This means that I took a couple of chunks of frozen ginger (great tip - get a ginger root and chop it into one inch chunks and freeze them. Means you always have ginger on hand and you won't waste a root because you only use one inch of it.) and three cloves of garlic and some sesame oil and some soy sauce and a pinch of hot pepper flakes and pulverized them with my immersion blender until it looked like brown sludge.
I put that under the skin of an eight piece cut up chicken and put it in a 400 oven. Serving it with roasted potatoes and green beans.
Lunch? The same.
Last night, though. Last night I made lentil soup. This is one of those basic soups - no stock, standard ingredients - that will get you through a winter's night. It can be vegetarian, or it can be meat. It probably could be dairy, too. Chop an onion or two finely, and do the same for three ribs of celery. Slice three-four carrots as thinly as possible. Toss in a hot soup pot with a slick of vegetable oil. Add some bay leaves for the magic. Also salt and pepper. When the vegetables are soft, add half a bag of lentils and cover with water. Bring to a boil and let it simmer for an hour or so. It can be longer but doesn't have to be, because lentisl cook fast. When they start to collapse, add a teaspoon of vinegar. If you want it heartier, slice in some sausage - hot dogs work, but so does kielbasa. That's it.
*Primal* soup, that.