Low fat. Low Salt. Added Fibre. Reduced fat. Reduced Sugar. All natural colouring and flavour.

It’s a haze of food bullshit.


For years I was so confused. I’d walk those damn isles scratching my head, trying to make the most informed decision about the food I was buying. I also used to opt for the cheapest option, regardless of understanding why it was so cheap. Things have changed.

In 2014 food is bewildering. Just like all the other ‘information’ we’re fed, it’s skewed towards what they want you to hear. Yes that just sounded very conspiracy theorist. Stay with me please.

For example, (and this may get me in a lot of trouble here). Consider the amount of news we’re getting on ISIS and Syria. Or Australia’s recent spate of ‘home grown’ terrorist arrests. It’s pretty big news for the western world right? It seems like the whole damn thing is falling down around us. Well in a way the show almost winding up, with wild tuna stocks in jeopardy, ocean temperatures all over the place and the ice is still melting away, what have the Romans ever done for us?

But there is a more immediate problem thats knocking out us westerners and in big numbers too. Unfortunately the issue though is rather cloudy, it’s almost consumed within it’s own complexity. I write about this issue over and over again, and I will do so until I finally disappear like the wild tuna.

 Modern processed food is slowly but surely killing us off, or at least making our lives miserably unhealthy.

And the pharmaceutical companies are rubbing there hands together and I’m a living example. As soon as it was discovered that I had hyper-tension I was administered blood pressure medication – Micardis. As soon as I was diagnosed with anxiety and depression I was immediately medicated with Lexipro. These two health problems are linked to diet.

Whether you believe in the science that suggests that it’s sugar or grain oils that are the culprit, or fat, salt, pesticides, herbicides or maybe you believe its the added sulphites or nitrates.

It doesn’t really matter what you or I believe to be as the individual culprit. The reality is that pretty well much all modern processed foods have changed our health in one way or another, not for better, but for worse.

The only real way to avoid the problem is to eat real food.

Nothing fancy. Just real bloody food. Food that’s grown without anything added but love. We should be eating meat that’s come from animals that haven’t lived a shit existence. In fact we should eat less meat. I suggest we each find an ethical farmer and support them for life.

I don’t have all the answers. But I do know what my past is. I know that I was sick because of my lifestyle choices, of what I ate and how I got sucked into fast paced, unbalanced work/life balance.

I do know that by making changes in my life, by learning to live like a peasant, to grow, hunt, and forage like a hipster, that I’ve made an improvement to my health and happiness (start burning incense now). And although that is a triple rad outcome, I think what’s even more rewarding is the whole process of how I live now. For example, I recently dug over the soil where last summers poly tunnel was. The soil has been resting all winter, primarily because my poly tunnel was destroyed by fierce winds. But as I dug into the soil, I felt such an odd sense of familiarity, like the soil has been part of my life for so long now. I have memories of digging over garden beds as a kid, and I’m almost 40 and I’m still doing it! And is’t that the way it’s supposed to be? Aren’t we supposed to be involved in what keeps us alive? What fuels us? There is something indescribable about that feeling I have in regards to raising my own food.



So many emotions and feelings erupt when I eat food that I’ve made literally from seed. I think that’s whats been giving me balance and clarity over the last few years. But I’m still learning! I’m still on the journey.




Today I sent off a few copies of my books off to some important people that I hope can help us out with the Nursery Project, and happened to flick upon a page in my old book with a recipe that had ‘tuscan sausage’ in it. What the hell is Tuscan sausage anyway? I probably bought it from a butcher no doubt, which I don’t often do these days, preferring to make them myself. But the point I’m making is that seeing the old me, the one that bought ‘tuscan sausage’ highlighted how much I’ve changed and learnt over these last three years even just since the books completion. I mean I didn’t even know what was really in those sausages. (I’ve since found out that the pork that supplies that butcher is factory farmed and every sausage has preservatives added).




I’m still learning but now I’m also teaching. It’s an amazing process.

I’m wrapped to launch the Nursery Project website today.

It’s a big project, for sure, and it’s the next progression for us. To pass on and share what we know in the hope that it might bring some goodness to the community of us. Us the people. You know, the ones that are born from a mother and a father. Just us. Humans. Mad Love.





