Hurricane Sandy: We Will Be Back Soon!

We will be back after a short break thanks to Sandy!

Pumpkin Bread: Cheese Pumpkin

Old Mother Hubbard

Went to her cupboard

To get some fresh pumpkin pie.

But her pie was not there,

So she gave her husband a glare

And said, "You ate it. Don't lie!"

This is a Cheese Pumpkin
cut in fourths
with the seeds removed

Peeled and sliced
Ready to be diced!

I coated the pumpkin flesh in
bacon grease and salt. However, any
fat would sufice.

I placed the pumpkin and the seeds
(coated in olive oil and salt)
in the oven at 450' F. I covered the pumpkin
for the first 20 minutes.

The seeds toast up in about 15-20 minutes

The pumpkin was finished in about 45 minutes

In one bowl I mixed 2 cups of almond flour,
1 tsp. of baking soda, and cinnamon.

In the other bowl I combined 2 cups of the cooked pumpkin,
1/4 cup of maple syrup,  2eggs,  1 tsp. of vanilla, and 1/4 of
coconut oil. I mixed it with an immersion blender.

Next I combined the wet and dry
ingredients and whisked by hand
to create a smooth mixture.

I coated this baking dish
(approx. 4 in. deep, 4 in. wide,  and 8 in. long)
with coconut oil and poured in the mixture.

I cooked the pumpkin bread at 350'F for about 45 minutes.
I tested it periodically with a knife, when it comes out dry
it is done.

Teacher Training! Homemade Mace

If you've ever tried clubbells you will love mace training! 

This one is very light, about 10 pounds, but it still requires tremendous grip strength to control and balance the weight. It provide excellent shoulder mobility and is quite fun. It can be made easily with a wooden handle, a bag of concrete mix, and a basketball. If you're really strong you can use a full size basketball.

Meet The Wright Family!

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Twitter: Tweets by @TheWrightEarth

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Teacher Training! Stair Crawling

Australian Lamb Chops

Cauliflower

These Australian lamb chops came frenched in a rack and I separated each rib using a butcher's knife. I sprinkled with sea salt and broiled them on each side for about 8 minutes. I usually grill them, but it's getting cold these days. I placed them about 4 in. away from the heat source. Always let the meat rest for 10 minutes before serving.

The cauliflower was chopped into florets and coated in olive oil and salt. I placed them in the oven before the lamb and cooked them at 450'F. I covered them for the first 40 minutes (until they softened) then left them to roast for an additional 15 minutes. I sprinkled them with grated parmesan cheese to finish.

Lets do an écossaise for Mayonnaise!

Albeit, it may sounds intimidating, but making your own mayonnaise is really NOT that complicated! In this video I demonstrate how to make your own mayo-- Enjoy!

* Since we are using raw eggs, it is very important to use the FRESHEST eggs you can get (organic and local is my recommendation). Pasteurization is essential to prevent sickness. This is done by "cooking" the eggs at a very high temptation for a short period of time. *

To pasteurize eggs turn on the heat and bring the water up to 140' F. Keep the water at this temperature for 3 minutes, then remove the eggs and soak in ice water until you are ready to use them.

Quickly cooling the eggs
after pasturization

Pasteurizing the eggs

Pasteurizing the eggs

Right before blending

Ingredients

Final Product