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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
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By Stanley A. Fishman

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DISCLOSURE AND DISCLAIMER

I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat

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Curry Anything — A Great Meal from Leftovers

Curry

A delicious, easy curry.

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

I cook many kinds of meat, in many ways. Often there are leftovers, which I would dutifully place in the appropriate containers and put in the refrigerator. I would look at them in the refrigerator, from time to time, and decide there was not enough left to make a meal. Then, after enough time expired, I would throw them out.

At least that used to be my pattern. Now I use them to make delicious meals. As usual, the inspiration came from our ancestors. They would often combine different kinds of meat in the same dish, often with many different vegetables. It occurred to me that this could solve my problem of not having enough left over of a particular meat to make a meal. So I started combining them into stews and curries.

If I have small amounts of leftover beef, chicken, lamb, pork, or other meat, I will combine them. Since the meat has already been cooked, there is no need for marinating or browning, and the stews and curries cook very quickly. The curries are quicker to cook than the stews, so I make them more often.

I use the same recipe to cook leftover meats. It always turns out delicious, is ready in no more than 30 minutes, and is full of great nutrition. Here is the recipe:

Curry Anything

2 to 3 cups of leftover meat (such as beef, lamb, pork, chicken, turkey, or any or all of the above), sliced or chopped into small, thin pieces

4 tablespoons organic butter, (or organic ghee, or organic coconut oil)

1 large organic onion, peeled and sliced

3 large cloves organic garlic, peeled and sliced

A piece of organic fresh ginger, about 1 inch long and 1 inch thick, chopped into tiny pieces

3 or more tablespoons of the organic curry powder of your choice, (I use the organic curry powder sold by Mountain Rose Herbs)

2 tablespoons organic flour of your choice, (which can include non-grain flours such as almond flour)

1 1/4 cups homemade broth of your choice

2 tablespoons pure fish sauce, (I use Red Boat Fish Sauce, as I love its taste, traditional way of being made, and it makes me feel good when I eat it)

  1. Heat the fat in a heavy frying pan, preferably cast iron, over medium heat, until the fat bubbles. Add the onions, garlic, and ginger, and cook for 2 minutes, stirring occasionally. Add the curry powder and the flour, and mix with the vegetables in the pan.
  2. Add the broth and fish sauce, and stir until the mixture thickens, and starts to simmer. Add the meat and mix well. Bring the mixture back to a simmer, then reduce the heat to low, and cover the pan. Simmer covered for 25 minutes. Serve with the organic rice of your choice.

 

Is There a Hidden Nutrient in Barbeque?

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Barbecued grass fed prime rib cooked in front of a hickory fire.

This magnificent prime rib, cooked in front of a hickory fire tasted even better than it looks.

We are now right in the middle of barbecue season, and I have cooked a lot of Que, and eaten a lot of Que.

And I must say, the more Que I have, the more I look forward to the next barbeque.

So far, I have enjoyed barbecued grassfed beef, including ribeyes, tri-tips, bone in strip loins, boneless strip loins, center cut shoulder roasts, beef back ribs, short ribs, flat iron steaks, sirloin tip roasts, sirloin steaks, the occasional porterhouse or prime rib or tenderloin, and more, and enjoyed them all.

I have also barbecued and enjoyed grassfed bone in lamb legs, boneless lamb legs, lamb shoulder, lamb shoulder chops, lamb ribs, rack of lamb, and some lamb loin chops, and enjoyed all of them as well.

And that does not even count the pork ribs, port roasts, pork chops, chicken in many forms and the rare but truly wonderful grassfed bison, which I have also cooked and enjoyed.

