This is a recipe that I have been working on for a long time and I think I finally got the hang of it. Originally, I wanted to make a low sugar barbecue sauce, mostly because I was in the throws of a gestational diabetes diagnosis. I thought I could add sweetness with the addition of berries instead of sugar, which had previously not spiked my sugar. In this process, I found that it’s really hard to make a low sugar barbecue sauce actually taste good….
The Local Thirty is a challenge set forth by Andrea Beamis of Dishing up the Dirt . She first announced the idea back in June or July some time and I immediately got excited. Chuck told me I was insane, since I was, at the time, Immersed in the #100daysofmenus challenge and struggling a little (PS I’m still working on that ebook). It’s fine though, this challenge is going to be very different. Right? Right….
We have entered the season for fresh produce in the northeast and man am I happy about it. I’ve got garlic and onions curing in the garage, tomatoes leaping off the vines at me, beans, squash, and cucumbers rolling in. There are even some halfway decent carrots in the garden (I’ve never grown a good carrot until this year), I’m leaving them in and just pulling them as we eat them right now….
Simple food is the best food.
Not just because it’s easier to cook, but only using a handful of ingredients really lets them shine. I love this recipe because it does just that, mostly highlighting the pastured beef. We have been switching over to all local, pastured, no-hormone meats, and while it’s more expensive the improvement in taste is quite noticeable. Not to mention, it’s summer and there is so much produce in season right now. I love a meal that combines quality ingredients with easy preparation….
First and foremost, I want to say congratulations to my Uncle Daniel for publishing his first book, Good Night. It’s a children’s book that you should all go check out right now. Also if you purchase it and write a review for him, I would really absolutely love it!
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