Fast Day

Today I am fasting. There is no solid food intake today. I have a mixture of blue agave, fresh lemon,  powdered ginger, and water that I drink all day. Mint is a nice addition to this mixture. In fact you could start with brewing us mint and letting it steep and cool as use that as the base of the concoction.

I had black tea this morning with agave and orange juice this afternoon. After this weekend's pizza party I can use the fast. Tomorrow morning I'll resume whole food again.

I once made it for 8 days fasting with this same mixture and I wasn't hungry. In fact I thought about going longer. I felt great actually. We can go a lot longer without food than we think we can, and it wasn't that long ago that people did just that.

I'm going to work on the fried chicken recipe this week. This recipe came to me, and now to you, via my sister-in-law Victoria Wagner. Vicky is a wonderful cook. I'm going to make this recipe this week, Wednesday in fact, and if it is as good as she claims I think I'm going to do a video on it.

5 miles walking today, trails and street.

That it.

Peace,

Make Food/Not War

Vicky's Wicked Fried Chicken

Ingredient:

1 organic chicken,cut into even sized pieces (breasts in half)

1.5 qts. buttermilk

1 cup fine ground yellow cornmeal

1 cup brown rice flour

3/4 cup white flour

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1tablespoon dried parsley

1 teaspoon ground red pepper or chili flakes

1 qt. Canola oil or Peanut oil if you can afford it

Instructions:

1) Rinse chicken and pat dry with paper towel, rub with salt. Let soak for an hour (or overnight if you can) in buttermilk.

2) Heat canola oil at least 2 inches thick in cast iron Dutch oven, medium hot. smoking is too hot, 400 degrees.  

3)  Place all dry ingredients in a larger mixing bowl and coat the chicken parts well with the dry ingredients. Place on a sheet pan. Once all is done, repeat the process  by submerging the chicken in the buttermilk, then the dry ingredients. Place directly into hot oil and cover with a glass lid. ( Note: Do not overload the Dutch oven. The temperature of the oil will drop and the chicken will become soggy.)  Once golden brown, flip and cook until even color is achieved.

4) Drain on paper towels or drying rack. Replenish oil and allow to come up to 400 degrees again,  Let it rest for 5 minutes before serving.