Adapting for the long term

One of the challenges we've had to overcome is the lack of butter. Whole30 requires butter to be "clarified" or you can use ghee. Having to clarify our butter would add a step we don't have time for. So it was ghee for us, but that took some adjustment in preparation. And our early experiments with ghee made it seem finicky, tough to use, and easy to burn or scald.

Trial and error over the first week has brought us to this. Now, rather that adding a pad of butter to a breakfast saute, we use a little olive oil to saute any veggies on a medium high head, then add some ghee to coat the pan and drop the temperature to low. Then adjust the temperature up if necessary to finish off.

Today's Meal 1 was a good example of this. I took a clove of minced garlic, green onions (from our garden), and a sweet red Melrose pepper (also from our garden) sauteed them in a half tablespoon of olive oil. When the garlic was well browned (think of the coating on a garlic bagel) and the onion and pepper softened I added a teaspoon of ghee. Spread it around the pan, then added 3 eggs and dropped the temperature to about 3/4 of the way to LOW. Broke the yolks, added sea salt and fresh cracked pepper on top, and waited for the eggs to set up. Turned the whole thing as one, finished off cooking and garnished with some avocado and hot sauce.