.
I wasn't moving fast enough to hold the laundry until after a shower. So, before digging in to start on the dishes, I set a load drying. Then did the dishes I had prepared last night.
After washing those, a first go anyway, I moved them out so a shower can be had, when possible. Then I put the clothes which finished the wash cycle into the dryer. Then set up another load to wash. There might be enough for a load of whites to finish that production, for now.
I need a break now. Then will probably get eggs and corned beef hash going. And, afterward, get a shower in. Hopefully, after that, put the whites in? Hmm, the clothes drying will probably take a while. I may not be able to do whites until tomorrow. Okay. We'll see though.
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That larger splash of whole raw cream... added something good. But I need protein too. Nothing bur fat in that. Though, too, it doesn't spike insulin. I am hoping the protein from the eggs and hash will help. I'm adding duck fat, to cook with, and as a bit of an add to the hash. Oh, and carolina reaper flecks. That just... does wonderful things.
I used to add shredded cheddar until I found out they are using artificial rennet to make most of it. I haven't found a replacement for cheddar, made foreign or domestic, which uses real rennet. Yet. Working on it.
Oh, with four eggs I get 280 calories, 20 grams of fat, and 30 grams of protein... with half a can of corned beef hash I get 345 calories, 22 grams of fat, 18 1/2 grams of protein, and 18 grams of carbs (1 1/2 grams of fiber, for what that is worth).
So, 625 calories, 42 grams of fat, 38 grams of protein, at 18 grams of carbs. Added to the extra fatted coffee, that comes to 1434 calories, 128 grams of fat, 24.5 grams of carbs, and 44.8 grams of protein? According to schedules, I need a hundred fifty more grams of protein? Fewer carbs somehow, though that is within the 30 mark of keto (just not carnivore). Ugh.
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Still, it's something. Two cans of kipper snacks would add 72 more grams of protein, 16 grams of fat, and 280 additional calories. Not sure I could do it, but... maybe. Ugh. Perhaps two cups of cream a day? That would leave protein still lean. But... it would help with all else.
This is going to be tricky. In getting enough protein, as based against fat, with enough calories overall? I don't know. A steak would definitely help. A double quarter pounder would do too. Or... help. Even four hindquarters, chicken, wouldn't be bad. Save that there is no way I can eat that much chicken. Ugh. I'll... keep at things.
Wow. But, I have started back in on work, and food. Yes, how about I go cook the eggs and hash. I'd sure love some cheese on it. Bleh. I think I have canned cheese, prep food. Unless they stole all of it? Meh. Oh, but bread too. It's not the best, but... it's something. And, for now, anything I can eat, that will help me finish a meal, is... probably a good thing. Later.
"Sounds" like you have more energy, getting stuff done. Little by little, take breaks and let some of that energy do some healing.
ReplyDeleteHigh protein low fat?, Bison? Expensive, I know. Found out most ground bison has 90/10 or80/20 bison to beef fat. Did find one family owned ranch that sells "heritage" bison ground with liver and heart.
To be honest, I think it is from the world warming up. It is just allowing a bit more effort. I fear it getting way too hot, too soon. That could undo the unlocking process. It's 82 out there, today, but still cooler in here. I live in a stone house, mostly, from 1880... if you hadn't caught that before. There is a newer front and back, tacked on from an older home which was cut and added. So the house stays cooler... until it doesn't.
ReplyDeleteThough, I must admit. I am tolerating right up into the mid to upper 70s easily. Usually, until this year... or maybe last? When it got over 71 I would roast. Keto, carnivore, then weight loss, has really allowed much better tolerance of heat, if more of a weakness to the cold. Bleh. Always a tradeoff.
Yes, I won't do bison. We have an excellent rancher, locally. They also have a fine dining restaurant. Where you can have various cuts of the finest beef I have had, and bison. I've had both. You can keep the bison, even if it was cheaper. But their ribeyes, while very expensive, are the best I have tasted in my many years of trying them at little, big, medium, to premium restaurants, and finding the best and cooking my own.
Well, this restaurant is tied with the next best I have ever had. A place off campus at Cornell, in NY State. The advantage they had was you got like, say... three pounds? But at three times the price. Still...
Thankfully I just ate. Even so, I'm... almost wanting to drive over and get one of those. And, they have the definitively best prime rib. No fake flavoring, or weird spice rubs. Absolutely melt in your mouth beef flavored beef! I wasn't a fan, until I had theirs.