Mayonnaise
You will need a good quality blender.
Blend together:
½ C vinegar
1 tsp. salt
1 tsp. sugar
4 eggs
Then SLOWLY drizzle (while blender is running)
3 cups of vegetable oil (olive is best).
If you pour instead of drizzling, the mayonnaise will not emulsify and will “break”.
Tuesday, January 27, 2009
Sour Cream Enchiladas
Filling
About a pound of seasoned cooked meat, ground or shredded.(beef, chicken, turkey or whatever)
About a pound of shredded cheese, divided. (cheddar, jack or mexican)
A can of chopped olives.
A large onion chopped and boild soft.
Divide the above and roll into about a dozen flour tortillas. (fajita size)
Place into an oiled baking dish and cover with:
Sauce
A can of cream of mushroom soup
A couple cans of cream of chicken soup
A pint of sour cream
A couple cans of diced green chilies to taste.
(use diced chipotle or pickled jalapeno for added heat)
Add the water from the boiled onions.
Heat the sauce and pour over and around the enchiladas and cover with the remaining cheese.
Bake in 350* oven about 30 minutes.
Make enough for left overs!
About a pound of seasoned cooked meat, ground or shredded.(beef, chicken, turkey or whatever)
About a pound of shredded cheese, divided. (cheddar, jack or mexican)
A can of chopped olives.
A large onion chopped and boild soft.
Divide the above and roll into about a dozen flour tortillas. (fajita size)
Place into an oiled baking dish and cover with:
Sauce
A can of cream of mushroom soup
A couple cans of cream of chicken soup
A pint of sour cream
A couple cans of diced green chilies to taste.
(use diced chipotle or pickled jalapeno for added heat)
Add the water from the boiled onions.
Heat the sauce and pour over and around the enchiladas and cover with the remaining cheese.
Bake in 350* oven about 30 minutes.
Make enough for left overs!
Monday, January 26, 2009
Argentinian Chimichurri Sauce
This is great on fish, chicken and, of course, steak - grilled or whatever. Every thing is about or to taste.
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
Buttercream Frosting
Buttercream Frosting
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Something from your great grand father
Portuguese Beans
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts) Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts) Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
Carnitas
All ingredients are to taste - use more or less as you like.
Pork shoulder roast, bone in, cheap with as much fat as you can get.
2 – 3 Whole bay leaves
2 Chopped onions
2 – 3 Chopped carrots
2 – 3 Garlic cloves
1 Tbls each Salt, oregano, grnd cumin, grnd coriander seed, crushed juniper berries
Cover all with water (put a fold up steamer basket on top to keep meat under), bring to boil and simmer 2 -3 hours. Bake the meat 1 hour at 350*. Serve chopped or pulled. Save leftovers, if any, for soup.
Strain and save stock for soup. Delicious with meat and hominy and topped with fresh chopped
Pork shoulder roast, bone in, cheap with as much fat as you can get.
2 – 3 Whole bay leaves
2 Chopped onions
2 – 3 Chopped carrots
2 – 3 Garlic cloves
1 Tbls each Salt, oregano, grnd cumin, grnd coriander seed, crushed juniper berries
Cover all with water (put a fold up steamer basket on top to keep meat under), bring to boil and simmer 2 -3 hours. Bake the meat 1 hour at 350*. Serve chopped or pulled. Save leftovers, if any, for soup.
Strain and save stock for soup. Delicious with meat and hominy and topped with fresh chopped
Mexican Soup
Pozole or Menudo
Pozole is made with either pork or beef. Menudo is made with beef tripe.
1-½ lbs of Meat (see above).
2 tsp. Salt.
3 qts. Water.
1 tbls. Oregano.
1 clove Garlic, mashed.
1 #3 can (20 oz.) Hominy.
1 cup Red Chili Sauce (recipe below).
1 tbls. (2 cubes) Chicken bouillon.
All the above are approximate. Adjust to taste.
Cover the meat and ½ the salt with the water. Bring to boil, cover and simmer over medium heat until tender (about 1 ½ hr. for the pork, longer for the tripe).
Add oregano and garlic, continue simmer for 30 minutes.
Add Hominy, Red Chili Sauce and Chicken bouillon, continue simmer for 20 minutes.
