.
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The story goes that the old ones, old gods to some, still live. Some were, perhaps still are, powerful. Some suggest that God threw them down, several times. That they know man is different, but not how. That they don't even know God, most of them it is said cannot know Him. A culmination of flesh and spirit rather than flesh and soul... a corruption aimed at the last, and only, true heir to the throne meant for the Son of Man. Stories, all. Not just Christian, or Jewish, but from all the true religions, even corrupted into the false religions. Music which might help some know with whom they work at times.
Wednesday, August 24, 2016
Down late, up late.
.
.
Like it or not, as the sun waxes so goes my world. Sometimes I can keep up, sometimes not. The last few days, even if I am still doing some things, has been difficult. I did burn out a bit, though, too. Fair enough. It sure seems cooler out there. The days are getting shorter. Less sunlight. No complaints. I'll keep doing what I can, as I can, and when I can.
I reset the kefir jugs today. I haven't touched the potential creme fraiche jars yet. They need at least, as things cool, a full day, or until I see something happening, changes. I am beginning to have about four ounces of kefir every other morning. Raw, or at least without any additions. And, I believe, when I begin fasting more heavily, I will have that right before my meals, every other meal. As well, I will soak, from time to time, meats in it. As well, any grains I may choose to indulge. For vegetables I would rather use kefir water. Not the kefir made from water grains, but water from milk kefir grains allowed to eat almost all of the lactose from the milk, leaving a watery portion. Yes, it can be a tad confusing for the uninitiated.
Beside messing with three or four jars of the stuff at various stages, I got rid of the beans. Now that I have white beans to use, that will be my mainstay. When I finish cleaning the pot I will begin a mess of white beans. Probably only a cup, actually. I only have two nightly meals until I begin the long fast. Any food item in the fridge at that time gets tossed. A cup of dry beans makes a lot of cooked bean. I am thinking, tonight, white bean soup, with spinach, cream, salt, and pepper. Well, as one course.
I am hoping to get the dishes sorted, work for a bit on boxes, then sort and begin on laundry. Any tidbits around the edges, say more clearing of the kitchen table, more sorting of new and old mail, sweeping, or various other cleaning and clearing projects, is all good. Just because I am not feeling the best is no reason not to continue as strongly as I may. Love to work, when I can. Later.
.
Like it or not, as the sun waxes so goes my world. Sometimes I can keep up, sometimes not. The last few days, even if I am still doing some things, has been difficult. I did burn out a bit, though, too. Fair enough. It sure seems cooler out there. The days are getting shorter. Less sunlight. No complaints. I'll keep doing what I can, as I can, and when I can.
I reset the kefir jugs today. I haven't touched the potential creme fraiche jars yet. They need at least, as things cool, a full day, or until I see something happening, changes. I am beginning to have about four ounces of kefir every other morning. Raw, or at least without any additions. And, I believe, when I begin fasting more heavily, I will have that right before my meals, every other meal. As well, I will soak, from time to time, meats in it. As well, any grains I may choose to indulge. For vegetables I would rather use kefir water. Not the kefir made from water grains, but water from milk kefir grains allowed to eat almost all of the lactose from the milk, leaving a watery portion. Yes, it can be a tad confusing for the uninitiated.
Beside messing with three or four jars of the stuff at various stages, I got rid of the beans. Now that I have white beans to use, that will be my mainstay. When I finish cleaning the pot I will begin a mess of white beans. Probably only a cup, actually. I only have two nightly meals until I begin the long fast. Any food item in the fridge at that time gets tossed. A cup of dry beans makes a lot of cooked bean. I am thinking, tonight, white bean soup, with spinach, cream, salt, and pepper. Well, as one course.
I am hoping to get the dishes sorted, work for a bit on boxes, then sort and begin on laundry. Any tidbits around the edges, say more clearing of the kitchen table, more sorting of new and old mail, sweeping, or various other cleaning and clearing projects, is all good. Just because I am not feeling the best is no reason not to continue as strongly as I may. Love to work, when I can. Later.
Homemade creme fraiche?
.
.
I have heard that it is possible. Mixing two teaspoons per pint of one of several ingredients with whole or whole whipping cream, then letting it ferment through for 12 to 24 hours. The more recent items I have heard being used are plain greek and regular plain yogurt. The other thing I have heard, I am almost sure, was kefir. The reason kefir might not be mentioned today is because it is so out of common use. It is a fermented item, so may really work just as well.
Now, while I have had creme fraiche, I have never had it in such a manner as to be able to identify it by taste and texture on it's own. So this will be a preference on it's face thing, not a true comparison. Do I like this one better than that? Is there a difference at all? Even the question of whether the flavor of the most preferred is worth even the minor hassle? Which one do I think will win? Well... I never! Yeah, actually, I already considered that. I am betting on the plain regular yogurt. It is simply sweeter. Then again who knows. As well, I doubt if I will live it at one test. If I ever happen to see creme fraiche, I may make purchase of the product to taste, compare. Even if it goes over my price concerns, give that it will be a one time purchase, or even a few times if various brands are available. On the other good side? The greek yogurt was looking sad, so I brought a bowl of it in and am... nursing it. It's what a boy has to do for his potassium anyway.
Yes, I... yes, mother, I... Yes, I labeled them. I really thought I could remember. Then I realized how sleepy I had gotten and realized, tomorrow, I would have no clue. Masking tape and a permanent marker will keep them straight. Oh, first use? Just in a bowl of bean soup. Nothing fancy at all... well... the favored one will be used, or the one I think will work the best in that. Yeah. Food is completely, or nearly, subjective. It isn't even statically subjective. What I like one day I may not the next. We are insane. Just saying.
I'll know tomorrow afternoon. Uhrm... tomorrow evening. You'll be next to know after me. Not sure it's really any good. Many people put stock in the expensive or exotic, but maybe really shouldn't. Some things are merely traditional, but without having... hmm... any reason to be so except that, at one time, someone decide to include it? Still, it's not great expense or difficulty to experiment, to try something new. Yeah, I'll let you know. Good night.
.
I have heard that it is possible. Mixing two teaspoons per pint of one of several ingredients with whole or whole whipping cream, then letting it ferment through for 12 to 24 hours. The more recent items I have heard being used are plain greek and regular plain yogurt. The other thing I have heard, I am almost sure, was kefir. The reason kefir might not be mentioned today is because it is so out of common use. It is a fermented item, so may really work just as well.
Now, while I have had creme fraiche, I have never had it in such a manner as to be able to identify it by taste and texture on it's own. So this will be a preference on it's face thing, not a true comparison. Do I like this one better than that? Is there a difference at all? Even the question of whether the flavor of the most preferred is worth even the minor hassle? Which one do I think will win? Well... I never! Yeah, actually, I already considered that. I am betting on the plain regular yogurt. It is simply sweeter. Then again who knows. As well, I doubt if I will live it at one test. If I ever happen to see creme fraiche, I may make purchase of the product to taste, compare. Even if it goes over my price concerns, give that it will be a one time purchase, or even a few times if various brands are available. On the other good side? The greek yogurt was looking sad, so I brought a bowl of it in and am... nursing it. It's what a boy has to do for his potassium anyway.
Yes, I... yes, mother, I... Yes, I labeled them. I really thought I could remember. Then I realized how sleepy I had gotten and realized, tomorrow, I would have no clue. Masking tape and a permanent marker will keep them straight. Oh, first use? Just in a bowl of bean soup. Nothing fancy at all... well... the favored one will be used, or the one I think will work the best in that. Yeah. Food is completely, or nearly, subjective. It isn't even statically subjective. What I like one day I may not the next. We are insane. Just saying.
I'll know tomorrow afternoon. Uhrm... tomorrow evening. You'll be next to know after me. Not sure it's really any good. Many people put stock in the expensive or exotic, but maybe really shouldn't. Some things are merely traditional, but without having... hmm... any reason to be so except that, at one time, someone decide to include it? Still, it's not great expense or difficulty to experiment, to try something new. Yeah, I'll let you know. Good night.
Tuesday, August 23, 2016
Just a spot on beans.
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.
