Buffalo  chicken leg chili, with seaweed and mushrooms
While the tight supply of chicken wings  and breasts continue to drive prices of those cuts up, the lowly chicken drumstick (lower leg) becomes a bargain, $1.94/pound at my Neighborhood Wal-Mart. That is more expensive per pound than buying a whole chicken, but I did not want a whole chicken for this recipe, which already had plenty of protein.
one day ahead
Make chicken stock from chicken legs, cool and de-bone their little calf muscles; refrigerate both stock and the meat;
start soaking the beans 
slowly warm the chicken stock In a LARGE pot;
cook the soaked bean in a pressure cooker with seaweed ; add to pot when done;
brown the buffalo with your favorite chili spices; add to pot when done; Today, my spices were: 2 tsp chili powder 1 tsp each of: whole mustard seed whole cumin seed cardamom coriander turmeric
sauté a head of garlic and one large onion until translucent; add to pot;
add fresh vegetables to pot: 1 large onion, radially sliced 3 stalks of celery, diagonally sliced 6 dandelion stalks, finely chopped 3 kale stalks, finely chopped 12 ounces mushrooms, sliced thick
Time to prepare 24-36 hours; enough soup for a week of lunches;
 Leagumes contain the evil lectin protein, but we will be doing a number of things to help neutralize it:
soaking at least 24 hours, with several water changes ;
pressure cooking ;
cooking with kelp (yes, seaweed), which is an anti-lectin ;
 “Soaking When you were a kid, did you ever see your grandparents rinse and soak beans – and even grains – before boiling or cooking them? They may not have even realized it, but they were doing this to reduce the lectins. Now, there are different traditions when it comes to soaking beans in various cultures, but here’s how I like to do it:
First, soak beans overnight in a baking soda bath. Start early enough to change the water a few times before you go to sleep – and leave them soaking overnight. Then, change the water again when you wake. Remember to add baking soda to each new soak. Drain the beans and rinse them really well before you start cooking in a pressure cooker.”
“Pressure Cooking If you have to cook with beans (beans wreak havoc on your gut if not cooked properly), tomatoes, or potatoes for whatever reason, your best bet for destroying the lectins is a pressure cooker. It won’t get every last lectin – and it won’t come close to knocking out the lectins in wheat, oats, rye, barley, or spelt – so avoid those entirely. That said, pressure cooking can do a pretty good job with certain veggies and legumes. So, get used to cooking with pressure.”
 Three. Bladderwrack; [OK KELP is not the same as bladderwrack, as Tennant recommends, but I think kelp works, too. Trust me. I’m a writer, and now it is on the internet, so it is TRUE] “This simple seaweed has been shown to be a potent lectin blocker, and studies also suggest it has antifungal properties against Candida yeasts. The benefits of Bladderwrack go further: With high levels of mucilage, beta-carotene, iodine, potassium, zeaxanthin, and other organic compounds, this sea creature is potent! It’s been shown to help with digestive issues, weight loss, thyroid conditions, inflammation and more.” Remy Tennant, Human Food Bar, 6 Natural Lectin Blockers (and How to Get More of Them) https://humanfoodbar.com/lectin-free-diet/lectin-blocker/
sauté: 1/2 head garlic, minced; 1 small or medium onion, diced; 1/2 cup cauliflower, minced; 2-3 tbsp. olive oil;
blend: 1 can artichoke hearts* (baby or adult – babies may be less stringy, adults may require more blender time), drained, reserving the liquid for later use; 1/4 cup tahini; juice from 1 lemon; 2 oz. chèvre goat or sheep’s milk feta cheese ; all the sautéed vegetables, from above;
sauté the garlic, onions, and cauliflower in olive oil over medium heat until soft;
add drained Things that Start with “A” to a high powered blender; add tahini, lemon juice, cheese, and sautéed vegetables; blend until smooth, or even smoother by adding back some of the reserved liquid from the can of Things that Start with “A”, as needed;
makes 3-4 cups of dip;
serve with chips, like Siete Grain Free Lime cassava chips;
*artichoke hearts – for the longest time, I could not remember the name of this vegetable, but I knew they started with “A”, so that is how I referred to them, as Things that Start with “A”. As far as I am concerned, my name is better.
é, è – cute little letters from a cute little foreign language; they do not really mean anything;
My Knife: a high carbon steel (not-stainless) Sabatier 10″ chef’s knife. My knife may not be perfectly authentic. There are several manufactures using the Sabatier name. It is my second Sabatier, the first having been nicked and sharpened so many times that it’s blade is very thin. I gave it to my daughter, who still enjoys it. That first knife was purchased at the Saginaw Jacobson’s (an up-scale department store chain in Michigan, no longer in business) and given to me by my mother when I was young and handsome and just learning how to cook.
*In honor of Alice Guernsey (“Hi, Mom!”), who did not so much teach me to cook, as demonstrate complete competence in the kitchen, preparing and perfecting her legacy and original signature dishes, like nobody else could. Thanks, Alice!
Not much left of last night’s shephard’s pie. That 13x9x4 inch pan soaking in the background was filled to the top. #BigHitWithFamily
7 or 8 potatoes
1/2 cup cashew milk
3-4 tablespoons (earth balance soy free) butter
provolone cheese (follow your heart provolone style) (sliced)
pecorino romano cheese (grated)
I like my pies moist, but not soupy, so I reduce (cook the water out of) everything I can before adding it to the deep covered baking pan. I also strive for distinct layers, and a lightly browned, crusty top.
layers [top to bottom]
browned meat and herbs
quarter the potatoes boil the potatoes mash the potatoes, adding milk and butter #MoistButNotSoupy
brown the ground lamb and beef in a large skillet; the herbs can be added now, or during assembly); this may take up to 30 minutes; #MoistButNotSoupy. It is done when you smell the meat starting to char.
chop the vegetables
saute the vegetables in olive oil; this may take up to 20 minutes; #MoistButNotSoupy
assemble in baking dish, compressing slightly and smoothing each layer; I sprinkled the herbs on top of the meat layer
cover and bake for 45 minutes at 350 F
uncover and broil for 5-10 minutes (this melts and browns the cheesy top)