Some light reading for you here:
Colorectal Cancer Epidemiology: Incidence, Mortality, Survival, and Risk Factors

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  • October 7, 2014 - 10:01 am

    Genevieve - Hello there Rohan, I couldn’t agree more with this post… We thought we already ate pretty well but since this has been our year of heinous cancer treatment we’ve honed our healthful food ethic a little more and it’s feeling good. I truly believe the best diet for our individual health AND the health of the planet is one and the same – local, seasonal, unprocessed, mainly plants… It’s all actually really simple but we in the west have a tendency to complicate things, usually thanks to the pursuit of profit. Stay out of the supermarket, get back into the garden and the kitchen, barter with your neighbours, make friends with a farmer, develop some cooking skills and feel better… Thanks for your words…ReplyCancel

  • October 7, 2014 - 11:22 am

    danny - Thank you for such a great blog and for inspiring me to begin hunting for my meat!ReplyCancel

  • October 7, 2014 - 12:20 pm

    Lucy - ROHAN it’s been a while since I’ve popped over here (apologies!!!) but man, this one really spoke to me. Especially after having just spent two of the most amazing days with Tamsin of Tamsin’s Table in Gippsland (you must know of her, kindred spirits you are). ANYWAY. Such an awesome post. Thanks for being such a LEGEND. I’m going to check out your new website now! xReplyCancel

  • October 7, 2014 - 12:34 pm

    Arizona Wanderings - Right on Rohan. Couldn’t have said it any better than that.


  • October 7, 2014 - 1:21 pm

    lisa | renovatingitaly - Great post Rohan, everyone I come in contact with I tell about you! love your blog and agree wholeheartedly with all you said. We are growing our own vegetables (yes some from seed) and also our own meat, eggs and gathering as many walnuts, blackberries, chestnuts, and mushrooms as possible, also apples from our own orchards.

    Life is good and we are learning as we go.
    ciao for now lisa
    off to check out your nursery projectReplyCancel

  • October 7, 2014 - 8:44 pm

    Bek - This is a great post. It’s true that diet related diseases are much more likely effect the life of the average australia, or westerner for that matter (though increasing in eastern/developing countries) than terrorism, but it hardly makes the news. And yes, pharmacutical companies are rubbing their hands with glee at the money to be made in treating these conditions. Thats not to say that medications don’t have a place, but there needs to be more consideration placed on lifestyle choices and what people can be doing to improve their health. Food is a key aspect of this.
    However I think expecting everyone to grow their own is unrealistic. Improving people’s available choices and informing people on the real cost of cheap, highly processed food (pay the farmer or pay the doctor) is essential. I’d love to see the return of the corner store, stocked with organic veg and properly raised meat, maybe some whole grains like stoneground flour, barley etc. Modern supermarkets have 50,000+ food products – no wonder people are confused. I have a simple rule – if you must shop at the supermarket (although why people don’t shop at butchers and greengrocers I have no idea) shop around the edges. Buy fruit, veg, dairy, meat, legumes and grains (in their least processed form). If more people did that we’d be a hell of a lot healthier. And less confused.ReplyCancel

  • October 7, 2014 - 10:36 pm

    Natalie McComas - I am so excited to hear about this project… it is needed and it will be amazing. I only wish I lived closer I could be involved in some way and help it along. Wishing you all the best of luck, I will be following closely from QLD. xoReplyCancel

  • October 7, 2014 - 10:57 pm

    Cle-ann Stampolidis - Thanks for keeping me aware, I prefer your news, it’s real :) ReplyCancel

  • October 7, 2014 - 11:51 pm

    Steve Burns - another sweet bite of earthy wisdom, brother…. spot on! Looking forward to going to the local farmer’s market on Saturday, and planting more of the summer garden seedlings that are waiting in the cold frame. On Monday my Canadian WWOOFer Colby and I finished and planted out apple rootstock in a stool bed, so I will become self-sufficient in apple rootstock in the future… today we’re working on a water tank and trying to encourage the ducks to go broody so we have some ducklings this season… life is good! :) ReplyCancel

  • October 8, 2014 - 6:56 am

    Sarah - Great post!

    I’m often shocked by the realization that despite advances in science, information and technology..that as a population we are getting sicker and sicker…and that there is a proliferation of chronic “lifestyle” diseases. Have people forgotten what real food is, or do they just not care?

