.
.
Not pistachios or walnuts, macadamias, or even peanuts. Just strange nuts.
I didn't check my blood sugar before dinner. It's been running in the 220's, morning, noon, night. I ate my meal, the lasagna. I wanted to test an hour after I finished, which I just did. I really should have tested earlier. My blood sugar read 184. Now, I have had my blood sugar lower through a meal. But it did that exactly once. Why? Why does weight fluctuate so crazily? Because. That... really is the answer, to both. Anyway, so, I am betting I was at 130~160 range. It usually goes up 30~50. It just does. Almost no matter what I eat, or how much oddly. At least if I am sticking to low carbs. Now, I can't say, but I am thinking that dinner was well within my guidelines. More? It was tasty. I've already got the extra dose wrapped up, to cool. Yeah, I'll have the rest of it tomorrow. Now I'm glad I told my mom about it. That she will be trying it is an easy thought on my mind... that I didn't lead her astray. Oh, but if I am still awake at 21:00, I'll test at the two hour mark as well. And I am definitely doing a fasting check tomorrow.
Now, I will admit, zucchini scares me. Somewhat less than washing machines and vacuums, somewhat more than the "we need to talk" thing. Whether it is sliced, diced, coil-cut, whole, or parted in any way, it... well... It isn't just the shape, though that might not help. But I like cucumbers, so? All I know is, I think of it as woman food. Oh, well, I'll admit it. It was good, it filled that role that pasta often fills, and it was easy on the blood sugar. Which was in the 200's just yesterday, so I doubt it fell all that much. Usually it only ever fell 30 to 60 points per drop... took weeks to go from 336 to 125. So... yeah... Just from history, it looks good. Plus, potassium! I've become of food nerd. Oh well.
Oh, and my mother called. She told me that her do-all pot worked wonderfully. She made simple pinto refried beans, adding cheese to her portion. It cooked well, if it did need more water. She told me how to use the pot, then how to finish the 'refrying' part. I had to laugh. I told her, any time I plan on getting a complex gee-wiz kitchen device, I will simply buy her one first so I don't have to read the instructions. She laughed, but I sensed a bit of haunted horror back in that laugh. Anyway... I'll have to see what else she can do. I know how to make menudo (Mexican tripe soup) in a regular pot and in a standard pressure cooker. I might give it a go in this one. But what to use instead of hominy? Though I might have such a thing for my bi-weekly food holiday. There is that.
I didn't wake bad. Though I haven't had much going either. Still, a good day of rest. Which, come to think of it, isn't just the appropriate day for it, but a command. While I can't do much, always, about keeping it holy I can remember it. When... I can remember it. Not a choice, just not always able. The will is there. I am quite sure He knows this. I love it when a plan comes together. He did make this day for this reason, even if I get lost in-between life and death and can't always see it. I do appreciate His non-trick tricks.
Later. Or good night.
-----------
That's just stupid. An hour after the last read, and a bit... with a b.m. and maybe another liquid voiding in there, nothing in, not even water or tea, and? Blood sugar now reads 216. This is getting as bad as the scale.
Sunday, August 14, 2016
Pealla?
.
.
Not tonight. I have zucchini lasagna. Should be interesting. I have had zucchini in things before, and as replacements. It's just that each type of food is a bit different, texture and such. I am excited to try the lasagna, especially since I had nothing else going. It is returning my appetite. Oh, and zucchini actually has a 5.5% potassium rating. Not a bad add. You only appreciate potassium when you are without it!
However, pealla has been on my mind for... ages. That and gumbo are foods I would really like to figure out, nail really. But seafood is... hard to come by here. Either it is Chinese, so will be completely ignored, or it costs a bundle, which means I can't order a ton of it for practice. Bleh. Still, I think I will make a shot at that next month. Just shrimp is needed, I can find good in-the-sack sausage easily and affordably enough. However, as with lasagna and sandwiches, finding a medium to replace the rice is the trick. I checked short grain brown rice, my usual... 40g of carbs, with only 3g of dietary fiber (so 37 effective carbs). Next, quinoa... but that has 39g carbs, 5g fiber. Bleh.
Hmm, there is cauliflower. I just think the texture would be really wrong. While doing this can be frustrating, it is also a bit of a challenge. I mean, it is fun. Like a pup, who gets a bite on a teasing cloth, holding on and working until some sort of satisfaction can be found is the way. I like to... figure things out, to bark and growl, and I really do some interesting things for being so far behind the eightball. Should be dead, not figuring out a balsamic butter meat topping, innit. But, here I am.
Later.
.
Not tonight. I have zucchini lasagna. Should be interesting. I have had zucchini in things before, and as replacements. It's just that each type of food is a bit different, texture and such. I am excited to try the lasagna, especially since I had nothing else going. It is returning my appetite. Oh, and zucchini actually has a 5.5% potassium rating. Not a bad add. You only appreciate potassium when you are without it!
However, pealla has been on my mind for... ages. That and gumbo are foods I would really like to figure out, nail really. But seafood is... hard to come by here. Either it is Chinese, so will be completely ignored, or it costs a bundle, which means I can't order a ton of it for practice. Bleh. Still, I think I will make a shot at that next month. Just shrimp is needed, I can find good in-the-sack sausage easily and affordably enough. However, as with lasagna and sandwiches, finding a medium to replace the rice is the trick. I checked short grain brown rice, my usual... 40g of carbs, with only 3g of dietary fiber (so 37 effective carbs). Next, quinoa... but that has 39g carbs, 5g fiber. Bleh.
Hmm, there is cauliflower. I just think the texture would be really wrong. While doing this can be frustrating, it is also a bit of a challenge. I mean, it is fun. Like a pup, who gets a bite on a teasing cloth, holding on and working until some sort of satisfaction can be found is the way. I like to... figure things out, to bark and growl, and I really do some interesting things for being so far behind the eightball. Should be dead, not figuring out a balsamic butter meat topping, innit. But, here I am.
Later.
Salad for breakfast?
.
.
Actually, that is how it seemed at first, but not so much. Lunch more like it. The salad I had prepared for dinner last night but could not see myself through to eating. Bagged and ready, so employed. A few additions mind you. The last two pseudo hard-boiled eggs, one of the sausage patties cold and crumbled, I had the lighter parts of green onions and a few radishes sliced in already, an avocado diced in this morning, and finally I added half my dose of sunflower seeds. I topped it with the last of the balsamic vinaigrette. I wasn't able to get the mayo and then mayo-based dressing kicked out yesterday. Yeah. Still, it worked. Lots of my potassium and b5 foods in there. Not sure even with food and potassium replacement pill, as much like a water hydrant as I am on the water pill, that it will be enough. Bleh.
I am actually finding that I am not terribly fond of sunflower seeds. They aren't repulsive, they just aren't as good as I remembered them. Time, tastes, perhaps brand or type of seed? I will be trying other brands and types in time. Still, I want them in my diet. Nuts about every other day, or when I begin fasting, every other meal day. Pistachios are too expensive, and many others are worse. Peanuts aren't a real nut and I have some doubts about them, always have. So... that leaves pistachios and sunflower seeds, for now. I wonder how those would go in a bit of yogurt or kefir? Hmm...
As for today? No plans. I won't make plans for the next several days. I need to catch my breath. If I need a nap, I'll take one. If I can get a project finished or started into, I will do that. Right now I cannot lead the band. That ends with bad results and I end up overloaded. Too many things can go wrong with such planning when I am incapable of fulfilling what I am set up to do. Not a fuss or complaint, just an understanding. It seems I have even lost much of my appetite. What is so difficult about eating a single pork chop AND a salad? I thought not. But I couldn't. And that salad my or may not be it for today. Though if I happen to make more boiled eggs, I may have a few of those... just to be sure.
Actually, I think it is nap time. Falling apart. Oh... but the sun has been hidden often, at least partly, and it is rising later and going down earlier. It seems to be changing in a hurry this year. That might be it, or part of it anyway. Later.
Oh, well, yeah... I'm just about to finally nap. There was something bothering my mind. I don't know what it is or where it leads, only... I went looking for something and this may fit. Enjoy, if I don't think that is how it is presented. Times change. But they always have. Maybe it's just heartburn. Time tells all.
.
Actually, that is how it seemed at first, but not so much. Lunch more like it. The salad I had prepared for dinner last night but could not see myself through to eating. Bagged and ready, so employed. A few additions mind you. The last two pseudo hard-boiled eggs, one of the sausage patties cold and crumbled, I had the lighter parts of green onions and a few radishes sliced in already, an avocado diced in this morning, and finally I added half my dose of sunflower seeds. I topped it with the last of the balsamic vinaigrette. I wasn't able to get the mayo and then mayo-based dressing kicked out yesterday. Yeah. Still, it worked. Lots of my potassium and b5 foods in there. Not sure even with food and potassium replacement pill, as much like a water hydrant as I am on the water pill, that it will be enough. Bleh.
I am actually finding that I am not terribly fond of sunflower seeds. They aren't repulsive, they just aren't as good as I remembered them. Time, tastes, perhaps brand or type of seed? I will be trying other brands and types in time. Still, I want them in my diet. Nuts about every other day, or when I begin fasting, every other meal day. Pistachios are too expensive, and many others are worse. Peanuts aren't a real nut and I have some doubts about them, always have. So... that leaves pistachios and sunflower seeds, for now. I wonder how those would go in a bit of yogurt or kefir? Hmm...
As for today? No plans. I won't make plans for the next several days. I need to catch my breath. If I need a nap, I'll take one. If I can get a project finished or started into, I will do that. Right now I cannot lead the band. That ends with bad results and I end up overloaded. Too many things can go wrong with such planning when I am incapable of fulfilling what I am set up to do. Not a fuss or complaint, just an understanding. It seems I have even lost much of my appetite. What is so difficult about eating a single pork chop AND a salad? I thought not. But I couldn't. And that salad my or may not be it for today. Though if I happen to make more boiled eggs, I may have a few of those... just to be sure.
Actually, I think it is nap time. Falling apart. Oh... but the sun has been hidden often, at least partly, and it is rising later and going down earlier. It seems to be changing in a hurry this year. That might be it, or part of it anyway. Later.
Oh, well, yeah... I'm just about to finally nap. There was something bothering my mind. I don't know what it is or where it leads, only... I went looking for something and this may fit. Enjoy, if I don't think that is how it is presented. Times change. But they always have. Maybe it's just heartburn. Time tells all.
Saturday, August 13, 2016
Ugh.
.
.
I may have to back down on my plans a bit. I got some of it, just not all of it. A reassessment, a prioritizing, and then going on from there. It is very difficult to prioritize when it can't be determined, on any given day or in any week or any other set period, just exactly how much I will be able to do. Now, everybody has that to some degree. But the variance I can have is immense. I do get out of bed every single "day". I suppose I still go through phases where my day can be as short as six to eight hours, but those are outliers at this point. They have been regulars, and I have had worse. Right now? I'm not doing too bad, I'm just not doing as well as I have been doing. Minor slips, and exhaustion after a good run? That's... probably always going to happen. Yeah, but I need to back off, but not just sit if I can avoid it.
I did get the grill going tonight. The thing got a little too hot for some reason. Wow. Anyway, I took advantage of the heat. The high temps cleared the cast grate. With great care and some suffering anyway, I removed the grate, closed the grill mostly to let it cool on low air, then used tongs, paper towels, and peanut oil on it's last legs to clean and season the grate. Oh, that is so much better than those layers of stainless, tucked and folded and a mess. It turned black and could not be cleaned by any reasonable methods I employed. Would not come clean or look good. A blackened steel is fine, that other just... no.
With that done, the meats were beautiful. They cooked without sticking. Now I will try to keep up on the grill again. It always goes a bit off, in time. But then I just char it, clean it, and then hit it with oil as it cools again. Shoulder chops and plain sausage patties. I didn't work with the sausage before, by hand. I'd just add it to a pan and crumble fry it, sort of. This time, with hands on, I was impressed. This isn't just diced meat and fat, this is quality. The fats, and the rights ones, are used with the correct meats to produce a wonderful ground pork. If you have never worked with various sorts you wouldn't know. I won't tell you I am a pro. I will say I have worked with many ground meats, and I believe I know quality.
Yeah, no to the beef stock. Just could not get to it. I've been doing somewhat heavy work since the beginning of the week, maybe before. I think I was doing dishes last Sunday, maybe Saturday too. I think I had just, sort of, started catching a groove again. Though I lined up way too much today, regardless of the week or my will or want. I can do that once in a blue moon. This is not a blue moon. I'll... keep at things. I just need to back it down three or four notches.
By the way, the balsamic vinegar butter sauce was quite nice. No, I didn't do as well as he did. That would take a little practice. Not a lot, but some. Further, I was trying to do too many things in the kitchen tonight, and it was too hot. So... But I did remember to warm one of my china plates... to as low as my oven goes, 170 F. Worked well! No globs or greasy texture. Really, cooking can be quite fun. Better with a woman in there shaking her fries while I'm stirring something or other. Look, if I can't be out working for more, I might as well enjoy extra time with a woman if I happen to find one. It's a richness many couples never get to know. I have that to offer. Oh, and I could see her well into learning some magic in there. Cooking, quite often, is a little trick or three, and timing. Like jokes.
Absolutely shot. I did what I could. I enjoyed. I'll rest well. I hope you do as well. Good night.
.
I may have to back down on my plans a bit. I got some of it, just not all of it. A reassessment, a prioritizing, and then going on from there. It is very difficult to prioritize when it can't be determined, on any given day or in any week or any other set period, just exactly how much I will be able to do. Now, everybody has that to some degree. But the variance I can have is immense. I do get out of bed every single "day". I suppose I still go through phases where my day can be as short as six to eight hours, but those are outliers at this point. They have been regulars, and I have had worse. Right now? I'm not doing too bad, I'm just not doing as well as I have been doing. Minor slips, and exhaustion after a good run? That's... probably always going to happen. Yeah, but I need to back off, but not just sit if I can avoid it.
I did get the grill going tonight. The thing got a little too hot for some reason. Wow. Anyway, I took advantage of the heat. The high temps cleared the cast grate. With great care and some suffering anyway, I removed the grate, closed the grill mostly to let it cool on low air, then used tongs, paper towels, and peanut oil on it's last legs to clean and season the grate. Oh, that is so much better than those layers of stainless, tucked and folded and a mess. It turned black and could not be cleaned by any reasonable methods I employed. Would not come clean or look good. A blackened steel is fine, that other just... no.
With that done, the meats were beautiful. They cooked without sticking. Now I will try to keep up on the grill again. It always goes a bit off, in time. But then I just char it, clean it, and then hit it with oil as it cools again. Shoulder chops and plain sausage patties. I didn't work with the sausage before, by hand. I'd just add it to a pan and crumble fry it, sort of. This time, with hands on, I was impressed. This isn't just diced meat and fat, this is quality. The fats, and the rights ones, are used with the correct meats to produce a wonderful ground pork. If you have never worked with various sorts you wouldn't know. I won't tell you I am a pro. I will say I have worked with many ground meats, and I believe I know quality.
Yeah, no to the beef stock. Just could not get to it. I've been doing somewhat heavy work since the beginning of the week, maybe before. I think I was doing dishes last Sunday, maybe Saturday too. I think I had just, sort of, started catching a groove again. Though I lined up way too much today, regardless of the week or my will or want. I can do that once in a blue moon. This is not a blue moon. I'll... keep at things. I just need to back it down three or four notches.
By the way, the balsamic vinegar butter sauce was quite nice. No, I didn't do as well as he did. That would take a little practice. Not a lot, but some. Further, I was trying to do too many things in the kitchen tonight, and it was too hot. So... But I did remember to warm one of my china plates... to as low as my oven goes, 170 F. Worked well! No globs or greasy texture. Really, cooking can be quite fun. Better with a woman in there shaking her fries while I'm stirring something or other. Look, if I can't be out working for more, I might as well enjoy extra time with a woman if I happen to find one. It's a richness many couples never get to know. I have that to offer. Oh, and I could see her well into learning some magic in there. Cooking, quite often, is a little trick or three, and timing. Like jokes.
Absolutely shot. I did what I could. I enjoyed. I'll rest well. I hope you do as well. Good night.
Just more info.
.
.
My mother suggested I begin baking bacon. Huh? Yeah. Women! So, last time, I actually did it. I won't say it was perfect, but it was as good as pan frying. My problem, beyond that, was that while it looked good, it really wasn't as done as I like it. Nothing a little practice won't fix. And yet my mind was trying to find another way. I wasn't exactly pulling out the physics, chemistry (cooking is chemistry, as is heat to a degree, probably more in application potentially), and engineering books, then tinkering. It was just in the back of my mind that... if something popped, or I heard or saw something, I'd be all ears. Or in this case eyes.
.
My mother suggested I begin baking bacon. Huh? Yeah. Women! So, last time, I actually did it. I won't say it was perfect, but it was as good as pan frying. My problem, beyond that, was that while it looked good, it really wasn't as done as I like it. Nothing a little practice won't fix. And yet my mind was trying to find another way. I wasn't exactly pulling out the physics, chemistry (cooking is chemistry, as is heat to a degree, probably more in application potentially), and engineering books, then tinkering. It was just in the back of my mind that... if something popped, or I heard or saw something, I'd be all ears. Or in this case eyes.
Oh?
.
.
My mother called me. Seems here crocksteamerpressurepot arrived. I am so pleased I talk a lot, as that is how she learned I had one. And I am glad she is a jealous type, because she wanted one (mine to be specific). No! Mine! But I was happy to send her a new one of her own. Mine! Why? I haven't gotten into mine (Mine!) yet. It needs washed, and then worked. I have read the instructions. There aren't many but at least I forgot everything I read and hadn't made full sense of them in the first place! Mine!
She, as I suspected, is already into hers. She cleaned it, I am sure. She has read the instructions. And she already has her first project planned, and probably for today. Oh, I understand that "probably" thing. She's at least five years older than me, so probably... "probably" knows that better than me? Yeah, I'm angling for a super birthday present. Mine! Anyway, pinto beans. I had to laugh, told her I did pinto beans yesterday. So yesterday, mom, I should have said? Now, she is going to turn them into refried beans, using the pot to accelerate the cooking? I know these things not. But if it works, I may get instructions from her and give it a go. Yeah, I figure she will use the thing on dozens of things before I quite get mine ready. But I'll have a good source of info when I do start, and some recipes even before. Mine!
Oh, never mind me. Feeling goofy, not the one Mickey divorced Mini over, mind you. Just a general sense of funny-bone gone viral. Just letting you know.
