing, and more. As an avid baker, she started playing around with food photography. After we met, she became one of our senior storytellers and producers, developing recipes, and shooting features and food. Her work has been featured in Nourish and Flourish along with her amazing food blog. If you are in search of a unique gift, please visit Morgan's store. Order now to miss the holiday rush. Since these are collectible prints, please allow ample time to place your order and time to ship to your preferred address. Enjoy! Nancy morganrhodesstore.com Edition 4 of Nourish and Flourish coming soon!  Our creative team spent a day recently at the Big Green Egg Culinary Center testing recipes and shooting for the 3rd issue of Nourish and Flourish. It was a great day with lots of amazing food . . . and it just happened to be all women. Girls rock on the Big Green Egg! Just wait until you see what we have cookin' for our next edition. We will feature some delicious, healthy recipes including wild game, baked goodies, appetizers and vegetarian dishes. Videographer / Editor: Rachael Amatriain Creative Director: Nancy Suttles Photographer: Morgan Rhodes. Culinary Talent: Buffy Currie and Karin Amatriain Special thanks to BGE Culinary Center Manager, Liz Burrell, and the Big Green Egg Team for hosting us! biggreenegg.com nourishandflourish.site  Fresh, healthy and delicious! We are proud to be part of the Big Green Egg culinary team developing and creating exciting new recipes for the season. A big thanks goes out to Second City Prime Steak and Seafood for the snapper that inspired this recipe. Secret Ingredients The northern red snapper, often known as Caribbean snapper, is a popular game fish and is highly prized table fare. It is a readily available fish and is mild in flavor. For this recipe, we decided to kick-up the flavor of the fish and make a Recado rojo (Red Achiote) inspired paste to rub on the fish prior to grilling. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. It adds an earthy, sweet, spicy, and slightly smokey flavor to food and can be used as a sauce, marinade, or rub for most proteins. You can purchase pre-made achiote paste (which needs to be diluted with water or broth in order to be used for cooking), or make your own homemade achiote paste which has a much better flavor. You will need a spice mill and blender; the paste will last a month stored in an airtight container in the refrigerator. The star ingredient, annatto seeds, are known in Mexico as achiote (pronounced ah-chee-oh-tah), and come from a tree thought to have originated in tropical South America. They have been used for centuries by people in Central and South America and the Caribbean to give a yellowish or bright red color to human skin (as in body paint), cloth, and edibles. We didn’t have achiote seeds on hand for this dish, so we created an alternate recipe inspired by the traditional recipe. The taste is very similar and worth the effort. The Veracruz style salsa consists of a tomato salsa that is enriched with a number of ingredients that the Spaniards brought to Mexico; which started to popularize in Mexican dishes. The salsa is prepared with typical Mexican ingredients and the ingredients that are annexed, on behalf of the Spaniards, are the olives, capers, oregano, garlic and oil. The addition of this salsa as a garnish on the grilled snapper adds an explosion of flavor. Ingredients 2 Second City Snapper filets Snapper Seasoning Paste 1 1⁄2 tbsp paprika 1 tbsp white vinegar 3⁄4 tsp dried oregano 1 garlic clove, minced 1⁄4 tsp cumin Juice of 2 limes Splash of olive oil Vera Cruz Salsa 1 red bell pepper 5 mini sweet peppers 2 serrano chilies 5 plum tomatoes Olive oil for brushing the veggies Coarsely ground salt and pepper 1 cup pitted Manzanilla olives, chopped 1⁄4 cup fresh chopped cilantro 1 tbsp capers, drained 1 tsp fresh thyme leaves 1 tsp Mexican oregano 2 tbsp red wine vinegar 1⁄4 cup extra virgin olive oil Juice of 1 lime Method One day before the cook, combine all the seasoning paste ingredients in a small bowl until well blended and smooth. Refrigerate until ready to cook. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with a cast iron grate. For the salsa, brush the peppers, chilies and tomatoes with olive oil; season with salt and pepper. Grill until slightly charred on all sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes or so. Remove the skins and seeds and dice. Combine the diced peppers, tomatoes, chilies and all other ingredients in a bowl and let mixture sit at room temperature for 30 minutes allowing the flavors to meld. Rub each side of the filet generously with the seasoning paste. Grill the fish directly on the cooking grid until the paste is nicely charred – 5-7 minutes on each side until the internal temperature reaches a minimum of 145°F (63°C). Transfer the fish to a platter, spoon salsa on top and garnish with fresh herbs. Recipe and photos by Nancy Suttles, created exclusively for the Big Green Egg. Sources: Snapper Authentic Salsa Achiote paste substitute recipe adapted from Epicurious.com Source: https://www.tasteatlas.com/recado-rojo
LOOKING FOR SOME MINDFUL GIFTS THIS YEAR? Here is your answer! "The Inspiration Edition" is packed with 112 pages of beautiful images showcasing artisans from all over the country - with zero advertising!
