We had nothing to snack on last night, so I decided to make scones.
I found some frozen blueberries in the freezer and so I decided to make blueberry scones.
But I had no idea how to do it well. So I asked the internet and it had the answers!
Here’s my new favourite scone recipe:
Magda and I took on the super cold -20C weather yesterday by using the BBQ grill. 
We got some sourdough bread from The French Bakery, a pork roast (shoulder is nice) from the freezer, and decided to make our own marinating rub and BBQ sauce. The plan was pulled-pork with coleslaw sandwiches.
Polyface is a Virginia based “beyond organic” farm that’s an inspiring lesson in sustainable thinking. Here are a few videos on their philosophy.
They run their farm leveraging the natural abilities of different species to maximize the quantity and quality of their meat and egg products.
Just like in nature, birds (turkeys and chickens) follow cattle as they’re rotated on fresh pasture. The birds sanitize and forage in the manure for grubs and seeds, aerating and spreading it around. The birds also leave excellent nitrogen-rich manure to feed the soil which produces stronger and better pasture.
They do not deliver. Their customers all drive to the farm to pick up their food. I don’t like this one very much. I would think a single truck can remove a parking lot full of cars by delvering in sequential order, but that’s just me.
The products are far superior and have a higher price because of it. But with food prices going up 15-40% a year recently, the gap between organic, sustainably farmed, ultra-tasty food and factory farming is closing.
Plus, you really are what you eat, so what do you want to be?
