When the time comes, I hope y’all remember the people like me who were RIGHT about the lab origin of the virus and the inefficacy of masks, whose refusal to wear one was PERFECTLY REASONABLE, who REFUSED TO BE SILENCED even when receiving death threats and being shadow-banned, and who have the SOLUTIONS to the insanity of your government’s overreach. (Psst, it starts with you acknowledging the government and its unchecked lackeys are your abusers, not saviors!)
I’m also heartened that these disclosures came from Freedom of Information requests, which is the federal equivalent of RSA 91-A, New Hampshire’s Right-to-Know laws. It is through forcing the government to reveal their secrets to us that we will prevail. You cannot hold a secret government operating without checks and balances accountable if you don’t know what they are up to… BUT I know this, they’re never up to anything other than lining their own pockets. Expect the expected: corruption, immorality, greed, name calling, oppressive, and abusive behavior. While telling you the exact opposite! Like… gaslighting!
Ask yourself, who benefits from calling you a victim and oppressed?
Video
I hate leveling up. Ok, that’s incorrect. I love leveling up, I just hate the process of getting there. That mofo *journey,* man.
I realized today when I taught myself for the first time how to use the YT creator suite to edit a video, write and correctly time subtitles, and put in a card at the end THAT INVITES YOU TO SUBSCRIBE, that I understand pattern recognition well enough, that, if I can’t see it the first time, I get frustrated AF. Then I realized I should cut myself some slack, and allow myself more than one try to identify a *pattern.* LOL
I set out to create a quick clip from the most recent episode of Manch Talk with Tammy Simmons. I’m hopeful I can grow my audience in order to help get the word out about this best kept secret that is the Free State of New Hampshire! (Turn on the captions, and let ‘er rip! Let me know what you think, and PLEASE, subscribe. It’s a click away!)
If you’re serious about life in NH, you should 100% be following me on social! I co-host a weekly local cable access show, ManchTalk, I have a new weekly cooking show called #Freedomnomnom (check out years of posts using that tag), I’m president emeritus of the Free State Project, won a landmark 1A case, am the author of The Ecstatic Pessimist, I blog regularly on my website The Art of Independence, and I’m creating solid content that I hope will help you learn more about living in liberty in NH.
I’m starting a Free Stater specific show in the Fall, where I will interview Free Staters about their passions and learn their stories. In order to get some backing, I need to build up my social media audiences, which are shockingly pitiful, tbh. I hope y’all will help me. Click the SUBSCRIBE button on this video (with captions)!
Twitter: https://twitter.com/CarlaGericke
Insta: https://www.instagram.com/carlagericke/
Facebook: https://www.facebook.com/CarlaGerickeAKAQueenQuill
Follow: https://www.facebook.com/carla.gericke/
The Art of Independence: https://www.carlagericke.com/
Thank you!
Preheat oven to 350F. In a cast iron skillet heat fat (e.g. bacon, lard, avo oil) over a medium heat (3-4). Chop the shallot and deseed and chop the jalapeño. Add to the skillet and allow to brown. Chop the fennel bulb, removing any hard outer parts. Add to pan and stir. When browned, add the pork. Brown the meat over medium heat, stirring occasionally. Season with salt and pepper. Add spices to taste. I used cumin, dark chili, chipotle chili, smoked paprika. I also added a dash of Worcestershire sauce after the second tasting. While the meat is finalizing, cut the tops off the yellow peppers and deseed the insides. Get your tinfoil ready. Scoop the meat filling into the peppers, put the lids back on and wrap in foil. I put mine in a bread pan, but you can use a sheet pan. Into the oven on 375F for one hour. Remove from oven, open foil--be careful, it's hot!--and serve with trimmings like sour cream, or yogurt, or just like that, and I added some fennel fronds for color and a burst of taste! Â
Ingredients
Instructions
Made with caulimash and local Bardo beef and grass-fed lamb, this easy Shepherd’s Pie is a staple in my rustic keto kitchen.