Add remaining Salt to taste. Serve with chopped Serrano chilies, chopped onion, chopped cilantro and lime quarters to squeeze over soup. Add Hot Sauce to taste.
Red Chili Sauce
As usual, everything is approximate and to taste.
12 large dried red chili pods.
3-½ cups water.
2 cloves garlic, sliced.
2 tbls. Oil (Bacon drippings are best).
2 tbls. Flour.
2 tsp. Salt.
2 tsp. Oregano.
Stem and seed the chili pods. Bring to boil in the water and simmer 20 minutes. Put in a blender with the garlic, oregano and salt. Puree until smooth.
In large skillet, make a roué with the oil and flour, stirring until smooth and brown. Remove from heat and stir in the chili puree and stir out any lumps. Return to heat until thickened, then add remainder of cooking water and simmer 10 minutes.
Pozole is made with either pork or beef. Menudo is made with beef tripe.
1-½ lbs of Meat (see above).
2 tsp. Salt.
3 qts. Water.
1 tbls. Oregano.
1 clove Garlic, mashed.
1 #3 can (20 oz.) Hominy.
1 cup Red Chili Sauce (recipe below).
1 tbls. (2 cubes) Chicken bouillon.
All the above are approximate. Adjust to taste.
Cover the meat and ½ the salt with the water. Bring to boil, cover and simmer over medium heat until tender (about 1 ½ hr. for the pork, longer for the tripe).
Add oregano and garlic, continue simmer for 30 minutes.
Add Hominy, Red Chili Sauce and Chicken bouillon, continue simmer for 20 minutes.
Add remaining Salt to taste. Serve with chopped Serrano chilies, chopped onion, chopped cilantro and lime quarters to squeeze over soup. Add Hot Sauce to taste.
Red Chili Sauce
As usual, everything is approximate and to taste.
12 large dried red chili pods.
3-½ cups water.
2 cloves garlic, sliced.
2 tbls. Oil (Bacon drippings are best).
2 tbls. Flour.
2 tsp. Salt.
2 tsp. Oregano.
Stem and seed the chili pods. Bring to boil in the water and simmer 20 minutes. Put in a blender with the garlic, oregano and salt. Puree until smooth.
In large skillet, make a roué with the oil and flour, stirring until smooth and brown. Remove from heat and stir in the chili puree and stir out any lumps. Return to heat until thickened, then add remainder of cooking water and simmer 10 minutes.
Sourdough Salt Crust Bread
Dave Felshaw’s Sourdough Salt Crust Bread
Starter (Ask me if you have none)
To your starter add 2 cups flour, about 1tbls. sugar and 2 cups warm (95-110degrees F) water. Mix, cover with plastic wrap and let stand overnight. Mixture should be bubbly in the morning. Keep back at least a cup of the new mixture for new starter. Keep in fridge. It may separate after a while. This is normal. Just mix it in the next time you make new starter. It is best to use potato water if you have it left over from cooking pealed spuds that night.
Bread
Remainder of starter 2 cups warm milk (110 degrees or less) or 1 cup hot water and 1 cup cold milk. (check temp)
2 tbls. Melted butter or olive oil
¼ cup Honey (put in with oil so it pours out easier)
2 tbls. Instant yeast
Mix in larger bowl with dough hook and add
2 tbls. Sugar
2 tsp. Salt
2 tsp. Baking Soda
7 cups (about) Bread flour or all purpose flour with about 2000mgs vitamin C ground and mixed in. Add until it pulls away from the sides of the bowl. It should pretty well clean the sides of the bowl. Turn the mixer to a higher speed and mix for about 5 or 6 minutes. Turn out on a floured board and knead for a few minutes. Put into an oiled mixing bowl, turning so the top is oiled, cover with plastic wrap and let rise in a warm place until doubled in size. Roll out on board, knead and divide into 3- 4 loaves. Paint top with egg wash and sprinkle kosher salt over to taste. Bake at 375-400 degree oven for 45-55 minutes. It should sound hollow when tapped on the bottom. For crusty bread, bake with about 2 cups of water in a pan for steam.
Enjoy and remember to give thanks to Him who is the bread of life.