I did have a bowl of beans today. So funny, I thought I'd love the marinaded meat and dislike the beans. Just the opposite. In with the beans went a couple of pats of butter and an half cup of cream. Oh, boys and girls, that is to die for. Now, in time, I think I will find some tougher cuts, soak those in yogurt or greek yogurt, and either grill (kebab or otherwise) or if lost of yogurt use the double boiler method, and... yeah... I know it will be fantastic. I have had lamb that way, long ago, several times. When done by a master it turns out fantastic. I am betting beef, chicken, and a few other things would take well to yogurts... and/or kefir.
My faith is monotheistic, my mind is scientific, but my belly is a worldly thing. It's not the only thing anatomical part that has traveled the exotic. That is a different tale.
.
My mother called me. Seems here crocksteamerpressurepot arrived. I am so pleased I talk a lot, as that is how she learned I had one. And I am glad she is a jealous type, because she wanted one (mine to be specific). No! Mine! But I was happy to send her a new one of her own. Mine! Why? I haven't gotten into mine (Mine!) yet. It needs washed, and then worked. I have read the instructions. There aren't many but at least I forgot everything I read and hadn't made full sense of them in the first place! Mine!
She, as I suspected, is already into hers. She cleaned it, I am sure. She has read the instructions. And she already has her first project planned, and probably for today. Oh, I understand that "probably" thing. She's at least five years older than me, so probably... "probably" knows that better than me? Yeah, I'm angling for a super birthday present. Mine! Anyway, pinto beans. I had to laugh, told her I did pinto beans yesterday. So yesterday, mom, I should have said? Now, she is going to turn them into refried beans, using the pot to accelerate the cooking? I know these things not. But if it works, I may get instructions from her and give it a go. Yeah, I figure she will use the thing on dozens of things before I quite get mine ready. But I'll have a good source of info when I do start, and some recipes even before. Mine!
Oh, never mind me. Feeling goofy, not the one Mickey divorced Mini over, mind you. Just a general sense of funny-bone gone viral. Just letting you know.
I did have a bowl of beans today. So funny, I thought I'd love the marinaded meat and dislike the beans. Just the opposite. In with the beans went a couple of pats of butter and an half cup of cream. Oh, boys and girls, that is to die for. Now, in time, I think I will find some tougher cuts, soak those in yogurt or greek yogurt, and either grill (kebab or otherwise) or if lost of yogurt use the double boiler method, and... yeah... I know it will be fantastic. I have had lamb that way, long ago, several times. When done by a master it turns out fantastic. I am betting beef, chicken, and a few other things would take well to yogurts... and/or kefir.
My faith is monotheistic, my mind is scientific, but my belly is a worldly thing. It's not the only thing anatomical part that has traveled the exotic. That is a different tale.
Part of the current programming lineup.
.
.
Rough starts that is. As with yesterday, waking up into pain and a general wave of feel-bad is the score. I actually tried to dodge it by sleeping longer. No good. It feels like my insides have been stabled to something and that something was then twisted, pulling everything stapled to it out of alignment and putting those things in foul moods internally on top of it. My lower back seems out too. While that may seem horrible to the uninitiated, it's... a mild complaint. As with yesterday. It feels like bad news, but now that I understand the complaints, I... think that is just my body trying to figure things out from a new, new, new, new, starting point. I've got to give it a break. It seems like I am starting over, or something new, ever few months, and have been of decades... just trying to pull a bit more life out of the ether, always have been since first going down. There will surely be a price. By the way, surely and ether are sisters. Don't confuse them. Everyone, with me, 1, 2,3... *groan*
Ah, yesterday afternoon, half hour after a small meal... a bowl of beans I believe, blood sugar was 204. This morning, fasting, it was 227. Not good, but so much better than either on medicine or even when I first started testing again, and then went on keto. It's an hundred points from "natural", and three hundred points down from when on insulin.
The marinade was good. I will try that on other things. Trying to enhance cooked beef with it was a fail. I think it will only really help raw meats, or meats that are cooked to a rare state... maybe. Kefir would also work. I did look, it seems to have no potassium. Which is fine, it doesn't have to be, can't be, in everything I eat. Still, nothing wrong with going back and forth on which is used either. I will definitely be doing this with some of the lamb I buy... say ground, made into patties, then soaked over night, finally grilled? Or compressed onto a skewer, grilled, and sliced off? A lot of work, but I have heard it can replicate gyro meat. Anyway, for today? I have pork chops, shoulder chops, thawed. And I will boil another dozen and change eggs. That and salad. I best thaw more meat. I am planning on "crack slaw". I always laugh when dieters name things to try to make them sound better. Though, she says it's because it does taste great. We'll see. Oh, here is one woman's version.
.
Rough starts that is. As with yesterday, waking up into pain and a general wave of feel-bad is the score. I actually tried to dodge it by sleeping longer. No good. It feels like my insides have been stabled to something and that something was then twisted, pulling everything stapled to it out of alignment and putting those things in foul moods internally on top of it. My lower back seems out too. While that may seem horrible to the uninitiated, it's... a mild complaint. As with yesterday. It feels like bad news, but now that I understand the complaints, I... think that is just my body trying to figure things out from a new, new, new, new, starting point. I've got to give it a break. It seems like I am starting over, or something new, ever few months, and have been of decades... just trying to pull a bit more life out of the ether, always have been since first going down. There will surely be a price. By the way, surely and ether are sisters. Don't confuse them. Everyone, with me, 1, 2,3... *groan*
Ah, yesterday afternoon, half hour after a small meal... a bowl of beans I believe, blood sugar was 204. This morning, fasting, it was 227. Not good, but so much better than either on medicine or even when I first started testing again, and then went on keto. It's an hundred points from "natural", and three hundred points down from when on insulin.
The marinade was good. I will try that on other things. Trying to enhance cooked beef with it was a fail. I think it will only really help raw meats, or meats that are cooked to a rare state... maybe. Kefir would also work. I did look, it seems to have no potassium. Which is fine, it doesn't have to be, can't be, in everything I eat. Still, nothing wrong with going back and forth on which is used either. I will definitely be doing this with some of the lamb I buy... say ground, made into patties, then soaked over night, finally grilled? Or compressed onto a skewer, grilled, and sliced off? A lot of work, but I have heard it can replicate gyro meat. Anyway, for today? I have pork chops, shoulder chops, thawed. And I will boil another dozen and change eggs. That and salad. I best thaw more meat. I am planning on "crack slaw". I always laugh when dieters name things to try to make them sound better. Though, she says it's because it does taste great. We'll see. Oh, here is one woman's version.
Friday, August 12, 2016
Feeling better.
.
.
Was it this morning when I was feeling awful? I think so. Despite that, I seem to have gotten off to a better day than expected. I am feeling better too. I can't quite say I am getting enough potassium in. I can say, between food and pill, I should be doing better. I thought I might end up doing more, but I think going a bit slower is fine. I'll just put things in the fridge and call it a day, actually. Hmm, I think I have leftover meatzza for a final meal tonight.
I opened up a bag of sunflower seeds, then parted those out. Sixteen ounces filled about 7, and really could have made eight, small plastic containers. At about two ounces and change, nearly a cup, I am good with that. At 100 grams, or about four ounces, it has 645 grams of potassium. The thing is, the seeds aren't as easy to eat as some others, like pistachios. If pistachios had much potassium, I'd eat those all day... well... by... Hmm? You know, I have never checked pistachios. I looked on the package, but when I naively, as a nutritional noob, believed all would be on there. Ah! Pistachios have more per 100 g, by nearly double! Okay, good. I do have plenty of those, too. I bought one bag at the 'health food' store, and two at Walmart... my favorite brand. Through the days of shopping it was my only double purchase, but one that I didn't mind at all. Plus, I wanted to compare. Same price per pound, I'll give them a chance. I don't even mind a little variance in price.
Yeah, feeling better. Still, sometimes, a bit squishy. But over all it feels like I might be turning another bend. If I can get back to fasting, and maintain my vital levels, I think I'll do pretty well.
Tomorrow I hope to hit the dishes and begin a fresh broth. I want it to gel. I want it to taste really beefy. And I don't want it to be white. It's like thin milk... I just... don't trust it. Good night.
.
Was it this morning when I was feeling awful? I think so. Despite that, I seem to have gotten off to a better day than expected. I am feeling better too. I can't quite say I am getting enough potassium in. I can say, between food and pill, I should be doing better. I thought I might end up doing more, but I think going a bit slower is fine. I'll just put things in the fridge and call it a day, actually. Hmm, I think I have leftover meatzza for a final meal tonight.
I opened up a bag of sunflower seeds, then parted those out. Sixteen ounces filled about 7, and really could have made eight, small plastic containers. At about two ounces and change, nearly a cup, I am good with that. At 100 grams, or about four ounces, it has 645 grams of potassium. The thing is, the seeds aren't as easy to eat as some others, like pistachios. If pistachios had much potassium, I'd eat those all day... well... by... Hmm? You know, I have never checked pistachios. I looked on the package, but when I naively, as a nutritional noob, believed all would be on there. Ah! Pistachios have more per 100 g, by nearly double! Okay, good. I do have plenty of those, too. I bought one bag at the 'health food' store, and two at Walmart... my favorite brand. Through the days of shopping it was my only double purchase, but one that I didn't mind at all. Plus, I wanted to compare. Same price per pound, I'll give them a chance. I don't even mind a little variance in price.
Yeah, feeling better. Still, sometimes, a bit squishy. But over all it feels like I might be turning another bend. If I can get back to fasting, and maintain my vital levels, I think I'll do pretty well.
Tomorrow I hope to hit the dishes and begin a fresh broth. I want it to gel. I want it to taste really beefy. And I don't want it to be white. It's like thin milk... I just... don't trust it. Good night.
No visitors.
.
.
Which is fine. Either people show, or not. I just did what I was doing. I will now move on to another project. I set the beef marinade out earlier, to get it to nearer room temp. It is not there, though it would take a good while for it to warm up that much. The chill has been taken off. I set a small pot of water to boil, placing a pyrex bowl over it. There are spouts for steam to escape, but narrowly. That should warm up fairly well. Actually, before it gets to a steam, I will put some of the beef mixture in. Then just give it, say, ten minutes? I am not sure how long to "cook" this. Actually it isn't being cooked. It is being gently warmed. Goofing. Sure. Why this way? Because it seems as if that is the way it should be done. Half of it is now set to warming. I must tell you, that marinade smells fantastic. If it seeps into the beef, and tenderizes more than the somewhat long and low cooking it already had... it might be alright.
I get the notion that people want to know why I am so active now. Was it the drivers license, the leg swelling, or... just a decision out of the blue to begin taking care? The truth? Simple. Because, right now, I can. That's it. I usually, or often, in my history, wasn't able to do much. I still stumble. Daily, sometimes. I have simply been able to get back up lately, quickly. This is new. I have gone through better phases off and on in the last five years. I won't say it is getting any better, it is simply much better than it was for the previous twenty five years. I am not doing anything I wouldn't have been doing if I were well... except that I am playing a lot of catch-up due to bad health. Even so, people are a bit surprised that I don't look even worse? Or maybe I do look that bad? Dunno. Still, it's just that I can do things, so I am. Nothing I haven't considered doing before. Just things I couldn't quite get done.
The visitors did show. All good. As with others, some things ended up taking longer than originally planned. I know that, no guff. Good visit. I just hope, when I get animated, I don't... cause fear. I am not at all upset, just... animated.
Ah... This post was being written when they arrived. So it's sort of... off. I am just now trying some of the beef. The marinade, to my nose, was pleasant. But it really didn't do much for the meat save to add just a bit of flavor. I tried it plain, and then added some to a bowl of the beans. I prefer the latter better. Tasty enough, though nothing to write home about. I'd like to try that with strips of something, but uncooked. Perhaps with chicken hindquarters, then grill those? I keep trying to find a way to enjoy chicken.
Later.
.
Which is fine. Either people show, or not. I just did what I was doing. I will now move on to another project. I set the beef marinade out earlier, to get it to nearer room temp. It is not there, though it would take a good while for it to warm up that much. The chill has been taken off. I set a small pot of water to boil, placing a pyrex bowl over it. There are spouts for steam to escape, but narrowly. That should warm up fairly well. Actually, before it gets to a steam, I will put some of the beef mixture in. Then just give it, say, ten minutes? I am not sure how long to "cook" this. Actually it isn't being cooked. It is being gently warmed. Goofing. Sure. Why this way? Because it seems as if that is the way it should be done. Half of it is now set to warming. I must tell you, that marinade smells fantastic. If it seeps into the beef, and tenderizes more than the somewhat long and low cooking it already had... it might be alright.
I get the notion that people want to know why I am so active now. Was it the drivers license, the leg swelling, or... just a decision out of the blue to begin taking care? The truth? Simple. Because, right now, I can. That's it. I usually, or often, in my history, wasn't able to do much. I still stumble. Daily, sometimes. I have simply been able to get back up lately, quickly. This is new. I have gone through better phases off and on in the last five years. I won't say it is getting any better, it is simply much better than it was for the previous twenty five years. I am not doing anything I wouldn't have been doing if I were well... except that I am playing a lot of catch-up due to bad health. Even so, people are a bit surprised that I don't look even worse? Or maybe I do look that bad? Dunno. Still, it's just that I can do things, so I am. Nothing I haven't considered doing before. Just things I couldn't quite get done.
The visitors did show. All good. As with others, some things ended up taking longer than originally planned. I know that, no guff. Good visit. I just hope, when I get animated, I don't... cause fear. I am not at all upset, just... animated.
Ah... This post was being written when they arrived. So it's sort of... off. I am just now trying some of the beef. The marinade, to my nose, was pleasant. But it really didn't do much for the meat save to add just a bit of flavor. I tried it plain, and then added some to a bowl of the beans. I prefer the latter better. Tasty enough, though nothing to write home about. I'd like to try that with strips of something, but uncooked. Perhaps with chicken hindquarters, then grill those? I keep trying to find a way to enjoy chicken.
Later.
Beans.
.
.
As I mentioned, I put beans to soak last night. I then set them to heat earlier. I brought them, first, to a boil, then back them down and checked them, then let them run for a while. I think it was 20 minutes, then 30, then an hour, total. And... they were done! Black beans, or the ones I have purchased... several different brands... all have taken hours of cooking, and actually do better after having cooked to be soaked in the broth for a day. I either have the oddest luck with those, or... Anyway, these were done in the time it usually takes me to just start the process with black beans.
I was unsure whether I would like this mix of beans. Big lima, almost giant, and pinto. Just... curious. I learned that the skins on lima beans come off in the soaking and in the cooking. I have since learned that they don't all come off and that such is just fine. When finished I let them sit for an hour, perhaps, covered, with no heat. Well, All-Clad holds heat exceptionally well, especially with those heavy lids nailing it all in. So, when I decided to try a bowl I had to wait. I add salt after the cooking is done, or even a couple hours into it. That doesn't work with either of these beans, cooking is so quick! Anyway, salted, then allowed to cool, I finally got a taste.
You know what? They are, just by themselves, quite a nice little treat. I feel like a fool, sometimes. Oh, yeah, chide Mr. or Mrs. IToldYouSo. Ignorance just is. And it is for a reason though too. That I am overcoming it, a bit at a time, even in my state, really should be lauded, not chided. Huh? Oh, right. Fantastic. I was so worried that it would be as bad as literally eating medicine. Love good surprises, but would have dealt with it either way. Now to figure out how to cook the meat. That might end up being not so good too... or either... or... I'm not a damned English major, Jimmmm. *lower lip quivering* Still, I really wanted to try it. Who knows? Shut up, Spock.
As well, tonight? I am hoping to roast those stew bones and start over with that. I will use pigs feet again, but I will take those out after a single day of use. They turned everything white last time. I will also be roasting some of the marrow bones, trying to catch them before the middle liquifies, and perhaps having some of the marrow on leaves of spinach or mixed summer lettuce leaves? Oh... might try it on pork rinds... it's a stable enough medium, and would add crunchy contrast to the soft gooey marrow? Oh, I love my mind sometimes. Might work, might not. Going to try. Either way, another pot of stock will be set to go.
I called to let my mother know her gift was in. Or so amazon suggests. I was telling her about the stock, and that I was thinking of flushing it. NOoooo! That'll clog it up, she says. I thought about suggesting something along the lines that if I eat it first, it would go there anyway, but sassing mom, sometimes, is okay. Just not all the time. *smack* Doesn't hit any more, but... can feel the cold chill that used to presage such. Witches tit cold, but don't even tell her I said that. *brrh!* So, I won't dump it there. She told me where I could put it, and it wasn't rude, so I will do it that way. All I'm saying the more.
Visitors should be showing up in the next hour. I'm all ready. Then some more gaming and... later on to roasting bones and sucking marrow and then brewing wicked bone stew! Or at least broth. Oh, and this time, mushrooms. I'll go through them, but they seemed rather... dated. Any bad will simply get tossed, of course. The rest will be thickly sliced on into the pot... perhaps roasted a bit, as well, down in the dripping, for the last bit of the bone roasting. No other veggies.
Later.
.
As I mentioned, I put beans to soak last night. I then set them to heat earlier. I brought them, first, to a boil, then back them down and checked them, then let them run for a while. I think it was 20 minutes, then 30, then an hour, total. And... they were done! Black beans, or the ones I have purchased... several different brands... all have taken hours of cooking, and actually do better after having cooked to be soaked in the broth for a day. I either have the oddest luck with those, or... Anyway, these were done in the time it usually takes me to just start the process with black beans.
I was unsure whether I would like this mix of beans. Big lima, almost giant, and pinto. Just... curious. I learned that the skins on lima beans come off in the soaking and in the cooking. I have since learned that they don't all come off and that such is just fine. When finished I let them sit for an hour, perhaps, covered, with no heat. Well, All-Clad holds heat exceptionally well, especially with those heavy lids nailing it all in. So, when I decided to try a bowl I had to wait. I add salt after the cooking is done, or even a couple hours into it. That doesn't work with either of these beans, cooking is so quick! Anyway, salted, then allowed to cool, I finally got a taste.
You know what? They are, just by themselves, quite a nice little treat. I feel like a fool, sometimes. Oh, yeah, chide Mr. or Mrs. IToldYouSo. Ignorance just is. And it is for a reason though too. That I am overcoming it, a bit at a time, even in my state, really should be lauded, not chided. Huh? Oh, right. Fantastic. I was so worried that it would be as bad as literally eating medicine. Love good surprises, but would have dealt with it either way. Now to figure out how to cook the meat. That might end up being not so good too... or either... or... I'm not a damned English major, Jimmmm. *lower lip quivering* Still, I really wanted to try it. Who knows? Shut up, Spock.