Take a moment to think about how you will share gifts with your loved ones this year - especially since so many items are now available online. There are so many talented artisans working tirelessly creating, making, and growing incredible, inspired products. Now, more than ever, you can have these products shipped safely and directly to your home or office while supporting and buying local, "Main Street America" products. Together, we can make a difference. From our creative team to you, may 2021 bring you good health, joy, prosperity, and happiness. Check back often as we will be adding more and more unique items to our online gallery and store featuring: Home. + Garden. + Kitchen. + Lifestyle. + Cooking. + Art. + Paper Goods  also Results: Accomplished!
I am proud to have worked with the Big Green Egg for over a decade as a creative contributor and serious EGGhead. I have been around EGGs since 1977 as my parents had one of the "originals" and I grew up right down the road from Ed Fisher's (founder) first retail store. I have also been involved with helping their marketing team publish Big Green Egg Lifestyle since 2010. So many delicious meals later, we decided to try some new things and they asked me to prepare and create an entire wild game meal on the Big Green Egg by just "me." I am not a professional chef by any means, however, I love food and have been around professional chefs my entire life My husband, Dan, and I have four (4) EGGs at home and love everyone one of them. And yes, these are my babies! (2) Large EGGS, (1) Small EGG and my sweet little mini! I am all about creating realistic, easy-to-make, wholesome food that you can cook at home. Especially these days! After researching wild game, I decided to try rabbit - something totally new for me. I was curious how it would turn out. I can say in one word - AMAZING! Rabbit is often available at specialty markets, fresh or frozen, or can be ordered by your local butcher. If you can find fresh rabbit, have your butcher piece it out for you. I sourced my rabbit from Tim Worley, owner of a Bentley’s All Natural Butcher store in the small town of Winder, Georgia. All of their specialty meats and wild game are hormone free with no preservatives. Thanks, Tim and team! Next, I had to figure out what to pair with this meal. With the help of James Stone. glass artist and former restaurant owner, we decided on bourbon in his kicking' hand-blown rocks glasses! WOW!! Rabbit has a earthier and more intense flavor than chicken - a bit more similar to bone in chicken thighs. The texture is bit different, however, stewing on the EGG really intensifies the flavors for a delicious and nutritional savory winter meal. I really enjoyed making this dish and hope you will try it, too." ~ Nancy Suttles, Creative Director and Dedicated Home Cook Background A peasant dish that’s fit for a king, rabbit stew has long been a mainstay on menus across Europe – think ‘Stuffat tal-Fenek’, is considered Malta’s national dish, Coniglio alla cacciatora (hunter’s rabbit stew) in Italy, Estofado de conejo (rabbit stew) in Spain and Lapin à la cocotte (rabbit casserole) in France. Rabbit is also eaten in stews and tagines in Morocco and North Africa. Rabbit is becoming popular again and this warming stew is an old classic. Because rabbit meat tends to dry out during the cooking process, braising it slowly in liquid in this way guarantees the meat to be so tender it falls off the bone. Source: roadsandkingdoms.com Ingredients
InstructionsEquipment Enameled Cast Iron Dutch Oven Method Set EGG for direct cooking without a convEGGtor at 500°F/260°C with the Dutch oven preheating in the EGG. Soak the dry porcini mushrooms in water and drain to remove any grit. Set aside. Season the rabbit legs with salt and pepper. Put the 4 tablespoons of butter and 1 tablespoon extra-virgin olive oil into the Dutch oven. When the butter has melted and the oil is hot, add the rabbit legs (in batches if necessary – the meat should sear, not steam). Brown the legs on all sides then remove from the pan and set aside. (video shown above) Add the convEGGtor for indirect cooking at 375°F/191°C with the Dutch oven back in the EGG. Add the shallots, celery, porcini and wild mushrooms to the Dutch oven and cook until soft and beginning to caramelize. Stir in 2 tablespoons of flour and add enough wine to deglaze the pan. Return the rabbit legs and add the rest of the wine, chicken or vegetable stock, potatoes, carrots and thyme making sure the pieces of rabbit are submerged. For more flavor add the back, ribs and belly loin portions to the stock. Cover the Dutch oven and cook for 60–70 minutes until the rabbit is tender. After 30 minutes, remove the lid to allow the liquid to reduce. Before serving, remove the back and ribs. For the legs and belly loin, remove meat from the bones and shred. Serve the stew with hunks of freshly baked bread and quinoa salad. Quinoa Salad Ingredients