I never use gas, or factory charcoal briquets, or big flaming fires that char the meat. Like most of our ancestors, I use moderate to low fires of lump charcoal and wood, or just wood, and cook in front of the fire, not directly over it. The meat never chars or burns, but picks up the incredible flavor of oak, or hickory, or cherry, a deep smoky flavor that makes the tender meat taste so good that it is like nothing else. No other method of cooking excites me like this one. No other food aroma makes me so hungry just to smell it. And no other food makes me feel so good when I eat it

Does the wood have some kind of unknown nutrient that enters the food through the smoke? No scientific evidence I know of, but sometimes I think it must be true. Why else would it taste so good, be so satisfying, and leave me feeling content and wonderful?

Or maybe the smell and taste of meat cooked with wood smoke speaks to something very old and primordial, a vague yet powerful ancestral memory of countless meals cooked with fire and smoke, the oldest way of cooking. Something below the conscious mind, yet very real.

All I know for sure is that there is something about cooking barbeque that I truly love, including making and controlling the fire, the smell of the wood and roasting meat, even the sounds of the fire. And there is something about barbequed real meat that tastes better to me and satisfies me more than any other food.

Well, enough writing about it. Time to do it again, this time a big thick strip loin cooked in front of an oak fire. I am getting hungry just thinking about it.

The Magic of a Traditional Stew

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

A rich traditional grass-fed stew is good eating, loaded with nutrition.

A rich traditional stew is good eating, loaded with nutrition.

Most traditional stews throughout the world have one thing in common. They were cooked until most of the vegetables were very soft, often disintegrating into the stew. The meat was also cooked right along with the vegetables, until it was very soft, and easy to chew. However, in more modern stews, the vegetables are usually cooked separately, so they remain in distinct pieces, and the vegetables are added to the meat only a few minutes before serving. This is considered to look better, and to preserve more of the nutrients in the vegetables. But our ancestors cooked everything together, and were fine with the vegetables disintegrating into the stew.

I made a couple of traditional stews this winter, and really enjoyed them on the cold, rainy days we have been having. They tasted wonderful, and warmed and renewed me, in a way that no modern stew ever did. I felt better while I ate them, and after I ate them.

 

Why the difference?

After some thought, I realized that the traditional stew, with its long-cooked ingredients melting into each other, is much easier to eat, and to digest. Since it is easier to eat and digest, that means that the nutrients in the stew are more easily absorbed and processed by our bodies. The long, slow cooking breaks down the components of the vegetables and meat, making them softer, often causing some of the vegetables to disintegrate into the gravy, with their precious nutrients. When the stew is eaten, the nutrients are right in the gravy, all broken down into a much more easily absorbed form.

It is true that cooking may reduce the amount of vitamin content in some vegetables, but vegetables are hard to digest and many people have trouble absorbing the nutrients. Cooking them in a traditional stew makes the remaining nutrients very easy to absorb, so you end up getting more nutrition.

This idea is supported by the tradition, in many lands, and throughout Europe, of feeding stews and broths to people who were recovering from sickness or physical injury. These kinds of foods were considered vital for recovery, because our ancestors knew, through knowledge passed down for thousands of years, that stews and broths helped people recover.

I usually add cabbage and onions to my stews, and they almost totally disintegrate into the stew by the time the cooking is over. The flavor they add is beyond wonderful. The other vegetables are very soft, partially disintegrated into the stew, and taste so good, flavored by all the ingredients.

I am sticking to traditional stews, every time.

Brisket Pot Roast for St. Patrick’s Day

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

3-Irish-Brisket-Pot-Roas 500tMost Americans think of corned beef and cabbage when it comes to a traditional Irish meal on St. Patrick’s Day. In Ireland itself, the selection is much more varied, including steak, prime rib roast, stew, or a pot roast made from fresh meat.

One of the glories of Irish cuisine is the magnificent quality of the native ingredients. Most of the beef raised in Ireland is still grassfed and grass-finished, and raised on small farms.

This recipe depends on the quality of the ingredients, and the better the ingredients, the better the dish.

The new beef brisket point introduced by U.S. Wellness Meats is perfect for this recipe. It has the deep beefy flavor of grassfed beef, and a nice fat cap that is needed for this recipe. It is important that all the other ingredients be of high quality as well, meaning organic (or the equivalent) vegetables and herbs, Guinness® stout from Ireland itself, and rich, deeply flavored grassfed beef broth. And it does have a bit of green in it, in the form of green onions and thyme.

