After a 36 hour bath in a spicy Asian marinade, this bear shank was finally pulled out of the sous vide!
I have several thoughts. So bear with me.
First off, it was EFFING delicious and this recipe is lights out!
Secondly, there is no doubt that it is a rich protein. I would describe it as a hybrid of lamb and beef.
Finally, I am disappointed in myself because I have left the meat of a bear in the bush before because I was always told it was “bad meat” or it was “greasy”. I can guarantee that I will never be leaving this protein in the bush again!
Oh, don’t worry, I will be saving this recipe to share with you all!
Day 1 of placements was so much fun! We had a blast working with our tiny friends, ages 5-6 and also our awesome 9-11 year olds! We can't wait to continue tomorrow.
It's still not too late to register for placements. Visit www.wildallstars.com for more information and to register. Season 11 is going to ROAR!
I wish I could tell you the significance, the timing, of opening the door to this long awaited painting from @lindseykooymanstudio - I’ve been waiting for him for over a year since I knew he would be made available.
Last night I made some key distinctions.
And I’m ready.
Today is unfolding far different than I planned.
New awareness. New awakening. New power.
Affirmed and confirmed by the power of divine timing!
I couldn’t make this up I I tried.
I am ready. I did the work. I followed the steps. I showed up. I took the leaps. I stepped off the ledge. I took the wildest journey. I fixed the foundation. I readied myself.
And here I am.
Self portrait. 🤩 ⚔️🔥