    Reading your blog reassures me that there are people that care. Keep up the fantastic work!ReplyCancel

  • October 8, 2014 - 11:16 am

    Dale Morgan - Awesome Rohan!ReplyCancel

  • October 9, 2014 - 10:35 am

    Stevo - Long time listener, first time caller…

    Is there a link to your new website? Maybe I can’t see it in Firefox?

    All the best,


    PS There’s room for a link in your top menu bar as well :-) ReplyCancel

  • October 10, 2014 - 11:05 pm

    jason bingley - At last there’s somebody that shares my views I’ve been against these bastards for years,they have got everybody fooled I tell as many people as possible what they do to our food,but people look at me as though I’m crazy.they say to me there’s no way they can do that to our food.things are extremely sad when chemical companies are working hand in hand with our food suppliers.i look forward to seeing more posts.ReplyCancel

  • October 12, 2014 - 7:46 am

    Sian - This is really really great I’m exciting to follow and learn from your journey :) ReplyCancel

    • October 12, 2014 - 7:48 am

      Sian - I meant ‘its exciting’ not ‘I’m exciting’ lolReplyCancel

  • October 13, 2014 - 2:29 pm

    Chris@TalesofaKitchen - Couldn’t agree more! So often it comes down to diet and everyday choices.ReplyCancel

Many months ago I got a call from a friend about a bunch of piglets free to a good home. This is the second year in a row something like this has happened. Maybe the word has got out the I’m the man to contact to take care of unwanted pigs. And that’s alright by me.


Anyway, as it turned out there were a whole bunch of piglets, of which I didn’t have the facility to take care of. So the piglets went to another friends farm, where I managed to strike up a deal to house at least one of those piglet’s in his porky nursery to be raised to maturity. All I had to do was cover feed cost. Seemed like a good idea to me.


After a fair bit of mucking around (It’s been a busy year for me), we finally got that pig to the abattoir.  A day later hanging at a mates cool room was our beautiful pig ready for us to break down. I have a few pork gurus/mentors which I’m very stoked about, and this mate, well she guided and trained me in the process of breaking down a pig, just like when Johnny Castle taught Baby how to Dirty Dance. I did this job last year, but with a more commerical butcher who wasn’t really interested in teaching me any skills, he just wanted to chop the pig up as quickly as possible. Which is cool. That’s what I commissioned him for. But here, my mentor (female Johnny Castle, but with pork) really took me under her teaching wings. I learnt so much in just a few hours. It’s a blessing to learn from someone so passionate about what they do. She calls herself an ‘ethical omnivore’ which I’ve never heard of before but it makes total sense to me. Maybe I’m one too.


The story here is that the little piglets where housed at a pig farm, a nursery if you will. They grew up with the care from the dedicated pig farmer, and finally matured into a beautiful animal. One step further and they transformed from living animal into a year supply of pork for our family. To finish of the process, the cuts have started to become cured little gems for future cooking like double smoked loin bacon, jamon, chorizo and hot salami.



I’ve had an idea running in my head for a few years now. In fact for too many years, it’s been an idea,  just that. But I’m moving into action now. Last week we looked at a piece of land which was in fact an old nursery that raised little plants to maturity for sale to the public. It has all the bones I need for my big idea.

The idea? Imagine a place where we can show how to grow food and raise animals in a pegged out space the size of the average Australian backyard.

Imagine a place where we can cook real food for people, and where every meal served comes a recipe card so you can go home and cook the food yourself.

Imagine a place that could facilitate workshops and sharing of skills and ideas. And because I don’t have to rent it I can get the rates affordable so that everyone can attend.

Imagine a place for people to experience, touch, feel, taste a lifestyle so beautiful it makes this bearded grump so very content and happy.

Imagine a place where all people, all races, all religions, all the people can come to experience something beautiful. A mini harmonious nirvana, where it’s cool to be a human.

A place where people can buy food staples from producers. Nothing gourmet. Just real bloody food.

I’m working on a crowd funding project for the ‘Nursery’. It will be launched in the next few weeks. I will be calling in a million favours from everyone that cares. I have a LOT of money I need to raise. Like A LOT. I have a lot of meetings, brainstorming and favour asking ahead of me.

When I hear the word ‘nursery’ it evokes a thought of place’s where little things are raised and nurtured to grow into big things. I want to turn this old nursery into a place where I can nuture little ideas into big action.

In a time of chaos, fear, hatred and consumerism, we have an opportunity to make something beautiful happen. We have a project of hope. Watch this space.