This recipe is absolutely delicious and the meat is very tender and flavorful. Here’s the link to the recipe which is posted on the U.S. Wellness Meats blog:

Irish Brisket Pot Roast for St. Patrick’s Day

Thanksgiving Tip #4: Roasting the Turkey

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

14Thanksgiving-tip-Four-500Many people are intimidated about roasting the turkey—I find it very easy. No need to turn the turkey over, or cover it with foil, or deep fry it in gallons of boiling fat, or cook it in a plastic bag, or any of the other modern methods that have been invented.

This roasting method is intended only for a turkey that weighs no more than twelve pounds when purchased.

In my opinion, I think the most delicious turkey is one that is:

  • Completely natural, with no added ingredients such as added liquid
  • Brined and stuffed
  • Roasted in the oven, no turning required
  • Basted a few times

My previous three tips have covered Selecting the Turkey, Brining the Turkey, and Stuffing the Turkey.

Now we come to the easiest part, the roasting.

I take the turkey out of the refrigerator. I adjust the oven rack to the second lowest position, and then preheat the oven to 325 degrees.

I make the stuffing, and put it in the bird.

I place the turkey in a lightly greased,sturdy roasting pan, breast side up, directly on the pan. No rack is used.

I cover the turkey with melted, salted butter, of good quality. This will take at least a quarter cup, but do not be afraid to use more if needed.

I then place the turkey in the preheated oven.

I baste the turkey every half hour with the drippings in the pan. After an hour and a half, I baste it once with fresh orange juice.

I roast the turkey until a meat thermometer, inserted in the thickest part of the breast, reads at least 165 degrees (which is the minimum safe temperature recommended by the United States Department of Agriculture). Because modern birds have such big breasts, the dark meat will be ready before the white meat, contrary to what most cooking authorities say. Depending on the size of your turkey, your oven, and the temperature of the bird when you put it in the oven, it can be ready anywhere from an hour and a half to two and a half hours. It is important to use the thermometer, and not guess.

Finally, I only let the turkey rest for the amount of time it takes me to get all the stuffing out of the bird and into a serving dish, about ten minutes. Most authorities recommend that you let it rest much longer than that, but that often results in cold or lukewarm turkey. If you have brined the turkey, it will be juicy even if some of the juice comes out.

This is the way I make the Thanksgiving turkey every year, and it is always delicious.

Disclaimer: Information found on the Tender Grassfed Meat site, including this article, is meant for educational and informational purposes only. Any statements or claims about the possible health benefits conferred by any foods or anything else have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. None of the content on the Tender Grassfed Meat site should be relied upon for any purpose, and nothing here is a substitute for a medical diagnosis or medical treatment.

For More Thanksgiving Tips:

Thanksgiving Tip #1: Selecting the Turkey

Thanksgiving Tip #2: Brining the Turkey

Thanksgiving Tip #3: Stuffing the Turkey

And finally: Turkey Broth from Leftovers — Paleo, Primal, and Delicious

 

 

Thanksgiving Tip #3: Stuffing the Turkey

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

13Thanksgiving-tip-Three-500Stuffing a roasted bird is one of the oldest ways of cooking it, and is traditional in many lands. The stuffing can provide wonderful flavors to the roasting bird, while providing a delicious side dish. Until recently, all stuffings were cooked inside the bird. But things have changed.

Now, because of health concerns, cooking the stuffing inside the bird has fallen into disfavor.

Any food can be dangerous if it is not properly processed, stored, or prepared. I do see a concern with having the interior of the stuffing in a huge turkey not being thoroughly cooked, but I do not use huge turkeys. And I do see a concern with letting the stuffing sit inside the bird at room temperature for an extended period of time, but my turkey goes into the oven right after it is stuffed.

