God Save the Queens.

This picture and subject appeared in my inbox this morning from Travel and Leisure. Bearing in mind how pro conservation I am, I thought I would share it with you.

God Save the Queens

A proposal to add the African lion to the U.S. list of endangered species was made last week. American hunters are responsible for the most lion killings every year, though loss of the animal’s habitat to development and agriculture are also to blame. Bearing in mind that over 50% of the world’s wildlife has disappeared in recent years, I hope everyone will support this proposal. I am totally unable to understand people who want to kill animals just for the sake of doing so and showing the world how clever they are. Many of the animals they shoot have been set up for the kill anyway.

Bowling was good this Monday. My average increased by one point, better than last week when it went down 3 points.

We have been doing a vegetarian version of stuffed endive leaves for a number of years, which oddly enough, I find I have never shared on this blog, but these came from Mushrooms Canada and I thought would be good.

Beef Mushroom Endive Taco Boats

by The Primal Desire

Ingredients
2 lbs ground beef
6 large white or brown mushrooms (finely chopped)
1 red onion (finely chopped - ¼ cup put aside for salsa)
1 red chilli pepper (finely diced)
2 cloves garlic
3 heaping Tbsp taco seasoning (homemade or Paleo variety)
4-6 endives (leaves separated from base)
1 cup cherry tomatoes (finely chopped)
2-3 Tbsp ghee or grass-fed butter
optional:
½ - 1 can black olives (chopped)
shredded aged cheddar or crumbled blue cheese (if lacto-paleo)
Pineapple Salsa
1½ cups pineapple (about ½ a pineapple - finely chopped)
¼ cup red onion (finely diced - from above)
1-2 Tbsp cilantro (diced)
1 avocado (cubed, salted and coated in lime juice)
Method
Pineapple Avocado Salsa (make this in advance so that flavors can blend):
1. Mix ¼ cup finely chopped red onion with pineapple, cilantro, and avocado.
2. Place in fridge until needed.
Endive Boats:
1. In a large frying pan or pot, melt ghee or butter over medium heat.
2. Add remaining onions and mushrooms, cooking until soft.
3. Add chilli, garlic and beef, stirring well to break up ground beef.
4. Once browned, mix in taco seasoning and olives.
5. Fill each endive leaf with ground beef/mushroom mixture.
6. If using cheese, sprinkle each endive.
7. Serve with pineapple salsa and cherry tomatoes to be spooned on top.
Tip
This is great with aged cheddar or even blue cheese if you eat lacto-paleo. If not, it's still a really nice balance of flavors to share with everyone!

Have a great day