00:00:27sort of like different spices and her
00:00:30bit salt stuff like that oh yes like
00:00:32while parsley and onions or some air
00:00:34yeah and we do also have some wild
00:00:36garlic that we use yeah yeah think knit
00:00:38of course about the Juniper optically
00:00:40super as well sometimes we eat them by
00:00:43themselves and as a snack but these Roly
00:00:46and the blue ones are the ones that we
00:00:48eat raw the very blue ones got to make
00:00:53people make sure that there’s a seed in
00:00:55there there’s a hard seat that you spit
00:00:56out or you can make beautiful jewelry
00:00:58with it
00:00:59so yes the blue blue blue ones are the
00:01:02ones that are very right quite drawing
00:01:05mm-hmm yeah so tell us about the stuff
00:01:09you got there um well this here is while
00:01:12onions and it’s usually abundant in the
00:01:14early spring yeah sure please what did
00:01:17you freeze it and we collect it and then
00:01:19you can freeze dry it or just freeze it
00:01:21smells like one garlic fresh and then I
00:01:24pull this out on here oh please how you
00:01:26want to use about half of it okay and
00:01:27then the juniper okay so essentially
00:01:32we’re making it like a dry rub yeah yeah
00:01:34and you rub this in and around roasting
00:01:36means or stewing meats and stuff like
00:01:38that yes
00:01:39right so that’s turned into a paste I’m
00:01:42going to add some oil now I’m using
00:01:43olive oil how long of the Navajo used
00:01:45olive oil well we started our family
00:01:47started using olive oil about ten years
00:01:49ago take a little bit of time to take
00:01:51some of this paste and rub it on and
00:01:54push it in these little gaps here I mean
00:01:58the truth is mate I mean that I can
00:02:00already tell that this land is so good
00:02:01you know you can’t really get much more
00:02:04natural than this no chemicals used
00:02:07organic you know everyone often Oh
00:02:10organic is is flat you know flash thing
00:02:12for posh people it you know 75 years ago
00:02:15everything was organic I mean you know
00:02:17why would you you know why would you
00:02:19want to put chemicals in or on anything
00:02:20I know I’m just going to season it
00:02:23reasonably generously with salt some of
00:02:26it will fall off it could let that sit
00:02:28for a couple of hours can you tell yeah
00:02:30let it marinate overnight maybe we’ve
00:02:33got guests so we’re going to get on it
00:02:35can you see that smoke I just put this
00:02:37juniper wood incredible flavor is once
00:02:40I’ve got some color on that I’m going to
00:02:41put this bowl on top like that so the
00:02:43smoke that’s held inside here and
00:02:46circulates and it will hopefully lightly
00:02:48smoked it that’s the theory oh yeah Wade
00:02:50well yeah so I’m just going to turn this
00:02:53land over look at that look at that just
00:02:56the way that it’s cooking as well
00:02:58beautiful trying to cope some of that
00:03:02smoke in there what’s quite excited
00:03:04about this is unkind of half making it
00:03:07up but every time I think I’m going too
00:03:08far I’m looking at Roy as I you know
00:03:11there’s no point in me coming here and
00:03:12not doing it at least with a Navajo
00:03:14heart you know look at that see the way
00:03:18it’s just bubbling I love it all right
00:03:22fingers crossed the Navajo girls will
00:03:26approve so I think we’re in good Nick
00:03:29now so we can just take it over there so
00:03:31we can take it over drive it over all
00:03:34right so I’ll get this in
00:03:44got it
00:03:45oh yeah we’ve met you a former anyway
00:03:49we’ve met Yeah right let’s leave the
00:03:54girls okay
00:03:55this is not a regular Friday night hello
00:03:58hello this is this is for you my
00:04:02darlings enjoy it since bond our Ned
00:04:05look at me
00:04:06do you see where I put the stuff in
00:04:08there bean Oh bean star oh they love it
00:04:17what do they think of English boy he
00:04:19ain’t gone bad is he
00:04:20ah they love him
”