I use a brined turkey, with the salt in the brine offering some protection, and my turkey is never over twelve pounds. I use quality ingredients, put the turkey in the oven right after stuffing it, and my stuffing is always cooked through and hot all the way through, cooked right in the bird. Since no one who has eaten my stuffing has ever been ill or even uncomfortable from it, I am confident in eating it, though I cannot guarantee anything.

If you wish to follow the experts’ advice, and cook the stuffing outside of the bird, I cannot give you any tips, because I have never done it.

Do not rely on anything I have said regarding food safety, as I am no expert, and I am only describing how I personally cook stuffings. The decision is yours.

Many Options for Stuffing

There are many options available for making a stuffing. You can use almost any kind of bread, including nut breads, gluten-free breads, or any kind of bread crumbs. Or use cooked rice, even crumbled nuts. You can flavor the stuffing with many kinds of vegetables, sautéed in butter or something else, moistened with eggs, fruit juice or cream, seasoned with any of a vast array of herbs and spices. Some people add innards, or sausage, or chestnuts, or walnuts, or other nuts, and the variety of what you can do is so great that it can be very confusing. You can also use a quality stuffing mix, hopefully organic, with no soybean oil or canola oil added, and add various thing to it as well.

This is what I do. I start with plenty of butter, which I melt in a big frying pan. I then add a large amount of chopped onion, chopped celery, and sometimes peeled and chopped apples, and sauté them in the butter slowly until they are soft and lightly colored.

Then I put the stuffing base, whether it is bread cubes, or crumbs, or an organic stuffing mix, into a big bowl, and add the sautéed vegetables and the butter they were sautéed in. I stir it, and then add enough lightly beaten eggs, including the yolks, to moisten the stuffing, and mix everything well. I will then add any extra ingredients, such as chopped herbs, chopped nuts, maybe some orange or apple juice to make sure the stuffing is moist enough, and whatever else I want to put in it.

The stuffing then goes into the previously brined and drained turkey, both the cavity and the hollow area in front of the breasts, which is covered by a big flap of skin. Most recipes will tell you not to pack the stuffing too tightly, and to leave room for expansion, but I pack it in, and leave the opening to the cavity open, so the stuffing can expand out that way if it does expand.

The bird goes into the preheated oven right after the stuffing is in.

I have not given amounts because so much depends on personal preference, and the size of the bird. I have found it best to make sure that the stuffing is moist before it goes into the bird, but it should not be soaking wet.

A stuffing like this is not only delicious as a side dish, but adds a wonderful flavor to the whole turkey.

 

Disclaimer: Information found on the Tender Grassfed Meat site, including this article, is meant for educational and informational purposes only. Any statements or claims about the possible health benefits conferred by any foods or anything else have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. None of the content on the Tender Grassfed Meat site should be relied upon for any purpose, and nothing here is a substitute for a medical diagnosis or medical treatment.

 

Previous Tip: Brining the Turkey

Next Tip: Roasting the Turkey

Thanksgiving Tip #2: Brining the Turkey

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

12Thanksgiving-tip-Two-500Most of the cooking problems that people run into when roasting a turkey, such as the breast meat getting cooked before the dark meat, the meat drying out, the turkey being tough, having to turn the turkey over, etc. can be avoided by simply brining the turkey.

Brining will help keep the turkey moist and juicy, and add wonderful flavors that will make the turkey absolutely delicious. Brining penetrates the meat with the ingredients of the brine, resulting in the interior meat being flavored as well as the outside. And brining is very easy to do, at least with my method.

My basic brine is to add three tablespoons of unrefined sea salt to three cups filtered water, and stir the mixture with a spoon until the salt dissolves into the water. I then add a cup or two of organic apple juice, and three cloves peeled garlic.

Next, depending on what flavors I want, I will add various fresh or dried herbs, such as sage, thyme, rosemary, parsley, or any combination of them. A few branches will do if you are using fresh herbs, and a few teaspoons will do if you are using dried herbs. You can also add various spices such as black peppercorns, a clove or two, or whatever spice you want to flavor the turkey.