As well, tonight? I am hoping to roast those stew bones and start over with that. I will use pigs feet again, but I will take those out after a single day of use. They turned everything white last time. I will also be roasting some of the marrow bones, trying to catch them before the middle liquifies, and perhaps having some of the marrow on leaves of spinach or mixed summer lettuce leaves? Oh... might try it on pork rinds... it's a stable enough medium, and would add crunchy contrast to the soft gooey marrow? Oh, I love my mind sometimes. Might work, might not. Going to try. Either way, another pot of stock will be set to go.
I called to let my mother know her gift was in. Or so amazon suggests. I was telling her about the stock, and that I was thinking of flushing it. NOoooo! That'll clog it up, she says. I thought about suggesting something along the lines that if I eat it first, it would go there anyway, but sassing mom, sometimes, is okay. Just not all the time. *smack* Doesn't hit any more, but... can feel the cold chill that used to presage such. Witches tit cold, but don't even tell her I said that. *brrh!* So, I won't dump it there. She told me where I could put it, and it wasn't rude, so I will do it that way. All I'm saying the more.
Visitors should be showing up in the next hour. I'm all ready. Then some more gaming and... later on to roasting bones and sucking marrow and then brewing wicked bone stew! Or at least broth. Oh, and this time, mushrooms. I'll go through them, but they seemed rather... dated. Any bad will simply get tossed, of course. The rest will be thickly sliced on into the pot... perhaps roasted a bit, as well, down in the dripping, for the last bit of the bone roasting. No other veggies.
Later.
Oh, really? Nice.
.
.
Truly up and at it. I spent some time on the websphere. Looking and of course writing. Then I gamed for a good two hours? Give or take. Actually, I put compression socks on first. I need more, and to learn to wash them. My washing machine won't work... even on cool it is hot. Let that be a warning to those of you with wool, silk, cotton, or any natural fibers, and even unnatural ones. Water efficient front loaders are terrible on good fibers that might shrink. And don't even think of some of the very delicate fibers that shrink if you look at them wrong. So, until/unless I solve that, either everything is shrunk pretty much and is good to go, or I just don't use the machine. Probably hand washing, along with some other items now that I know the machine is crap.
Well, after gaming for a bit, and becoming more awake, I decided to get to it. I have been working kefir. It has to be fed fresh milk, and cleared. Then you set it out for a couple of days. To clabber? Sort of, if it seems more like cheese making. A sort of mix between the two. Well, the kefir I have was allowed to sit a very long time. It doesn't seem bad. And, yet, I will take my time, double it over a couple of times, refresh it a time or two more, and then see. Just... ought to be careful with some things. The nose isn't perfect at telling good from bad. I doubled it today, turning one half gallon into two, and one pint into two. Those happened to be the ones that seemed the best, I tossed the rest. Now I simply want to let them work their magic for a day or two, until the "grains" eat the lactose and transform that into... Urhm... I don't know, but something else. I know when I get the lamb, I fully intend on marinading some of it in kefir. Yogurt is okay, but kefir seems better. And I can much more easily produce kefir. Oh... I should save out some grains and dehydrate them. I have heard you can do that, and store them just as with seeds. I... just want to tinker, learn, play. Make, say, five small packs... there is plenty of grains in the making... maybe ten packs... date them all and open and attempt to quicken them at various times... say... three months, six months, a year, two years, five, ten... I just have to stay alive and have access. I am curious. I'd love to stretch it for decades. Just those little tricks mentioned. Better start today... or thereabouts... if I am to have any chance.
As well, the beans were well soaked and ready. I have never, it seems, cooked lima beans... from dry anyway. Their skins, partially, came off. I got many of them, and tried to do more by hand. Too many. So I drained and rinsed, got some more. Then set to a boil before turning that down to a simmer and got more. I suspect I will not get them all. Someone will just as likely scream not to toss those. Mostly too late. Delicacies for one are flotsam for another. Right now they just seemed in the way. Provoked me they did! Out of my pot you dastardly ghostly looking food wrappings! Anyway, so beans are going.
Little bits here and there, beyond those things. It's like I... just almost went to work! I love it when I can do that and it happens. Sometimes, I wonder, if I could do it. I just don't know because there is no reason to try it, or I can't think of a reason. The mind can be just as stymied by the heart as the body. I definitely love to get things done. To do. To be active. To make. Eating, or playing, or seeing... those are just rewards... often enhanced by the skill requirement, costs both personal and economic, time involved, and such. Making something that takes years is much more gratifying. But for someone so often so close to death, that's a bit trickier. As with the kefir experiment... time isn't on my side. Still, doesn't mean I can't or won't give it a shot if I can think of it.
I am excited to see how this meal turns out. I may even make bacon, adding that in tonight or tomorrow for something different then. Spinach will be going in as well, probably in the first iteration. I don't know, I just... I'll keep at it, learn, and play. Later.
.
Truly up and at it. I spent some time on the websphere. Looking and of course writing. Then I gamed for a good two hours? Give or take. Actually, I put compression socks on first. I need more, and to learn to wash them. My washing machine won't work... even on cool it is hot. Let that be a warning to those of you with wool, silk, cotton, or any natural fibers, and even unnatural ones. Water efficient front loaders are terrible on good fibers that might shrink. And don't even think of some of the very delicate fibers that shrink if you look at them wrong. So, until/unless I solve that, either everything is shrunk pretty much and is good to go, or I just don't use the machine. Probably hand washing, along with some other items now that I know the machine is crap.
Well, after gaming for a bit, and becoming more awake, I decided to get to it. I have been working kefir. It has to be fed fresh milk, and cleared. Then you set it out for a couple of days. To clabber? Sort of, if it seems more like cheese making. A sort of mix between the two. Well, the kefir I have was allowed to sit a very long time. It doesn't seem bad. And, yet, I will take my time, double it over a couple of times, refresh it a time or two more, and then see. Just... ought to be careful with some things. The nose isn't perfect at telling good from bad. I doubled it today, turning one half gallon into two, and one pint into two. Those happened to be the ones that seemed the best, I tossed the rest. Now I simply want to let them work their magic for a day or two, until the "grains" eat the lactose and transform that into... Urhm... I don't know, but something else. I know when I get the lamb, I fully intend on marinading some of it in kefir. Yogurt is okay, but kefir seems better. And I can much more easily produce kefir. Oh... I should save out some grains and dehydrate them. I have heard you can do that, and store them just as with seeds. I... just want to tinker, learn, play. Make, say, five small packs... there is plenty of grains in the making... maybe ten packs... date them all and open and attempt to quicken them at various times... say... three months, six months, a year, two years, five, ten... I just have to stay alive and have access. I am curious. I'd love to stretch it for decades. Just those little tricks mentioned. Better start today... or thereabouts... if I am to have any chance.
As well, the beans were well soaked and ready. I have never, it seems, cooked lima beans... from dry anyway. Their skins, partially, came off. I got many of them, and tried to do more by hand. Too many. So I drained and rinsed, got some more. Then set to a boil before turning that down to a simmer and got more. I suspect I will not get them all. Someone will just as likely scream not to toss those. Mostly too late. Delicacies for one are flotsam for another. Right now they just seemed in the way. Provoked me they did! Out of my pot you dastardly ghostly looking food wrappings! Anyway, so beans are going.
Little bits here and there, beyond those things. It's like I... just almost went to work! I love it when I can do that and it happens. Sometimes, I wonder, if I could do it. I just don't know because there is no reason to try it, or I can't think of a reason. The mind can be just as stymied by the heart as the body. I definitely love to get things done. To do. To be active. To make. Eating, or playing, or seeing... those are just rewards... often enhanced by the skill requirement, costs both personal and economic, time involved, and such. Making something that takes years is much more gratifying. But for someone so often so close to death, that's a bit trickier. As with the kefir experiment... time isn't on my side. Still, doesn't mean I can't or won't give it a shot if I can think of it.
I am excited to see how this meal turns out. I may even make bacon, adding that in tonight or tomorrow for something different then. Spinach will be going in as well, probably in the first iteration. I don't know, I just... I'll keep at it, learn, and play. Later.
Up and at it.
.
.
I wasn't down until after midnight. I think? Just, kept getting caught in this or that. No dreams, of light or dark, messing things up... none remembered. I just had bits of things to finish. I slept well, and until nearly 7:00. Not a gooder(tm) sleep. But sufficient, for the time being. The hope is to sleep earlier, say by 21:00 or 22:00. Then to wake around 5:00 to 6:00. If I can just... get in a holding pattern. It's just, some days I can't sleep earlier... some days I need more or less sleep... it just doesn't work. I know that, but I'll keep at it. If for no other reason than it is something I can attempt. Fail, quite often. Failure isn't just an option, it is an understood part of the program. It just isn't a dead end. If it were easy, for me at least, there would be little reason to attempt the thing, innit?
Now, as I was waking, I got the distinct feeling that something was terribly wrong. Something, in there, just felt off. No, not the heart. The gizzard, or spleen, or nether filter, or... some other real or imagined gizmo, and it's associated juices and subroutines, felt... off. One, two, maybe more like three steps off. A passing phase of waking is how that seems now. But not completely. I'm still not sure. Maybe I have just been pushing. Even before heading out three days in a row I was hitting the dishes and a few other things. Maybe I am just worn. Fair enough, but... that isn't how it seems. No worries, just... seems there is a kink in the works. Can you twist a spleen, wrench a liver, or canter a gallbladder? Just... asking.
I checked the beans. Still wet. Well, the ones in the pan with water. The others are probably still dry. I didn't check them, just... going by history. I then pulled the beef marinade sack out and kneaded the contents. That... is actually weirdly comforting. It's a relaxing thing, nothing... weird meant other than that. Try it. With the meat already actually cooked, all that will be needed for that is to be warmed through. I am thinking just heating a few servings of that in a bowl set on a pot of boiling water. Yeah, a double boiler, really. When the beans are soaked to my satisfaction, I'll set them to cook. I won't do any rice unless that whole thing proves... wrong. I'll first try it together, as a mash... then on the sides if that fails.
I measured the dry beans, this time. Four cups. Hey, beats putting in a couple pounds and wondering why I have so much. :p Why I have this thing for cooking for an army I can't really say. It has to be from my mother. Has to be. Big batch, eat it for a while, perhaps with a secondary big batch for variety, little things here and there for extra variety, eat until done then repeat. Or some such. While four cups of beans is a lot less that four pounds or such, it is still a lot of beans when soaked and cooked. I'll be eating on it for a bit.
Oh, right... something to know when checking labels? Some things are NOT printed on the labels. Potassium is often ignored. Oh, I understand, a bit, I guess. It's just... going into a store you have to know some of these things beforehand. I HAD cannellini beans, but didn't see potassium listed so THOUGHT that meant they didn't have a significant amount. Actually, 100g (3.75 ounces) of dry cannellini beans have 1406 mg of potassium... 4,700 mg being a full daily recommended. If I had know that I wouldn't have... bought as many beans as I did. I was looking for white, I, essentially, had white beans right 'chere. Oh well, all's good in extra dry beans and yogurt beef, that ends in tasting well.
Morning blather! Sheesh. Later.
.
I wasn't down until after midnight. I think? Just, kept getting caught in this or that. No dreams, of light or dark, messing things up... none remembered. I just had bits of things to finish. I slept well, and until nearly 7:00. Not a gooder(tm) sleep. But sufficient, for the time being. The hope is to sleep earlier, say by 21:00 or 22:00. Then to wake around 5:00 to 6:00. If I can just... get in a holding pattern. It's just, some days I can't sleep earlier... some days I need more or less sleep... it just doesn't work. I know that, but I'll keep at it. If for no other reason than it is something I can attempt. Fail, quite often. Failure isn't just an option, it is an understood part of the program. It just isn't a dead end. If it were easy, for me at least, there would be little reason to attempt the thing, innit?
Now, as I was waking, I got the distinct feeling that something was terribly wrong. Something, in there, just felt off. No, not the heart. The gizzard, or spleen, or nether filter, or... some other real or imagined gizmo, and it's associated juices and subroutines, felt... off. One, two, maybe more like three steps off. A passing phase of waking is how that seems now. But not completely. I'm still not sure. Maybe I have just been pushing. Even before heading out three days in a row I was hitting the dishes and a few other things. Maybe I am just worn. Fair enough, but... that isn't how it seems. No worries, just... seems there is a kink in the works. Can you twist a spleen, wrench a liver, or canter a gallbladder? Just... asking.
I checked the beans. Still wet. Well, the ones in the pan with water. The others are probably still dry. I didn't check them, just... going by history. I then pulled the beef marinade sack out and kneaded the contents. That... is actually weirdly comforting. It's a relaxing thing, nothing... weird meant other than that. Try it. With the meat already actually cooked, all that will be needed for that is to be warmed through. I am thinking just heating a few servings of that in a bowl set on a pot of boiling water. Yeah, a double boiler, really. When the beans are soaked to my satisfaction, I'll set them to cook. I won't do any rice unless that whole thing proves... wrong. I'll first try it together, as a mash... then on the sides if that fails.
I measured the dry beans, this time. Four cups. Hey, beats putting in a couple pounds and wondering why I have so much. :p Why I have this thing for cooking for an army I can't really say. It has to be from my mother. Has to be. Big batch, eat it for a while, perhaps with a secondary big batch for variety, little things here and there for extra variety, eat until done then repeat. Or some such. While four cups of beans is a lot less that four pounds or such, it is still a lot of beans when soaked and cooked. I'll be eating on it for a bit.
Oh, right... something to know when checking labels? Some things are NOT printed on the labels. Potassium is often ignored. Oh, I understand, a bit, I guess. It's just... going into a store you have to know some of these things beforehand. I HAD cannellini beans, but didn't see potassium listed so THOUGHT that meant they didn't have a significant amount. Actually, 100g (3.75 ounces) of dry cannellini beans have 1406 mg of potassium... 4,700 mg being a full daily recommended. If I had know that I wouldn't have... bought as many beans as I did. I was looking for white, I, essentially, had white beans right 'chere. Oh well, all's good in extra dry beans and yogurt beef, that ends in tasting well.
Morning blather! Sheesh. Later.
Thursday, August 11, 2016
No but yeah.
.
.
Supper, of course, was great. I don't overheat from eating as I did when I ate carbs regularly. I simply don't. Sure, when I make two trips to various towns, shop in each, carrying this and that hither and whence, sure. I work up a mild sweat. But then it's gone as fast as it dries, and it dries... seemingly... even quicker than it should. And then I am back to normal. The hikes between vehicle and shops, offices, and such, and carrying of loot, hasn't caused any heart problems, as in heavy, irregular, or such, beats. There is still, off and on, whether I work or not, a tightness in my chest. I honestly would have thought that the trips would have turned that on. They didn't, no more than usual. Actually more when I am inactive? Crazy, but I think so.
Oh, right... but for tomorrow... I had meant to get the meat diced and into the yogurt marinade earlier. Yeah, well, no. Still, I remembered, pretty much just in the nick of time... if it did keep me up and working later than I had hoped. Tarragon, ginger, mint, salt, and pepper... plus probably a cup and an half of yogurt. Rather that trying to put it in one of the bowls that was too small, I grabbed the gallon ziplock the meat had been in and put it all back in, once the meat was diced. I went for, probably, about 1/2 inch squares. Did my best, so be it. I also got the beans into a soak. Half lima half pinto. Yeah, weird. But this whole experiment is weird. I don't, necessarily, expect it to be good, or even great. Not this first time. The meat is... really... cast-offs. Wasn't salted when cooked. But wasn't cooked to death, there is still flavor to it, if it isn't the most flavorful cut, either. Still... many of those things have higher potassium. It is, essentially, attempting to eat my medicine... or parts of it.
After I finished, I had between an half cup and a cup of the yogurt. Plain yogurt. You know what? That wasn't bad. Plus a cup is about 13% of daily potassium... if it has a lot of sugar. Sugar? Really? Natural, I believe. This is one of the brands, if a less preferred one, that my last eco lady friend would consume... if her favorites weren't in. Yeah, even when we parted we did each other squares... if someone was sick the other took care as best we could. Anyway... it was the only one I could find that fit what I was looking for, this time. Odd how that goes around? I still stay away from "organics" as much as possible... just another gimmick, at this point, and always really was. Freshest, pricepoints, reasonable expectations... I will buy organic if it is vital and that is all that absolutely looks fresh... if the price isn't too out of line. But I really have to hate the Romans. Oh yeah? How much. A LOT. Okay... I'm in.
You can tell you haven't had sweets in a while when near-organic plain yogurt tastes like candy. Oh yeah, it's... been a while. Oh, but if I really can't do the beans and yogurtified beef, I'll make rice. Just not all that much. I won't keep rice around as a staple... not cooked that is. Only cooking a small amount, enough to try, or enough for a meal and an half. I... am an ogre, remember. Dosage, even for foods, and fair is fair... otherwise the beast gets hungry and forages. At least I have never caught myself eating raw hamburger. But I gotta tell you, sometimes that does sound delicious. Yeah, I know. Just... saying.
So, I did get it done. Late, but... I am well pleased. I don't think I am the only one. I may fail Him often. I may not be what He had in mind, or used the potential He gave. And I fell. Perhaps He understands, perhaps not. Or maybe that doesn't even matter, it's what I did next. Which hasn't all been right. Still... that He can see more clearly in the light and dark than I by far? I do think He is well pleased. I'll still have to go through booking. But I am just talking about one moment, and one thing at a time. And this is pleasing. He may have kept me here just for these moments, stretched beyond the hope of life, going that one more step, and being creatively helpful, even if just to self. I do believe, I do.
Good night.
.
Supper, of course, was great. I don't overheat from eating as I did when I ate carbs regularly. I simply don't. Sure, when I make two trips to various towns, shop in each, carrying this and that hither and whence, sure. I work up a mild sweat. But then it's gone as fast as it dries, and it dries... seemingly... even quicker than it should. And then I am back to normal. The hikes between vehicle and shops, offices, and such, and carrying of loot, hasn't caused any heart problems, as in heavy, irregular, or such, beats. There is still, off and on, whether I work or not, a tightness in my chest. I honestly would have thought that the trips would have turned that on. They didn't, no more than usual. Actually more when I am inactive? Crazy, but I think so.