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  • September 28, 2014 - 4:40 am

    Deborah - Oh geez, I hope it all comes together. Do it, do it, do it!!!! I want to see your project of hope become a reality.ReplyCancel

  • September 28, 2014 - 4:50 am

    Andy - All strength to you Ro.Bring it on!ReplyCancel

  • September 28, 2014 - 5:12 am

    Danielle, Sam, Benjamin - Oh, we recognise the apron of that wonderful Meatsmith – she’s a real trooper for all things ethical, possible, pozible and inspirational!

    Roh, let us know if your big idea could be helped by linking up with a local small, ethical, family beef farm that farms its broad acre with the kind of heart and soul good folks put into their back yards.

    Cheers, Danielle, Sam, Benjamin
    Sidonia Hills Natural BeefReplyCancel

    • September 28, 2014 - 8:32 am

      Peter - Funny, I thought her pigtails and butchers’ block (what little you can see of both) were more of a give away than the apron.

      I was up there picking up some pork yesterday actually and was very impressed with the whole set up. She definitely seems to be a great person to talk to about making sure you are able to realistically turn this nursery in to a self sustaining reality.

      I’ll keep an eye out for the fund raising and see what I can chip in.

      Great idea doing it in suburban back yard size blocks too, there is a nice display section of the Cranbourne Botanic Gardens set up the same way showing lots of different interesting gardens you can make in a small back yard, though these were mostly (maybe all) ornamental rather than food producing.ReplyCancel

  • September 28, 2014 - 5:14 am

    kris - Wonderful idea. ‘River Cottage’ of Victoria.ReplyCancel

  • September 28, 2014 - 5:33 am

    SteveB - Kris’ comment says it all, River Cottage Central Highlands. Love it!ReplyCancel

  • September 28, 2014 - 5:38 am

    Kane Arnold - Sounds amazing. Love to help where I can.ReplyCancel

  • September 28, 2014 - 5:48 am

    Alistair - Rocking. Any chance of some of that bacon as a pledge reward?ReplyCancel

  • September 28, 2014 - 5:54 am

    Jen Armstrong - Sign me up, Ro.ReplyCancel

  • September 28, 2014 - 7:14 am

    Bec - Fantastic idea, Rohan!
    Please tell me this venture would be near Ballarat?!
    I can tell you now that there are a lot of people who would be very interested in this idea! Most of my friends in the 20-35 age gap especially, as a lot of these skills weren’t taught to us as it perhaps was felt that it wasn’t needed (unfortunately!). There is a massive back to simple movement at the moment which I’m sure you’re well aware of. Would love to kick in to the kickstarter once it’s up and running! Just as an aside, investing in a coffee machine would be well worthwhile for this venture. A lot of people from Melbourne go touring the “country” for cafes and lunch, and a lot of my friends are cafeine addicts so it would be a great draw card to get people in to a fantastic way of life. Can’t wait for this. You’re making a tremendous difference, I hope you know this. Just seeing someone else living the way we are moving towards ourselves is inspiring and gives us confidence that it can be done. Keep sharing your adventures! Cheers, Bec.ReplyCancel

  • September 28, 2014 - 7:52 am

    Alacoque - From little things big things grow…ReplyCancel

  • September 28, 2014 - 7:54 am

    Judy - That sounds amazing!ReplyCancel

  • September 28, 2014 - 9:04 am

    Dale Morgan - Go Man Go! Sounds amazing. I am sending you all the very best good luck. May your dream be a beautiful reality!ReplyCancel

  • September 28, 2014 - 9:24 am

    Lara - Hey Rohan,

    This sounds a lot like the kind of thing we’re working on over at Curracloe Farm. Would love to throw some ideas around when you’ve got time.ReplyCancel

  • September 28, 2014 - 9:24 am

    Kathryn - Woohoo! Can’t wait to visit your nursery. What a wonderful dream – and you are going to share. Thanks.ReplyCancel

  • September 28, 2014 - 9:53 am

    Aaron - are we making a hay bale house yet?ReplyCancel

  • September 28, 2014 - 11:03 am

    Bec - Sounds fantastic – power to you with the favour asking and brainstormingReplyCancel

  • September 28, 2014 - 11:29 am

    William - This sounds like a fantastic dream that needs to become a reality. Good luck from the USReplyCancel

