I started with a cup of beet kvass, followed with wild caught salmon, local kale sauteed in garlic and bacon grease, and two slices of heavenly Applegate farms uncured Sunday bacon, sitting in local lamb stock!
...Oh and for breakfast "dessert" - a coconut candy delight and a cherry millet mini muffin with 1 T butter and 1/2 t of cinnamon fermented cod liver oil. Those were gone too fast to take a picture of!
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