Oh, right... but for tomorrow... I had meant to get the meat diced and into the yogurt marinade earlier. Yeah, well, no. Still, I remembered, pretty much just in the nick of time... if it did keep me up and working later than I had hoped. Tarragon, ginger, mint, salt, and pepper... plus probably a cup and an half of yogurt. Rather that trying to put it in one of the bowls that was too small, I grabbed the gallon ziplock the meat had been in and put it all back in, once the meat was diced. I went for, probably, about 1/2 inch squares. Did my best, so be it. I also got the beans into a soak. Half lima half pinto. Yeah, weird. But this whole experiment is weird. I don't, necessarily, expect it to be good, or even great. Not this first time. The meat is... really... cast-offs. Wasn't salted when cooked. But wasn't cooked to death, there is still flavor to it, if it isn't the most flavorful cut, either. Still... many of those things have higher potassium. It is, essentially, attempting to eat my medicine... or parts of it.
After I finished, I had between an half cup and a cup of the yogurt. Plain yogurt. You know what? That wasn't bad. Plus a cup is about 13% of daily potassium... if it has a lot of sugar. Sugar? Really? Natural, I believe. This is one of the brands, if a less preferred one, that my last eco lady friend would consume... if her favorites weren't in. Yeah, even when we parted we did each other squares... if someone was sick the other took care as best we could. Anyway... it was the only one I could find that fit what I was looking for, this time. Odd how that goes around? I still stay away from "organics" as much as possible... just another gimmick, at this point, and always really was. Freshest, pricepoints, reasonable expectations... I will buy organic if it is vital and that is all that absolutely looks fresh... if the price isn't too out of line. But I really have to hate the Romans. Oh yeah? How much. A LOT. Okay... I'm in.
You can tell you haven't had sweets in a while when near-organic plain yogurt tastes like candy. Oh yeah, it's... been a while. Oh, but if I really can't do the beans and yogurtified beef, I'll make rice. Just not all that much. I won't keep rice around as a staple... not cooked that is. Only cooking a small amount, enough to try, or enough for a meal and an half. I... am an ogre, remember. Dosage, even for foods, and fair is fair... otherwise the beast gets hungry and forages. At least I have never caught myself eating raw hamburger. But I gotta tell you, sometimes that does sound delicious. Yeah, I know. Just... saying.
So, I did get it done. Late, but... I am well pleased. I don't think I am the only one. I may fail Him often. I may not be what He had in mind, or used the potential He gave. And I fell. Perhaps He understands, perhaps not. Or maybe that doesn't even matter, it's what I did next. Which hasn't all been right. Still... that He can see more clearly in the light and dark than I by far? I do think He is well pleased. I'll still have to go through booking. But I am just talking about one moment, and one thing at a time. And this is pleasing. He may have kept me here just for these moments, stretched beyond the hope of life, going that one more step, and being creatively helpful, even if just to self. I do believe, I do.
Good night.
Until the fasting returns?
.
.
Meatzza, and more meatzza! Tonight I sliced the pepperoni (and well thin enough, even by hand). I diced a lot of mushroom as well, then tore a package of kale up. Being kale, and kale being tough even cooked, I put that on in at the start, along with the mushrooms and pepperoni. Then two cheeses later on. Tonight, for whatever reason, it did take a long time to cook. Perhaps the kale and mushrooms watered out? Whatever... just check You really don't want the crust being red-centered and everything else being just done. Messy. If doc says too much protein, then he'll just have to help get me back to fasting and wait for that. I'm not going on a queer diet. Period. Besides, he is wrong on that. At least for me. And I am betting money he has never tried it. I can tell. His poker face isn't that good either. He's vested in queer diets and the carb side. Anathema. If he tried it he'd be on my side. That I guarantee. Won't. I've tried the carb side, and it didn't work. Then I slid to the worst side of it, to dire results. He can have his carbs, I'll take fats and protein... if I still need to adjust those.
There was something wrong. Something didn't quite fit. My guess is they put curry (the spice) into the pepperoni. I am sort of allergic to it. The top of my mouth feels burned, but it's not. Some tomatoes, if they are very acidic, will do that too. Almost never happens these days. But curry always gives me problems. Usually in the throat though, as if I had swallowed a vegetable porcupine and it had left little barbs all along my throat... larynx? Whatever. It's not too bad, I just won't buy it again. If they are going to mix foreign foods, they should warn. Might have to review the label, if I can find it. Bleh. Still, it was great other than that.
Tomorrow I need off. No running, no driving, staying as cool as possible, inside, another shower just because and because cool. I may do a spot of business, but can do that with the machine and without interactions, I do believe. This weekend will also be downtime. I need it. And, yet, I did well and am doing good. I just don't want to push it.
.
Meatzza, and more meatzza! Tonight I sliced the pepperoni (and well thin enough, even by hand). I diced a lot of mushroom as well, then tore a package of kale up. Being kale, and kale being tough even cooked, I put that on in at the start, along with the mushrooms and pepperoni. Then two cheeses later on. Tonight, for whatever reason, it did take a long time to cook. Perhaps the kale and mushrooms watered out? Whatever... just check You really don't want the crust being red-centered and everything else being just done. Messy. If doc says too much protein, then he'll just have to help get me back to fasting and wait for that. I'm not going on a queer diet. Period. Besides, he is wrong on that. At least for me. And I am betting money he has never tried it. I can tell. His poker face isn't that good either. He's vested in queer diets and the carb side. Anathema. If he tried it he'd be on my side. That I guarantee. Won't. I've tried the carb side, and it didn't work. Then I slid to the worst side of it, to dire results. He can have his carbs, I'll take fats and protein... if I still need to adjust those.
There was something wrong. Something didn't quite fit. My guess is they put curry (the spice) into the pepperoni. I am sort of allergic to it. The top of my mouth feels burned, but it's not. Some tomatoes, if they are very acidic, will do that too. Almost never happens these days. But curry always gives me problems. Usually in the throat though, as if I had swallowed a vegetable porcupine and it had left little barbs all along my throat... larynx? Whatever. It's not too bad, I just won't buy it again. If they are going to mix foreign foods, they should warn. Might have to review the label, if I can find it. Bleh. Still, it was great other than that.
Tomorrow I need off. No running, no driving, staying as cool as possible, inside, another shower just because and because cool. I may do a spot of business, but can do that with the machine and without interactions, I do believe. This weekend will also be downtime. I need it. And, yet, I did well and am doing good. I just don't want to push it.
Oh, well, yeah.
.
.
Out three days in a row. No choice. Three days? Getting loopy. Might have just been two? Anyway. I've handled the heat well enough. Today was the coolest, probably just in the mid to high 80's? Just a guess. It's only right at 80, here, when I arrived home an hour ago. Or so. Loopy. Did I mention.
I got all the bones I'm going to need for a while. Eight knees, halved, bagged in pairs... or quads by parts; a bag of marrow bones; and a bunch of one and an half to three pound bags of oxtail. He won't cut marrow bones in half, says it's too dangerous. Fair enough. Seriously, I can figure it out from there. Oh, and I have those out and will be roasting a few tonight. He didn't seem all that fond of the notion of marrow bones or all that. I think he thinks it's Asian. Now, maybe Asians have their take, but it is quite European, South American, and for all I know even African when they can afford meats... probably more chicken and fish. He talked about tongue, and that got me going again too. Actually I know that from European side of my family. Scotch-Irish farmers, I would guess. My mother makes a wonderful tongue, and I do okay. :p Oh, fine. Let them eat only this or that. I'll... take the rest, along with some of that and this.
After that, which I thought I'd take on to town with me shopping, I decided there was too much. It wouldn't all fit in the ice chest, and some of it was already frozen. So... back to the cave and in with it. Then back to town. Shopping. I finally found sunflower seeds. They weren't made in my preferred way, but they were shelled. For now that will do. More pistachios. Those I will always eat just as a side, the sunflower seeds I will add into other foods as well as eat as a side. But then, they have beaucoup potassium units. Oh, more milk to run the kefir good with, again; couldn't find gjetost (?) cheese but I did order some; pork rinds; frozen spinach (need to find more, that is excellent to add with stuff on the fly... especially since I really can't keep up on fresh. It's... something. Add to stews or meatzzas or what not. A few other things, including a hole puncher. *wink*
However, I forgot to get the paperwork to the doctor. Bleh. Tomorrow or Monday. Geez but life can gang up. At least it hasn't truly kicked my teeth in. It's just ruffled my feathers and tossed me into the heat by surprise a bit. I am amazed how, even just on keto, I am tolerating the heat so well... even better when fasting... if not quite enough to be active in high summer. Or that active. Then again, if I tend b5, maybe? Crazy, baby. I'll keep at it.
Still? I am pleased with this week. I may still finish most dishes, do laundry, and begin ripping into some of the rest of the cave. Or not. We'll see. Dishes, though, would be good to have done by next week. Then start on laundry while keeping up on dishes. And do the kitchen, again, again. Gah! Later.
.
Out three days in a row. No choice. Three days? Getting loopy. Might have just been two? Anyway. I've handled the heat well enough. Today was the coolest, probably just in the mid to high 80's? Just a guess. It's only right at 80, here, when I arrived home an hour ago. Or so. Loopy. Did I mention.
I got all the bones I'm going to need for a while. Eight knees, halved, bagged in pairs... or quads by parts; a bag of marrow bones; and a bunch of one and an half to three pound bags of oxtail. He won't cut marrow bones in half, says it's too dangerous. Fair enough. Seriously, I can figure it out from there. Oh, and I have those out and will be roasting a few tonight. He didn't seem all that fond of the notion of marrow bones or all that. I think he thinks it's Asian. Now, maybe Asians have their take, but it is quite European, South American, and for all I know even African when they can afford meats... probably more chicken and fish. He talked about tongue, and that got me going again too. Actually I know that from European side of my family. Scotch-Irish farmers, I would guess. My mother makes a wonderful tongue, and I do okay. :p Oh, fine. Let them eat only this or that. I'll... take the rest, along with some of that and this.
After that, which I thought I'd take on to town with me shopping, I decided there was too much. It wouldn't all fit in the ice chest, and some of it was already frozen. So... back to the cave and in with it. Then back to town. Shopping. I finally found sunflower seeds. They weren't made in my preferred way, but they were shelled. For now that will do. More pistachios. Those I will always eat just as a side, the sunflower seeds I will add into other foods as well as eat as a side. But then, they have beaucoup potassium units. Oh, more milk to run the kefir good with, again; couldn't find gjetost (?) cheese but I did order some; pork rinds; frozen spinach (need to find more, that is excellent to add with stuff on the fly... especially since I really can't keep up on fresh. It's... something. Add to stews or meatzzas or what not. A few other things, including a hole puncher. *wink*
However, I forgot to get the paperwork to the doctor. Bleh. Tomorrow or Monday. Geez but life can gang up. At least it hasn't truly kicked my teeth in. It's just ruffled my feathers and tossed me into the heat by surprise a bit. I am amazed how, even just on keto, I am tolerating the heat so well... even better when fasting... if not quite enough to be active in high summer. Or that active. Then again, if I tend b5, maybe? Crazy, baby. I'll keep at it.
Still? I am pleased with this week. I may still finish most dishes, do laundry, and begin ripping into some of the rest of the cave. Or not. We'll see. Dishes, though, would be good to have done by next week. Then start on laundry while keeping up on dishes. And do the kitchen, again, again. Gah! Later.
Whatever to eat.
.
.
Food is more than energy. Vitamins, minerals, fats, protein, carbs, and bits they have only recently found and other things they have not found yet. All of it, at one time or currently, living itself. Some of it doesn't even die when eaten! For example, with kefir or yogurt, there are live cultures which remain alive... or some of them. Nothing is immortal though, so... when such cultures die, do we digest them, or just pass them. And if we don't consume them, what does? Some even more minute sort of rot... whether living or dead? Amoebas? What? Nothing, it seems, here, is or can be wasted. Life is simply too precious if some are too block-headed to understand that.
Huh? Shut up.
Anyway... I was thinking about food. I meant to set a pot of beans to soak last night. Yeah, well... I did what I could yesterday. That wasn't in the energy remaining portion of the day. I'll get it going today, though I will look over which beans are the highest in potassium. I purchased lima, great northern, kidney, and pinto beans... smaller bags but a starter collection. They didn't have white beans. Or black beans, oddly. I think they are trying to stay out of the ______ beans matter debate. Whichever one or two top the potassium list will go in. Then I will marinade the beef in, probably, greek yogurt. It actually has more potassium than regular yogurt. Still, I have both. Actually, I don't like one type of yogurt any better than the other, and either kind only marginally... especially when compared to kefir. Hmm... I wonder if kefir is a potassium source at all? I'll check.
That notion takes care of tomorrow... beef and bean... stew is what it will really turn out to be. Spices? I do believe tarragon, perhaps paprika (I'm torn on this, I have regular and smoked... sometimes I really don't like smoked). Maybe, instead of paprika at all, I'll go with a bit of mint and, say, allspice and cinnamon? I'll think about it. I don't want to actually set either in motion until early evening. I really don't like soaking beans, most beans, for more than eight to twelve hours. I suppose the marinade could go that long and longer though. Yeah, I best prep the yogurt marinade earlier, like... shortly. That cuts the number of bedtime(ish) chores which both increases the likelihood of success/completion and gives me a greater chance to get to bed earlier, thus holding on to days in my schedule. Yes, it's damned complicated just trying to live for the living dead! Tarragon, mint, allspice, and cinnamon... it has been decided. Probably. :p
Today I get another meatzza. This time with mushroom, pepperoni, and spinach! Quite the thing, really. The crazy thing is, the recipe I got called for baking the crust for 35 minutes (this from a woman who lives... pretty much... at 'room temperature'*). I cut the time to 20~25. Still too long. Too much shrinkage and the beef is too done. I am going to cut it to 15. I like some meats done to extremes... not hamburger. I don't need pink, but I like juice... and actually don't mind pink too terribly. A bit. Oh, no complaints. I know some people just cook the heck out of food. Meat. Common. Just... saying... you have to take a recipe then beat your truth out of it.
I had a salad for breakfast. It wasn't my favorite idea. I simply wasn't up to messing in the kitchen or cooking. I at first thought how lame the potassium load was. Then I thought. Eggs, two, quartered. Probably some in there, or is that b5... or both? Then there was spinach, between a cup and two. Also a full avocado. I think there was something else. I used the "Italian" dressing I made, not sure if there is anything in there. Still, when you stack it, and eat a double load of some of it, well... it actually adds up quickly. Though I am quite low, back on the water pill, and dosages vary by size if that is rarely considered in medicine, except by anesthesiologists. So... how much I really need, how much can replace up to... it's messy. Still, as I said, doubling up and eating a bit extra, really adds up.
.
Food is more than energy. Vitamins, minerals, fats, protein, carbs, and bits they have only recently found and other things they have not found yet. All of it, at one time or currently, living itself. Some of it doesn't even die when eaten! For example, with kefir or yogurt, there are live cultures which remain alive... or some of them. Nothing is immortal though, so... when such cultures die, do we digest them, or just pass them. And if we don't consume them, what does? Some even more minute sort of rot... whether living or dead? Amoebas? What? Nothing, it seems, here, is or can be wasted. Life is simply too precious if some are too block-headed to understand that.
Huh? Shut up.
Anyway... I was thinking about food. I meant to set a pot of beans to soak last night. Yeah, well... I did what I could yesterday. That wasn't in the energy remaining portion of the day. I'll get it going today, though I will look over which beans are the highest in potassium. I purchased lima, great northern, kidney, and pinto beans... smaller bags but a starter collection. They didn't have white beans. Or black beans, oddly. I think they are trying to stay out of the ______ beans matter debate. Whichever one or two top the potassium list will go in. Then I will marinade the beef in, probably, greek yogurt. It actually has more potassium than regular yogurt. Still, I have both. Actually, I don't like one type of yogurt any better than the other, and either kind only marginally... especially when compared to kefir. Hmm... I wonder if kefir is a potassium source at all? I'll check.
That notion takes care of tomorrow... beef and bean... stew is what it will really turn out to be. Spices? I do believe tarragon, perhaps paprika (I'm torn on this, I have regular and smoked... sometimes I really don't like smoked). Maybe, instead of paprika at all, I'll go with a bit of mint and, say, allspice and cinnamon? I'll think about it. I don't want to actually set either in motion until early evening. I really don't like soaking beans, most beans, for more than eight to twelve hours. I suppose the marinade could go that long and longer though. Yeah, I best prep the yogurt marinade earlier, like... shortly. That cuts the number of bedtime(ish) chores which both increases the likelihood of success/completion and gives me a greater chance to get to bed earlier, thus holding on to days in my schedule. Yes, it's damned complicated just trying to live for the living dead! Tarragon, mint, allspice, and cinnamon... it has been decided. Probably. :p
Today I get another meatzza. This time with mushroom, pepperoni, and spinach! Quite the thing, really. The crazy thing is, the recipe I got called for baking the crust for 35 minutes (this from a woman who lives... pretty much... at 'room temperature'*). I cut the time to 20~25. Still too long. Too much shrinkage and the beef is too done. I am going to cut it to 15. I like some meats done to extremes... not hamburger. I don't need pink, but I like juice... and actually don't mind pink too terribly. A bit. Oh, no complaints. I know some people just cook the heck out of food. Meat. Common. Just... saying... you have to take a recipe then beat your truth out of it.
I had a salad for breakfast. It wasn't my favorite idea. I simply wasn't up to messing in the kitchen or cooking. I at first thought how lame the potassium load was. Then I thought. Eggs, two, quartered. Probably some in there, or is that b5... or both? Then there was spinach, between a cup and two. Also a full avocado. I think there was something else. I used the "Italian" dressing I made, not sure if there is anything in there. Still, when you stack it, and eat a double load of some of it, well... it actually adds up quickly. Though I am quite low, back on the water pill, and dosages vary by size if that is rarely considered in medicine, except by anesthesiologists. So... how much I really need, how much can replace up to... it's messy. Still, as I said, doubling up and eating a bit extra, really adds up.
Well, that sure helped.
.
.
While starting the water pill at night might not have been the best plan for one reason, it definitely paid off. Of course, it probably dumped the potassium I took. Still, to wake with normal legs is good. It's a visible thing. And, yeah, that helps. However, through the night, between waking for the walk and sleeping, I decided to use the water pill in the morning. When it's affects peter out, later, then to add the potassium with supper. That should help... especially if I can lay off fluids toward the end of the day so as to not have the need for bedtime runs to the bathroom. I was there for a while, then discipline broke down, or my efforts became ineffective. With a little work, I think I can manage again.