Starter (Ask me if you have none)
To your starter add 2 cups flour, about 1tbls. sugar and 2 cups warm (95-110degrees F) water. Mix, cover with plastic wrap and let stand overnight. Mixture should be bubbly in the morning. Keep back at least a cup of the new mixture for new starter. Keep in fridge. It may separate after a while. This is normal. Just mix it in the next time you make new starter. It is best to use potato water if you have it left over from cooking pealed spuds that night.
Bread
Remainder of starter 2 cups warm milk (110 degrees or less) or 1 cup hot water and 1 cup cold milk. (check temp)
2 tbls. Melted butter or olive oil
¼ cup Honey (put in with oil so it pours out easier)
2 tbls. Instant yeast
Mix in larger bowl with dough hook and add
2 tbls. Sugar
2 tsp. Salt
2 tsp. Baking Soda
7 cups (about) Bread flour or all purpose flour with about 2000mgs vitamin C ground and mixed in. Add until it pulls away from the sides of the bowl. It should pretty well clean the sides of the bowl. Turn the mixer to a higher speed and mix for about 5 or 6 minutes. Turn out on a floured board and knead for a few minutes. Put into an oiled mixing bowl, turning so the top is oiled, cover with plastic wrap and let rise in a warm place until doubled in size. Roll out on board, knead and divide into 3- 4 loaves. Paint top with egg wash and sprinkle kosher salt over to taste. Bake at 375-400 degree oven for 45-55 minutes. It should sound hollow when tapped on the bottom. For crusty bread, bake with about 2 cups of water in a pan for steam.
Enjoy and remember to give thanks to Him who is the bread of life.
Grandpa's Whole Wheat Bread
Whole Wheat Bread (Makes 4 loafs)
Mill about 3 quarts or a #10 can of wheat kernels, including about two 500mg tablets of vitamin C. This should give more than 15 cups of bread flour.
In a mixer with a dough hook on low speed, add the following in the order given:
5 ½ cups warm (110 degree) water
1/3 cup olive oil (or whatever)
2/3 cup Honey (include with the oil)
1/2 cup Sugar (optional)
4 teaspoons Salt
5 cups of the flour
3 tablespoons instant dry yeast
Add the remaining flour until dough pulls away from the sides of the bowel. Change the mixer to high speed for about 5 minutes.
Pull the dough out onto an oiled board (with oiled hands) and knead by hand for a few minutes, just because it feels good. Form 4 loafs in oiled pans (I like glass pans best) cover loosely with plastic wrap and let rise in a warm place until double in size. Bake in 350 degree oven for about 40 minutes.
Putting butter on top after the bread is baked will make a soft crust. Spraying water over the loafs once or twice in the beginning while baking will make the bread crusty.
Above all else, enjoy and give thanks to He who is the Bread of Life
Mill about 3 quarts or a #10 can of wheat kernels, including about two 500mg tablets of vitamin C. This should give more than 15 cups of bread flour.
In a mixer with a dough hook on low speed, add the following in the order given:
5 ½ cups warm (110 degree) water
1/3 cup olive oil (or whatever)
2/3 cup Honey (include with the oil)
1/2 cup Sugar (optional)
4 teaspoons Salt
5 cups of the flour
3 tablespoons instant dry yeast
Add the remaining flour until dough pulls away from the sides of the bowel. Change the mixer to high speed for about 5 minutes.
Pull the dough out onto an oiled board (with oiled hands) and knead by hand for a few minutes, just because it feels good. Form 4 loafs in oiled pans (I like glass pans best) cover loosely with plastic wrap and let rise in a warm place until double in size. Bake in 350 degree oven for about 40 minutes.
Putting butter on top after the bread is baked will make a soft crust. Spraying water over the loafs once or twice in the beginning while baking will make the bread crusty.
Above all else, enjoy and give thanks to He who is the Bread of Life
Grandma Rene's Gingerbread Cookies
Preheat oven to 350. All is to taste.
2 C Sugar
1 Lb. Butter
3 Eggs well beaten
1 C Honey
1 Tbls. Ginger heaping
1/2 tsp. Cinnamon oil, food grade, ask Pharmacist.