Once the brine is made, I take out anything that is inside the cavity, such as a bag of innards and the neck. Then I rinse the turkey with cool filtered water. Then I pour the brine into a large stainless steel bowl large enough to hold the turkey. I then carefully lower the turkey, breast side down, slowly into the brine. Then I add enough filtered water to cover the turkey. It is okay if part of the back remains uncovered. The back will be up since the breast side is down.

I do this the day before Thanksgiving, then refrigerate overnight.

The quantities I gave are for a turkey no more than twelve pounds. I do use a lot less salt in my brine than most recipes call for, but this amount works perfectly for me and does the job well.

Using this brine makes cooking so much easier and flavorful that I always brine every turkey I roast.

Previous tip:  Selecting the Turkey

Next tip: Stuffing the Turkey

Thanksgiving Tip #1: Selecting the Turkey

 

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

11Thanksgiving-tip-500The centerpiece of most Thanksgiving dinners is the roast turkey, which is too often disappointing. There is an incredible and confusing variety of turkeys that are available at Thanksgiving. After much experience, I have come up with my own rules for choosing a turkey.

First, the turkey must not be too large, generally, smaller turkeys are:

  • More tender and flavorful
  • Easier to cook
  • Quicker to cook

I prefer turkeys that are no more than 10 to 12 pounds in weight. If you are feeding a crowd, it is better to cook two smaller turkeys than one huge one.

Second, buy a truly natural turkey, without additives.

This means a turkey that does not have anything added to it at all, and just consists of the turkey itself. In other words, turkeys that have liquid solutions added to the bird are to be avoided. It is important to read the label, as you may find that various substances have been added to the turkey.

Third, it is also important to know what turkeys are available in your area, and to purchase from a producer who is known to have quality turkeys. We always buy our turkeys from the same producer every year, and we are never disappointed.

Next tip: Brining the Turkey

What Does “Grassfed” Really Mean?

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Cattle eating their natural feed: green living grass.

Cattle eating their natural feed: green living grass.

When I began eating grassfed meat, the market was just starting to develop, and almost all the producers were small farmers, or groups of small farmers. These folks knew the art of raising tender grassfed meat, full of nutrition and flavor, on grass alone (with hay in the winter), and how to finish their cattle on rich grass.

Back then, if a farmer was selling meat labeled “grassfed,” you could be almost certain that the animals were raised on grass, and finished on green living grass, the perfect natural food for them.

Ten years later, things have changed. Grassfed meat is much more popular now, and the demand has greatly increased, largely due to the paleo and primal movements. And more and more people are aware of the health and nutritional benefits of grassfed meats, raised on the foods of nature, eating what they were meant to eat.

However, the increased demand has brought other entities into the supply chain, and the very meaning of the word “grassfed” has changed.

 

What Grassfed Means Today

Most people, when they think of grassfed meat, think of meat from animals who have been fed only grass, with hay and silage during seasons where grass is not available, and finished on green living grass.

That is what I think of.

But a number of suppliers and retailors do not necessarily agree. They have adopted the idea that feeding, covers only the time before an animal is fattened for processing, and fattening an animal for processing is called finishing.

I have run into a number of retailors, butchers, and suppliers, who state that all their meat is grassfed. And it is true that nearly all beef cattle in the U.S. are fed grass before they go to the feedlot.

But most of these cattle are finished on grains, soy, and many other things which are not the natural food of cattle. But since this occurs in the finishing period, it is considered to be different.

In other words, these suppliers feel that they are being perfectly honest in saying that their meat is grassfed, even if it is finished the conventional way in a feedlot, with grains, soy, etc.

So it is not enough to just ask if meat is grassfed. The second question must be if it is also grass-finished. Most of the time, the answer I get is, “No, they are finished on feed that includes corn, but it is all vegetarian feed.”