  • September 28, 2014 - 11:46 am

    Tara - Start a” pozble” campaign, you would get plenty of support from us loyal readers.ReplyCancel

  • September 28, 2014 - 12:26 pm

    annton - brilliant. I am wishing you the luck, power and strength for it. places like this are needed so much. all over the world.ReplyCancel

  • September 28, 2014 - 1:30 pm

    Emmy Herring - Ro, I’m home from overseas and I’m relocating to Victoria… And I would really like to help you with this project. In any way possible. It means so much to me too to see a project like this come to fruition and so I’m offering my services to help you in any way I can. Let’s talk :) ReplyCancel

  • September 28, 2014 - 7:26 pm

    Sarah - Oh I love this idea so much that I think I will start saving my money to fly across a big pond to come be a part of it. I want to learn so much more about taking my food in to my own hands. This idea is brilliant!ReplyCancel

  • September 28, 2014 - 9:22 pm

    Shelley Panton - Hi Rohan, Great to read about your Nursery idea – i look forward to hearing more about this, exciting times ahead .. bring on pozible .. go for it!!ReplyCancel

  • September 28, 2014 - 9:50 pm

    Lorraine Hogan - Include me if you need any local volunteers to help with your start up. More than happy to support your venture.ReplyCancel

  • September 28, 2014 - 10:34 pm

    Alina - Oh man, how excitement! I’m there already.ReplyCancel

  • September 29, 2014 - 12:18 am

    Jessie - Where’s the button to click and the place to donate! Exactly what we need more of. And the best bit? You’re actually pretty much local to me (I’m in Ballan)!!! I will not only be helping fund but coming to learn too!ReplyCancel

  • September 29, 2014 - 12:48 am

    Chris G. - I’m in! I can already start imagining what it will be like…I even have my mind running off with “What would I do in this situation? What would Roh do?”.

    All the best, and as you said…I will be watching this space!ReplyCancel

  • September 29, 2014 - 5:40 am

    Craig Phillips - Will be watching closely. As I am (hopefully) about to acquire 5 acres just outside of Bellingen, NSW. And I am a man after your own heart and hope to be able to workshop in Permaculture and Practical living skills. All the best to you grumpy sir.ReplyCancel

  • September 29, 2014 - 10:57 pm

    Louise - So excited by this, make it happen!!ReplyCancel

  • September 29, 2014 - 11:45 pm

    Tammi Jonas - Love it, Ro! Let us know what we can do to help! xReplyCancel

  • September 30, 2014 - 3:27 am

    Nicole - Fuck yes! That sounds awesome!! I am most definitely watching this space buddy!!ReplyCancel

  • September 30, 2014 - 9:47 am

    graham - Fantastic idea. Hope it goes well.ReplyCancel

  • October 6, 2014 - 12:40 am

    Mary Gates - What beautiful photos!


  • October 6, 2014 - 6:53 am

    Marcia - That meat looks amazing! & I’m heading towards learning some more butchery skills also as I won a ticket to a Ham & Bacon making class (in Adelaide at the end of October).

    The double smoked loin sounds delightful, what wood/s do you smoke with?

    We get to choose our own flavours for a customised boneless ham & a bacon. My mind is full of ideas & I can’t decided, what flavours would you all suggest?ReplyCancel

If you have a keen eye, you’ll see the rabbits getting all frisky at the end of winter. They bounce around one another in a flirtatious frenzied ritual. They spring and fly into the air with acrobatic fervour. Sometimes they chase one another from one side of their patch to the other. I could sit and watch them for ages, but more often than not I have something more pressing to do with my time. The result of this annual mating display is obvious; many baby rabbits.

Unending baby rabbits in fact. The cycle is as predictable as the mad north winds of spring. Without fail, the new generation rabbits rise out of their labyrinth of warrens into the world of grassy fields. This generation is weird, they communicate mostly by social media and prefer text to conversation, and seem to take way more selfies than the previous generation.


I cannot deny that there is some element of cuteness to this new batch of rabbits, but the underlying fact is that the species is introduced to Australia, it’s a feral pest species. They cause a lot of damage to crops and the warrens wreak havoc with the erodible Australian soils. When I decided to stop buying supermarket chicken because I’d discovered how said birds where raised, I turned to hunting rabbits as an alternative white meat, and I’ve been hunting them ever since. You’d think I’d have tired of them by now, but it’s the opposite. They’re still very much a joy to hunt, a joy to cook, and a pleasure to eat.


