Beat whites until stiff, while adding half a cup of sugar, and pour into a large bowl.
Beat egg yolks, salt and rest of the sugar until pale and fluffy, and pour them into the bowl. Whisk together lightly.
Now add all the liquid ingredients and whisk until well mixed. (There will always be considerable foam on top.)
Ladle this mixture – as Ginny says “sampling the while” – into best looking liquor, wine or milk bottles. Seal and store in the refrigerator. As foam subsides, use one of the bottles to fill the others thoroughly. Give bottles a good shake at this time and always shake well before serving.
Best if allowed to mature for two weeks. Serve with a sprinkling of fresh grated nutmeg.
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
Before bed, place 1 cup of oats in a bowl. Add warm water, balsamic vinegar, stir, cover and leave on counter overnight. Upon waking, strain and rinse the oats. Place them in a pan and cook with ½ the amount of water called for.
Serve oats with sautéed mushrooms, onion, and thyme for a savory flavor or molasses, nuts, and berries for a sweet flavor.
Easy! Butter up your muffin tins, plop in your protein and veg mixtures. Wisk up the eggs with salt and pepper. Pour the eggs on top to fill tins up 2/3 full. Bake at 350 degrees for 15 min. Put em in the fridge and enjoy a quick and healthy breakfast on the go all week long.
Soak the shrimp in juice of fresh limes while chopping up the rest. Add rest of chopped ingredients, stir it up! Wait to add diced avocado until right before serving. Great in corn tortillas as shrimp tacos or with corn chips as ceviche dip.
Take that fishy, lay it in a pan on top of a small amount of olive oil. Add salt and pepper to taste. Chop up your herbs and place them in a separate bowl. Juice lemons in bowl with herbs. Mix well and pour on top of salmon. Bake 450 degrees 12-15 min.
In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on the grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.