1 C Milk
2 Tbls. Baking powder
8 C Flour, about
Cream the sugar and butter then mix in the order given and stir with a heavy spoon the flour to a cookie consistency. Turn out on a lightly floured board, lightly knead, then roll out to 1/4" and cut out cookies. Bake on un-greased cookie sheet about 12 minutes.
2 C Sugar
1 Lb. Butter
3 Eggs well beaten
1 C Honey
1 Tbls. Ginger heaping
1/2 tsp. Cinnamon oil, food grade, ask Pharmacist.
1 C Milk
2 Tbls. Baking powder
8 C Flour, about
Cream the sugar and butter then mix in the order given and stir with a heavy spoon the flour to a cookie consistency. Turn out on a lightly floured board, lightly knead, then roll out to 1/4" and cut out cookies. Bake on un-greased cookie sheet about 12 minutes.
History of Eating
From Eden to Eden
It appears that the first food sources for Adam and Eve, were trees that were planted eastward in Eden. Adam and Eve, as well as their food sources were placed in a garden which was planted eastward, (southeast) in the land of Eden. Moses 3:8-9 states it like this:
“And I. the Lord God planted a garden eastward in Eden, and there I put man whom I had formed.”
“And out of the ground made I, the Lord God, to grow every tree, naturally, that is pleasant to the sight of man; and man could behold it. And it became also a living soul. For it was spiritual in the day that I created it; for it remaineth in the sphere in which I, God created it, yea, even all things which I prepared for the use of man; and man saw that it was good for food. And I the Lord God, planted the tree of life also in the midst of the garden, and also the tree of knowledge of good and evil.”
It appears from these verses that the Lord planted trees, as the food source for Adam and Eve. This is confirmed in Moses 3:15, where the Lord states:
“And I, the Lord God, commanded the man, saying: Of every tree of the garden thou mayest freely eat. But of the tree of the knowledge of good and evil, thou shalt not eat of it...”
From these verses it appears that the food source for Adam and Eve was the fruit of the trees, exclusively, whether it was good fruit or bad – they were both from trees. There probably are two reasons for this rather restricted diet:
1. Since Adam and Eve were immortal, their bodies did not require protein for the continued reparation of muscle and bone. All they required was a food source for energy. Fruit would have easily met that requirement.
2. When eating fruit from trees, you are not required to kill anything. The tree is not killed, as only the fruit is consumed. If the fruit is not eaten, it will ultimately fall from the tree and then decay. So, given these circumstances, a person of the high standing of Adam and Eve, were not required to kill anything to maintain life.
Revelation 22:2 tells us that during the millennium the Tree of Life will be returned to earth and that it will bear twelve different manner of fruits, and that the tree will “yield her fruit every month.”
Once Adam and Eve were cast out of the garden, the scriptures mention two additional kinds of foods. In Moses 4:24-25 the Lord indicates that man can now eat herbs and the products of herbs, bread:
“Thorns also, and thistles shall it bring forth to thee, and thou shalt eat the herb of the field. By the sweat of they face shalt thou eat bread...”
Moses 5:1 now implies a progression of Adam’s habits. Not only does he begin to till the earth, but also to have dominion over all the beasts of the field...” He is still eating fruits, herbs and bread, but domesticating some animals. Those of the field, (not the jungle).
Many years after this, it appears that Adam’s children began to ”...tend flocks…” (see Moses 5:3). It was during this time period that Adam was commanded to offer sacrifices to the Lord, (the firstlings of the flocks). Whether these flocks were used just for sacrificing, or also for food, we are not told. But we do know at some point, they were used for food. So fowl are now being used for food, but there is no mention of mammals being used for food. Not yet.
It appears that the Lord at some point instructed the descendents of Adam that they could eat the flesh of some beasts, but not others. In Geneses 7:2 Noah is instructed to take seven each of clean beasts and two of unclean. Mankind was now able to eat almost everything, except certain classes of beasts.
After the flood was over, the Lord gave additional instructions about what could be eaten. In Genesis 9:3 he states:
“Every moving thing that liveth shall be meat for you;...”
Over a thousand year period of time, man went from eating fruit, to herbs, to bread and then tilling the earth for other foods. Finally they began to eat fowl, and then clean beasts, and toward the end of this 1,000 years, were allowed to eat all beasts.