I went looking for more information. While I did not find all the information I was seeking, so will continue to look, perhaps updating this page with it, if I find it, then shuttling this to the front page, I will tender what I did get. What I could not find was whether pressure cooking was enough to truly open the bean up to releasing it's nutrients, as soaking does. The information I did find, was the pressure cooker timing for various beans, with several other bits of good data, such as elevation affects upon cooking time. For example, at about where I am, it's right between 15 and 20 percent extra time. I could... calculate it exactly. But I have found that cooking is an inexact science. I do believe, once I get used to the correct doneness of an item, I rely less upon my eyes, after learning to rely even less upon time, and then just can smell or... sense... when it is done. Still, I'll... tinker with times.
One thing I found, as a problem that exhibited in my last bean mix? Lima beans cook much more quickly than most other beans, certainly quicker than the pintos, by almost half the time. So? So my lima beans were in pretty rough shape. As I foray into bean mixing I will keep that in mind. And, no, it by no means suggest that I cannot cook lima and pinto beans together. It just means, if I want them each done correctly, that I will need to do a little more leg work. Start with the pinto, cook those until the difference in cooking times is mostly accounted, then cool that and add the lima beans, letting them finish in that last bit. It's extra work. And for a mostly dead ogre, extra is always a lot. It means something else, something probably more vital, will not get done. Still, to play with my food that would be the only way. After sampling more beans, and making little notes, I may begin going at it more intently. Just until the next thing comes along? Yeah.
The next, next, time I make beans, I am hoping to have created creme fraiche. I will try it with plain yogurt and with kefir, in whole cream. As I said, I have had no success finding true butter milk. Maybe one of the whole food stores might have it, but... then it goes to price. I'm already pushing my price thing with cream. And yet, for me, cream is necessary, more so than ever. It adds fats enough with all else, fats I couldn't easily replace without it. To think, my diet really was so close, naturally. Even to starvation if I like it in the more recent controlled sort of fashion. Just... so... close. Ah well, I am here now. If I can fix this dread dragon breath. Soon... one thing at a time.
Bon appetit.
------------
Ah-ha! I was going to listen to a bit of music, then I thought, you know... maybe one more try with youtube search? Sure. Can't hurt to quash my ego a bit more. Yeah, it shouldn't. Failure, however, is failure. Still, how you can you be humble if you don't fail, fail again! Yum. In spite of my doubt, the vid popped right 'chere. No one Ever expects the Spanish Inquisition! Or, uhrm, a vid on a question about beans. Your pick. So, here is the info. And, my question was a good one. For the answer you will have to watch on your own.
.
I went looking for more information. While I did not find all the information I was seeking, so will continue to look, perhaps updating this page with it, if I find it, then shuttling this to the front page, I will tender what I did get. What I could not find was whether pressure cooking was enough to truly open the bean up to releasing it's nutrients, as soaking does. The information I did find, was the pressure cooker timing for various beans, with several other bits of good data, such as elevation affects upon cooking time. For example, at about where I am, it's right between 15 and 20 percent extra time. I could... calculate it exactly. But I have found that cooking is an inexact science. I do believe, once I get used to the correct doneness of an item, I rely less upon my eyes, after learning to rely even less upon time, and then just can smell or... sense... when it is done. Still, I'll... tinker with times.
One thing I found, as a problem that exhibited in my last bean mix? Lima beans cook much more quickly than most other beans, certainly quicker than the pintos, by almost half the time. So? So my lima beans were in pretty rough shape. As I foray into bean mixing I will keep that in mind. And, no, it by no means suggest that I cannot cook lima and pinto beans together. It just means, if I want them each done correctly, that I will need to do a little more leg work. Start with the pinto, cook those until the difference in cooking times is mostly accounted, then cool that and add the lima beans, letting them finish in that last bit. It's extra work. And for a mostly dead ogre, extra is always a lot. It means something else, something probably more vital, will not get done. Still, to play with my food that would be the only way. After sampling more beans, and making little notes, I may begin going at it more intently. Just until the next thing comes along? Yeah.
The next, next, time I make beans, I am hoping to have created creme fraiche. I will try it with plain yogurt and with kefir, in whole cream. As I said, I have had no success finding true butter milk. Maybe one of the whole food stores might have it, but... then it goes to price. I'm already pushing my price thing with cream. And yet, for me, cream is necessary, more so than ever. It adds fats enough with all else, fats I couldn't easily replace without it. To think, my diet really was so close, naturally. Even to starvation if I like it in the more recent controlled sort of fashion. Just... so... close. Ah well, I am here now. If I can fix this dread dragon breath. Soon... one thing at a time.
Bon appetit.
------------
Ah-ha! I was going to listen to a bit of music, then I thought, you know... maybe one more try with youtube search? Sure. Can't hurt to quash my ego a bit more. Yeah, it shouldn't. Failure, however, is failure. Still, how you can you be humble if you don't fail, fail again! Yum. In spite of my doubt, the vid popped right 'chere. No one Ever expects the Spanish Inquisition! Or, uhrm, a vid on a question about beans. Your pick. So, here is the info. And, my question was a good one. For the answer you will have to watch on your own.
The hunt for potassium continues.
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.
A bean I overlooked because, well, because, is adzuki bean. Why, oh why? In part, I think, it is because it looked like an exotic name. As with shiitake mushrooms, I worried that the cost would be prohibitive. After a bit of research, however, maybe not. If I can find it, and find it other than organic. Organic adzuki are over my budget per pound. Non-organic, from what I have seen, are well under my cost per pound limit. Further, unlike mushrooms which shrink, beans get larger. I would be getting more cooked volume than per pound by double or triple. Doable. Now to find non-organic adzuki beans that aren't grown in China. Amazon has completely sold out, and will not give out that kind of information. The distributor? I don't care who distributes. Another Illinois company, by the way, the adzuki beans of the package I reviewed. Why is are so many Chinese foods and other ingestibles being sent through Illinois? Hmm... mafia is there, only corrupt politicians, it's pretty much bankrupt, ripped apart it's economy feeding public and private unions... I suppose repackaging poison food is all that it can do, and it has shown no compulsion to cut the throat of anyone it can make a buck off. Yeah... I'll look next time I am in town.
The bean is rather amazing. Small, but easy to digest and with pretty stout numbers in the things I need, from the B vitamins to electrolytes with an A+ in potassium. It cooks quickly. The suggestion to soak dry beans... I need to look into that. It seems there may be more than just softening in prep for cooking. There may be things which need to be worked out of the bean, things which inhibit digestion. Why look into it? Because I was hoping to use the pressure cooker to make quicker work of beans. Why eat good nutritious beans if you don't open them up to releasing all the good stuff? Though perhaps the pressure does that. Dunno, want to know, will check.
Light body aches. Back, ribs, and that general gurgling from a percolating interior. Nothing fancy, or too much to handle, just dues for good deeds. And I'll take them. Dinner is nearing. Not sure what I have on hand. I had really thought of mixing lima and kidney beans in the electric pressure cooker. Both of those have a good amount of potassium as well. And I want to try different bean combinations. I just think there are odd mixes that will taste superior somehow. Just strange complimentary profiles that defy logic. I like looking for those, and finding them. It takes a lot of mediocre, or worse, meals. And yet, here I go... if the pressure cooker thing pans out. Pun is a give or take, if intended only incidentally.
Later.
.
A bean I overlooked because, well, because, is adzuki bean. Why, oh why? In part, I think, it is because it looked like an exotic name. As with shiitake mushrooms, I worried that the cost would be prohibitive. After a bit of research, however, maybe not. If I can find it, and find it other than organic. Organic adzuki are over my budget per pound. Non-organic, from what I have seen, are well under my cost per pound limit. Further, unlike mushrooms which shrink, beans get larger. I would be getting more cooked volume than per pound by double or triple. Doable. Now to find non-organic adzuki beans that aren't grown in China. Amazon has completely sold out, and will not give out that kind of information. The distributor? I don't care who distributes. Another Illinois company, by the way, the adzuki beans of the package I reviewed. Why is are so many Chinese foods and other ingestibles being sent through Illinois? Hmm... mafia is there, only corrupt politicians, it's pretty much bankrupt, ripped apart it's economy feeding public and private unions... I suppose repackaging poison food is all that it can do, and it has shown no compulsion to cut the throat of anyone it can make a buck off. Yeah... I'll look next time I am in town.
