Crunch Crazy Asparagus Spears

Crunch Crazy Asparagus Spears


1 pound medium asparagus (about 20 spears)
2 egg whites
Kosher salt and freshly cracked black pepper
1 tablespoon mayonnaise
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1 teaspoon paprika
Extra-virgin olive oil

Preheat the oven to 425 degrees F.

Prepare the asparagus by trimming off the tough woody stem.

Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.

In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).

Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

Recipe courtesy Guy Fieri Food Network

Wardruna – Runaljod Yggdrasil – AnsuR


Ásliđar alle
Valhallar visir
Magn i rotum vinda skal
Magn i torum vefa skal

Æsir all!
Wise of Valhalla!
strength in the roots wound shall be
strength in the roots woven shall be

Lyrics and translation taken from official Wardruna – Yggdrasil booklet.

Deli-Style Roast Beef and the Paleo Sandwich

DeliStyle Roast Beef and the Paleo Sandwich


1 (grass-fed beef) round eye roast (approx 4 lbs) *
Olive oil or melted coconut oil
Favorite spices (thyme, cumin, garlic powder, onion powder)
Salt and pepper to taste

* Most round roast have about the same thickness and shapes, so the cooking time for them is about the same regardless of their weight.

For the Paleo sandwich you need a few large cucumbers, lettuce, shredded carrots, sliced bell peppers, cherry tomatoes and your favorite condiments


  • Rub the meat with the oil and spices
  • Cover it and let it sit outside the fridge for about 1-3 hours to bring to room temperature
  • Preheat oven to 500 F
  • Bake the meat at 500 for 20 minutes
  • Reduce heat to 300 and cook for an additional 30 minutes or until desired doneness. Check the inside temperature by inserting a meat thermometer in the center of the roast. For rare remove the meat when the thermometer reads 120 F, for medium rare remove at 125 F, 135 for medium, and 140 for well done
  • Remove the roast from the oven, cover with parchment paper and let stand for about 15 minutes before carving
  • Cut the meat against the grain into thin slices and eat warm.
  • If you are making deli-style roast beef for sandwiches, wrap the meat with plastic wrap, refrigerate over night or for a few hours and then cut into very thin slices

For the paleo sandwich

  • Peel the cucumbers (optional)
  • Remove a thin slice lengthwise from the side of the cucumber, this will prevent the cucumber from rolling
  • If the cucumber is to large to comfortably bite into it, cut a slice out from the middle and reserve to make another sandwich with it.
  • Scoop the seeds out of the two outer slices and fill with the meat and other fixings.

Thanks to Edible Harmony.

Daily Hávamál from Huginn’s Heathen Hof – Stanza 13


Forgetfulness hovers over
drunken men, like a heron,
and robs them of their wits.
Just as it did to me,
when I was Held in Gunnlöð’s hall.
-Hávamál: Stanza 13

Yesterday we saw the lead in to this poetic narrative, when Odin emphasized the importance of moderation. This verse (as well as the next) are a brief reference to a larger tale. There are several versions of this event that were recorded in the Lore, and they conflict in several places, but the main theme of the tale remains fairly constant.
Odin had made a hard bargain in order to gain access to the “Mead of Poetry”, which belonged to the giant, Suttungr. When Suttungr refused to give it up, Odin hatched a plan to seduce Suttungr’s daughter Gunnlöð. He spent three nights, dead drunk, in Gunnlöð’s bed before stealing all of the mead and leading Suttungr on a drunken chase all across Midgard.

(So why a Heron?)

The most common hunting technique for a heron, is to sit motionless on the edge of shallow water, “hovering”, and wait until it’s unsuspecting prey swims up of it’s own accord.

Huginn’s Heathen Hof