Odd how things work.

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The baked chicken, by the way, was excellent.  I have had half the pieces.  With skin, this time.  Absolutely wonderful.  While putting it into the food logger, I... saw something odd.  So, I checked something else.  I added the rest of the chicken drumsticks, with skin, to the daily menu.  And?  And... I got to the right amount of protein and fat!  Well, with what else I ate.

I am cutting the fats I am adding to my breakfast and coffees, teas, etc.  A tablespoon per.  Some days I will have more, other days... most days... less.  As well, coconut milk on some occasions, which cuts more, especially as I use less.  Still, the trick is to figure out how to eat the rest of that chicken!  That is a lot of food.  Well, and I am trying to finish it by 18:00.  Which, I don't think is possible.  As is, I am probably going to have to push it two more hours.

Delicious, but that is a lot of food.  A bit high on carbs (due to a potato, if half of the carbs are fiber from chia seeds).  But only 3 over, so... doable, and it won't be every day.  I was under my limit of fats, by a bit.  Which is good.  And over on protein, which is excellent.  Assuming I can finish it all.  Oh, and one more fatted drink.  Still under calories by 32.  I... can live with that.

I will have to see about chicken thighs.  While chicken has been a bit off, lately, the tricks my mother taught me, to brine the chicken, as well adding vinegar... soaking in that for an hour... really helps get rid of that bad taste.  Further, not over-cooking helps a good deal.  More?  I don't cook it in it's juice.  I set it up, so it drains that.  And more properly, or nearly, roasts rather than steams or broils or such.  A dry cooking process.  Fantastic.

I'll try to finish it off, in an hour or so.  I'll be taking just a slight amount of fast acting insulin, to get things in trim.  I will be doing a second set of chores tonight.  Feeding the girls two or three more times.  Though, even with what was left on the chicken bones, they are going to have a good night.  Pulling the bins back, from the curb, and getting a shower too?  Right.

Oh, and if I didn't mention, I did call the VA, ordering medicine and setting up another appointment.  They keep wanting an office visit.  I keep refusing.  As soon as they stop the genocidal policies, I'll come back in.  No mask, no push for the anti-vax, none of it.  If they want to kill people, I will leave them to kill the idiots.  Not my gig.  If they want to murder me, they will have to do it honestly.

Well... on to digesting supper... dinner?  Yes, dinner.  Supper is yet to happen, if the food is already cooked.  Oh, and I'll think about setting up to boil hamburger tonight... for tacos tomorrow, and other things.  I just hope I can handle that lean of burger.

Something they suggest, is that boiling fattier burger will only take it to about 90 to 93 percent lean.  The question is, is it more expensive to render fattier burger, or purchase leaner burger.  The thing is, boiling (or frying, draining, then rinsing) only gets it to about 90 to 93 percent.  Doing those processes to 90 percent lean (or more) beef removes no fat or calories.  I may way the burger, before and after, then compare prices.  It may or may not be more expensive to render.  As well, it would be far easier to simply buy leaner burger, and not have to mess with it.  Currently, 85% lean is $5.50 a pound?  Crazy, but... so, it really might be cheaper to buy the 93% lean (what my store offers as the leaner choice).  I'm not sure what their ground turkey or pork is, though, either.  And, yes, it's all the same, based on the percent lean, not on the base meat.  So, when someone says ground turkey is leaner?  It might be, or not.  Unless you know the number, the meat isn't automatically leaner because of what it is, as they add or subtract fats, from other sources of necessary.  Nothing is, these days, offered as is.  Bleh.

Well... so full.  I'll try to get more chicken in.  Hope I can.  Later.