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I've been awake since 19:30? Before. Tried to go back to sleep. Going to sleep later, waking up earlier? Something should have to give, but it's not a strain? Strange, but true. It was a bit after 15:00 when I went down today. But I'm fine. It's not like I am broken by the lack of sleep. Not all that active, but... not crushed. Nothing out of the recent ordinary. If I have fallen these last few months.
I thought when fall started back, I'd be getting back up. Getting to things. Not going to happen. but that's okay. There is still hope.
I haven't checked blood sugar, will in a bit. Just had more of the chicken soup. Will probably finish it off. Added canned mushrooms. Not the best, but they are something. That, water chestnuts (which have more cabs than I thought), and I wanted to see what beef broth would do in it. No, should have stuck with chicken broth. But... I... just... wanted to see if that would fly. Like a led zeppelin, it did. Well, maybe slightly better.
The beef broth through it off, and the mushrooms and water chestnuts just weren't the add I had hoped. They aren't all that old, but veggies, and canned stuff, just... isn't as I remember it. I'll stick with fresh, and avoid canned stuff pretty much full stop. Something about what they do, to keep them edible. Strange things. Good, if you are at sea, in a cabin far back in the woods, or such. And, will do for a pantry item, for an occasional. But... it didn't do good things for the soup. Not horrible, just... not good.
Even so, that chicken soup/stew has been a small little joy. I really have to roast a chicken or two a month. Buy the whole thing. It's not that much work to tend it, even right to soup. And even that lasts several days. And is surprisingly filling.
Back to gaming. Not because I want to do it, it's because it is what I can do. I can't even sleep, if I can't seem to get to work. Hmm, will think on things. Good evening, day, night, morning... whatever suits you, sir or madam. Later.
Tuna and green beans yesterday, have salmon thawed for today. Honestly canned tuna is more appetizing than frozen salmon for some reason right now. Salmon must have messed up my system , because it really doesn't sound good. Will have to get creative with preps, maybe it'll be worth it, butter fried crispy outside? (steamed or nuked, bleah) hope I have enough butter. Perhaps I'm craving the fat over lean protein? Steak, chop or Spam, not doing it either, not the fat?
ReplyDeleteSalmon is pretty fatty fish. Most of it. It's one of the good things about it, ignore doctors and "scientists". One doesn't heal, the other doesn't study, just prostitute their degrees for mo money. Hmm? Oh, right.
ReplyDeleteI do like canned tuna, and shouldn't. Though, it may be that the iodine in some fish is enough to overcome the risk of mercury in mothers? Again, can't trust science, but... this one might be right. Still, there are better fish, with less risk, such as sardines, anchovies, and the like. Even so, I do like tuna. I really like fresh tuna steaks better? Sometimes.
Salmon? I... have trouble with that too. A local woman fixed it, and I actually like what she did with it enough to reconsider it. I haven't been able to do it as well as she, but... I keep trying, now that I know there is a way. So, you aren't alone with the salmon thing.
I hate to have a food, a good one, I don't like. So, I'll keep pushing. I think, for me, the thing is to have it just done. Not over done, not under. And that is a really tricky pickle, with fins. Or... had fins.
Fried worked, had to finish nuke it to get rid of the raw, would have liked a crispier "fry" to it, didn't want to burn or scorch.
ReplyDeleteSome neighborhood dog is mournful howling, maybe I should track it down and invite it over for a play-date with mine, it sounds so lonely. (I have heard it before, this's nothing new) doesn't make it any less sad.
Learn to moderate the heat in your pan, use a good stainless, like Al-Clad. Their simple triple ply is excellent. Cast is only good for holding heat, for something that needs to cook long. Stainless and high carbon are much better for frying, if not as good for searing... two slightly different things. And for f's sake, stay away from "non-stick". Ugh.
ReplyDeleteFine. I... do rant. People aren't just killing themselves with food, they are doing it with what they cook in, too. A cheap stainless is better, but a bitch to cook with. A good stainless will last your life, and is easy when you learn the food, and the pan. Just a bit of fat, slightly lower heat (until the end), but that's good for you (animal fats, right? Yes.).
Hmm? Oh, I just woke up, got a shower, and am off to the races? It sure looks that way, Guido.
Stainless with a rub of butter.
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