Mauri O'Brodo

Mauri O'Brodo

I work with Michael, aka the Butcher, at Sherman Provision. This is a family owned meat market in Norton Ohio. We provide the best quality fresh meats at amazingly affordable prices.

Paleo is my Pal

Today I want to talk to you about the Paleo diet.  I am not a doctor so I am not saying anything from a medical point of view, just personal observation.  I Mauri-1have seen so many people in our store on the Paleo diet, and they all look healthy and vibrant.  I decided I had to experience this lifestyle.  As some of you may know I started the Paleo lifestyle on May 1st.  My experience has been fantastic.  I have lost weight, and I feel great.  I went to www.Marksdailyapple.com as a starting point.  I am not good about following “blue print” diets.  This is the real world.  I eat what I have in the refrigerator and the cabinets.  With that said, I have to say I love the color of Paleo.  I eat meat, vegetables, fruit, cashew nuts and mixed nuts for snacks.  I am drinking water and herbal tea.  This has worked well for me.   Below is the first “meal” I cooked.Colorful salad

Coconut Chicken

12 chicken breasts with skin and bonesCoconut Chicken Breasts
8 oz. of coconut flour
4 Tablespoons of butter
2 Tablespoons of olive oil

Put the coconut flour in a plastic bag. Moisten the chicken breasts and put them one by one into the bag with the coconut flour. Shake them and when coated put them on a paper towel. Preheat the oven to 425 degrees. Put 2 tablespoons of butter on 2 cookie sheets with at least 1 inch lip. Put the pans in the oven until the butter is melted. Put the coated chicken breasts skin side down on the baking sheets with the butter. Drizzle 1 Tablespoon of Olive Oil over the chicken on each pan. Bake for 35 minutes. Flip the chicken and bake for an additional 20 minutes. Make plenty so you have lunches and snacks in the days to come.

My breakfasts consist of 2 eggs fried in bacon grease, 2 strips of bacon with a diced tomato.  I  drink a cup of herbal tea.  Do you think you can get a lot done with a breakfast like that under your belt?  Sugar and grains are out of my diet.  I feel fantastic.crispy bacon

If you are currently doing the Paleo lifestyle or considering it I want to hear from you.  I would like  to share experiences and recipes.

Well, I have to go now.  Tennis is calling me–so much energy!  Until next time…From Our Butcher Block to your Table.

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Road Trip–Food for Thought

My blog is a little different today.  No recipe for the body, instead a recipe for the heart.  We get so busyMauri-1 sometimes we miss an opportunity that would impact our children for a lifetime.  I heard about such an incident on Sunday.  I was having a conversation with a friend and she said she had just returned from North Carolina.  I was happy for her and commented how lucky for her to get away and  experience warmth and sunshine.  She smiled and said it hadn’t exactly been planned that way.  She went on to explain that her daughter was scheduled to go to North Carolina for a new job.  She had to take some competency tests and a drug test.   The tests had already been scheduled.  Her daughter’s employment was contingent upon the results of these tests.  My friend was driving her daughter to the Akron Canton Airport to catch a flight to North Carolina.  About a mile from the airport they were notified the flight was canceled due to a mechanical failure with the aircraft.  They continued to the airport to see what their options were.  At the airport they found out there was a later flight; however  her daughter would only be able to fly “stand by”. There was no guarantee she would get on the flight.  There were no other flights that would get her daughter to North Carolina when she needed to be there.  Instead of the mother getting angry and putting the blame on the Airline she looked at her daughter and said, “Road Trip!”.  The mother and daughter got back into the car and took off for North Carolina.  I couldn’t help but envy my friend.  By being super flexible she was able to save the day and show her daughter how much she loved her.  This mother went the extra mile, or in this case the extra 600 miles.

I would wager a bet that this was one of the best trips this mom and daughter ever took.  I’ll bet there was a lot of laughter in that car.  My hats off to my friend.  I told her she was my “mother of the year”.

Some food for thought.

Until next time…From our Butcher Block to your Table.

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Spinach Salad

I went on a field trip yesterday to get the spinich and purple onions for my spinach salad.  There is a jewel of a fruit market at 3054Acme Farm Market Greenwich Rd., Wadsworth, Ohio.  Acme Hill Farm Market is about 3 1/2 miles west of the center of Wadsworth.  I bought fresh produce and was delighted to see fresh plants with instructions to successfully grow strawberries, onions, peas and beans.  What a resource they can be for all of us that want to have a little garden of our own.  Here is the recipe for Spinach Salad which is one of the Butcher’s favorites.

Spinach Salad

8 ounces of fresh spinach with the stems pinched off
6 hard boiled eggs peeled and diced (put the eggs in a pan and cover with at least 1 inch of water. Put the pan oncold water method of boiling eggs
the stove over high heat and bring to a boil. Remove from heat, cover and let sit 22 minutes.
Run under cold water, cracking the shells to stop the cooking process)
1 small purple onion cut in slices, with slices separated into ringssliced red onions
5 pieces of bacon cooked crisp and crumbledcrispy bacon

French Dressing

1 cup oil
1 cup ketchup
1/2 cup of brown sugar or while sugar
1/4 cup of water
1/4 cup of vinegar
1 teaspoon granulated garlicspinich salad with dressing
1 teaspoon black pepper
1/4 teaspoon salt

Blend all together until well mixed

Put the spinich in the bowl, topped with all of the above toppings. Serve with the French Dressing.   For an extra treat we sliced grilled blackened chicken breast on the top. spinich salad with sliced grilled chicken

Until next time…From our Butcher Block to your Table.

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Apple Cake

Is your recipe box like an old friend?  Mine is.  At one point I tried to organize Mauri-1my recipes and copy all of the recipes onto matching recipe cards.  Now, several years later I love the treasure hunt as I go through the recipes and see the scraps of paper with the recipes hurriedly written down.  These are the best.  As I make these recipes, I remember the person that shared their recipe with me.  It always gives me a warm feeling.  Last night, I had a moment like that.  I had apples that needed to be used, and I knew I had a wonderful Apple Cake recipe I had picked up at an apple orchard over 25 years ago.  I looked through my recipe box but the recipe was nowhere to be found.  Then I went through my neatly organized recipes and there it was!  I could have cried.  I was so happy.  I hope you enjoy this as much as I do.

Apple Cake
4 Cups Chopped Apples   image
1 1/2 cups sugar
2 cups flour
3 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs slightly beaten
2 tsp. vanilla
1/2 cup of unsweetened applesauce
1 cup raisins or 1 cup of chopped nutsimage

Combine apples and sugar, let stand 30 minutes. Stir together dry ingredients. Add eggs, applesauce and vanilla to apple mixture. Stir. Add raisins or nuts and dry ingredients and stir together. Grease and flour a 9 X 13 inch glass pan. Pour mixture in the pan and bake in a preheated 350 degree oven for 58 minutes.

Icingimage

3 Tbsp. butter
4 Tbsp. milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp. vanilla

Dissolve brown sugar in milk and butter in a saucepan over low heat. Cool and stir in the powdered sugar and vanilla. Spread over hot cake.

This icing was shared with me over 30 years ago. I still have that original recipe in my recipe box.

There will be samples at Sherman Provision tomorrow. I am going to “share the wealth”–Translation: I’m not eating all these calories by myself.

Enjoy and until next time…From our Butcher Block to your Table.

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