It is my assumption that as we enter the millennium, we will begin to reverse this process. And I suspect it will take us the whole 1,000 years to get to the point where Adam began, to eat only the fruit of trees.I also anticipate that we will receive instructions to apply the directives given to Adam and his posterity, in a reverse order. I assume that Celestial people do eat, but they only eat things that do not require the killing of any living plant or animal.by Jerry Ainsworth 22 February, 2002
It appears that the first food sources for Adam and Eve, were trees that were planted eastward in Eden. Adam and Eve, as well as their food sources were placed in a garden which was planted eastward, (southeast) in the land of Eden. Moses 3:8-9 states it like this:
“And I. the Lord God planted a garden eastward in Eden, and there I put man whom I had formed.”
“And out of the ground made I, the Lord God, to grow every tree, naturally, that is pleasant to the sight of man; and man could behold it. And it became also a living soul. For it was spiritual in the day that I created it; for it remaineth in the sphere in which I, God created it, yea, even all things which I prepared for the use of man; and man saw that it was good for food. And I the Lord God, planted the tree of life also in the midst of the garden, and also the tree of knowledge of good and evil.”
It appears from these verses that the Lord planted trees, as the food source for Adam and Eve. This is confirmed in Moses 3:15, where the Lord states:
“And I, the Lord God, commanded the man, saying: Of every tree of the garden thou mayest freely eat. But of the tree of the knowledge of good and evil, thou shalt not eat of it...”
From these verses it appears that the food source for Adam and Eve was the fruit of the trees, exclusively, whether it was good fruit or bad – they were both from trees. There probably are two reasons for this rather restricted diet:
1. Since Adam and Eve were immortal, their bodies did not require protein for the continued reparation of muscle and bone. All they required was a food source for energy. Fruit would have easily met that requirement.
2. When eating fruit from trees, you are not required to kill anything. The tree is not killed, as only the fruit is consumed. If the fruit is not eaten, it will ultimately fall from the tree and then decay. So, given these circumstances, a person of the high standing of Adam and Eve, were not required to kill anything to maintain life.
Revelation 22:2 tells us that during the millennium the Tree of Life will be returned to earth and that it will bear twelve different manner of fruits, and that the tree will “yield her fruit every month.”
Once Adam and Eve were cast out of the garden, the scriptures mention two additional kinds of foods. In Moses 4:24-25 the Lord indicates that man can now eat herbs and the products of herbs, bread:
“Thorns also, and thistles shall it bring forth to thee, and thou shalt eat the herb of the field. By the sweat of they face shalt thou eat bread...”
Moses 5:1 now implies a progression of Adam’s habits. Not only does he begin to till the earth, but also to have dominion over all the beasts of the field...” He is still eating fruits, herbs and bread, but domesticating some animals. Those of the field, (not the jungle).
Many years after this, it appears that Adam’s children began to ”...tend flocks…” (see Moses 5:3). It was during this time period that Adam was commanded to offer sacrifices to the Lord, (the firstlings of the flocks). Whether these flocks were used just for sacrificing, or also for food, we are not told. But we do know at some point, they were used for food. So fowl are now being used for food, but there is no mention of mammals being used for food. Not yet.
It appears that the Lord at some point instructed the descendents of Adam that they could eat the flesh of some beasts, but not others. In Geneses 7:2 Noah is instructed to take seven each of clean beasts and two of unclean. Mankind was now able to eat almost everything, except certain classes of beasts.
After the flood was over, the Lord gave additional instructions about what could be eaten. In Genesis 9:3 he states:
“Every moving thing that liveth shall be meat for you;...”
Over a thousand year period of time, man went from eating fruit, to herbs, to bread and then tilling the earth for other foods. Finally they began to eat fowl, and then clean beasts, and toward the end of this 1,000 years, were allowed to eat all beasts.
It is my assumption that as we enter the millennium, we will begin to reverse this process. And I suspect it will take us the whole 1,000 years to get to the point where Adam began, to eat only the fruit of trees.I also anticipate that we will receive instructions to apply the directives given to Adam and his posterity, in a reverse order. I assume that Celestial people do eat, but they only eat things that do not require the killing of any living plant or animal.by Jerry Ainsworth 22 February, 2002
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