The bean is rather amazing. Small, but easy to digest and with pretty stout numbers in the things I need, from the B vitamins to electrolytes with an A+ in potassium. It cooks quickly. The suggestion to soak dry beans... I need to look into that. It seems there may be more than just softening in prep for cooking. There may be things which need to be worked out of the bean, things which inhibit digestion. Why look into it? Because I was hoping to use the pressure cooker to make quicker work of beans. Why eat good nutritious beans if you don't open them up to releasing all the good stuff? Though perhaps the pressure does that. Dunno, want to know, will check.
Light body aches. Back, ribs, and that general gurgling from a percolating interior. Nothing fancy, or too much to handle, just dues for good deeds. And I'll take them. Dinner is nearing. Not sure what I have on hand. I had really thought of mixing lima and kidney beans in the electric pressure cooker. Both of those have a good amount of potassium as well. And I want to try different bean combinations. I just think there are odd mixes that will taste superior somehow. Just strange complimentary profiles that defy logic. I like looking for those, and finding them. It takes a lot of mediocre, or worse, meals. And yet, here I go... if the pressure cooker thing pans out. Pun is a give or take, if intended only incidentally.
Later.
What you face.
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.
This isn't in China, India, Iran, Brazil, or Australia. It's in Canada but the business is with America primarily. If you want inclusion, you want equality, you want fairness? Guess what? To those in charge, it means you get nothing. Boycott? Nah, just stop buying their products, or understand they have decided you, as a white, are less than a second class citizen. Remember, they made this man their mouthpiece, as a company aiming it's products at Americans. Watch the language? Are you fucking kidding me? If you can't handle that, stop and go away.
h/t Vox Day
I was close to buying Deus Ex, hadn't read about this. Mass Effect? Something was wrong, never could finish the second game, dumped the whole line. I love saving money. Especially while keeping it out of the hands of true racists. He might not want the man's job. Me? I want him expelled back to whatever shit third-world country he belongs.
.
This isn't in China, India, Iran, Brazil, or Australia. It's in Canada but the business is with America primarily. If you want inclusion, you want equality, you want fairness? Guess what? To those in charge, it means you get nothing. Boycott? Nah, just stop buying their products, or understand they have decided you, as a white, are less than a second class citizen. Remember, they made this man their mouthpiece, as a company aiming it's products at Americans. Watch the language? Are you fucking kidding me? If you can't handle that, stop and go away.
h/t Vox Day
I was close to buying Deus Ex, hadn't read about this. Mass Effect? Something was wrong, never could finish the second game, dumped the whole line. I love saving money. Especially while keeping it out of the hands of true racists. He might not want the man's job. Me? I want him expelled back to whatever shit third-world country he belongs.
Back up, if not quite at it.
.
.
I went down shortly after that last post. I'm never sure about the time stamp, so I won't say it was as posted. Sometimes there is several hours between that and the actual local time. It was just right at normalish morning when I finally went down. I woke several hours ago, without too much complaint. I woke but wasn't fully awake, is all. I am just sort of peeling back the last layer of sleep. If you have ever soaked in a bath, and had it peel off pain, as that last little bit goes away, that is how it feels. Only, just sleep. If I hurt I am even yet not quite aware.
Someone rang the doorbell sometime this morning. And then a call, a bogus auto mechanical insurance policy. They had the balls to leave a message. Just make sure, if you are wondering, to get their actual name, underwriter, etc... then call three mechanics and ask if they have ever worked with these companies. Yeah, save your money, trust me. They don't cover much, and what they do cover... it is so difficult to work with that you end up forced to pay it and you never see a return. No, not me. Others. The one time I thought about it I followed my own advice. Though, after nailing them on their name and such, they never called back. Who was at the door is anybody's guess. Sometimes they send someone through offering satellite or other programs. I don't watch television, don't need or want almost anything someone might sell or offer. Couldn't roll to even see out the window for that though. Unusual just not totally strange.
The kitchen is really shaping up. Today is more a day of rest. I would like to do a few things, just not all that much. Perhaps sorting even boxes, a number from several areas, getting them pulled, torn down, and stacked to go to town when I next go. Perhaps more work on the kitchen table. Maybe, no, definitely a shower. Ugh. I'd really like to get some dishes in. Dishes? I mean laundry. I don't have dishes left, yet. :p
I only have one pair of pants that officially fit now. A single solitary pair of 38's. More? I am pretty sure the weight will begin coming off at a reasonable rate. So.... next month I will order another pair of 38's and two pair of 36's, as well as at least one belt. Perhaps in 36. The belt I have, while it looks sloppy at 38, and I had to punch four holes and am down to the third, it will work. And there is room for more holes, so... Yeah, the tail is getting long, but there are places to tuck that. I will be honest, the goal is a 34 waist. The weight goal is what it takes to get that waist. But all of those, of course, are subject to blood sugar.
Oh, do you know what they call keto-breath? Dragon breath. *grins* Yeah, I'm still sorting to see if what I have is keto or protein excess based. If that latter, intermittent fasting should help and will please my doctor most likely. Though, nothing really pleases a doctor until you are safely in the ground! :p About as bad as clergy. And mothers. And many others.
.
I went down shortly after that last post. I'm never sure about the time stamp, so I won't say it was as posted. Sometimes there is several hours between that and the actual local time. It was just right at normalish morning when I finally went down. I woke several hours ago, without too much complaint. I woke but wasn't fully awake, is all. I am just sort of peeling back the last layer of sleep. If you have ever soaked in a bath, and had it peel off pain, as that last little bit goes away, that is how it feels. Only, just sleep. If I hurt I am even yet not quite aware.
Someone rang the doorbell sometime this morning. And then a call, a bogus auto mechanical insurance policy. They had the balls to leave a message. Just make sure, if you are wondering, to get their actual name, underwriter, etc... then call three mechanics and ask if they have ever worked with these companies. Yeah, save your money, trust me. They don't cover much, and what they do cover... it is so difficult to work with that you end up forced to pay it and you never see a return. No, not me. Others. The one time I thought about it I followed my own advice. Though, after nailing them on their name and such, they never called back. Who was at the door is anybody's guess. Sometimes they send someone through offering satellite or other programs. I don't watch television, don't need or want almost anything someone might sell or offer. Couldn't roll to even see out the window for that though. Unusual just not totally strange.
The kitchen is really shaping up. Today is more a day of rest. I would like to do a few things, just not all that much. Perhaps sorting even boxes, a number from several areas, getting them pulled, torn down, and stacked to go to town when I next go. Perhaps more work on the kitchen table. Maybe, no, definitely a shower. Ugh. I'd really like to get some dishes in. Dishes? I mean laundry. I don't have dishes left, yet. :p
I only have one pair of pants that officially fit now. A single solitary pair of 38's. More? I am pretty sure the weight will begin coming off at a reasonable rate. So.... next month I will order another pair of 38's and two pair of 36's, as well as at least one belt. Perhaps in 36. The belt I have, while it looks sloppy at 38, and I had to punch four holes and am down to the third, it will work. And there is room for more holes, so... Yeah, the tail is getting long, but there are places to tuck that. I will be honest, the goal is a 34 waist. The weight goal is what it takes to get that waist. But all of those, of course, are subject to blood sugar.
Oh, do you know what they call keto-breath? Dragon breath. *grins* Yeah, I'm still sorting to see if what I have is keto or protein excess based. If that latter, intermittent fasting should help and will please my doctor most likely. Though, nothing really pleases a doctor until you are safely in the ground! :p About as bad as clergy. And mothers. And many others.
Yeah, no sleep.
.
.
Some rest. Back to it, or sleep, if I can. I need it. I've been pushing the engines, if more mildly, more often and with greater frequency than the end of last week. It's starting to wear thin. And, yet, seeing improvements that seem miraculous... inspires more. I honestly think the fasting, being just daily, is the kicker. I'll see about the three-day fasting. And there may be reasons for it. But if it is too much of a drag, I may stick with daily fasting. or even fast daily, except over the weekend. And it seems ketosis is back with me. I am not having gas, I am having the bad breath that seems to have presaged it's onset. It's a strange form of bad breath, one I may have to figure out if I can defeat. Of course, I can't quite tell if it is from ketosis or from too much protein. Fasting will cut protein though, so... in time that should even out? And while not gassy, I do feel the binding inside that presaged that the last two times I achieved ketosis (the first time, then after the ojd). I had thought, previously, that this sensation in my stomach, and guts in general, was a symptom of hunger. The two can be similar. It's not. I know this time. It's some... churning in there, twisting, as if figuring out how to begin passing gas or the brewing process really kicking in.