 

What Does Grass-Finished Mean?

Grass-finished used to always mean that the cattle were finished on green living grass, the best possible food for them. Many producers would only harvest their beef at a particular time of year, when their cattle had been grazing for months on the greenest, richest, most nutritious grass of the year. This magnificent feed, created by nature, is what gives grassfed cattle its many nutritional benefits and wonderful taste and tenderness. Fat put on by cattle during this period is very flavorful and incredibly nutritious.

However, companies have entered the market that are not made up of farmers, though they often include the word “farm” or “farms” in their name. These companies do not raise any cattle, but buy cattle from farmers and ranchers. Since they are all about profit, they have developed new technologies to finish grassfed meat. One such technology is the grass pellet. Grass pellets include hay, and other ingredients. According to articles published by the industry, the hay is combined with materials described as “concentrate,” which can include corn, barley, oats, sorghum, and other such grains. “Concentrate” can be as much as 40% of the grass pellet. Vitamins and minerals are often added to the mixture which is industrially processed and turned into a dried pellet.

These pellets are simply not the same as green living grass.

So now a third question is necessary, which is to ask if the cattle have been finished on green living grass in the pasture.

 

My Definition of Grassfed Meat

My definition of grassfed meat is based on the traditional way that humans have raised and finished meat animals for most of our history. The animals must be raised on grass, in pasture, except for the winter when grazing is not possible, when they were traditionally fed hay, which is dried grass. The animals should be finished on green living grass eaten right in the pasture.

This is the old way, the traditional way, and is what I think of when I use the words grassfed meat.

 

Disclaimer: Information found on the Tender Grassfed Meat site, including this article, is meant for educational and informational purposes only. Any statements or claims about the possible health benefits conferred by any foods or anything else have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. None of the content on the Tender Grassfed Meat site should be relied upon for any purpose, and nothing here is a substitute for a medical diagnosis or medical treatment.

Photo credit.

Thai Coffee, No Sugar, Real Cream

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Thai coffee, creamy and sweet with organic cream.

Thai coffee, creamy and sweet with organic cream.

Some years ago, my wife and I had a favorite Thai Restaurant, and we really enjoyed their Thai coffee, a very cold, sweet, and flavorful drink, very refreshing and tasty. Nothing like it on a hot day.

The restaurant closed, we discovered real food, and we just stopped having Thai coffee. A couple of Thai restaurants opened in our area, and we remembered how much we liked the previous one, so we decided to try them out. We were delighted to see that the first restaurant had Thai coffee. But being committed to real food, we had to ask if it had sugar or any other sweetener. “Lots of sugar,” said the waitress. We had given up eating refined sugar a long time ago, so this coffee was out.

The second restaurant also had Thai coffee on the menu. When we asked about sweeteners, once again we heard that there was lots of sugar.

We wanted Thai coffee! But not the sugar.

So I checked out my library of cookbooks, and found three books on Thai cooking. Two of them had recipes for Thai coffee. Interestingly enough, neither recipe added sugar, but both depended heavily on canned evaporated milk. No way to know where the milk came from, or what the cows were fed or given, or what cooking and canning milk would do to its nutritional qualities.

But we still wanted Thai coffee! So what could we do? Invent our own version, of course. We decided to leave out all sweeteners and substitute cream, real, heavy cream from a good organic dairy for the evaporated milk. The recipe was very simple, and very delicious. It did not taste like our memory of Thai coffee, not exactly, but it was very good, creamy, cold, and just delicious. And very refreshing. The recipe is simplicity itself.

 

Simple Thai Coffee for Two

Chill a pint of strong coffee in the refrigerator.

For each serving, fill a tall glass about seven-eighths full of shaved ice, (or ice crushed in a blender), preferably made from filtered water.

Add enough coffee to the ice until the glass is three-quarters full of coffee.

Add enough fresh, rich, heavy, organic cream to fill up the glass. Mix well with a spoon.

Serve and enjoy.

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