dinner at noon

A left over half pot roast of grassfed beef was the center of dinner today.  Cut into thin strips and then fried in plentiful olive or coconut oil in a heavy pan until it just starts to char, it goes well with a cucumber garnish, made with diced cucumber, about equal amounts of plain yogurt and sour cream and a few spices.  Accompanied by a cupful of brown rice and a salad of spinach leaves and oregano fresh from the garden topped off by a few of the first strawberries from the patch and you have a slow food meal worth the wait.