Quinoa Salad InstructionsSet your EGG for indirect cooking with the convEGGtor at 325°F/163°C. In a bowl, massage the kale and toss with 2 tsp lemon juice and let sit while the persimmons or blood oranges cook. This will reduce the coarseness of the kale. Dry and toss the persimmons or blood oranges with olive oil, salt and pepper. Place on a roasting pan and cook for about 5 minutes or until slightly browned. Remove and set aside. Place the kale on the roasting pan and cook for about 10 minutes, until soft and wilted. Toss the quinoa with the wilted kale and garnish with pomegranate arils, persimmon or roasted orange slices. Add 2 tsp of lemon juice and serve. Roasted Garlic Bread Ingredients
Roasted Garlic Bread Instructions Equipment Aluminum foil Method Set your EGG for indirect cooking with the convEGGtor at 375°F/191°C. Slice off the top of the garlic bulb (depending on the size of your bulb it should be around ¼ to ½ inch from the top) to expose the individual cloves. Discard any loose papery outer layers. Drizzle the exposed garlic cloves with olive oil. Wrap each bulb with aluminum foil and place on the cooking grid. Cook for 30-40 minutes. While the garlic is roasting, wrap the loaf of bread in aluminum foil and cook 10 minutes or until warm. Once the garlic is soft, remove from the EGG and unwrap. Gently remove the individual roasted garlic cloves from the skins and spread over warmed bread. Enjoy!   "There will never be another person as special as our beloved copy editor, Sarah V. Bell. She was diagnosed with cancer in October and passed away peacefully on December 28, 2020 in Watkinsville, Georgia..
She has been with us from the beginning of this amazing journey in editing eleven editions of our special interest publications. She was mindful and often spent time with my late mother, reading to her as her eyesight failed, sharing a cup of tea and a few laughs along the way. She also became close to Maggie Mae and Sadie Sae, our two sister labs and would stay with them when we traveled. She was a caring and loving friend, animal-lover and co-worker. Her wit, dedication, loyalty and passion will be forever missed. Thank you Sarah for being a part of our lives." ~ Nancy and Dan Photo by Nancy Suttles in Watkinsville, Georgia. It was one of Sarah's favorites. Excerpt from her obituary: No one will ever forget Sarah’s great sense of humor, integrity, intelligence and wit, her dedication to teaching and civic life, her passion for music and literature, and deep devotion to her Christian faith. Every day of her life, Sarah transformed the energy of her clear convictions and love for God into making the world a better place, always with great warmth and heart. Students from the University of North Georgia, the Prince Avenue Christian School, and homeschool groups recall Sarah as a rigorous English teacher who insisted on critical thinking, good grammar, and close reading of literature. But she was also “patient, kind and never dull – she even made Beowulf enjoyable!” one recalls. A dedicated student of the Bible, Sarah taught and inspired Sunday School classes for many years. Sarah’s friends and neighbors will always remember her random acts of kindness—helping a sick friend, driving an elderly neighbor to the grocery store, or donating blood to the Red Cross. She also practiced organized acts of kindness. For 25 years, Sarah owned and operated We Care Animal Haven, a non-profit, no-kill animal shelter, and helped other animal rescue agencies connect lost pets with their owners. A long-time resident of Watkinsville, Sarah enriched the life of Oconee County with her gifts of time and leadership. She served as President of the Oconee County Historical Society, chair of the Oconee County Republican Party, and citizen representative on committees for future land use planning and park restoration. Sarah