Pre-heat oven to 375F. Heat fat or lard in a skillet over medium heat (3-4) on the stove. Add and brown shallots and garlic. Add beef and lamb and brown, mixing occasionally. Season the meat with salt, pepper, and garlic powder. After meat is almost cooked, around 7 minutes, add several dabs of Worcestershire sauce and let it cook off for a few minutes before adding the rough chopped carrots. Add the cup of frozen peas. While the meat is browning, prepare the caulimash by microwaving a head of cauliflower (about 5-7 minutes on high). In a food processor, blend the al dente cauliflower with butter (1 tbs), cream cheese, dash of cream, seasoning, and a teaspoon of mustard. Blend until smooth. Mix the meat, carrots, and peas together, distributing evenly in the skillet. Top with caulimash, starting from the middle, spreading across evenly. Add two handfuls of cheddar cheese on top. Place in pre-heated oven for 20-30 minutes until heated through, and browned on top. Serve in bowls.Â
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Instructions
Learn how to make a basic egg frittata that conforms to paleo/keto diets. This one is a ham, mushroom, and cherry tomato frittata, but the idea is once you master the basics, you can make a delicious, nutritious version whenever with whatever is in the fridge. Watch to find out what this week’s secret ingredient is! Real food made with liberty and love!
#keto #freedomnomnom #paleo #AncestralLiving #LiveFreeAndThrive

Ingredients
- 6 Eggs
- Butter
- Meat (today's was ham but could be bacon or whatever you have around)
- Cheese (today's was cheddar but could be goat's or whatever you have around)
- Vegetable (today's was mushroom but could be broccoli or... you get the picture! ;P)
- Mustard (1 tbs)
- Cream (dash)
Instructions
Preheat oven to 375F. Melt butter in your pan (Heat 3) and brown the ham, add the mushrooms, stirring occasionally. In a separate bowl, beat 6 eggs with fork, add seasoning (salt & pepper), a dash of cream, and a tbs of mustard. Pour the well beaten eggs over the mix, plop in the cherry tomatoes. When the top is a little more set (2-3 minutes), add a handful or two of grated cheddar on top. In the oven in the middle rack for 10-12 minutes until middle no longer jiggles. Remove and enjoy!Â
Join Carla Gericke in her rustic Ancestral kitchen to learn how to make a basic meat stew that conforms to paleo/keto diets made with celery, red onions, carrots, shallots, and leeks. After 2 hours in the cast iron pot in the 325F oven, she added sweet potatoes, and cooked for another hour. #keto #freedomnomnom #paleo #AncestralLiving #LiveFreeAndThrive
XTRAS and CORRECTIONS
Tee shirt says: “Women in the Free State: New Hampshire 2021.”
The event I referenced is PorcFest, now in its 18th year. Learn more…
Think I accidentally said oven was on 375F, but it’s low and slow on 325F; and I called my Big Sister, Lizette, my “little sister,” oops. 😛
I will comb my hair next time, LOL.
Thanks for watching! Please hit the SUBSCRIBE button!

Bring meat to room temperature. Season liberally with salt, pepper, and garlic powder. Heat fat over medium-high heat (4). I used saved beef fat and some lamb lard. Brown meat on both sides, set aside. In same pot, scrape off browned bits and add vegetables, cooking for 5-7 minutes, stirring occasionally. Add meat back into pot, add beef stock, and some boiling water if necessary to get liquid close to covering the meat. Bring to simmer and then remove, put on lid firmly, and place in oven at 325F for 2 hours. After 2 hours, add the quartered sweet potatoes and cook for another hour. I added 2 bay leaves for the last hour as well. Serve in bowls. For #paleo, #keto eaters, this dish can be served on caulimash, sautéd kale, or other non-carb substitutes like zoodles. I just ate it as is. #Freedomnomnom!Â
Basic Paleo Meat Stew
carla
Learn how to make a basic meat stew that conforms to the paleo and keto diet.
Blog
osso bucco, meat stew, paleo, keto, carla gericke,
European
Ingredients
Instructions