NJ - CAMDEN COUNTY
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From the cave at the Castle in Muskogee, the band Circa Paleo preforms a flair of music, here they break into a thunderous drum beat. Never heard of Circa Paleo try the video The Gael www.youtube.com/watch?v=1kEsIKo3mF8 or Kashmir www.youtube.com/watch?v=OxPnGzTI1EE or listen in on the photo of the drums - www.youtube.com/watch?v=U15q6KPzFMA
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Notes Photographers were not very cool in this set. Although it was the last show (so ... any interest to sell pics), they played with their 70-200 to take only the head of Vanessa Paradis (Miss Johnny Depp). When photographers become paparazzis ... Musically, it was a very good moment. Mathieu Chedid, aka - M - has simply stolen the show for him :)
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This multi-storied ruin, the best-known cliff dwelling in Mesa Verde, is located in the largest alcove in the center of the Great Mesa. It was south- and southwest-facing, providing greater warmth from the sun in the winter. Dating back more than 700 years, the dwelling is constructed of sandstone, wooden beams, and mortar. Many of the rooms were brightly painted. Cliff Palace was home to approximately 125 people, but was likely an important part of a larger community of sixty nearby pueblos, which housed a combined six hundred or more people. With 23 kivas and 150 rooms, Cliff Palace is the largest cliff dwelling in Mesa Verde National Park.
Mesa Verde National Park is a National Park and World Heritage Site located in Montezuma County, Colorado. It protects some of the best preserved Ancestral Puebloan archeological sites in the United States.
The park was created by President Theodore Roosevelt in 1906. It occupies 52,485 acres (21,240 ha) near the Four Corners region of the American Southwest, and with more than 4,300 sites, including 600 cliff dwellings, it is the largest archeological preserve in the US. Mesa Verde (Spanish for "green table") is best known for structures such as Cliff Palace, thought to be the largest cliff dwelling in North America.
Starting c. 7500 BCE, Mesa Verde was seasonally inhabited by a group of nomadic Paleo-Indians known as the Foothills Mountain Complex. The variety of projectile points found in the region indicates they were influenced by surrounding areas, including the Great Basin, the San Juan Basin, and the Rio Grande Valley. Later, Archaic people established semi-permanent rockshelters in and around the mesa. By 1000 BCE, the Basketmaker culture emerged from the local Archaic population, and by 750 CE the Ancestral Puebloans had developed from the Basketmaker culture.
The Mesa Verdeans survived using a combination of hunting, gathering, and subsistence farming of crops such as corn, beans, and squash. They built the mesa's first pueblos sometime after 650, and by the end of the 12th century they began to construct the massive cliff dwellings for which the park is best known. By 1285, following a period of social and environmental instability driven by a series of severe and prolonged droughts, they abandoned the area and moved south to locations in Arizona and New Mexico, including Rio Chama, Pajarito Plateau, and Santa Fe.
Almond flour batter, baked sweet potato 'fries'. The London Pub bottle is actually full of homemade paleo ketchup - no cheating!
By the time I got around to eating breakfast it was brunch time, so that's what I went with. I was lucky to find this Paelo turkey bacon, it has no sugar in it like some bacon does. That is why I read labels. With so much diabetes in my family, it's imperative to be careful.
this was the photo that started the Paleo-Future group, but it got killed with my original photoset. it is back now.
Preferred this one to be honest, as it didn't have the annoying tag at the bottom. Slight colour editing, but otherwise the sunset was real :) Taken on a Samsung F480, hence the iffy quality but if you View On Black you can see the colours a lot better.
CAULIFLOWER JAMBALAYA
3/4 lbs. Andouille Sausage sliced
3 tbsp duck fat (or butter)
1 large sweet onion diced
3 stalks celery diced
1/2 red bell pepper diced
6 cloves garlic minced
8oz. crushed tomatoes
1 tbsp Creole seasoning
1 tsp fresh chopped thyme
1 tsp ground black pepper
1 tbsp Worcestershire sauce
2 cups grated cauliflower (cauliflower rice)
3/4 lbs peeled and cleaned Gulf shrimp
In a wok or large skillet brown the sliced Andouille over medium high heat, then remove from pan and set aside. Melt duck fat in the pot and add onion, celery and, bell pepper cook until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Return sausage to the pan. Add tomatoes and blend in well. Add spiced and Worcestershire sauce. Add cauliflower and stir in. Add shrimp, cover, reduce heat to medium and cook for 15 minutes. If the consistency is loose and watery, cook uncovered for another 5 minutes to reduce liquid more.