.
Finally, just now, trash out. Collected and out. The vast majority, and all the icky. There are a few dry pails with some still in. Out of energy, mostly out of room. But... Yes, done. Oh, and to the curb. I knew if I waited, for later, I would forget or... just not have energy then.
A load of laundry through. No dishes, waiting on a shower. Moving slow. It... may happen. I did make more soup, this time with root veggies, and kale. I didn't do kale last time, I don't think. Fantastic stuff, warming and filling. I have fed the girls, gotten the waterers in, filled a pail to fill those and refresh the girls' water. As well, I ought to check on their litter. I got that shortly after waking this morning, but... they are busy beavers. Argh.
Still hoping for a shower, another load of laundry through, dishes at least put in, and the counter cleared and cleaned. Getting trash out took care of a good portion of the clutter. But a bit more clearing and washing is required. No real problem. Oh, and kefir was... ready enough. At least for one big glass. I miss that when it isn't in stock.
The kefir, while cool... that first jar I put in... was probably higher in carbs... lactose... than I would have preferred, but it wasn't nearly as high as regular whole milk. So, it was... something. And I am only having one cup today. The rest I am putting away has been put in. I am leaving one jar out in order to produce more whey. I am thinking of finding a drink recipe for that. You don't eat your way to health, exactly, but you can eat some of your medicine? Maybe. Or... maybe more.
One thing I am going to start adding to my diet is liver. It truly is one of the most nutritious foods you can eat. There are limits, but a few times a week, with the right fats, onions, and else, and it is exceptional. It doesn't taste good? Done right, I like it. Maybe love it. It can't be overdone, or it's leather. Even a little underdone is actually better. It's the gravy, that has to be right, and that is tricky. Liver and onions, though that is a start. I'd like to find other ways to eat it, say in with scrambled eggs, or in some other sort of keto casserole? If I could find butcher fresh, unfrozen, I might even slip some into a smoothie. *wink* Aye, with spinach (though, actually, you want your spinach cooked, oddly inversely).
Well... now that I have bent your taste buds out of contortion... good day, morning probably... or night for some of you foreigners. You know who you are. Later.
I have tried liver on numerous occasions but, so far, nothing I could stay with. But I remind myself I learned to tolerate anchovies, so anything's possible.
ReplyDelete(Cilantro is still out, however. I keep getting a nasty reaction to it.)
Anchovies was a milestone in my march into the umami world. Still can be a test, as even sardines can be. Oh... that was.. horrendous. First learn to not take it personally? :p Cilantro? Yea. I'm still stuck on that. I think there are genetic issues with some of us. Seriously. I have a problem with curry, it raises hackles within my throat, allergic I suspect. Maybe your issue with cilantro, maybe not. For me, cilantro is just a taste issue. I can do it, in a big mix of salsa, but would rather not. Everyone has their various food kryptonites.
ReplyDeleteAs to liver? May I offer advice?
First? Try various livers. Beef liver is firmer and stronger. Calf liver is better, easier. Though chicken, lamb, and say buffalo (bison) liver might do you for. I doubt if grass fed makes any difference at all, though ymmv. Another thing? Marinade the liver in milk, for an hour or four in the fridge. It will change much... try different times, perhaps different milks (coconut, bovine, almond, though avoid soy!). Perhaps try yogurt or kefir (live, with active cultures)... works with muscle meat bits, like chicken or lamb.
However, what may make a huge difference? Fresh. If you can find it right butchered, never frozen? You have a better chance. Freezing will get rid of potential parasites, but if you have to worry about parasites from fresh meats? Go to an American market. You are in the wrong store.
Even so, some people simply cannot do liver. How much are you willing to suffer, go through, work at, pay? For me? I'll... struggle vastly, if I must. I used to love the stuff, not sure anymore. Though I have been reviewing more foody ways. Overcooking is a major problem. I can see I have done that in the past, understand that problem. My mother used to cook them perfectly. I mean... steak. To me. I think it can be done. It will take reacclimating to it, and learning to cook it rightly.
Why muscle through liver, for me? Because I know how good it really is for me. If I have to not like it, fake it until I make it even if I never make it, I will do it. Food isn't always about taste, pleasure. Try, but if you can't, and it is a vital food, then... just... do it. Or... don't. Your choice.
I took care of those extras for you. I hate when blogs don't clean those up. Cheers.
Cooking and food suggestions from you are always welcome, so the information concerning liver is well received.
ReplyDelete(Still not comfortable with sardines.)