inherited a love for plants from her father, and was an active member of the Watkinsville Garden Club. Oconee Observations blogger Lee Becker remembers Sarah as a dedicated citizen activist who engaged wholeheartedly with civic and political life, but “above all,” he says, “she was caring.” Sarah’s love for music always involved service. She grew up singing in Atlanta’s First Baptist Church choir and North Fulton High School’s national touring choir. She sang and played the piano for worship in numerous churches, and was a member of the 250-voice Jubalheirs. Sarah’s musical legacy is perhaps most rich and indelible in the life of the Furman Singers, Furman University’s nationally recognized collegiate choir. Sarah’s leadership and love for Singers began her freshman year, and bears fruit today in the vibrant Furman Singers Alumni Association, of which she was a founding member, and in the successful campaign for an endowed faculty chair for music, which she helped spearhead. Retired Singers director and Emeritus Professor Bingham Vick declares Sarah “a true Singers icon. Her love for Furman Singers was without limit, her leadership and influence without peer.” Singers on tour in 1976 will never forget that moment in the middle of Salzburg, Austria when Sarah suddenly twirled like Julie Andrews and burst into “the hills are alive!” Sarah is survived by her sisters Glenda Bell Chastain of Dunwoody, GA (Richard Chastain) and Marie Bell Davis, of Woodstock, GA; by nephews Charles Chastain and Jacob Davis, and her niece-namesake Sarah Davis. A Celebration of Life service will be held on Thursday, January 7, 2021 at 3 p.m., First Baptist Church, Monroe, GA with safe COVID-19 protocols observed. To access the live stream of this service, visit HTTPS://WWW.FACEBOOK.COM/FIRSTBAPTISTMONROE or HTTPS://WWW.FBCMONROE.COM/ for more information. Donations in Sarah’s memory may be sent to Bibles for the World, WWW.BIBLESFORTHEWORLD.ORG, P.O. Box 49759, Colorado Springs, CO 80949.   "Throw down some delicious keto-friendly pork belly for the melt- in-your-mouth combination of bacon-like goodness mixed with that signature crispy, flavor-packed skin for the perfect bite. Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. When the skin is removed, it’s salted, cured, and smoked to make bacon.
There is something truly empowering about lighting up the Big Green Egg and cooking anything from a gourmet platter full of smoked artichokes with whipped feta to smoking pork belly. The EGG allows you to immerse yourself in your cooking in a way an oven doesn’t, not to mention how incredible the food smells and tastes!" ~ Lauren Nagel, Founder, Bon Appeteach and Big Green Egger Read all about Lauren in the current issue of Nourish and Flourish. Ingredients 1 slab of pork belly 2-4 tablespoons of Kosher salt 4 tablespoons all purpose Keto BBQ rub (or your rub of choice) 2 teaspoons olive oil Method Start by patting the pork belly dry. The dryer the better. Using a knife, score the fat cap and skin on an angle to create a grid ½ inch wide. Salt the outside of the skin generously with the kosher salt, being sure to get it into the cracks and grooves. Place it on a baking sheet and leave it unwrapped and in the fridge for a minimum of 4 hours or overnight to dry the skin out. Remove from the fridge and wipe off the excess salt. Lightly oil the entire piece of pork belly and coat on all sides with the all purpose BBQ rub (or your rub of choice). Place on a cooling rack over a baking sheet or foil pan to catch the fat drippings. Fire up the Big Green Egg to 350°F set for indirect heat and smoke for 2 hours. Around that 2-hour mark, bump up the heat to around 425-450°F to finish off the skin. Let it cook for another 30-45 minutes and remove from the EGG. Rest, tented in foil for 10-15 minutes and use the scored grooves to slice into pieces and serve! Notes: Crispy skin is the goal here and that is all achieved in the prep. Salting the skin is imperative to drawing out the moisture. Avoid rubs with lots of sugar because it will caramelize and burn at a higher cooking temp. Always smoke the pork belly fat cap side up.  Unplug, relax, and enjoy! Do you love to cook, explore nature, love animals, dig in the garden, handcrafted products, and just being connected to the simpler way of life? Well, this is just for you! Or, share with someone special. It is sure to please.