Yeah, details. If you consider this sort of method, it is in the details that you will understand, or figure out if it's working for you, or at what stage you are. There are a lot of overweight, sick, ill, damaged people out there. If this can help one of them it is worth putting in the small even intimate details. If people can eat themselves away from pills and doctors, being overweight and ill from it, I really think it'll be worth the intrusion.
I am going to try to go to bed for a bit. I sorely need some sleep. If I'd like to get things done. Of course, without sleep, I will get nothing done. So... good night, and day.
.
Some rest. Back to it, or sleep, if I can. I need it. I've been pushing the engines, if more mildly, more often and with greater frequency than the end of last week. It's starting to wear thin. And, yet, seeing improvements that seem miraculous... inspires more. I honestly think the fasting, being just daily, is the kicker. I'll see about the three-day fasting. And there may be reasons for it. But if it is too much of a drag, I may stick with daily fasting. or even fast daily, except over the weekend. And it seems ketosis is back with me. I am not having gas, I am having the bad breath that seems to have presaged it's onset. It's a strange form of bad breath, one I may have to figure out if I can defeat. Of course, I can't quite tell if it is from ketosis or from too much protein. Fasting will cut protein though, so... in time that should even out? And while not gassy, I do feel the binding inside that presaged that the last two times I achieved ketosis (the first time, then after the ojd). I had thought, previously, that this sensation in my stomach, and guts in general, was a symptom of hunger. The two can be similar. It's not. I know this time. It's some... churning in there, twisting, as if figuring out how to begin passing gas or the brewing process really kicking in.
Yeah, details. If you consider this sort of method, it is in the details that you will understand, or figure out if it's working for you, or at what stage you are. There are a lot of overweight, sick, ill, damaged people out there. If this can help one of them it is worth putting in the small even intimate details. If people can eat themselves away from pills and doctors, being overweight and ill from it, I really think it'll be worth the intrusion.
I am going to try to go to bed for a bit. I sorely need some sleep. If I'd like to get things done. Of course, without sleep, I will get nothing done. So... good night, and day.
I just kept at it.
.
.
Nothing fancy, just... more little tasks. They are connected, somewhat orderly, though sometimes the project just fits the energy output available. The last task was to finally set medicine back up. Medicine and the rest. I am not starting on carvedilol immediately, this week. I am starting losarten, at full speed. If that goes well, no down-time, dragging, or other problems, I will begin carvedilol next week, or the week after. At cut rate. I will only start at about 6.25 mg, not the 12.5 listed. That's too heavy, too fast. I forgot to talk to the doc about it, but he just wrote, he didn't consult. I have a pill splitter and an absolute reason to use it. I am starting the supplement that was allowing me to get by with lower doses of carvedilol though. That is all I can do in any sort of hurry.
Oh, right... bedtime blood sugar, 135.
I have enough potassium for about three weeks, I best see where that was. I am not sure when he is due back in town. I'll call tomorrow. I also need to see about the drivers license thing, whether he will sign it or not. If not, all this has been a waste, but I'm... used to that with medical and bureaucracy. I have plans for that as well. I have decided, about diet, to, after my meal Thursday, begin fasting longer. I will be going to three-day then one day fasting. Just going to shoot it into high gear. If blood sugar turns on that, and other things stay in check, I'll keep it there. If not, I'll go that next step of thee-day then two-day fasting. Just gotta keep up on the supplements, potassium the most, but the others as well. Oh, to that end, I pushed my vitamin and mineral intake to evening. I void less at night, and getting even better. As diabetes comes under control, my thirst comes under control, meaning at some point the water pill may be cut or eliminated entirely. It's... tricky. But it is doable, I see that plainly now. The heart won't really improve, but life doesn't have to be from pill to pill either.
Good night.
.
Nothing fancy, just... more little tasks. They are connected, somewhat orderly, though sometimes the project just fits the energy output available. The last task was to finally set medicine back up. Medicine and the rest. I am not starting on carvedilol immediately, this week. I am starting losarten, at full speed. If that goes well, no down-time, dragging, or other problems, I will begin carvedilol next week, or the week after. At cut rate. I will only start at about 6.25 mg, not the 12.5 listed. That's too heavy, too fast. I forgot to talk to the doc about it, but he just wrote, he didn't consult. I have a pill splitter and an absolute reason to use it. I am starting the supplement that was allowing me to get by with lower doses of carvedilol though. That is all I can do in any sort of hurry.
Oh, right... bedtime blood sugar, 135.
I have enough potassium for about three weeks, I best see where that was. I am not sure when he is due back in town. I'll call tomorrow. I also need to see about the drivers license thing, whether he will sign it or not. If not, all this has been a waste, but I'm... used to that with medical and bureaucracy. I have plans for that as well. I have decided, about diet, to, after my meal Thursday, begin fasting longer. I will be going to three-day then one day fasting. Just going to shoot it into high gear. If blood sugar turns on that, and other things stay in check, I'll keep it there. If not, I'll go that next step of thee-day then two-day fasting. Just gotta keep up on the supplements, potassium the most, but the others as well. Oh, to that end, I pushed my vitamin and mineral intake to evening. I void less at night, and getting even better. As diabetes comes under control, my thirst comes under control, meaning at some point the water pill may be cut or eliminated entirely. It's... tricky. But it is doable, I see that plainly now. The heart won't really improve, but life doesn't have to be from pill to pill either.
Good night.
Monday, August 22, 2016
Rather an amazing lot of work.
.
.
How? Don't ask me. I do when I can. I can. So I do. What is that math thing? Dishes, little bits, here and there. As I went through the kitchen, more bits and pieces. Along with items to be washed, items to be dealt with, items put away, and items thrown. I can see my tabletop. Probably, oh, 40~60% of it is visible. Some of what is on it will stay. Center placement items, if probably covering no more than 20%.
I didn't get to boxes, but I am very close. I will definitely be purchasing another cart for in there this coming month. And, if I can clear boxes, I may do some major rearranging. Not so much out of... hmm... domestic sensibilities as for practical applications. Which means it might end up looking like an engineer's kitchen. Oh go figure.
And do not think I have just been working on the visible. Drawers, slowly, over the last bit of time, and the pot and pan cupboard, along with the various larder areas, are all being hit, manipulated, explored, cleaned, sorted... It takes a long time to catch up from over half a decade of being behind.
Actually, if I had to pin it on something, it would be the fasting, and a bit the diet. Really, more, the two combined. If I can maintain things, and keep this going, I... will do as I wish. Lose weight? Lower insulin? Lower blood pressure? Get off medicine? Check, and then start living a life that doesn't involve doctors or medicine. NOW I am going home. A shower and bedtime? Or just on to bed? I'll listen to music and consider. No major aches and pains, and the painpills, if I took them today(?) would be out of effect. All good. Good night.
.
How? Don't ask me. I do when I can. I can. So I do. What is that math thing? Dishes, little bits, here and there. As I went through the kitchen, more bits and pieces. Along with items to be washed, items to be dealt with, items put away, and items thrown. I can see my tabletop. Probably, oh, 40~60% of it is visible. Some of what is on it will stay. Center placement items, if probably covering no more than 20%.
I didn't get to boxes, but I am very close. I will definitely be purchasing another cart for in there this coming month. And, if I can clear boxes, I may do some major rearranging. Not so much out of... hmm... domestic sensibilities as for practical applications. Which means it might end up looking like an engineer's kitchen. Oh go figure.
And do not think I have just been working on the visible. Drawers, slowly, over the last bit of time, and the pot and pan cupboard, along with the various larder areas, are all being hit, manipulated, explored, cleaned, sorted... It takes a long time to catch up from over half a decade of being behind.
