No problem. I like to keep things clean.

Remember, always wash your veggies. Better yet, wash them veggies then soak it in a bath of cool water, preferably spring water from a deep local well or high up from the Rockies. Add 3-4 drops of Lugols solution 2% and let sit for 30m to an hour.

Drain the water, lay dry and refrigerate veggies you’re not looking to consume right away.

For leafy greens, do consider a fresh salad drizzled with the live oil and a dash of freshly squeezed lemon.

For harder greens, a quick steam then blanched, drizzled with garlic infused olive oil will do the trick.

Now for the soups, you can’t go wrong with fresh beets and carrots, with beef stock. Add some black pepper and a nice hot chili pepper to release the flavor.

Ok, for the main course you can’t go wrong with a big, fat juicy tomahawk steak. This one I suggest you prepare outside, on the grill. If you need pointers just let me know. But what about the clean veggies? Simple … potatoes. Yukon Gold is the gold standard here. Parboil them first then cook over the HOT charcoal.

Remember the fresh basil you picked from your own garden this morning? … this is what you do …

First, grab a few leaves, chop. Course is OK. Then grab a good barrel aged Bourbon, place is a ice cool glass, now this may sound weird but trust me on this. Grab a really small piece of charcoal from the grill (red amber)… and now drop that into the Bourbon glass, it will sizzle, totally normal.

When the smoke clears, grab the handful of course LT cut basil, start chewing and sip on the bourbon.