This special 3 issue gift package is only $24.99 which includes shipping. Featuring over 330 pages of short stories,beautiful photography and easy-to-make recipes - with zero advertising pages! If you are a dog lover, don't miss the dog treat recipes from Morgan's Kitchen! Volume 3 (the roasted chicken cover) showcases many artisans from around the country who make their own small batch products and can ship direct to your door. Order your gift today as quantities are limited. Happy Holidays!        May cause excessive, tail wagging, begging, and possible drooling! We get many treats for the holidays, so why shouldn’t your pup? The best dog treats are not leftovers from your holiday feast. Instead, keep your canine friend both happy and healthy with treats made especially for him. Think about homemade treats for your dog that can also serve as gifts for other family canines – your gran-dogs or your furry nephews and nieces. Check out the special dog treat recipes by Morgan's Kitchen in Volume 2 of Nourish and Flourish (the Chocolate edition) or visit her website! Special feature: read all about "Bailey's Dog Biscuits" made exclusively by Bunches and Bunches. “We make several delicious human treats, but with a pack of big dogs we were inspired to do something they would love too. Hence, Bailey’s Biscuits named for our first dog, Bailey, a big goofy lover of all manner of deliciousness.” ~ Chef Tamalpais “Pai” Roth-McCormick, professional chef, cookie maven, and creator of Bunches & Bunches Ltd.  Check out this special "furry family friendly" digital publication! Click photo to learn more.
Or order a printed copy for you secret pal by clicking the button below.  Order now as quantities are limited! This 2 issue gift pack makes a great stocking stuffer for that special someone. Click button above to order your gift.
Package includes: • The Chocolate Edition of Nourish and Flourish - 112 pages of great stories, stunning photography and delicious, easy-to-make recipes with zero advertising! (retail cover price $14.99) • The Inspiration Edition: Featuring Main Street Mercantile Artisanal Gift Guide. (retail cover price $9.99) We take you on a journey across the country to meet the farmers, artisans, producers, and other makers who are showcased on our pages through positive stories, recipes, and beautiful images to inspire you to buy local! Products include farm and garden to home goods, original art, blown glass, kitchen and cooking essentials, bath, seasonal recipes, and so much more. Browse our pages, scan the interactive QR codes and shop online for safe, direct delivery! This is your ultimate resource to thoughtful gift giving and supporting local businesses! Both editions are coffee-table quality publications featuring stunning photography, delicious, easy-to-make recipes, inspiring stories with zero advertising! $14.99 - includes shipping. 40% off regular retail price! Copies are limited so please share with your family and friends. Please allow 7-10 business days for delivery. Together we can make a difference! FEATURED IN THE HOLIDAY INSPIRATION EDITION: FEATURES Main Street Mercantile: An Artisanal Gift Guide The Art of Mindful Gift Giving Simple Purity: Bonnie’s Jams Dancing with the Flame: Stone and Glass A Whole Lotta Love: Bunches & Bunches Recovery and Preservation: Nat Bradford Forged in History: Quintin Middleton Snack Tastefully: Dardimans Classic and Timeless: Red Land Cotton The Flow of Color: Melissa Payne Baker A Liquid Garden: Bear Hug Honey Some Things Old are New Again: Beech Creek Timber Beyond Words: Craig Ragsdale SPECIAL SECTION: To Market! To Market! Peachtree Road Farmers Market Blending Perfection: The Chai Box Wholesome Preservation: Piedmont Provisions Art, Beauty, and Chemistry: Indigo Bath & Body The Cleaner and Simpler Choice: The Domesticated Engineer Elderberry Magic: The Elderberry Fairy Abstract Artful Adornment: Rara Avis RECIPES Chocolate Sandwich Cookies Dutch Fork Pumpkin Ginger Soup Matzoon: The Armenian Yogurt Cookie Pear and Prosciutto Pizza Roasted Potatoes, Brussels Sprouts, and Spinach Grilled Thai Shrimp and Scallops ON THE COVER: Big Green Egg Holiday Feast Morgan’s Bourbon Pecan Pie Lauren Nagel’s Smoke-Infused Simple Syrup Smoked Shredded Chicken Holiday Tacos and Lauren's Hatch Chili Margarita & Hot and Fast Smoked Pork Belly Hay-Baked Lamb with Grilled Veggies Cheesy Root Vegetable Gratin A Feast for More Than Your Eyes - How to Build a Charcuterie Board Karin’s Goat Cheese Flatbread Chocolate Cherry Brownies Chocolate Heaven Charcuterie Board by Morgan's Kitchen |
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