Actually, if I had to pin it on something, it would be the fasting, and a bit the diet. Really, more, the two combined. If I can maintain things, and keep this going, I... will do as I wish. Lose weight? Lower insulin? Lower blood pressure? Get off medicine? Check, and then start living a life that doesn't involve doctors or medicine. NOW I am going home. A shower and bedtime? Or just on to bed? I'll listen to music and consider. No major aches and pains, and the painpills, if I took them today(?) would be out of effect. All good. Good night.
Keeping at it.
.
.
More dishes. Little bits from dinner, some from other things, a few things found. A massive wooden cutting board needed attention. Beside washing, when working with wood, if it actually needs wet washing, as this did, then also oiling. I use a food-safe... stuff. Though, if you wanted to be extremely technical, what is good for food may not be good for people. Yeah, it's come to that. If those events were oversights, that would be one thing. They are planned by beancounters and lawyers. Both of whom use each other to ensure that neither is subject to prosecution for the mass murder they just suggested... or in their words, expressed as a cheaper solution, even if a minor class-action suit went forward... after the deaths caused by their... number crunching and legal history research. Huh? Oh, just suggesting that with China now importing almost everything, and our systems already underwhelming in defenses, and bought out, caveat emptor. Still... doing a bit of research, and saying a prayer... it's what is left.
I have one small load left. Though as I switch between tasks, next to work in the kitchen, digging through to clearances, perhaps I will find more. Which is fine, it takes a while for the water temp to be more suitable for washing. I can do it blast furnace fresh, prefer not to.
I pulled the stock. Ah well. Simply put, it was too strong, by far. So I split it. Now it is just water. Bleh. I quit. I'll toss this and start over again, again. This time a little slower, and I don't have the dishes to mess with, I have an idea of how much bone to use, and... that is as good as I can do. Start over, again, again. Thankfully I have enough to do this. Annoying. But the learning process, if not expensive in several ways, may simply not hold. So be it. I learn. And live. Plus, the work is good for me. I'll set bones to thaw, perhaps roasting them tomorrow evening? Yeah, maybe.
Hmm, I'm calling it a night, other than the dishes, actually. And a shower. Not bad though, for a day of rest. Perhaps, tomorrow, much more in the kitchen, the counters and table top... and boxes wherever they may be found. Boxes and tribbles? The troubles, brother, the toil. Ah well. Later or good night.
.
More dishes. Little bits from dinner, some from other things, a few things found. A massive wooden cutting board needed attention. Beside washing, when working with wood, if it actually needs wet washing, as this did, then also oiling. I use a food-safe... stuff. Though, if you wanted to be extremely technical, what is good for food may not be good for people. Yeah, it's come to that. If those events were oversights, that would be one thing. They are planned by beancounters and lawyers. Both of whom use each other to ensure that neither is subject to prosecution for the mass murder they just suggested... or in their words, expressed as a cheaper solution, even if a minor class-action suit went forward... after the deaths caused by their... number crunching and legal history research. Huh? Oh, just suggesting that with China now importing almost everything, and our systems already underwhelming in defenses, and bought out, caveat emptor. Still... doing a bit of research, and saying a prayer... it's what is left.
I have one small load left. Though as I switch between tasks, next to work in the kitchen, digging through to clearances, perhaps I will find more. Which is fine, it takes a while for the water temp to be more suitable for washing. I can do it blast furnace fresh, prefer not to.
I pulled the stock. Ah well. Simply put, it was too strong, by far. So I split it. Now it is just water. Bleh. I quit. I'll toss this and start over again, again. This time a little slower, and I don't have the dishes to mess with, I have an idea of how much bone to use, and... that is as good as I can do. Start over, again, again. Thankfully I have enough to do this. Annoying. But the learning process, if not expensive in several ways, may simply not hold. So be it. I learn. And live. Plus, the work is good for me. I'll set bones to thaw, perhaps roasting them tomorrow evening? Yeah, maybe.
Hmm, I'm calling it a night, other than the dishes, actually. And a shower. Not bad though, for a day of rest. Perhaps, tomorrow, much more in the kitchen, the counters and table top... and boxes wherever they may be found. Boxes and tribbles? The troubles, brother, the toil. Ah well. Later or good night.
Shiitake and oyster mushrooms.
.
.
Pretty pricey. I won't be doing those often. Rich in potassium, but so might some asteroids be of gold. Not worth mining. Still, I wanted to know what these were about.
Shiitake mushrooms have an interesting flavor raw. I suspect the price is due to them not being conducive to farming... caving... whatever you might call captive growing for mushrooms. It took them many decades to figure out the secret to 'farming' the mushrooms that are commonly, and generally less expensive. I can't remember the first, button caps? Whichever, from there it branched to several types. And yet there are many that simply cannot be farmed. So, yeah, I get the price. Though perhaps it is simply difficult to do? Anyway. It does have a slightly unique flavor raw. And, cleaned and cooked carefully, it is a wonderful food. Worth the extra? Even with the potassium? Given my wallet and needs, no. Even as a treat it is a bit much. I sort of draw the line on treats, to include ribeye, at $10 a pound. Over that and I consider it outside of my once every two week treat limit. Once a year? Yeah, maybe. But that is more of a tease, so I often just skip that.
The oyster mushrooms were interesting to work with. I failed to taste one before cooking. Hey, either I am curious, and taste, or I miss an opportunity. Usually, to be honest, I miss out. There is only so much risk, in any case, at any given time, I am willing to spill. I tried the shiitake and that was that... if that wasn't a conscious part of my calculations. As for my conscious brain, it simply didn't happen because it wasn't considered at the appropriate time. They were tasty, but at the same price as the shiitake, I simply cannot afford them. If I happen to see a good price, the the mushrooms look fresh and feel firm and right? I'll... buy some, once in a great while, at $10... or more if less... a pound. I should warn, a pound of mushrooms does not even come close to a pound of cooked mushrooms. Shiitake lose the least water, if my eyes are correct, than any mushroom I have worked. The oysters aren't too bad, either. Still, if they don't lose 30% of mass, or more, I'd be very surprised. Still, I quite enjoy white and some of the other mushrooms. Even they are a bit of a treat, between how much they shrink and how much they cost. I'll bet, in real terms, they are closer to $10 a pound for cooked... almost any mushroom. It goes up from there. Only up.
I want to try popcorn... to see what that does to blood sugar. It is a corn. It is also burst. Do the carbs, or many of them, leave with the liquid upon popping? I want to test specific foods. From what I am seeing, the glycemic index and carb count do not always mean anything when it comes to my blood sugar. Sometimes something that says it has zero carbs busts my sugar mackerels, sometimes the opposite. I simply can't be sure until I test. I love popcorn. And, it could potentially be a decent, mostly fatty treat, if the sugar pop is low and I use butter. Or it is a bust and I'll need to stay away.
Look, I am having to write my own recipe book. I am having to try food, fasting, drink, sweeteners, fat additions, all of it. No one can, I honestly don't think, write a book for you. You have to write your own. This is the problem with many people. They want the world given to them. But that isn't how it works. When God gave them the many tongues, too I think He gave them even more to separate them. Gotta keep em' separated. And, so, He did. Right down to each of us actually being the smallest minority. Genetically, medically, mechanically, intellectually, spiritually... Taken in whole, none of us, is all that alike... save twins. I honestly think God has both a sense of humor and likes to show and tell. If the children of God grow up, what do they become? God? If so, as twins? More questions than answers. Thought the hope is that the questions might be interesting. Later.
.
Pretty pricey. I won't be doing those often. Rich in potassium, but so might some asteroids be of gold. Not worth mining. Still, I wanted to know what these were about.
Shiitake mushrooms have an interesting flavor raw. I suspect the price is due to them not being conducive to farming... caving... whatever you might call captive growing for mushrooms. It took them many decades to figure out the secret to 'farming' the mushrooms that are commonly, and generally less expensive. I can't remember the first, button caps? Whichever, from there it branched to several types. And yet there are many that simply cannot be farmed. So, yeah, I get the price. Though perhaps it is simply difficult to do? Anyway. It does have a slightly unique flavor raw. And, cleaned and cooked carefully, it is a wonderful food. Worth the extra? Even with the potassium? Given my wallet and needs, no. Even as a treat it is a bit much. I sort of draw the line on treats, to include ribeye, at $10 a pound. Over that and I consider it outside of my once every two week treat limit. Once a year? Yeah, maybe. But that is more of a tease, so I often just skip that.