Life, for now and for some time, has been like living on a ship. A ship with a lot of problems. While patching one hole that could stop fuel to the engines, I might have to stop up a hole allowing ocean water in, or draining the potable water. Always just staying one step ahead of being more than three steps behind. Which is fine, if you like it like that. Which I don't. It makes it very difficult to do much else other than tend the ship. Narcissistic? It must seem that way. And, over a longer period of time... to a mechanical end... sure. I do believe, however, that with what I was doing, I might be able to change that.
I do believe in intermittent fasting. I simply... would advise medical monitoring. Though don't just hand them the keys. They are there to sell medicine and their way of thinking. Their ego is quite vested. Is that all of it? Too much of it, I will say, from my experience. Even the best doc just believes what he does, without having seriously questioned the motives of his profession and instructors... many of whom and of which is acting in bad faith. Simple greed on the easy part, to malice toward humanity on the other. Not that they don't have uses, and may be required for some things, but they cannot be fully trusted, and you have to try things on your own outside. If it fails, when doing something a bit technical or extreme, the hope is they will catch a major issue before it blows. But that doesn't mean you shouldn't work it.
Think of climbing. And think of medicine as you think of mothers. Would mothers, on their own, want to you climbing? No. It's dangerous. As is much of the world. Their are levels of danger, of course. And their are reasons for it. The difference here? I am not "climbing" to have fun or be different or make a name. I am climbing to get out of a physical pit which medicine has been completely unable to extract me. Which is why medicine cannot completely be trusted, and, at times, will have to be ignored. If it proves correct on something, it gains a good mark. If it proves fail on something, I walk further away. I've played this game several times, and, in time, ended up walking away. Once diabetes is under control again, I will be going further if not completely away most likely. And, yes... I have been counted as "cured" from diabetes twice... and absolutely no thanks to medicine... for I somehow (now I know how mind you) cured myself in those times I had walked away. Fasting, just of the uncontrolled sort... starvation fixes diabetes, if too, uncontrolled, it is damned dangerous. Control... will it still work? As fast? How much danger mitigation does control offer? I... simply don't know.
.
While starting the water pill at night might not have been the best plan for one reason, it definitely paid off. Of course, it probably dumped the potassium I took. Still, to wake with normal legs is good. It's a visible thing. And, yeah, that helps. However, through the night, between waking for the walk and sleeping, I decided to use the water pill in the morning. When it's affects peter out, later, then to add the potassium with supper. That should help... especially if I can lay off fluids toward the end of the day so as to not have the need for bedtime runs to the bathroom. I was there for a while, then discipline broke down, or my efforts became ineffective. With a little work, I think I can manage again.
Life, for now and for some time, has been like living on a ship. A ship with a lot of problems. While patching one hole that could stop fuel to the engines, I might have to stop up a hole allowing ocean water in, or draining the potable water. Always just staying one step ahead of being more than three steps behind. Which is fine, if you like it like that. Which I don't. It makes it very difficult to do much else other than tend the ship. Narcissistic? It must seem that way. And, over a longer period of time... to a mechanical end... sure. I do believe, however, that with what I was doing, I might be able to change that.
I do believe in intermittent fasting. I simply... would advise medical monitoring. Though don't just hand them the keys. They are there to sell medicine and their way of thinking. Their ego is quite vested. Is that all of it? Too much of it, I will say, from my experience. Even the best doc just believes what he does, without having seriously questioned the motives of his profession and instructors... many of whom and of which is acting in bad faith. Simple greed on the easy part, to malice toward humanity on the other. Not that they don't have uses, and may be required for some things, but they cannot be fully trusted, and you have to try things on your own outside. If it fails, when doing something a bit technical or extreme, the hope is they will catch a major issue before it blows. But that doesn't mean you shouldn't work it.
Think of climbing. And think of medicine as you think of mothers. Would mothers, on their own, want to you climbing? No. It's dangerous. As is much of the world. Their are levels of danger, of course. And their are reasons for it. The difference here? I am not "climbing" to have fun or be different or make a name. I am climbing to get out of a physical pit which medicine has been completely unable to extract me. Which is why medicine cannot completely be trusted, and, at times, will have to be ignored. If it proves correct on something, it gains a good mark. If it proves fail on something, I walk further away. I've played this game several times, and, in time, ended up walking away. Once diabetes is under control again, I will be going further if not completely away most likely. And, yes... I have been counted as "cured" from diabetes twice... and absolutely no thanks to medicine... for I somehow (now I know how mind you) cured myself in those times I had walked away. Fasting, just of the uncontrolled sort... starvation fixes diabetes, if too, uncontrolled, it is damned dangerous. Control... will it still work? As fast? How much danger mitigation does control offer? I... simply don't know.
Wednesday, August 10, 2016
Cool.
.
.
I really do wonder why I haven't died. Between the swelling, tending that sort of, then the pains, I really thought this really could have been it... in one sense. In the other? As I said, I simply don't die well. I have this idea that I have a long time to go. Not a preference mind you, and yet His will, not mine. Christ had it worse, on both ends of the spectrum. Death and pain to this day, beyond what I can know. Though I don't think this is it either, for me. Yeah, I know. But then how many even actually believe in Christ today. Just, for the sake of argument, assume He is real... then what else is real?
I have the medicine set up for through Monday. As I said, I just set up the potassium and water pill. I should have skipped the water pill tonight, but in my unthinking regimentation and rush I took the potassium and water pill. Oh yes, there will be trips to the loo tonight. Though that has been rather usual. It will probably be a bit more often even so.
One of the things I purchased tonight was pepperoni. But a stick of it, and a gooder brand. I will attempt to slice it quite thin. I have thought of purchasing a slicer. I just don't think I'd get enough use out of it. Paper thin is ideal. Still, now I can do a meatzza with pepperoni, finally. That, mushroom, fresh herbs, a bit of onion, maybe three cheeses this next time, and... who knows.
As soon as I am feeling better, I will set the timer for a week. If I feel better the whole week? Back to intermittent fasting. Initially, however, just daily. Fasting for 20 hours, then having four hours in which to eat. If that goes well for a week, I may go back to what I was doing or even skip to the 68 hour fast followed by the 20 hour fast. If THAT goes well? Maybe just stay, or push on to 68 followed by 44 hour fasts. Look, it couldn't be worse than sleeping for weeks, and months if I did feed in there a bit. The doc doesn't understand. But that, athletically, the shorter fasting I was doing? Allowed me to build nearly an inch on my arms doing grip exercises over about a month. I went from barely doing the 200 to doing the 250 fairly well and doing better with the 300 than I started out on the 200 grip. The HGH really did ramp on fasting, at least for me. And I am nearly dead.
Oh, my. I am still in bits of pain. I've pretty much been uncomfortable for a week or two now. Chest pains. Tightness. Bleh. We'll see what the blood tests show and how much potassium in pill and diet help. Maybe I just messed something up. Maybe it can be fixed. Maybe I really broke something. Either way, I keep at it. I've got the rest of my life to fiddle with these things. Good night.
.
I really do wonder why I haven't died. Between the swelling, tending that sort of, then the pains, I really thought this really could have been it... in one sense. In the other? As I said, I simply don't die well. I have this idea that I have a long time to go. Not a preference mind you, and yet His will, not mine. Christ had it worse, on both ends of the spectrum. Death and pain to this day, beyond what I can know. Though I don't think this is it either, for me. Yeah, I know. But then how many even actually believe in Christ today. Just, for the sake of argument, assume He is real... then what else is real?
I have the medicine set up for through Monday. As I said, I just set up the potassium and water pill. I should have skipped the water pill tonight, but in my unthinking regimentation and rush I took the potassium and water pill. Oh yes, there will be trips to the loo tonight. Though that has been rather usual. It will probably be a bit more often even so.
One of the things I purchased tonight was pepperoni. But a stick of it, and a gooder brand. I will attempt to slice it quite thin. I have thought of purchasing a slicer. I just don't think I'd get enough use out of it. Paper thin is ideal. Still, now I can do a meatzza with pepperoni, finally. That, mushroom, fresh herbs, a bit of onion, maybe three cheeses this next time, and... who knows.
As soon as I am feeling better, I will set the timer for a week. If I feel better the whole week? Back to intermittent fasting. Initially, however, just daily. Fasting for 20 hours, then having four hours in which to eat. If that goes well for a week, I may go back to what I was doing or even skip to the 68 hour fast followed by the 20 hour fast. If THAT goes well? Maybe just stay, or push on to 68 followed by 44 hour fasts. Look, it couldn't be worse than sleeping for weeks, and months if I did feed in there a bit. The doc doesn't understand. But that, athletically, the shorter fasting I was doing? Allowed me to build nearly an inch on my arms doing grip exercises over about a month. I went from barely doing the 200 to doing the 250 fairly well and doing better with the 300 than I started out on the 200 grip. The HGH really did ramp on fasting, at least for me. And I am nearly dead.
Oh, my. I am still in bits of pain. I've pretty much been uncomfortable for a week or two now. Chest pains. Tightness. Bleh. We'll see what the blood tests show and how much potassium in pill and diet help. Maybe I just messed something up. Maybe it can be fixed. Maybe I really broke something. Either way, I keep at it. I've got the rest of my life to fiddle with these things. Good night.
Some movement toward a greater success.
.
.
The doctor appointment went as usual. Some butting of heads. It's the way it has to be I guess. Still, enough agreement could be had to begin figuring things out. The water pill is necessary, at least for a bit. Yeah, okay, that was becoming obvious. I just didn't want to start until I had a script source. Same with heart medicine. Those too are back on. And, with the water pill, with or without my suspicion of low potassium, a script for potassium. A pill form, 20 backward Greek y... sort of. Micro? Nano? Bleh. Anyway, one for now. More if the test suggests the need. Several tests. We'll see.
The butting heads was on several fronts. He doesn't think I should exercise on empty, if I get back to intermittent fasting. I honestly don't think he has ever tried that. It would seem as if you would buckle, but you don't. If I have it right, b5 is what becomes lacking. If that can be covered, I have some faith that exercise is just fine... of course starting slowly and working my way in. Still, time tells all. If he proves out, he gains trust. If he fails on this, he loses trust. I'll be honest. I don't mince words. Herbs sometimes, spices as well, and other things like garlic and onions. Just not words... like it or not.
I looked like hell. But that probably potassium blunder crippled me up pretty good. And I seem to have some other problems cropping up, plus I need a haircut, a housecleaning to beat the drum, and laundry done. Yeah, well. I did shower, and dress in my freshest clothes for what that might be worth. Ugh.
Still, it's a start. From there I went on a minor shopping spree. Just beans and some of the odd flours that seem to be keto friendly. Along with the bottle of b5. I would set it all up tonight but crap no. I'm shot. I will get the potassium going. The rest is going to have to wait at least another day, probably several. Huh? Well, I am done for the day. Gaming maybe, but I AM DONE. Hot, this, that, argue, buy, sell, push, pull. DONE. Tomorrow I need to pick up the stock bones and marrow bones, and perhaps more oxtails. Then go look for a hole puncher and more Splenda Zero. I really gave liquid stevia a shot. And I will keep some on hand, for a change now and again. But I just can't do it as even my irregular treat. Just once in a while, or as an alt-backup. Oh, and if I can, olive oil sardines. I'm a dog, I eat like one. A man-dog. Maybe even a man-bear-pig-dog. Pickled pork hocks (the meaty and fatty kind, not the mess most stores sell), sardines, salami, new and old cheeses, and all the meat I can handle. Though I might have to learn to back down the meat a bit. More fat, less protein. I know this, I just don't have the trick down completely yet. Let me enjoy my mistake for a moment longer.
So. There. I'll keep at it. But, for now, I have done what I may. Tomorrow I will do what I must. Then a few days down. I have probably burned from that little bit in the sun. And I will burn more tomorrow. But I will do it, then rest... a while. I have visitors scheduled Friday. But that is easy enough. As I have said, my door is open to any kind enough to visit honestly. It'll probably be Sunday or Monday before I put all else together, other than potassium and water pill. It's a start.
Though I will pull meats out. Pork chops, some sausage, and hamburger. I may try the scotch egg... if I can do fresh boiled eggs that new way. Oh my but life is good. Food I can do. Good day. And perhaps good night.
.
The doctor appointment went as usual. Some butting of heads. It's the way it has to be I guess. Still, enough agreement could be had to begin figuring things out. The water pill is necessary, at least for a bit. Yeah, okay, that was becoming obvious. I just didn't want to start until I had a script source. Same with heart medicine. Those too are back on. And, with the water pill, with or without my suspicion of low potassium, a script for potassium. A pill form, 20 backward Greek y... sort of. Micro? Nano? Bleh. Anyway, one for now. More if the test suggests the need. Several tests. We'll see.
The butting heads was on several fronts. He doesn't think I should exercise on empty, if I get back to intermittent fasting. I honestly don't think he has ever tried that. It would seem as if you would buckle, but you don't. If I have it right, b5 is what becomes lacking. If that can be covered, I have some faith that exercise is just fine... of course starting slowly and working my way in. Still, time tells all. If he proves out, he gains trust. If he fails on this, he loses trust. I'll be honest. I don't mince words. Herbs sometimes, spices as well, and other things like garlic and onions. Just not words... like it or not.
I looked like hell. But that probably potassium blunder crippled me up pretty good. And I seem to have some other problems cropping up, plus I need a haircut, a housecleaning to beat the drum, and laundry done. Yeah, well. I did shower, and dress in my freshest clothes for what that might be worth. Ugh.
Still, it's a start. From there I went on a minor shopping spree. Just beans and some of the odd flours that seem to be keto friendly. Along with the bottle of b5. I would set it all up tonight but crap no. I'm shot. I will get the potassium going. The rest is going to have to wait at least another day, probably several. Huh? Well, I am done for the day. Gaming maybe, but I AM DONE. Hot, this, that, argue, buy, sell, push, pull. DONE. Tomorrow I need to pick up the stock bones and marrow bones, and perhaps more oxtails. Then go look for a hole puncher and more Splenda Zero. I really gave liquid stevia a shot. And I will keep some on hand, for a change now and again. But I just can't do it as even my irregular treat. Just once in a while, or as an alt-backup. Oh, and if I can, olive oil sardines. I'm a dog, I eat like one. A man-dog. Maybe even a man-bear-pig-dog. Pickled pork hocks (the meaty and fatty kind, not the mess most stores sell), sardines, salami, new and old cheeses, and all the meat I can handle. Though I might have to learn to back down the meat a bit. More fat, less protein. I know this, I just don't have the trick down completely yet. Let me enjoy my mistake for a moment longer.
So. There. I'll keep at it. But, for now, I have done what I may. Tomorrow I will do what I must. Then a few days down. I have probably burned from that little bit in the sun. And I will burn more tomorrow. But I will do it, then rest... a while. I have visitors scheduled Friday. But that is easy enough. As I have said, my door is open to any kind enough to visit honestly. It'll probably be Sunday or Monday before I put all else together, other than potassium and water pill. It's a start.
Though I will pull meats out. Pork chops, some sausage, and hamburger. I may try the scotch egg... if I can do fresh boiled eggs that new way. Oh my but life is good. Food I can do. Good day. And perhaps good night.
Yeah, maybe not.
.
.
I may have ordered the wrong sort of potassium. Trying to do such on your own is difficult. Perhaps it was meant to be difficult. Though there are spoilers out there who offer advice and obviously shouldn't. When I see my doctor, this will be discussed. I definitely hope this is low potassium. If it is not I may have a more serious problem. Though, that it happened while working fasting in... and with the history of low potassium (which I could easily have been understood to have forgotten and/or not having the understanding to realize fasting and low potassium might collide. This sensation comes and goes, but it isn't a good one. I'll just put that out. It is in play today.
I won't do a lot of shopping when I go in. Just a few more items on my list, and maybe a hole puncher... just a standard one. While I teased about everyone needing one, I actually think, through life, it isn't a bad thing to have on hand. If I am moving in a year or two, then... yeah... it'll end up in a scrap pile. If I am staying longer, and building a life here, then it will be a useful piece through time... if it can be put in with other useful if easily lost pieces, parts, and bits. A useful junk drawer, or three?
I really am hoping to figure this out. Fasting really was working quite well. And I like the new foods. I miss bread, but not in a flavor thing... though Lord knows fresh bread is quite nice. I mostly miss it for the simple occasional tradition of having standard things. Most common bread, though, I was done with long ago. I had tried and tried to like it, it just didn't work. Fancy bread isn't actually any more expensive, mostly. It's just more difficult to obtain. About the diet though, getting enough fat in is actually tricky. I may simply buy a keto cookbook or two, master the notion, then start from there. The book on counting carbs... I don't know. It seemed more like they were trying to make it difficult than that it is. And I haven't been all that into the writing style. Women write... like women talk. And, yeah, it's annoying to men. Though academics often sound like women, so they are no better. How to find a straight male dietitian author on the topic of keto? Yeah. Bleh. No offense, just the truth.
I best get a shower in, then reset the dishes, and... something. No energy. Later.
.
I may have ordered the wrong sort of potassium. Trying to do such on your own is difficult. Perhaps it was meant to be difficult. Though there are spoilers out there who offer advice and obviously shouldn't. When I see my doctor, this will be discussed. I definitely hope this is low potassium. If it is not I may have a more serious problem. Though, that it happened while working fasting in... and with the history of low potassium (which I could easily have been understood to have forgotten and/or not having the understanding to realize fasting and low potassium might collide. This sensation comes and goes, but it isn't a good one. I'll just put that out. It is in play today.
I won't do a lot of shopping when I go in. Just a few more items on my list, and maybe a hole puncher... just a standard one. While I teased about everyone needing one, I actually think, through life, it isn't a bad thing to have on hand. If I am moving in a year or two, then... yeah... it'll end up in a scrap pile. If I am staying longer, and building a life here, then it will be a useful piece through time... if it can be put in with other useful if easily lost pieces, parts, and bits. A useful junk drawer, or three?
I really am hoping to figure this out. Fasting really was working quite well. And I like the new foods. I miss bread, but not in a flavor thing... though Lord knows fresh bread is quite nice. I mostly miss it for the simple occasional tradition of having standard things. Most common bread, though, I was done with long ago. I had tried and tried to like it, it just didn't work. Fancy bread isn't actually any more expensive, mostly. It's just more difficult to obtain. About the diet though, getting enough fat in is actually tricky. I may simply buy a keto cookbook or two, master the notion, then start from there. The book on counting carbs... I don't know. It seemed more like they were trying to make it difficult than that it is. And I haven't been all that into the writing style. Women write... like women talk. And, yeah, it's annoying to men. Though academics often sound like women, so they are no better. How to find a straight male dietitian author on the topic of keto? Yeah. Bleh. No offense, just the truth.