When I was a full blooded bogan I used to visit a Italian style pasta chain restaurant that’s relatively famous in Australia. I often ordered a pasta dish that consisted of chicken, avocado in a creamy creamy sauce. It was delicious, but I’m pretty sure the ingredients wouldn’t fit my current view of the world. I’m not sure anything is organic, local or ethically raised. I know sometimes I hear myself and think, “Rohan you’re annoying”. The reality is, right or wrong, I just give a shit about my food. Thus I haven’t eaten there for well over a decade.

With that old favourite meal in mind, I figured I could make my own version. A version of the old meal but through new Rohan eyes. The baby rabbits are fresh and at their best in spring and avocados are now at peak season. The avocados are at peak season and my mates up at Barham Avocado’s grow a selection of varieties that stretch the avocado season from winter to summer.

What could be better than combining in season avocados from the guys up at Barham with the tender meat of new season rabbits. Seemed like an interesting twist on the old meal that I used to order with my blind robotic eyes, but now with my new approach influenced by the new version of Rohan.

I use baby rabbits because the meat is the best quailty, it’s tender and delicious. And before you get on your high horse about me eating baby rabbits, please remember these guys grow up to be adult rabbits. And just like humans, the adults are the ones that do all the environmental damage.


Now I know we have serious issues in the world. Issues that have split the community in two. This dish represents one of those major issues. Apparently it’s very wrong (culinary speaking) for me to have avocados in a hot dish. Seems ok to me, but apparently it’s a big no no. The kids and I didn’t seem to be that concerned as we devoured the meal for dinner. If my kids eat it, I’m happy. If it’s works for you in life, just do it. No one is your boss but yourself. Well that’s how I live anyway.


With everything I cook I make an effort to source good local stuff. If I can’t make it myself, I look for the local option. To be honest, it doesn’t take much effort. Well I don’t think it does. It’s easy to say I’m too time poor. I believe that’s a state of mind. You’re only as busy as you allow yourself to be.



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  • September 10, 2014 - 12:22 pm

    B-May - This looks delish… although I am a bit (lot) meat-averse. Pity the meatasaur Boy has no idea how to hunt. I can get behind shooting rabbits (that’s the country girl in me coming out). Just maybe not eating them very often…
    I am may be a mostly-Vegetarian, but Rohan, I really admire what you do.

    It bothers me when he eats Coles Chicken. I wouldn’t put my judgemental face on nearly so much if he hunted or raised the animal himself (although, I know he’s such a softy, he wouldn’t be able to butcher any animal he actually raised unless he was starving… so hunting it is?)

    Disclaimer: This comment probably doesn’t make much sense. I’m 5 weeks into teaching rounds and utterly mentally exhausted.ReplyCancel

  • September 10, 2014 - 2:14 pm

    sarah - ok seriously drooling over this, i just so happen to have ample rabbits in the freezer…thks man!ReplyCancel

  • September 11, 2014 - 12:09 am

    lemmiwinks - Thank you for the recipe.ReplyCancel

  • September 11, 2014 - 3:22 am

    Jane @ Shady Baker - Such good, real food Rohan…a far cry from Fasta Pasta I would say :) ReplyCancel

  • September 11, 2014 - 6:28 am

    Andy - What Sarah said.Bunnies in our freezer too ready to go.Three cheers for undeground mutton! Thanks for recipe.ReplyCancel

  • September 15, 2014 - 10:15 pm

    Michelle - You speak the truth in every single sentence up above.

    I really do like the way you think, Rohan.

    Also that dish looks fab.ReplyCancel

  • September 20, 2014 - 3:54 am

    Baby Rabbit ravioli with in season avocado » Whole Larder Love » webindex24.ch - News aus dem Web - […] Baby Rabbit ravioli with in season avocado » Whole Larder Love […]ReplyCancel

  • September 22, 2014 - 2:15 pm

    PJ - Oh wow! Time to bust out the .22 and go look for some fall rabbits. That dish looks amazing, feeling inspired.

    Don’t know what you’re talking about when it comes to those avocados. Over here on the west cast US we have avocado with spicy food all the time, they go together great!ReplyCancel

  • October 6, 2014 - 12:43 am

    Mary Gates - I think it’s great that you decided to stop buying store chicken! Have you thought of raising your own?