The oyster mushrooms were interesting to work with. I failed to taste one before cooking. Hey, either I am curious, and taste, or I miss an opportunity. Usually, to be honest, I miss out. There is only so much risk, in any case, at any given time, I am willing to spill. I tried the shiitake and that was that... if that wasn't a conscious part of my calculations. As for my conscious brain, it simply didn't happen because it wasn't considered at the appropriate time. They were tasty, but at the same price as the shiitake, I simply cannot afford them. If I happen to see a good price, the the mushrooms look fresh and feel firm and right? I'll... buy some, once in a great while, at $10... or more if less... a pound. I should warn, a pound of mushrooms does not even come close to a pound of cooked mushrooms. Shiitake lose the least water, if my eyes are correct, than any mushroom I have worked. The oysters aren't too bad, either. Still, if they don't lose 30% of mass, or more, I'd be very surprised. Still, I quite enjoy white and some of the other mushrooms. Even they are a bit of a treat, between how much they shrink and how much they cost. I'll bet, in real terms, they are closer to $10 a pound for cooked... almost any mushroom. It goes up from there. Only up.
I want to try popcorn... to see what that does to blood sugar. It is a corn. It is also burst. Do the carbs, or many of them, leave with the liquid upon popping? I want to test specific foods. From what I am seeing, the glycemic index and carb count do not always mean anything when it comes to my blood sugar. Sometimes something that says it has zero carbs busts my sugar mackerels, sometimes the opposite. I simply can't be sure until I test. I love popcorn. And, it could potentially be a decent, mostly fatty treat, if the sugar pop is low and I use butter. Or it is a bust and I'll need to stay away.
Look, I am having to write my own recipe book. I am having to try food, fasting, drink, sweeteners, fat additions, all of it. No one can, I honestly don't think, write a book for you. You have to write your own. This is the problem with many people. They want the world given to them. But that isn't how it works. When God gave them the many tongues, too I think He gave them even more to separate them. Gotta keep em' separated. And, so, He did. Right down to each of us actually being the smallest minority. Genetically, medically, mechanically, intellectually, spiritually... Taken in whole, none of us, is all that alike... save twins. I honestly think God has both a sense of humor and likes to show and tell. If the children of God grow up, what do they become? God? If so, as twins? More questions than answers. Thought the hope is that the questions might be interesting. Later.
Cold, nap of naps, hot, ugh.
.
.
I stayed awake until after 10:00, nearing 11:00. I was cold though, even with socks and all. I could not warm up so I could not wake up. Not quite shivering, just on this edge of it, if finding staying awake impossible. I finally crashed so very hard. And slept, waking at least once for a pitstop. Sore, still, but mildly. I may take anacin. Not no much for the body as the headache. It isn't terribly, it is piercing. I never know if painkillers will do a thing for it, simply worth the risk sometimes.
A neo-fasting blood sugar was 180. I know what the lower number was. Exercise. If I can get keto, intermittent fasting, and walking... then weights... down? I'll have whatever blood sugar I want. I am beginning to suspect the reason doctors don't advocate this line of efforts is because most people can't do it. No willpower whatsoever. So, rather than deal with patients as individuals, they dumb it all down for easier application. As well, as I still believe, whether they know it or not, they were indoctrinated to our destruction. They were meant to make us pillpoppers and believers in that next pill. A new religion of the medial industrial complex. If I can get this close, and you won't even try, given the givens... I'd be cautious about judgments. I'll bet, as much as people eat out? My food alone costs less. If it shaves medicine and doctor visits out in the end? Then it has saved me a fortune. Oh, but insurance, you say? Do you think insurance covers the true costs of poor choices to you, to the economy, to your family, in personal, social, and business ways? Choose.
Oh, but no worries. There are some people who really are... toast. That isn't who I am talking about. Although... they consider me toast. But, then, I'd like to think we have established that, in some odd way, I am a bit different. Innit? Hmm? Yes. How, why? If you have no faith you cannot know. For there is nothing that would bridge those gaps. Not just shouldn't be, couldn't be... not without something else. So many today suggest that some things are unworldly. In time, even for the damned, they will talk about things being worldly in the same way, just flipped. You will, in time, understand. You probably do, you just don't want to see.
Wonderful though. I have worked quite well, done much. Stock, today? Maybe, maybe not. Maybe some, maybe none. Medicine I will set up, and shortly. A shower, I am hoping. Maybe a bit of cleaning, maybe not. I am not pushing today. I do need some rest, ease. I pushed, then got trapped into really pushing. Too much work, too long, as fast as I could, and it still wasn't enough. So, today, rest as I need or want it. If I get to this or that, all good. I just won't worry. Later. Oh, but some classified rock? Or would that be rocked classics? Anywho... never say I do not warn.
.
I stayed awake until after 10:00, nearing 11:00. I was cold though, even with socks and all. I could not warm up so I could not wake up. Not quite shivering, just on this edge of it, if finding staying awake impossible. I finally crashed so very hard. And slept, waking at least once for a pitstop. Sore, still, but mildly. I may take anacin. Not no much for the body as the headache. It isn't terribly, it is piercing. I never know if painkillers will do a thing for it, simply worth the risk sometimes.
A neo-fasting blood sugar was 180. I know what the lower number was. Exercise. If I can get keto, intermittent fasting, and walking... then weights... down? I'll have whatever blood sugar I want. I am beginning to suspect the reason doctors don't advocate this line of efforts is because most people can't do it. No willpower whatsoever. So, rather than deal with patients as individuals, they dumb it all down for easier application. As well, as I still believe, whether they know it or not, they were indoctrinated to our destruction. They were meant to make us pillpoppers and believers in that next pill. A new religion of the medial industrial complex. If I can get this close, and you won't even try, given the givens... I'd be cautious about judgments. I'll bet, as much as people eat out? My food alone costs less. If it shaves medicine and doctor visits out in the end? Then it has saved me a fortune. Oh, but insurance, you say? Do you think insurance covers the true costs of poor choices to you, to the economy, to your family, in personal, social, and business ways? Choose.
Oh, but no worries. There are some people who really are... toast. That isn't who I am talking about. Although... they consider me toast. But, then, I'd like to think we have established that, in some odd way, I am a bit different. Innit? Hmm? Yes. How, why? If you have no faith you cannot know. For there is nothing that would bridge those gaps. Not just shouldn't be, couldn't be... not without something else. So many today suggest that some things are unworldly. In time, even for the damned, they will talk about things being worldly in the same way, just flipped. You will, in time, understand. You probably do, you just don't want to see.
Wonderful though. I have worked quite well, done much. Stock, today? Maybe, maybe not. Maybe some, maybe none. Medicine I will set up, and shortly. A shower, I am hoping. Maybe a bit of cleaning, maybe not. I am not pushing today. I do need some rest, ease. I pushed, then got trapped into really pushing. Too much work, too long, as fast as I could, and it still wasn't enough. So, today, rest as I need or want it. If I get to this or that, all good. I just won't worry. Later. Oh, but some classified rock? Or would that be rocked classics? Anywho... never say I do not warn.
Not exactly early to bed.
.
.
I kept... finding things to do. And, then, finally, when I stopped that I had to cool down. It was nearly 1:00 when I went to bed, or a touch after? Very close one way or the other. Memory times out when I tease it with sleep long enough. I seemed to wake pretty solidly at 7:00, but wanted more sleep. I tried to get it. A bit of rest is all. Perhaps a nap later. It is 70 and change in the house this morning. I haven't seen it 70 in... since the end of spring. While, this year, even when it got to 99 (or higher, if I didn't always check), 'the cave' stayed right at around 76 with a few absolutes highs right at 80. I mean just four or five, and usually because I forgot to close the windows before it started heating up. I think the lowest I saw it, on very rare occasions, after multiple cloudy days, was about 73. Yeah, I am liking 70 though.