I best get a shower in, then reset the dishes, and... something. No energy. Later.
A new idea.
.
.
Okay, I have heard of this, of course. Now, usually, lamb is used. Though I have heard all meats mentioned, save pork. If pork simply doesn't work, or is less of a sales item where the idea originates is another question for which I have no answer. Beef, however, is what I will be using. The beef from the stock. I will be dicing it in rather larger squares... say one-half to three-quarter inch squares. Then soaking it in yogurt overnight. I want to try this with kefir but I am just re-re-freshing the kefir. I don't know if it's salvageable. I'll know shortly. I do know I have yogurt on hand, and greek yogurt. Yes, sources of potassium. I am not sure about kefir, will have to look that up.
Anyway, the plan is to cover the meat in yogurt, let it work overnight, in the refrigerator. Then, tomorrow, stew the beef in the yogurt. I assume at rather low temperatures. Perhaps milk will have to be added? Maybe it needs to be cooked in a bain-marie, as with custards? I'll need to look that up. Now, traditionally, it is served on rice. While I do allow for some whole grain rice, I would like to see what else might work. Even a bed of spinach. Oh, and if I can find unsalted, hulled, sunflower seeds, I might add them. Potassium, in food, it's where it's at. For now. Oh, another idea would be to stall that all a day so as to prep white beans as a base. I'm not sure how that would work.
While not completely made it, that I have never cooked it, or eaten it, and that it is only a sort of food lore, so that if I am doing it is... Well, it's an experiment. Hmm... in with the yogurt... fresh mint chiffonade. That would go with lamb, not sure about beef? Hmm, though what would go quite well with this would be tarragon, if that might be difficult to source fresh. That, and maybe a few others such as cinnamon, allspice, and maybe mint. If I go that way, to a degree, I will probably just start with tarragon. If I like that really well, or really don't, then maybe add the others. Yeah, I know. Experiments are as dangerous as women if not half as fun.
I am thinking of taking a nap before long. I can't sleep long. And I never can be sure. So... I might skip it. I would really like a nap though. How's that for another conundrum. *rat-a-tat-tat* Wrong kind o' drum. Bleh. Blathering now. Later.
.
Okay, I have heard of this, of course. Now, usually, lamb is used. Though I have heard all meats mentioned, save pork. If pork simply doesn't work, or is less of a sales item where the idea originates is another question for which I have no answer. Beef, however, is what I will be using. The beef from the stock. I will be dicing it in rather larger squares... say one-half to three-quarter inch squares. Then soaking it in yogurt overnight. I want to try this with kefir but I am just re-re-freshing the kefir. I don't know if it's salvageable. I'll know shortly. I do know I have yogurt on hand, and greek yogurt. Yes, sources of potassium. I am not sure about kefir, will have to look that up.
Anyway, the plan is to cover the meat in yogurt, let it work overnight, in the refrigerator. Then, tomorrow, stew the beef in the yogurt. I assume at rather low temperatures. Perhaps milk will have to be added? Maybe it needs to be cooked in a bain-marie, as with custards? I'll need to look that up. Now, traditionally, it is served on rice. While I do allow for some whole grain rice, I would like to see what else might work. Even a bed of spinach. Oh, and if I can find unsalted, hulled, sunflower seeds, I might add them. Potassium, in food, it's where it's at. For now. Oh, another idea would be to stall that all a day so as to prep white beans as a base. I'm not sure how that would work.
While not completely made it, that I have never cooked it, or eaten it, and that it is only a sort of food lore, so that if I am doing it is... Well, it's an experiment. Hmm... in with the yogurt... fresh mint chiffonade. That would go with lamb, not sure about beef? Hmm, though what would go quite well with this would be tarragon, if that might be difficult to source fresh. That, and maybe a few others such as cinnamon, allspice, and maybe mint. If I go that way, to a degree, I will probably just start with tarragon. If I like that really well, or really don't, then maybe add the others. Yeah, I know. Experiments are as dangerous as women if not half as fun.
I am thinking of taking a nap before long. I can't sleep long. And I never can be sure. So... I might skip it. I would really like a nap though. How's that for another conundrum. *rat-a-tat-tat* Wrong kind o' drum. Bleh. Blathering now. Later.
I really need potassium.
.
.
I am all but sure that is the problem. When you are low, and you fast on top of it... The system feels like a well lubricated machine, without the lubrication. Grinding. Tight. I can push just a bit, just not for long and with some extra risk. I simply do not believe food will be enough. I did get the package yesterday, I just haven't had any time with enough energy to begin figuring this out. And, as indicated, amazon took the product off their site, so I don't have access to comments and such. I'll have to do this the hard way. If I find this product was from Germany, and amazon simply is being anti-American by abetting the government in hiding where food and nutrition products are made, I'll have to stop using amazon and find other sources that can be trusted to have my interests in mind while doing business. If this is the new law of the land, that we cannot know where digestible and edible products are made, that law has to be overturned. If that means a economic war with the world, so be it. Hell, let's make it a hot war if push comes to shove.
I didn't go down until after midnight. I woke just after five. I tried to go back in, laid back down to that end. Nope. Up. But last night was a fluke. It won't happen again, for a while. *shrug* I have some control of scheduling, just not full control. And it spins out once in a while, this way or that.
Oh, just because food won't be enough doesn't mean I won't keep on the quest to add potassium to my diet. If I saw correctly, sunflower seeds are extremely dense in potassium. Eating those is quite good, some salted and baked or whatnot, some plain to be added to salads, casserole/one-dish preps, and the like. Even better is adding several of the high potassium foods into a dish, say white beans, shiitake mushrooms, sunflower seeds, and perhaps spinach on top as that finishes cooking. Though, perhaps too, with a meat put in. I ought to check about the proteins of mushrooms... not sure if those are complete. Then again, every veg type thing they say is complete turns out not to be complete. They are deluding themselves terribly. Nothing, no thing, of vegetable origins, has a complete protein set of the required but which the body cannot fabricate. That should tell vegetarians and vegans something... like... grow the fuck up. What about Cain was confusing beyond that?
I'll be sourcing the rest of the items on my list. Not straying an iota this time. Oh, I did get white mushrooms, which are pretty good. But shiitake are also tops. Anyway... Getting the right foods, and mixing them. Though even that is a bit much to consume. For example, for a daily supply I would need five avocados. That seems a bit excessive. Do I need a full day's supply? Probably more, for a while. So, yeah, I really do need supplemental on that.
And, yeah, it's a bit rough this morning for that, which is why it is being so heavily discussed. Later.
.
I am all but sure that is the problem. When you are low, and you fast on top of it... The system feels like a well lubricated machine, without the lubrication. Grinding. Tight. I can push just a bit, just not for long and with some extra risk. I simply do not believe food will be enough. I did get the package yesterday, I just haven't had any time with enough energy to begin figuring this out. And, as indicated, amazon took the product off their site, so I don't have access to comments and such. I'll have to do this the hard way. If I find this product was from Germany, and amazon simply is being anti-American by abetting the government in hiding where food and nutrition products are made, I'll have to stop using amazon and find other sources that can be trusted to have my interests in mind while doing business. If this is the new law of the land, that we cannot know where digestible and edible products are made, that law has to be overturned. If that means a economic war with the world, so be it. Hell, let's make it a hot war if push comes to shove.
I didn't go down until after midnight. I woke just after five. I tried to go back in, laid back down to that end. Nope. Up. But last night was a fluke. It won't happen again, for a while. *shrug* I have some control of scheduling, just not full control. And it spins out once in a while, this way or that.
Oh, just because food won't be enough doesn't mean I won't keep on the quest to add potassium to my diet. If I saw correctly, sunflower seeds are extremely dense in potassium. Eating those is quite good, some salted and baked or whatnot, some plain to be added to salads, casserole/one-dish preps, and the like. Even better is adding several of the high potassium foods into a dish, say white beans, shiitake mushrooms, sunflower seeds, and perhaps spinach on top as that finishes cooking. Though, perhaps too, with a meat put in. I ought to check about the proteins of mushrooms... not sure if those are complete. Then again, every veg type thing they say is complete turns out not to be complete. They are deluding themselves terribly. Nothing, no thing, of vegetable origins, has a complete protein set of the required but which the body cannot fabricate. That should tell vegetarians and vegans something... like... grow the fuck up. What about Cain was confusing beyond that?
I'll be sourcing the rest of the items on my list. Not straying an iota this time. Oh, I did get white mushrooms, which are pretty good. But shiitake are also tops. Anyway... Getting the right foods, and mixing them. Though even that is a bit much to consume. For example, for a daily supply I would need five avocados. That seems a bit excessive. Do I need a full day's supply? Probably more, for a while. So, yeah, I really do need supplemental on that.
And, yeah, it's a bit rough this morning for that, which is why it is being so heavily discussed. Later.
Tuesday, August 9, 2016
Wonderful.
.
.
Finished that last spot of dishes. Then showered. I even remembered to put another, the next, batch of dishes in. I wish it were the last. Still, half of the final half? Yeah, I got pretty far behind. All good, I'll get it done this week. And with things as they are, stay pretty ahead for some time. I have some methods down. All in time to make it to the post. Items and letters. I'll have to look them over.
From there I went on to town. Milk, cream, and the regulars. But a ton of other stuff. Not everything on my list. I don't think they had everything. But, then, neither did I have my list. I remembered it. Well, once I was in town. I left it exactly where I put it, on my computer table. Yeah. Still, I got much, and some extras. Fish and oyster sauce, plus something that really excited me... anchovy paste! I truly love anchovy. Not as a main flavor. I've tried it many times, just to... because! I cannot do anchovies. However, I love that stuff in stuff. In the background you won't have any clue what made the flavor, meat, beef especially, profile pop. This will do that. The problem I have with anchovies is that all I knew they existed as, was either in tins, like sardines, or in glass jars. Opening either of those means using a bunch of them in a short time... not possible even for me... or wasting a whole lot of delectables. So, paste might give me the best of both worlds! Flavor on tap, plus somewhat longer-lived containment.
I had to put everything away. I learned, from last time, to take the ice in first! Nothing like having it slowly melt while you figure and connive everything somewhere. Two bags, plus the half in the main freezer, means ice for the rest of the summer, at 20 pound bags. I don't use it every time. Just like I don't have my tea the same way every time. This time with ice alone, that time with cream and liquid sweetener, that time with so and such. Variety. Oh, and I only use tea for non-eating times. When eating, I have milk or... well... that is all I have for caloried beverages at the moment. Unless you count cream with broth? That's more a fat than calorie thing?
First thing? Well, after putting everything away, noting what I had missed, and realizing I had bought too many of certain things? I left salad makings out. Fresh baby spinach and a salad mix (yeah, I read labels). Plus a pack of mushrooms to be sliced, a few boiled eggs, an avocado, and the salad dressing I made yesterday. Oh, that was splendid. Lots of potassium in there. No, I didn't come close to eating all. Just a *cough* healthy portion. Dinner is coming tonight, but tomorrow I will make another meatzza... no... not until I stop at another store. I forgot pepperoni! I refuse to make one more meatzza without it! I have more things on the list, so, after this and that, I'll stop in and get a few things. I did get a few paper bags. The checkout clerk was kind enough to offer several. That will allow me to experiment with no real skin in the game... save a paper puncher which I will pick up tomorrow. But EVERYBODY needs a paper puncher... or one in that smaller caliber. :p
Oh, before the salad, I had a bit of salami and chevre. With a glass of milk. Nice. Actually, I did have tea with the salad. But I am trying to limit milk to one glass a day. Cheers. Two if I've been a really good boy and not made all single women over 27 hate me? Hmm? Nah, those are the days I get two, maybe three! And today I was a bad boy, twice, in one post! I may even have inculcated a priest! I think I'll drink the whole gallon! Whought? Never mind. Though... if you don't mind getting corn? You don't need to buy bigger paper bags... free... with corn. Just do that several times and reuse. Duh. I wonder if, in sympathy, my food is going to taste funny tonight? Oh, I'd never! Never? *wink* Two gallons, and... Sold!
Later.
.
Finished that last spot of dishes. Then showered. I even remembered to put another, the next, batch of dishes in. I wish it were the last. Still, half of the final half? Yeah, I got pretty far behind. All good, I'll get it done this week. And with things as they are, stay pretty ahead for some time. I have some methods down. All in time to make it to the post. Items and letters. I'll have to look them over.
From there I went on to town. Milk, cream, and the regulars. But a ton of other stuff. Not everything on my list. I don't think they had everything. But, then, neither did I have my list. I remembered it. Well, once I was in town. I left it exactly where I put it, on my computer table. Yeah. Still, I got much, and some extras. Fish and oyster sauce, plus something that really excited me... anchovy paste! I truly love anchovy. Not as a main flavor. I've tried it many times, just to... because! I cannot do anchovies. However, I love that stuff in stuff. In the background you won't have any clue what made the flavor, meat, beef especially, profile pop. This will do that. The problem I have with anchovies is that all I knew they existed as, was either in tins, like sardines, or in glass jars. Opening either of those means using a bunch of them in a short time... not possible even for me... or wasting a whole lot of delectables. So, paste might give me the best of both worlds! Flavor on tap, plus somewhat longer-lived containment.
I had to put everything away. I learned, from last time, to take the ice in first! Nothing like having it slowly melt while you figure and connive everything somewhere. Two bags, plus the half in the main freezer, means ice for the rest of the summer, at 20 pound bags. I don't use it every time. Just like I don't have my tea the same way every time. This time with ice alone, that time with cream and liquid sweetener, that time with so and such. Variety. Oh, and I only use tea for non-eating times. When eating, I have milk or... well... that is all I have for caloried beverages at the moment. Unless you count cream with broth? That's more a fat than calorie thing?
First thing? Well, after putting everything away, noting what I had missed, and realizing I had bought too many of certain things? I left salad makings out. Fresh baby spinach and a salad mix (yeah, I read labels). Plus a pack of mushrooms to be sliced, a few boiled eggs, an avocado, and the salad dressing I made yesterday. Oh, that was splendid. Lots of potassium in there. No, I didn't come close to eating all. Just a *cough* healthy portion. Dinner is coming tonight, but tomorrow I will make another meatzza... no... not until I stop at another store. I forgot pepperoni! I refuse to make one more meatzza without it! I have more things on the list, so, after this and that, I'll stop in and get a few things. I did get a few paper bags. The checkout clerk was kind enough to offer several. That will allow me to experiment with no real skin in the game... save a paper puncher which I will pick up tomorrow. But EVERYBODY needs a paper puncher... or one in that smaller caliber. :p
Oh, before the salad, I had a bit of salami and chevre. With a glass of milk. Nice. Actually, I did have tea with the salad. But I am trying to limit milk to one glass a day. Cheers. Two if I've been a really good boy and not made all single women over 27 hate me? Hmm? Nah, those are the days I get two, maybe three! And today I was a bad boy, twice, in one post! I may even have inculcated a priest! I think I'll drink the whole gallon! Whought? Never mind. Though... if you don't mind getting corn? You don't need to buy bigger paper bags... free... with corn. Just do that several times and reuse. Duh. I wonder if, in sympathy, my food is going to taste funny tonight? Oh, I'd never! Never? *wink* Two gallons, and... Sold!
Later.
Everything takes so long.
.
.
All the dishes that were set to go are done, the girls have been fed and fresh water set. I was even going like the wind. Even so, dishes just take time. I'll now take a break for a few hours, then shower, perhaps shave or not, groom, dress, then head out the door. Two hours? Maybe a little less. The goal is to be out no later than 11:30. A short trip, so traffic won't be an issue. Complain about how long things take all I like, I am doing well enough. I probably, after two or three days of intermittent work, am down to half to a third of the dishes remaining. Mostly volumetric, with the remaining dishes being larger pieces. Few if any silverware or large utensils, just big plates, the food processor bowl, things like that. But... enough of them that it will be some work. I hate the food processor bowl. I may look for a new food processor with a bowl that doesn't have nicks and crevices all over the thing. Horrible. Even with great diligence and tiny tools I can't get every last single... syllable. Bleh.
Whatever. I am back on some sort of track. And it is cooler, with the stock finished for the time being. Though a little humidity wasn't bad, at least when I ran the ac. Yeah, that's a nice mix. If you run an ac, it might be really good to add humidity, though I wouldn't really recommend boiling water to get it, not in the summer. Still, it wasn't done for that purpose, just helped in an odd way, doubly sort of. No major loss if a bit extra on the electric bill. Maybe? Perhaps humidity makes an ac run more efficiently, enough for an offset? Blather, blah, talk, write, chatter.
Just excited that I got the things done, and timely enough. And that I will probably get out, and could get going on figuring out potassium even yet today. I still feel like crap, I know potassium is really low. But I gotta do what I must do in order to get to the point where I can do something to begin doing something else about it! I KNOW! I'll keep at it. Later.
.
All the dishes that were set to go are done, the girls have been fed and fresh water set. I was even going like the wind. Even so, dishes just take time. I'll now take a break for a few hours, then shower, perhaps shave or not, groom, dress, then head out the door. Two hours? Maybe a little less. The goal is to be out no later than 11:30. A short trip, so traffic won't be an issue. Complain about how long things take all I like, I am doing well enough. I probably, after two or three days of intermittent work, am down to half to a third of the dishes remaining. Mostly volumetric, with the remaining dishes being larger pieces. Few if any silverware or large utensils, just big plates, the food processor bowl, things like that. But... enough of them that it will be some work. I hate the food processor bowl. I may look for a new food processor with a bowl that doesn't have nicks and crevices all over the thing. Horrible. Even with great diligence and tiny tools I can't get every last single... syllable. Bleh.
Whatever. I am back on some sort of track. And it is cooler, with the stock finished for the time being. Though a little humidity wasn't bad, at least when I ran the ac. Yeah, that's a nice mix. If you run an ac, it might be really good to add humidity, though I wouldn't really recommend boiling water to get it, not in the summer. Still, it wasn't done for that purpose, just helped in an odd way, doubly sort of. No major loss if a bit extra on the electric bill. Maybe? Perhaps humidity makes an ac run more efficiently, enough for an offset? Blather, blah, talk, write, chatter.
