02/20/2026
A rustic backcountry breakfast skillet prepared over white-hot cast iron and a smoldering inferno of smoky hardwood embers. Eggs lightly seasoned with kosher salt, a pinch of chili and paprika, and an aromatic garden of dried herbs, then fried in a bath of bacon fat. Paired with sautéed portobello mushrooms and roasted garlicky hasselbeck heirloom potatoes prepared to golden, fork-tender perfection!! -Cheers and long live the adventure, David
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