#111 The most underrated snack

Glorious Bone Marrow

Why would you ever snack on seed oil laden Doritos when something like bone marrow exists?

It requires almost zero effort, yet you’re getting so much nutrition in an incredibly tasteful vehicle. Collagen. Glucosamine. B12. Zinc. Selenium. Bone marrow is the most underrated 3pm snack in the world. All you have to do is lightly season it, pop it in the oven and you have beautiful melt in your mouth bone marrow. There’s a reason it’s called “butter of the gods”…

HOW TO MAKE ROASTED BONE MARROW

Ingredients (per person):

• Bone marrow, cross cut or canoe cut (my favorite way, as pictured)

• Extra virgin olive oil, for drizzling

• Salt and freshly cracked black pepper, to taste

• Garlic powder

• Optional: Fresh herbs like rosemary, thyme, or parsley, finely chopped

Equipment:

• Baking tray

• Parchment paper

• Oven

Method:

1. Set your oven to 400ºF (205ºC) or the highest heat setting it can handle

2. Line the tray with parchment paper for easy cleanup, then place the marrow bones on top

3. Lightly drizzle the bones with olive oil. Sprinkle them generously with salt, freshly cracked black pepper, and garlic powder. You can also add other spices if you want to switch things up. Smoked paprika works incredible well. If you’re using herbs, sprinkle them over the bones as well.

4. Place the marrow bones on the second-highest rack in the oven and roast for 15-20 minutes. Keep a close eye on them at the 15-minute mark to ensure they brown beautifully without burning. The marrow should turn slightly bubbly on top but remain rich and soft inside.

5. Remove the bones from the oven and let them rest for a few minutes. Serve the roasted marrow on toasted sourdough or enjoy it straight from the bone, perhaps with a squeeze of fresh lemon or a spoonful of caramelized onions.

Try having some bone marrow this week! It's one of the easiest, most satisfying and healthiest snacks you’ll ever make. It’s also incredibly fitting for this time of the year.

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❋ ROASTED SHALLOTS

Irresistible tangy honey-glazed shallots make a great side or even a simple roasted snack. With flavors that combine perfectly to create a tender, melt-in-your-mouth taste, this roasted shallot recipe is an absolute must!

What are shallots?

They’re like little delicious onions, but with a flavor of their own. Their flavor is delicate and sweet, similar to an onion but without the pungent intensity.

There are lots of great recipes with shallots. They can be eaten raw, finely sliced into salads with a drizzle of olive oil for a little sweet oniony flavor. Or, you can roast them, like in this recipe, for an extra sweet, lighter taste.

❋ RECLAIMING THE FAMILY MEAL

The family meal was once a daily ritual, woven into the fabric of life with an almost sacred regularity. But as the pace of life quickened, this ritual began to fade. Today, the dining table too often sits empty, replaced by quick bites eaten standing up, fast food consumed in the car, or meals eaten alone in front of a screen. The culprits that have robbed you of this ritual are as numerous as they are relentless: demanding work and school schedules, long commutes, and a culture that prizes productivity over presence. Parents struggle to balance careers with family life, often sacrificing meals together in favor of convenience. Children, meanwhile, are swept up in a relentless tide of extracurricular activities, leaving them no time to sit down for dinner between homework and one practice or another. These pressures have turned eating into an individual, isolated, atomized act rather than a shared experience. The result is a profound disconnection, not just from one another, but from the rhythms and rituals that once anchored family life.

Reclaiming the Family Meal

❋ SMOKED ROSEMARY GRILLED GRAPE SKEWERS WITH BURRATA

Grilling the grapes among the smoking rosemary leaves infuses a heady fragrance into the sticky grapes. Instead of burrata, try serving these skewers with soft creamy ricotta or goat’s cheese

Recipe:

1. Strip the bottom half of the rosemary sprigs, reserving the rosemary leaves.

2. Place the grapes in a bowl. Add the vinegar, olive oil and honey. Grate in the garlic clove.

3. Toast the fennel seeds in a pan until fragrant – approx. 2 minutes – then add to the grapes along with the salt and pepper.

4. Toss to coat and allow to marinate for at least 1 hour or overnight.

5. Thread the grapes onto the rosemary sticks. Reserve the marinade.

6. Preheat a griddle pan or charcoal grill until it is very hot and smoking. Sprinkle the reserved rosemary leaves over the hot pan or grill so they start smoking.

7. Grill the skewers in between the smoking rosemary leaves, turning often, until charred and slightly softened.

8. Place the skewers on a platter. Tear open the burrata (or buffalo mozzarella) and place by the skewers.

9. Drizzle with the marinade and serve.

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