Just excited that I got the things done, and timely enough. And that I will probably get out, and could get going on figuring out potassium even yet today. I still feel like crap, I know potassium is really low. But I gotta do what I must do in order to get to the point where I can do something to begin doing something else about it! I KNOW! I'll keep at it. Later.
Something is going my way.
.
.
Between this and that, pushing too many things into the day even if not getting all of them done... yeah... I ended up not going to bet until really close to 22:00! That was not by intent. It is just that I was insistent upon completing a few tasks, which as mentioned were not all done. I did a goodly lot, given the givens, true. It's just that each task ended up taking longer than... we know this. Some people's brains do not calculate for activities well. I can draw map, off the cuff, in such a manner that another could follow and have it be roughly scaled. I can go into a big building or ship, forest, or city area and not get turned around. But I can't do time. I've never been good with time, but I think with my literal ticker a bit off, time is very relative to me beside my natural... odd relationship with time. Add in that this time my body/mind may simply truly be moving slower or faster and... you get here what we got yesterday. I don't like it any more than you like it. Still, I was awake before 6:00 and... well... given the givens that is good.
I continue to track health. I forgot to weigh yesterday so did it first thing this morning. I was... a bit fearful. The scale said 262. That is a pound up, but I was worried about... more. When I eat regularly, quite often I really do graze. Why? I don't know that. I can't seem to stop, either. Moo! Blood sugar was a bit higher, but stable really, at 232 it is just a bit higher than usual... by seven to ten points. I am still not sure I am doing a strict keto. Though part of my problem really is, to a degree, portions. I can... eat... a lot. Or less. Really. I have great variability... up to a point. And, I am not just bogus fat. I am bogus huge all around. At 6'5" (I don't care, that is what I am sticking with), I shouldn't be eating the same amount as a housewife or even standard man. But! How much more? It's tricky doings. I really need to find a time several hours after snacks or meals to do another blood test daily.
Someone has been laughing at something I wrote. I can't tell if they laughed back when, a long time ago, when I wrote it... if they are laughing now, though I think they have laughed at it several times. Now, I didn't write it to be funny. I was just stating my sense of things. And, you know what? I think he is a priest. I won't say which one. I can't promise it is him. When I see in the dark, it's... spotty. Still... I think so. Oh, what was it I wrote? Ah. I had rejected a woman. Why? Too old to have children. I indicated that I wasn't a damned charity. Oh, well, he doesn't completely approve, but he did find it pretty funny. And, approval or no, I think he at least understands... or understood what I was suggesting. Yeah... he's laughing. Someone is. Though I don't think he was the only one. Of course, the shrieks from the other side almost drown it out. But, hey, it's not like they weren't told and didn't completely ignore the warnings. Shriek on... makes my dark heart glow a deep purplish oxygen rich red. Kings and queens and guillotines.
I couldn't find the big plastic container I sought. And the glass just was too close to being too small and demanded too much room, so I simply had to use the stock pot. It took some wrangling of food items, but that was expected. I did check it this morning. Unfortunately, there isn't much fat. I skimmed too deeply. Yes, I like some fat in there. No, I won't skim for that on purpose. That fat adds flavor and etc, especially as a drink. If it's not to your taste, a stick blender will mix it in and make it simply rich. I can handle it without doing that. I will be putting the liquid in ice cube trays, freezing that, then bagging it. I don't know how much this really made, or how long it will last. Though I do plan to do a bigger pot near the end of this week or into next. I want two gallons of thick beefy stock. This is okay, just rather mild all around. I'll... keep at it until I get the formula to the product I like. Tea-looking bright beef flavor. Hmm... yeah... mushrooms would definitely help. Actually, so might anchovies, mashed into the fats in the pan while roasting certain bones. I know, sounds odd, but anchovies really add a beefy flavor, or beef up the flavor of hamburger, when making an American spaghetti and meat sauce.
I've got the alarm set for two hours... probably an hour or less left. At which time I will feed the girls and set up the dishes. Doing a rewashing of a few, then setting both to a very hot rinse. Drying and putting up one lot, letting the other soak for a while (for my needs/weakness). Then, a bit later, finishing those, taking a shower, and making it to the post office. Ugh but it can take forever (are we there yet?) to get going. But I... keep doing it. Fall? Get up, when you can, as you may. Fall again? Keep getting up. Oh... someone would "take care of you" if you fell and didn't rise. But I don't think you'd like how they care for you. If it's worth their time, they'll keep you alive beyond all reason. If it's not, they will push you toward death hard and fast. Just know this.
Oh, onions, garlic, shallots, and probably others, oh my! What in the world is up with these things. I have tried to find a way to keep them for more than a few days, week. Nothing I have tried has worked. From sprouting to simply rotting, in as little as days from coming home with them, to maybe a week... if onions can become bodaciously strong in short order. I do like onions with flavor, but even I have limits. So, today, I went looking. And... I found. Seek and destroy? Not always is it what I seek that is destroyed. Sometimes what is destroyed through my search is waste, indolence, ignorance, and other such. I may not be good, but I aim in that direction as well as I may. Anyway... so... And NO PROMISES! But, here, a method that seems worth a shot. If it doesn't work, I'll cross it off and look for others. More than one site suggests this. And I will be working it... if I can find paper bags. I know where I can find hole punchers, it's the bags that might be difficult... or not. I simply have never hunted paper bags before. At least... not that small of ones. Oh... is that priest going to laugh again? Wha? Never mind.
On to something. With the heat down, I will be wearing compression socks again. It just got a bit warm with the stock going. Ugh but I trip over life trying to do this for that. Hurry up and wait? Definitely. But this time it's me... who am I kidding... no different then or now. Still... beats the options. Good day.
.
Between this and that, pushing too many things into the day even if not getting all of them done... yeah... I ended up not going to bet until really close to 22:00! That was not by intent. It is just that I was insistent upon completing a few tasks, which as mentioned were not all done. I did a goodly lot, given the givens, true. It's just that each task ended up taking longer than... we know this. Some people's brains do not calculate for activities well. I can draw map, off the cuff, in such a manner that another could follow and have it be roughly scaled. I can go into a big building or ship, forest, or city area and not get turned around. But I can't do time. I've never been good with time, but I think with my literal ticker a bit off, time is very relative to me beside my natural... odd relationship with time. Add in that this time my body/mind may simply truly be moving slower or faster and... you get here what we got yesterday. I don't like it any more than you like it. Still, I was awake before 6:00 and... well... given the givens that is good.
I continue to track health. I forgot to weigh yesterday so did it first thing this morning. I was... a bit fearful. The scale said 262. That is a pound up, but I was worried about... more. When I eat regularly, quite often I really do graze. Why? I don't know that. I can't seem to stop, either. Moo! Blood sugar was a bit higher, but stable really, at 232 it is just a bit higher than usual... by seven to ten points. I am still not sure I am doing a strict keto. Though part of my problem really is, to a degree, portions. I can... eat... a lot. Or less. Really. I have great variability... up to a point. And, I am not just bogus fat. I am bogus huge all around. At 6'5" (I don't care, that is what I am sticking with), I shouldn't be eating the same amount as a housewife or even standard man. But! How much more? It's tricky doings. I really need to find a time several hours after snacks or meals to do another blood test daily.
Someone has been laughing at something I wrote. I can't tell if they laughed back when, a long time ago, when I wrote it... if they are laughing now, though I think they have laughed at it several times. Now, I didn't write it to be funny. I was just stating my sense of things. And, you know what? I think he is a priest. I won't say which one. I can't promise it is him. When I see in the dark, it's... spotty. Still... I think so. Oh, what was it I wrote? Ah. I had rejected a woman. Why? Too old to have children. I indicated that I wasn't a damned charity. Oh, well, he doesn't completely approve, but he did find it pretty funny. And, approval or no, I think he at least understands... or understood what I was suggesting. Yeah... he's laughing. Someone is. Though I don't think he was the only one. Of course, the shrieks from the other side almost drown it out. But, hey, it's not like they weren't told and didn't completely ignore the warnings. Shriek on... makes my dark heart glow a deep purplish oxygen rich red. Kings and queens and guillotines.
I couldn't find the big plastic container I sought. And the glass just was too close to being too small and demanded too much room, so I simply had to use the stock pot. It took some wrangling of food items, but that was expected. I did check it this morning. Unfortunately, there isn't much fat. I skimmed too deeply. Yes, I like some fat in there. No, I won't skim for that on purpose. That fat adds flavor and etc, especially as a drink. If it's not to your taste, a stick blender will mix it in and make it simply rich. I can handle it without doing that. I will be putting the liquid in ice cube trays, freezing that, then bagging it. I don't know how much this really made, or how long it will last. Though I do plan to do a bigger pot near the end of this week or into next. I want two gallons of thick beefy stock. This is okay, just rather mild all around. I'll... keep at it until I get the formula to the product I like. Tea-looking bright beef flavor. Hmm... yeah... mushrooms would definitely help. Actually, so might anchovies, mashed into the fats in the pan while roasting certain bones. I know, sounds odd, but anchovies really add a beefy flavor, or beef up the flavor of hamburger, when making an American spaghetti and meat sauce.
I've got the alarm set for two hours... probably an hour or less left. At which time I will feed the girls and set up the dishes. Doing a rewashing of a few, then setting both to a very hot rinse. Drying and putting up one lot, letting the other soak for a while (for my needs/weakness). Then, a bit later, finishing those, taking a shower, and making it to the post office. Ugh but it can take forever (are we there yet?) to get going. But I... keep doing it. Fall? Get up, when you can, as you may. Fall again? Keep getting up. Oh... someone would "take care of you" if you fell and didn't rise. But I don't think you'd like how they care for you. If it's worth their time, they'll keep you alive beyond all reason. If it's not, they will push you toward death hard and fast. Just know this.
Oh, onions, garlic, shallots, and probably others, oh my! What in the world is up with these things. I have tried to find a way to keep them for more than a few days, week. Nothing I have tried has worked. From sprouting to simply rotting, in as little as days from coming home with them, to maybe a week... if onions can become bodaciously strong in short order. I do like onions with flavor, but even I have limits. So, today, I went looking. And... I found. Seek and destroy? Not always is it what I seek that is destroyed. Sometimes what is destroyed through my search is waste, indolence, ignorance, and other such. I may not be good, but I aim in that direction as well as I may. Anyway... so... And NO PROMISES! But, here, a method that seems worth a shot. If it doesn't work, I'll cross it off and look for others. More than one site suggests this. And I will be working it... if I can find paper bags. I know where I can find hole punchers, it's the bags that might be difficult... or not. I simply have never hunted paper bags before. At least... not that small of ones. Oh... is that priest going to laugh again? Wha? Never mind.
On to something. With the heat down, I will be wearing compression socks again. It just got a bit warm with the stock going. Ugh but I trip over life trying to do this for that. Hurry up and wait? Definitely. But this time it's me... who am I kidding... no different then or now. Still... beats the options. Good day.
Monday, August 8, 2016
Salad dressing on the fly.
.
.
One part of my meal tonight was salad. Being finicky, it arrives without dressing. I remembered having dressing, made some, recently. Ranch, homemade start to stop. Ah, but that was... a while ago. I put it out some time back. It wasn't actually bad yet, I just didn't want to wait for that to happen. Still, I have mayo. Never have used that, other than part of it for the dressing. My bad. But it must be dated too, by now. Now what could I do?
Ah, right. Extra virgin olive oil is a very common start. Fresh herbs and spices are better, but dried will do in a pinch. Oregano, thyme, and several others... no salt needed... no sugar allowed. Then for the acid. I had several. They all sounded good. So? I added a dose of balsamic vinegar, a splash of lemon, and a touch of apple cider vinegar, the gooder stuff. Shaking it thoroughly, several times, and? Perfect. Well, too, and now I have dressing for the greens coming in sooner or sooner. No, I didn't hiccup. Hiccup. I do know a thing or three. And, no, it isn't fancy. Actually, technically, what you buy at the store is fancy. And shelf stable for about as long as Twinkies... if they still make them. People have it the other way around. If too, fancy probably isn't all that healthy. Oh... best add another bottle of balsamic vinegar to my list. I go through that stuff like a turtle sprints... and yet it is nearly done.
I will finish up the last of the dishes... just a bit left. Then set another group to soak. I have more than that more. But, with disposable plates back in stock I won't be dirtying regular, wash needing, plates. Yeah. And the stock just needs strained then put up. I will be going with plastic this time. It's the only thing I might be able to fit in the fridge. The stock pot is too high for the spot I could open. The glass is too wide... it would need the whole shelf and I don't have that on offer. Then to bed. I'll certainly be ready for sleep.
Good night.
.
One part of my meal tonight was salad. Being finicky, it arrives without dressing. I remembered having dressing, made some, recently. Ranch, homemade start to stop. Ah, but that was... a while ago. I put it out some time back. It wasn't actually bad yet, I just didn't want to wait for that to happen. Still, I have mayo. Never have used that, other than part of it for the dressing. My bad. But it must be dated too, by now. Now what could I do?
Ah, right. Extra virgin olive oil is a very common start. Fresh herbs and spices are better, but dried will do in a pinch. Oregano, thyme, and several others... no salt needed... no sugar allowed. Then for the acid. I had several. They all sounded good. So? I added a dose of balsamic vinegar, a splash of lemon, and a touch of apple cider vinegar, the gooder stuff. Shaking it thoroughly, several times, and? Perfect. Well, too, and now I have dressing for the greens coming in sooner or sooner. No, I didn't hiccup. Hiccup. I do know a thing or three. And, no, it isn't fancy. Actually, technically, what you buy at the store is fancy. And shelf stable for about as long as Twinkies... if they still make them. People have it the other way around. If too, fancy probably isn't all that healthy. Oh... best add another bottle of balsamic vinegar to my list. I go through that stuff like a turtle sprints... and yet it is nearly done.
I will finish up the last of the dishes... just a bit left. Then set another group to soak. I have more than that more. But, with disposable plates back in stock I won't be dirtying regular, wash needing, plates. Yeah. And the stock just needs strained then put up. I will be going with plastic this time. It's the only thing I might be able to fit in the fridge. The stock pot is too high for the spot I could open. The glass is too wide... it would need the whole shelf and I don't have that on offer. Then to bed. I'll certainly be ready for sleep.
Good night.
Dishes.
.
.
Lots and lots of dishes. More than I thought. That isn't even all of them. However, it's a good start, and mostly on the smaller fiddly ones. I did a good chunk this morning, sort of out of need. The other stock pot. I actually have three, but only two of them are in the 36 quart range, the other is only about 20 quart. Too small for this project, to my mind... though it might well have worked. Anyway, even having done a nice lot I... still have a lot more, and a lot more. One batch I at least washed it all, then set it out to shower, now back in rinsing. If I can get back to it, I'll get those dried and put up before the water gets too cold.
I did NOT want to wait until midnight. I want to keep to days. And I hate working just before bedtime. Options were slim. I do have the stock off the heat, cooling. It's not bad. As I said, not all that beefy but not bad. I'll keep at it. It sure takes stock a long time to cool. I don't dare just stuff in in the fridge hot though. I think I did that with chili, once, after a case of beer. My lady friend of the time loved the chili, and having it done for her, but hated on poor ol' Doom for... a while. She wasn't one of the quiet when angry types. I'll bet she is still complaining about that to someone.
I might still shave. I still have the stock to tend, and I'm still not sure what to put it in. I should finish these dishes today, and set up the last (yeah right) load for tomorrow. All I will need to do tomorrow is finish the dishes, take another shower, then go on to the post office. Incentives. I really want the potassium, I simply could not push far and fast enough. I may... start on those other dishes much earlier. Wait... actually... I was asleep, and rightly, until 5:00 or so. I really didn't have the floor to ceiling of waking much earlier, like 2:00. I'll try to make it to bed a bit earlier. I give myself, on the alarm, nine to ten hours. The alarm is merely a backup. I actually aim at six to eight hours, and if doing well, hit it fairly regularly.
Yes, everything I do in life is a major effort. I have to think things out. Even then, sometimes the function simply isn't there. It's like driving an old jalopy. If the breaks aren't going, the tires are bald. If the battery isn't dying, the spark plugs are failing. There is literally always something failing, and at too fast a pace to really tend. It's a prayer, a hope, a little push, and waiting to see what happens, or can happen, next. I'm used to it at this point. Mostly. And yet, I keep thinking I might be... closer to something. Death, more life, who knows. I doubt the death thing. It's just not there, in the cards, most likely.
Keep at it. You never know, but quitting can't make anything better. Later.
.
Lots and lots of dishes. More than I thought. That isn't even all of them. However, it's a good start, and mostly on the smaller fiddly ones. I did a good chunk this morning, sort of out of need. The other stock pot. I actually have three, but only two of them are in the 36 quart range, the other is only about 20 quart. Too small for this project, to my mind... though it might well have worked. Anyway, even having done a nice lot I... still have a lot more, and a lot more. One batch I at least washed it all, then set it out to shower, now back in rinsing. If I can get back to it, I'll get those dried and put up before the water gets too cold.
I did NOT want to wait until midnight. I want to keep to days. And I hate working just before bedtime. Options were slim. I do have the stock off the heat, cooling. It's not bad. As I said, not all that beefy but not bad. I'll keep at it. It sure takes stock a long time to cool. I don't dare just stuff in in the fridge hot though. I think I did that with chili, once, after a case of beer. My lady friend of the time loved the chili, and having it done for her, but hated on poor ol' Doom for... a while. She wasn't one of the quiet when angry types. I'll bet she is still complaining about that to someone.
I might still shave. I still have the stock to tend, and I'm still not sure what to put it in. I should finish these dishes today, and set up the last (yeah right) load for tomorrow. All I will need to do tomorrow is finish the dishes, take another shower, then go on to the post office. Incentives. I really want the potassium, I simply could not push far and fast enough. I may... start on those other dishes much earlier. Wait... actually... I was asleep, and rightly, until 5:00 or so. I really didn't have the floor to ceiling of waking much earlier, like 2:00. I'll try to make it to bed a bit earlier. I give myself, on the alarm, nine to ten hours. The alarm is merely a backup. I actually aim at six to eight hours, and if doing well, hit it fairly regularly.
Yes, everything I do in life is a major effort. I have to think things out. Even then, sometimes the function simply isn't there. It's like driving an old jalopy. If the breaks aren't going, the tires are bald. If the battery isn't dying, the spark plugs are failing. There is literally always something failing, and at too fast a pace to really tend. It's a prayer, a hope, a little push, and waiting to see what happens, or can happen, next. I'm used to it at this point. Mostly. And yet, I keep thinking I might be... closer to something. Death, more life, who knows. I doubt the death thing. It's just not there, in the cards, most likely.
