.
I did get completely caught up on waterers. All filled and portioned. Though I may be switching a few things soon. During the day, the warmer parts of it, I will put out larger waterers. But at night, I would prefer to have smaller ones out. Smaller ones will freeze quicker, but will thaw quicker too.
I have enough for two water changes, for two days. Which means I have to hope they thaw in time to be put back out. Currently, it is, or was, 48 F out there. Which means the ones I put out in the morning should be good most of the day, or all day. Whatever I put out later in the afternoon will probably freeze quickly. Then again... Weather is begin odd. Very cold here, warmer there, and I'm not really able to be sure what will happen next. I'll just do my best for them.
I am thinking frying burger, and spicing it well, added to salad, will be supper. Though, maybe, I'll have chicken again too. Hungry. For good food. And it is easy enough. Baking chicken is okay, but a recent trick really does improve that dish. Using the broiler, it crisps it up. I've been experimenting how long and the temperature. It looks like right at 400, for three minutes, on each side (for chicken drumsticks) seems to be about right.
I must have forgotten to take insulin after my meal, blood sugar is up to 261. Or I just ate a bit ago. I just... can't remember. So sleepy? Tired, more like it. Brain fog. All I ate was chia, with cream and spices. It shouldn't have jumped. Until it comes back under control, sensitivity can be peculiar. As well, when I mess with blood pressure medicine, that has a strange affect too. It's just the way it is.
I am getting hungry. I'll have a fatted coffee, a dose, and start thinking about supper. I'll try to push a few things through. That may work or not. So tired. Exhausted too. Not really sleepy, if I could sleep if I would allow it. Later.
"I am thinking frying burger, and spicing it well,"
ReplyDeleteMy fast and dirty technique is to take a packet of taco seasoning and thoroughly mix it in with the ground beef. That can go with practically everything: hamburger, salad, refried beans, etc.
I have thought of that, but I keep trying to get away from sugars to maltodextrin and other sugars types, and other even worse things. Have you read those packets? So, I just create my own masala, spice blend, curry... whatever you wish to call it, then use that. Funny thing with curry? Like a masala, it is merely the name for a blend. Curry isn't always, or even most always, in it. I can't eat the spice curry, slightly allergic to it, throat swells slightly.
ReplyDeleteI am beginning to wonder if packaged food is how they get rid of toxic and questionable chemicals which would otherwise be too expensive to properly manage. Like fluoride, it is added to things, and used in dental, as a way of using the sheep as waste disposal units... move over being used as batteries...
But, yes. Beef crumble works as sausage crumble in eggs, for tacos or taco salad, in with spaghetti sauce, or... just about anything. Plus, with it set up and ready, the rest of the meal is a snap, hot or cold. Actually, baking chicken will work that way as well, or a placket of pork chops. For me, though, grilling doesn't work with chicken (but can with pork). The chicken gets way too smoky, for whatever reason, after a day of sitting in the fridge. Pork and beef are strong enough to... manage that.
I wish I could stay up on food as well as I talk. I really like food. It has been... a month, or two, or it seems, since I had two homecooked meals, back to back. With the burger cooked and ready, I can have more this week. And, maybe, nearly all weak if I can keep up on what is in the freezer and fridge. Ugh... so hungry for good food.