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Rings of Power by Mike GIllette

Rings of Power by Mike Gillette Cool new book from Mike Gillette about Ring Training for all fitness levels. Being on this shoot with Mike was like working with a real live action hero! (And I got to put a cinderblock on him too!) Mike knows his stuff and shares everything you need to know for his versatile go-anywhere ring training.  Full progressions of every exercise, workout plans, and all the know-how to take the training as far as you wish. Good stuff, and yes, that's me on the left side of the cover  :)

Sweet Potato Home Fries

Description

Simple, but always delicious - and not just for breakfast!

Ingredients

2 yam, garnet (I choose small thin ones like in the picture below)
1Tcoconut oil (or bacon fat as pictured!)
3dssea salt, himalayan (to taste)
5dsblack pepper, fresh (to taste)

Notes

Trusty old seasoned cast iron skillet is the preferred cooking vessel for this- but you can slum it with non-stick if you must

Instructions

I choose organic garnet yams, shaped in this way because they are easier to slice into rounds and then sticks - this shape of yam is also very well suited to being cut on a mandolin or v-slicer if you have one.   Totally optional btw - use what you have - sweet potato/yam or equipment wise.  Personally I'm still all about this one chef knife - never even got around to buying an paring knife - it is used for all the cutting tasks here.

Cut the sweet potatos or yams into 1/4" thick slices and then 1/4" sticks (1/4" = 6mm). 

 

 

 

 

Heat the tablespoon of your chosen cooking fat - coconut oil or like in the picture - BACON DRIPPINGS! (strained from the pan after I baked some organic bacon last week (to the exacting instructions from Mark Sission's Primal Blueprint Cookbook) - and stored in a sealed container in the refrigerator). 

 

 

Heat the pan (carefully) on medium then pan fry the sweet potatoes, shaking on a little of the seasonings at a time, stirring/flipping frequently until they are as our occasional muse, Alton Brown would say "GBD" or "Golden Brown and Delicious".  You may eat them as a side dish at this point, tossed into or alongside and omelet or bunless burger - or whatever!

 

Below is a picture of what I did - which was to reheat some leftover ground pork Asian-ish style lettuce wrap filling from the previous day - and mix it in - delicious!!

 #

Yummy!

 Really simple and really good. If you slice them long and thin, they'll get crispy like a french fry.

 
 #

Now this I can deal with.

Now this I can deal with. Laurel

 
 #

LOL!!!!

Few enough ingredients? Or? :)

 

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