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Wednesday, December 19, 2012

Bacon & Caper Topped Scallops

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After spending the day with The Domestic Man a couple of weeks ago, he inspired me with his talk of seared scallops.  With a photo result and the idea of delicious scallops and bacon in my mind, I went to town on a version of my own.  We had purchased capers for another recipe, and I have always loved how they paired with salmon and salads.

Wednesday, December 12, 2012


If you've been traveling the paleosphere for any amount of time, I'm sure you've come across Bill and Hayley.  Originally of the Food Lovers Primal Palate, and then later the Food Lovers Kitchen, these two have been a great inspiration of mine in terms of taking beautiful pictures of food that is not overly complicated or contrived, but still as satisfying as some of the SAD foods many of us grew up on.


We had quite a few fresh cranberries leftover from Thanksgiving. I searched our cookbooks and the web for inspiration–trying my best to avoid the typical muffins, breads, and other sweets. I know, that sounds a little silly; but seriously, the holidays are so full of baked goodies, I wanted to make something different. Alas, my efforts to make craisins failed miserably, and the cranberry sauces and baked goods recipes abound.

Wednesday, December 5, 2012

Memphis Dry Rub Ribs

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Ribs are one of my favorite things to cook and eat; I remember in middle school having the whole rack of baby bbq ribs at a restaurant on Broadway across the street from my grandmother's apartment.  My parents used to point out Jerry Stiller and Anne Merea (Ben Stiller's parents, who happened to go there often) when we'd both happen to be there at the same time.  I would take down the ribs and a chocolate moose, and I looked like a movie extra from Heavyweights

Wednesday, November 28, 2012


Sometimes, chicken thighs get old. So, we recently decided to mix things up a bit. Instead of baking or grilling, we thought, why not transform these regular thighs into a roulade? I'm sure more people would use breast meat, but we love thigh meat and it's what we had in our freezer.

This seemingly delicate dish takes time but its actually very easy to make. The only tricky part (in my opinion) is pinning the roulades just right with the toothpicks. Thankfully, Brent was very successful with that part.

This was our first time attempting to make any kind of roulade. I have to say, they turned out better than we imagined! The chicken was super moist and the edges of the prosciutto were just a little crispy. Meanwhile, the slight saltiness from the prosciutto blended beautifully with the savory mustard and earthy spinach. No need to add salt, pepper or other spices--the food speaks for itself here. :)

Saturday, November 24, 2012

We had a full house this Thanksgiving. Brent's mom, Kathy, did an amazing job decorating the table for us.
Hey everyone!

We hope you've enjoyed a wonderful Thanksgiving and are recovering from the food comas with rest and relaxation this weekend. ;) Having successfully hosted our first Thanksgiving, I (Heather) am feeling a bit sentimental.

Wednesday, November 21, 2012


This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed.  I really hope the reaction to this recipe doesn't result in a similar style of exile and anger.  We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.