Fasting blood sugar read 163! Why? I've only, and not well, been fasting for a few days. Was that enough? Just daily fasting, roughly. After the 260(ish) read, I was worried that I had blown something again. Crazy. Being Monday, I kept eyeballing the scale. It eyeballed me right back. Taunting, 'You know, you don't have to step on me... chicken'. 'Oh, I know, you weasel', thought I back. Still, on the plate I went, 266. Then again, it feels like I've gained it all back, so... no problem.
I thought I had completely cleared the dishes. Always something, always, that is missed. Always. Gah! Not much, just enough to say I didn't get it all. And yet, I have done quite well. My body is a bit sore and will be for a while. I still have a few things to do, and hope to do even more. Putting the stock up, which is much more of a chore than it sounds, is the first thing. A shower yet this morning, especially with the bathtub free. A bit of business, a call at least, if I can find some paperwork. Maybe too calls. Those, and maybe bringing the trash barrel back... not enough recycling to mess with it.
Oh, and perhaps to see about washing the trash barrel out. I'm not sure if bleach is best, or... what. But it, yeah... gotta clean that. I learned, with inside bins, that if anything spills through or leaks, clean in now, now, now. Or you will regret it. I need to take that lesson to the outside bin. It doesn't have to be useful as a dinner plate, it just shouldn't smell like a rendering plant. Bleh. Still learning how to be a more proper homeowner after these years. My guess is you learn until you become too ill or old to do much about much, then you coast. I'm not quite to full-time coasting yet, if I'm not anywhere near full-time learning or doing either.
Well, on with life. Good morning, finally, again, and good day.
.
I kept... finding things to do. And, then, finally, when I stopped that I had to cool down. It was nearly 1:00 when I went to bed, or a touch after? Very close one way or the other. Memory times out when I tease it with sleep long enough. I seemed to wake pretty solidly at 7:00, but wanted more sleep. I tried to get it. A bit of rest is all. Perhaps a nap later. It is 70 and change in the house this morning. I haven't seen it 70 in... since the end of spring. While, this year, even when it got to 99 (or higher, if I didn't always check), 'the cave' stayed right at around 76 with a few absolutes highs right at 80. I mean just four or five, and usually because I forgot to close the windows before it started heating up. I think the lowest I saw it, on very rare occasions, after multiple cloudy days, was about 73. Yeah, I am liking 70 though.
Fasting blood sugar read 163! Why? I've only, and not well, been fasting for a few days. Was that enough? Just daily fasting, roughly. After the 260(ish) read, I was worried that I had blown something again. Crazy. Being Monday, I kept eyeballing the scale. It eyeballed me right back. Taunting, 'You know, you don't have to step on me... chicken'. 'Oh, I know, you weasel', thought I back. Still, on the plate I went, 266. Then again, it feels like I've gained it all back, so... no problem.
I thought I had completely cleared the dishes. Always something, always, that is missed. Always. Gah! Not much, just enough to say I didn't get it all. And yet, I have done quite well. My body is a bit sore and will be for a while. I still have a few things to do, and hope to do even more. Putting the stock up, which is much more of a chore than it sounds, is the first thing. A shower yet this morning, especially with the bathtub free. A bit of business, a call at least, if I can find some paperwork. Maybe too calls. Those, and maybe bringing the trash barrel back... not enough recycling to mess with it.
Oh, and perhaps to see about washing the trash barrel out. I'm not sure if bleach is best, or... what. But it, yeah... gotta clean that. I learned, with inside bins, that if anything spills through or leaks, clean in now, now, now. Or you will regret it. I need to take that lesson to the outside bin. It doesn't have to be useful as a dinner plate, it just shouldn't smell like a rendering plant. Bleh. Still learning how to be a more proper homeowner after these years. My guess is you learn until you become too ill or old to do much about much, then you coast. I'm not quite to full-time coasting yet, if I'm not anywhere near full-time learning or doing either.
Well, on with life. Good morning, finally, again, and good day.
Sunday, August 21, 2016
More and more.
.
.
I just can't quite quit. Dishes, several loads, then dinner dishes, then new items I have been meaning to clean for first use, including the all-in-one pressure cooker. My mother says they took pinto beans from dry to perfect in an hour. Actually I would like to try that with black beans. If it works, clean it and do it again for kidney beans. Just... to play around, and have beans on hand. Though one of each batch might not do. I plan on doing it until I have it down. The water, the time, per bean. Hmm... ham and beans would be great though. Once I get that, in time, I really want to pressure cook ribs, after I have a dry rub down. Pressure cook them, then do a dry rub, then grill them. Some people do that backwards, and I don't understand. I like the taste and texture of grilled more than boiled or pressure cooked meats by far.
I also got the trash out. clean one of the kitchen sinks (the faucet doesn't work, for now, again, so that is a special task). Little bits here and there. Too tired to shower, I'll do that tomorrow. I can't do more, or I'd set up medicine. Tomorrow. It is amazing what I am getting done. I might even be heading to bed... now? It's not even 23:00. Then again, I was only awake late because tasks forced that. It's been a bit busy, but easier day than the last few. I might make it up at a goodly early hour. I sure hope so. I like having my day. Winter IS coming, meaning days are just going to get a lot shorter. I'd sure like to enjoy them. Hmm, and, maybe, if I can keep my days for a bit, I can begin walking on off or on days. Since I am fasting every day it's not like it matters which day. Not tomorrow, not ready. But I like a Monday, Wednesday, Friday schedule, so I may just plan on going Wednesday. If I can't have a pack ready, I'd like to at least have some sort of water going with. Camel back, canteen of some sort, don't know... something. And a hat. Even as it cools that sun still has bite.
Wonderful. I'll push and pull until I make it or go down hard and fast. Those are the options now. Good night.
.
I just can't quite quit. Dishes, several loads, then dinner dishes, then new items I have been meaning to clean for first use, including the all-in-one pressure cooker. My mother says they took pinto beans from dry to perfect in an hour. Actually I would like to try that with black beans. If it works, clean it and do it again for kidney beans. Just... to play around, and have beans on hand. Though one of each batch might not do. I plan on doing it until I have it down. The water, the time, per bean. Hmm... ham and beans would be great though. Once I get that, in time, I really want to pressure cook ribs, after I have a dry rub down. Pressure cook them, then do a dry rub, then grill them. Some people do that backwards, and I don't understand. I like the taste and texture of grilled more than boiled or pressure cooked meats by far.
I also got the trash out. clean one of the kitchen sinks (the faucet doesn't work, for now, again, so that is a special task). Little bits here and there. Too tired to shower, I'll do that tomorrow. I can't do more, or I'd set up medicine. Tomorrow. It is amazing what I am getting done. I might even be heading to bed... now? It's not even 23:00. Then again, I was only awake late because tasks forced that. It's been a bit busy, but easier day than the last few. I might make it up at a goodly early hour. I sure hope so. I like having my day. Winter IS coming, meaning days are just going to get a lot shorter. I'd sure like to enjoy them. Hmm, and, maybe, if I can keep my days for a bit, I can begin walking on off or on days. Since I am fasting every day it's not like it matters which day. Not tomorrow, not ready. But I like a Monday, Wednesday, Friday schedule, so I may just plan on going Wednesday. If I can't have a pack ready, I'd like to at least have some sort of water going with. Camel back, canteen of some sort, don't know... something. And a hat. Even as it cools that sun still has bite.
Wonderful. I'll push and pull until I make it or go down hard and fast. Those are the options now. Good night.
Anchovy paste.
.
.
Well? It may work in some recipes, where it can be cooked into the oil. For my part, after two tries, I don't think it will work, not for meatzza. Even when well spread, either you don't taste anything or you really get a hit of anchovy. More so if you know it when you taste it. If you hit it, it might well overwhelm all other flavors. So... while I will learn to use it, I won't use it as I did. Actually, I could still do a meatzza with it. It's just that I would heat the pan, and olive oil, then mix it into the oil until it disappears. Then just pat the hamburger in. That is pretty much how I did spaghetti meat sauce. Though perhaps the paste isn't as tasty, or easy to use, as whole anchovies?
It has been a decent day of rest. I may actually head in and just sleep shortly. Tired but good. Pains eased off, simple as they were, if they do come and go. Yeah. Pretty close to bedtime. Oh, maybe getting the trash and recycling out first. I'd love a shower but that's just one thing more too many. I'll get one in the morning. Good night.
.