Keep at it. You never know, but quitting can't make anything better. Later.
I think the bone broth will do.
.
.
It isn't quite done. I figure two more hours, then I turn off the burner, remove the whole pot from the stove, and let it cool. I dipped out a quarter cup or so. Added a pinch of salt and two pinches of black pepper. Fine. That will do just fine. Still, I want to reduce it just a bit more. It isn't as beefy as I had hoped. But it is, generally, meaty tasting. I will continue experimenting until I figure out, with just bone and meat and collagen rich whatever such as chicken feet, pork feet, or even cows feet. The pot is big enough for those last, but from what I have seen, and learned while attempting menudo (a Mexican tripe soup) is that beef feet just don't have as much of a thickening nature and almost no flavor at all. I have to figure out how to completely override the pork trotters with other forms of beef. Maybe stock will always just be very mild? Still, reduced just a bit more, I do believe this will work well. I didn't see if the chicken stock set up, this time I do want to see if, when cooled then refrigerated, if this will jell. Some spare cheap meats, some dill and vinegar, and if so? A form of head cheese... Yeah... it's fun to do, tasty, and good for you, all at once.
Dishes? Right... Yeah... No. Not yet. Not moving so much. I'll still hope to get going on those. No... I WILL get going on those. I will at least clear them out, though my plan is to have them washed, rinsed, dried, and put up. Remember when your parents (if they were like mine) would not let you leave the table until "x"? My mother did not require that we eat it all. She DID require that we taste it. No safe space. If we couldn't do it, or yet, cool. But, over time, she would... you got it... bring it back. I think that has stuck with me, which I am now quite grateful about. Now I like cabbage, grapefruit, and all sorts of things I never could quite wrap my tastes around when young. Oh... back to it. Well, since none of my training senior people are around to force me to do things, I have to do it. So... I will sit there until I do it. If it takes until midnight... young... well... man. And a shower too.
I have been playing Doom. I generally do well. Yes, on the easy mode. I like figuring things out first, before going full speed. It still will get you. Some things simply can't be muscled through. Either a special tool, or item, is needed. This does remind me of the earlier games. Finally, someone listened. I don't want my hand held, I don't want told what to do ever two minutes, I don't even want anyone talking at my face most of the time, not even for story telling. Once in a while, sure. Leave me the FUCK alone when I am playing. I'm talking to the game makers. And if you preach, especially the dimwitted atheists, I hope Satan uses those shriveled things you call testicles for grilling, and brings them to life so you know what you are missing. For, surely, you will end up in hell preaching for anything other than God, and then only rightly. Lot of so-called holy men are going down hard. In the end, they won't be Satan's toys. But between now and then, they are free range hazing targets. It's story line... sounds familiar. The difference is, I believe, in the end, such will know an end... or even find his *cough* way to heaven. He just has some hard work ahead of him. My faith is far greater than my doubt. At this point.
Hmm? Oh... well... Yeah. Later.
.
It isn't quite done. I figure two more hours, then I turn off the burner, remove the whole pot from the stove, and let it cool. I dipped out a quarter cup or so. Added a pinch of salt and two pinches of black pepper. Fine. That will do just fine. Still, I want to reduce it just a bit more. It isn't as beefy as I had hoped. But it is, generally, meaty tasting. I will continue experimenting until I figure out, with just bone and meat and collagen rich whatever such as chicken feet, pork feet, or even cows feet. The pot is big enough for those last, but from what I have seen, and learned while attempting menudo (a Mexican tripe soup) is that beef feet just don't have as much of a thickening nature and almost no flavor at all. I have to figure out how to completely override the pork trotters with other forms of beef. Maybe stock will always just be very mild? Still, reduced just a bit more, I do believe this will work well. I didn't see if the chicken stock set up, this time I do want to see if, when cooled then refrigerated, if this will jell. Some spare cheap meats, some dill and vinegar, and if so? A form of head cheese... Yeah... it's fun to do, tasty, and good for you, all at once.
Dishes? Right... Yeah... No. Not yet. Not moving so much. I'll still hope to get going on those. No... I WILL get going on those. I will at least clear them out, though my plan is to have them washed, rinsed, dried, and put up. Remember when your parents (if they were like mine) would not let you leave the table until "x"? My mother did not require that we eat it all. She DID require that we taste it. No safe space. If we couldn't do it, or yet, cool. But, over time, she would... you got it... bring it back. I think that has stuck with me, which I am now quite grateful about. Now I like cabbage, grapefruit, and all sorts of things I never could quite wrap my tastes around when young. Oh... back to it. Well, since none of my training senior people are around to force me to do things, I have to do it. So... I will sit there until I do it. If it takes until midnight... young... well... man. And a shower too.
I have been playing Doom. I generally do well. Yes, on the easy mode. I like figuring things out first, before going full speed. It still will get you. Some things simply can't be muscled through. Either a special tool, or item, is needed. This does remind me of the earlier games. Finally, someone listened. I don't want my hand held, I don't want told what to do ever two minutes, I don't even want anyone talking at my face most of the time, not even for story telling. Once in a while, sure. Leave me the FUCK alone when I am playing. I'm talking to the game makers. And if you preach, especially the dimwitted atheists, I hope Satan uses those shriveled things you call testicles for grilling, and brings them to life so you know what you are missing. For, surely, you will end up in hell preaching for anything other than God, and then only rightly. Lot of so-called holy men are going down hard. In the end, they won't be Satan's toys. But between now and then, they are free range hazing targets. It's story line... sounds familiar. The difference is, I believe, in the end, such will know an end... or even find his *cough* way to heaven. He just has some hard work ahead of him. My faith is far greater than my doubt. At this point.
Hmm? Oh... well... Yeah. Later.
Some things.
.
.
Not all. I sure hope I go on to finish the dishes, perhaps do some laundry, along with eating and finishing out the stock. As the volume dips, there is some flavor. Weak, but... something. I may do one more pot... or a gallon... and let that go one final time, down to the volume where I can taste a double what I am sensing at the two gallonish mark. Then a final strain, time to cool, and then into a larger container into the fridge.
I am sort of... unsure what sort of vessel to use. Metal... I've always heard not to put meat(y) foods in the fridge in contact with metals? I can't remember the whole of it. Nor did I ever research that saying. As well, plastic is... well... plastic. To be honest, even at slower speeds, I don't really trust it. I do have big pyrex bowls... really big ones. I even have a silicon lid for one of them. Is silicon plastic? Bleh. But it wouldn't be touching the fluid. *sigh* The problem with the pyrex is they take up a HUGE space. I would have to move, switch, toss, lower, raise, and then hope. Of course, it won't be in there long. I do know, if I buy a new refrigerator, I will put this one off somewhere for extras. It will usually be unplugged. But for major projects, or even littler ones like this, it would be good to have an extra fridge. Hmm... might even be able to work with salamis and other cured meats with that. The only thing wrong with it is it's... getting a bit beat up. And the door is on the wrong side. I ought to see if I can figure out how to change that, if that is possible on this unit. It makes cleaning it a nightmare.
This and that. Often doing something brings something else up, in a cascade. Only some of it can ever be managed... though through time even I hit some things... more than some might suspect I would or could. I can't, for example, level the fridge or stove, but that would take... tools, help, something. I just don't have the manpower. Even if I had the strength, and I might, those aren't purely strength projects. Even so, if I can wrap my mind around even those problems, I may fix them.
Yeah, not to the post office today. I just wasn't going fast enough, and dug into other things a bit too much. On the good side, it is about lunch time! And, I may get most of those other things kicked out. I'm going to try. Later.
.
Not all. I sure hope I go on to finish the dishes, perhaps do some laundry, along with eating and finishing out the stock. As the volume dips, there is some flavor. Weak, but... something. I may do one more pot... or a gallon... and let that go one final time, down to the volume where I can taste a double what I am sensing at the two gallonish mark. Then a final strain, time to cool, and then into a larger container into the fridge.
I am sort of... unsure what sort of vessel to use. Metal... I've always heard not to put meat(y) foods in the fridge in contact with metals? I can't remember the whole of it. Nor did I ever research that saying. As well, plastic is... well... plastic. To be honest, even at slower speeds, I don't really trust it. I do have big pyrex bowls... really big ones. I even have a silicon lid for one of them. Is silicon plastic? Bleh. But it wouldn't be touching the fluid. *sigh* The problem with the pyrex is they take up a HUGE space. I would have to move, switch, toss, lower, raise, and then hope. Of course, it won't be in there long. I do know, if I buy a new refrigerator, I will put this one off somewhere for extras. It will usually be unplugged. But for major projects, or even littler ones like this, it would be good to have an extra fridge. Hmm... might even be able to work with salamis and other cured meats with that. The only thing wrong with it is it's... getting a bit beat up. And the door is on the wrong side. I ought to see if I can figure out how to change that, if that is possible on this unit. It makes cleaning it a nightmare.
This and that. Often doing something brings something else up, in a cascade. Only some of it can ever be managed... though through time even I hit some things... more than some might suspect I would or could. I can't, for example, level the fridge or stove, but that would take... tools, help, something. I just don't have the manpower. Even if I had the strength, and I might, those aren't purely strength projects. Even so, if I can wrap my mind around even those problems, I may fix them.
Yeah, not to the post office today. I just wasn't going fast enough, and dug into other things a bit too much. On the good side, it is about lunch time! And, I may get most of those other things kicked out. I'm going to try. Later.
Something is going on.
.
.
I have been lagging. Sure, bone broth... a few meals here and there... this and that. But truth be told, I have been down. The last few days, as if on the river bank with my line in, I've been getting a few tugs. A little chore there, some business here, you know... like things might be picking up. That continues. I did a portion of the dishes. I suppose if I was satisfied with the water throughout, and could handle the mechanics of crouching for longer... do my dishes in the tub... the kitchen faucet, again, is ooc... I'd probably do them all. There is always some limit, sometimes multiples.
In any case, I did about a third of them, reset the rest to a fresh soak. Then, with my other big stock pot clean, I strained the stock. Other than removing the minor bits, using both and extremely finely meshed (professional level) chinois, plus cheesecloth the first shot, I plucked everything that was gunk or meat. I strained it two more times with the chinois, then set it back to stew with the bones that were still good. It was low enough that I had to add more water, but just one of the smaller pans, perhaps a gallon and change. I then reset the stock pot I had just washed, then messed with, back in for a soapy soak, and decided to add more dishes. I won't add any more dishes until I get all these washed... which should be shortly. I am hoping to get these done, get a shower, groom just a bit, then make it to the post before closing time. It will be a close shave. Though, if I fail, with all else out of the way, though perhaps some small part going back in for a new soaking of things... I should be able to get there tomorrow... worst case scenario. A race? Only if turtles really race... of their own accord.
Yeah, perhaps I'm getting back to something. I can still feel the low potassium, so I would really like to get to the store. Even with the stuff in today, I think I'd like to double up. They actually, years ago, suggested they didn't mind 20 micro... macro... one of the Geek... and actually said double that. They REALLY thought I was going to croak at any moment. I assured them no such think would happen... I'm not a prince, and only as a prince could I possibly be croaking? Well... And, no, I don't think they thought much of what I said or thought was all that funny. Thankfully they realized I was too hot to handle, and they didn't have a means of control. So they let me go for bad behavior. It's my story, I'm sticking to it, probably closer than you know.
Later.
.
I have been lagging. Sure, bone broth... a few meals here and there... this and that. But truth be told, I have been down. The last few days, as if on the river bank with my line in, I've been getting a few tugs. A little chore there, some business here, you know... like things might be picking up. That continues. I did a portion of the dishes. I suppose if I was satisfied with the water throughout, and could handle the mechanics of crouching for longer... do my dishes in the tub... the kitchen faucet, again, is ooc... I'd probably do them all. There is always some limit, sometimes multiples.
In any case, I did about a third of them, reset the rest to a fresh soak. Then, with my other big stock pot clean, I strained the stock. Other than removing the minor bits, using both and extremely finely meshed (professional level) chinois, plus cheesecloth the first shot, I plucked everything that was gunk or meat. I strained it two more times with the chinois, then set it back to stew with the bones that were still good. It was low enough that I had to add more water, but just one of the smaller pans, perhaps a gallon and change. I then reset the stock pot I had just washed, then messed with, back in for a soapy soak, and decided to add more dishes. I won't add any more dishes until I get all these washed... which should be shortly. I am hoping to get these done, get a shower, groom just a bit, then make it to the post before closing time. It will be a close shave. Though, if I fail, with all else out of the way, though perhaps some small part going back in for a new soaking of things... I should be able to get there tomorrow... worst case scenario. A race? Only if turtles really race... of their own accord.
Yeah, perhaps I'm getting back to something. I can still feel the low potassium, so I would really like to get to the store. Even with the stuff in today, I think I'd like to double up. They actually, years ago, suggested they didn't mind 20 micro... macro... one of the Geek... and actually said double that. They REALLY thought I was going to croak at any moment. I assured them no such think would happen... I'm not a prince, and only as a prince could I possibly be croaking? Well... And, no, I don't think they thought much of what I said or thought was all that funny. Thankfully they realized I was too hot to handle, and they didn't have a means of control. So they let me go for bad behavior. It's my story, I'm sticking to it, probably closer than you know.
Later.
More laughage.
.
.
I read Zero Hedge daily. Sometimes more often. I don't always comment. Sometimes I laugh with, sometimes at, sometimes both (you have to have a seriously messed up funny-bone to do that, but I do) at the writer, the topic, or the comments. Now, if I didn't get good data there, from time to time, and if it didn't track through time, I'd be gone. It's bleeding nose edge, sometimes to absurdity, but if you want a chance to see it forming, in the econ world, there you go. Caveat emptor, with a sharks grin if you catch it or can keep up. (No, I don't ALWAYS get it myself, but you learn to jump rope by messing up, innit.)
One headline caught my eye. It seems the big boys are all saying, and probably doing, a sell it all program. Oh, I am sure, the author will go through this and that, possibly showing charts, maybe exposing some options. Sort of like a coach talking to the team. I enjoy ZH because, quite often, it doesn't seem to be playing for the team, but more offering what the author believes at the time, with the givens, and compared to other inputs... more of what he would advise, or suggest, or potentially do or is doing. Or... that's my take.
Still, sometimes... Now, I haven't read the article. I will, I just wanted to chuckle and go with my initial thoughts. If the big boys are selling, just off the bat, does that mean you should sell? Do you know how wealthy men get wealthy? They lead in such as manner that they create their own windfall. Where is that windfall generated? Often enough by those who follow. BUY GOLD... while they are selling. You don't get rich off dollars, or hundreds or thousands of dollars. You get rich on a nickle. Just a lot of them. At least more often than not. Though if you can create a stampede, cause even a quarter of stocks to slide, then buy at bottome... while you were selling at the top... Yes. Yes! It's starting to dawn.
Now, understand, all markets, at this point, being based on central banks which often work with each other, are rigged. Badly. Further, many of them are automated by algorithms to be rigged. Don't YOU try that, it's for the big boys and banks. Putting your wealth in stocks is simply a gamble. Now, the odds of losing everything, for the most part, are small. Gotta keep the con going, in this one, or they quite playing. But you won't get access to the real gains... That gets skimmed, frequently, often by the company playing the same game you are playing, and losing. You have to be a mighty big fish to not get skinned frequently. More, some companies, or the top officers and board, realize they can get much richer by breaking the company.
Oh, fine, I'll read it. But... I really have been giggling since I saw it. Yeah, I read down through the lists of headings, sort of ponder witch candy store article to visit. I'd do them all but who has the time. And sometimes my ribs hurt too much after a few. Sometimes they get it, sometimes not. Though, sometimes, even so, you have to take what you take to get what you get. Yeah, those big boys will scoop you, one way or the other. Once in a while one goes down, but it's pretty rare the way the banks work. Too big to fail, they say.
.
I read Zero Hedge daily. Sometimes more often. I don't always comment. Sometimes I laugh with, sometimes at, sometimes both (you have to have a seriously messed up funny-bone to do that, but I do) at the writer, the topic, or the comments. Now, if I didn't get good data there, from time to time, and if it didn't track through time, I'd be gone. It's bleeding nose edge, sometimes to absurdity, but if you want a chance to see it forming, in the econ world, there you go. Caveat emptor, with a sharks grin if you catch it or can keep up. (No, I don't ALWAYS get it myself, but you learn to jump rope by messing up, innit.)
One headline caught my eye. It seems the big boys are all saying, and probably doing, a sell it all program. Oh, I am sure, the author will go through this and that, possibly showing charts, maybe exposing some options. Sort of like a coach talking to the team. I enjoy ZH because, quite often, it doesn't seem to be playing for the team, but more offering what the author believes at the time, with the givens, and compared to other inputs... more of what he would advise, or suggest, or potentially do or is doing. Or... that's my take.
Still, sometimes... Now, I haven't read the article. I will, I just wanted to chuckle and go with my initial thoughts. If the big boys are selling, just off the bat, does that mean you should sell? Do you know how wealthy men get wealthy? They lead in such as manner that they create their own windfall. Where is that windfall generated? Often enough by those who follow. BUY GOLD... while they are selling. You don't get rich off dollars, or hundreds or thousands of dollars. You get rich on a nickle. Just a lot of them. At least more often than not. Though if you can create a stampede, cause even a quarter of stocks to slide, then buy at bottome... while you were selling at the top... Yes. Yes! It's starting to dawn.
Now, understand, all markets, at this point, being based on central banks which often work with each other, are rigged. Badly. Further, many of them are automated by algorithms to be rigged. Don't YOU try that, it's for the big boys and banks. Putting your wealth in stocks is simply a gamble. Now, the odds of losing everything, for the most part, are small. Gotta keep the con going, in this one, or they quite playing. But you won't get access to the real gains... That gets skimmed, frequently, often by the company playing the same game you are playing, and losing. You have to be a mighty big fish to not get skinned frequently. More, some companies, or the top officers and board, realize they can get much richer by breaking the company.
Oh, fine, I'll read it. But... I really have been giggling since I saw it. Yeah, I read down through the lists of headings, sort of ponder witch candy store article to visit. I'd do them all but who has the time. And sometimes my ribs hurt too much after a few. Sometimes they get it, sometimes not. Though, sometimes, even so, you have to take what you take to get what you get. Yeah, those big boys will scoop you, one way or the other. Once in a while one goes down, but it's pretty rare the way the banks work. Too big to fail, they say.
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