Well? It may work in some recipes, where it can be cooked into the oil. For my part, after two tries, I don't think it will work, not for meatzza. Even when well spread, either you don't taste anything or you really get a hit of anchovy. More so if you know it when you taste it. If you hit it, it might well overwhelm all other flavors. So... while I will learn to use it, I won't use it as I did. Actually, I could still do a meatzza with it. It's just that I would heat the pan, and olive oil, then mix it into the oil until it disappears. Then just pat the hamburger in. That is pretty much how I did spaghetti meat sauce. Though perhaps the paste isn't as tasty, or easy to use, as whole anchovies?
It has been a decent day of rest. I may actually head in and just sleep shortly. Tired but good. Pains eased off, simple as they were, if they do come and go. Yeah. Pretty close to bedtime. Oh, maybe getting the trash and recycling out first. I'd love a shower but that's just one thing more too many. I'll get one in the morning. Good night.
Late was the call.
.
.
It wasn't a turn-around thing. I had planned to call my mom on her birthday. But then the stock was ready, the bowls arrived, and too much was happening all at once for me to stay out in front of my intentions. I could tell she was hurt. My guess? No one else called. There are just some hurts you can't say much about. Not much to sooth such. Young or old, feeling are feelings. I tried to tell her that men are men. If there is a woman about, some things are more likely to be tended. Most of us left, save my brother, are widowers or bachelors. And my brother is in pretty rough shape with his back. If it gets to him, as it fluctuates, he can't stay on top of things either. Now I feel really bad. Although, in recent years, I have been pretty good about getting a gift out. Cards? I don't do cards, so much, mostly. I tried. Those just foul me up. But gifts arrive, and usually calls, sometime around the season or birthday. It's as good as I can do.
I finished the rest of the bowls and dishes, set them to dry even more, then stacked them just a bit ago. I am hoping to get a shower before too long, then load in the new items which need to be washed. The electric pressure cooker all-in-one, some travel tea/coffee makers/canteens, several cast iron items, and... maybe a few other things? Well, probably a few dirty dishes as well. Not many of those left, but like bugs, it seems they can never fully, completely, or reliably, be completely eliminated. The stock looks almost ready. I am going to give it until tomorrow. Trash and recycling will go out though. Not much else.
I finally got around to watching the new Mad Max movie. It was entertaining, and not too repulsive. For the most part it was good enough. Perhaps it lacked something from the originals. Though too it brought some things that were original, new, fresh. It didn't kill the franchise, though how much it... I don't know. It was entertaining enough. I won't watch again really soon, but I will add it to my collection.
Hmm... the back-ache seems to be relaxing. I suppose since I'm not running around, hopping from foot to foot, trying to cram work into every second in which I'm not gasping for breath and cool... even some of those moments... my back has decided to give me a break. One of the things I purchased was a 6.5 inch cast skillet. While I like the 12", it's a little big for meatzza. I am hoping the 6.5 will give me just enough that I can go on to make something else, a nearly full entree meal beside it. I like having courses, I guess. One dish courses are the best.
Blood sugar was 260, but I've been... nibbling through the day yesterday, mostly on remaining grapes. Both the nibbling and the choice of nibblets were bad. Back to fasting... I'll be ready for a bite for dinner. I may give the 6.5'er a chance tonight.
.
It wasn't a turn-around thing. I had planned to call my mom on her birthday. But then the stock was ready, the bowls arrived, and too much was happening all at once for me to stay out in front of my intentions. I could tell she was hurt. My guess? No one else called. There are just some hurts you can't say much about. Not much to sooth such. Young or old, feeling are feelings. I tried to tell her that men are men. If there is a woman about, some things are more likely to be tended. Most of us left, save my brother, are widowers or bachelors. And my brother is in pretty rough shape with his back. If it gets to him, as it fluctuates, he can't stay on top of things either. Now I feel really bad. Although, in recent years, I have been pretty good about getting a gift out. Cards? I don't do cards, so much, mostly. I tried. Those just foul me up. But gifts arrive, and usually calls, sometime around the season or birthday. It's as good as I can do.
I finished the rest of the bowls and dishes, set them to dry even more, then stacked them just a bit ago. I am hoping to get a shower before too long, then load in the new items which need to be washed. The electric pressure cooker all-in-one, some travel tea/coffee makers/canteens, several cast iron items, and... maybe a few other things? Well, probably a few dirty dishes as well. Not many of those left, but like bugs, it seems they can never fully, completely, or reliably, be completely eliminated. The stock looks almost ready. I am going to give it until tomorrow. Trash and recycling will go out though. Not much else.
I finally got around to watching the new Mad Max movie. It was entertaining, and not too repulsive. For the most part it was good enough. Perhaps it lacked something from the originals. Though too it brought some things that were original, new, fresh. It didn't kill the franchise, though how much it... I don't know. It was entertaining enough. I won't watch again really soon, but I will add it to my collection.
Hmm... the back-ache seems to be relaxing. I suppose since I'm not running around, hopping from foot to foot, trying to cram work into every second in which I'm not gasping for breath and cool... even some of those moments... my back has decided to give me a break. One of the things I purchased was a 6.5 inch cast skillet. While I like the 12", it's a little big for meatzza. I am hoping the 6.5 will give me just enough that I can go on to make something else, a nearly full entree meal beside it. I like having courses, I guess. One dish courses are the best.
Blood sugar was 260, but I've been... nibbling through the day yesterday, mostly on remaining grapes. Both the nibbling and the choice of nibblets were bad. Back to fasting... I'll be ready for a bite for dinner. I may give the 6.5'er a chance tonight.
Was thinking it would be later and more painful.
.
.
My waking that is. I didn't think I would be up until mid-afternoon, like... 16:00. And I really thought I'd be considering an ace bandage for my torso. I really worked those ribs and my back over heavily yesterday. Went to bed in screaming pains in those areas. Oh, cool in one sense. At least I know I can push. Might not have been all that much, but what all I did was beyond my tolerances. And I kept going. Didn't get it done, but... there is no way I could have realized how much was to be done or in how short of an order things would have to go. Live and learn.
The only pain I have today, waking I think before noon, is a bit of an ache in the arch of my back. It is, even so, mild. Just enough to let me know that I was stopped a bit long. Ribs, calves, the rest, are all just fine. After realizing I was just fine, I checked on the stock. It just takes a while for that to congeal. By tomorrow the fat will have solidified and the stock will have taken form and gelled. I have a few days to get that all set. I didn't want to gel it because I initially didn't really want to remove the fat. The thing is, you can't really split out the fat evenly, which is why I have decided to go ahead and remove it. A bit of a forced play, but one, I suppose, I support now. The other reason I didn't really want to get, was because to put it into containers I then have to heat it back up again. Oh, why does my stock take more like 24 instead of twelve hours to congeal? Because I made pots of 30~32 quarts of it at once. If you only have six or eight quarts, that'll set very quickly, relatively.
On the other good side, I should be able to finish dishes today. Perhaps do a bit of cleaning in the kitchen. Maybe elsewhere. Actually just light-duty stuff. The cave needs a bulldozer drivethrough, and then a powerhosing. But what it gets, when it gets it, will have to do. And it will be light.
It has been cooler lately. Sometimes late August, hereabouts, is cooler. Usually it isn't. As I remember things, for the most part, it usually doesn't really start cooling, as it is, until mid-Septemer, maybe early October? I won't say my memories are great, and my sensitivity to heat can be a bit off, used to be much worse. And, often, in hot years, heat-exhaustion... the type that accumulates over time... makes even moderate temps seem like hell on earth. My thermometer, for in here, read 73 when I woke, I believe. And? I was almost on the edge of being chilly from it. Still am. All good. Later.
.
My waking that is. I didn't think I would be up until mid-afternoon, like... 16:00. And I really thought I'd be considering an ace bandage for my torso. I really worked those ribs and my back over heavily yesterday. Went to bed in screaming pains in those areas. Oh, cool in one sense. At least I know I can push. Might not have been all that much, but what all I did was beyond my tolerances. And I kept going. Didn't get it done, but... there is no way I could have realized how much was to be done or in how short of an order things would have to go. Live and learn.
The only pain I have today, waking I think before noon, is a bit of an ache in the arch of my back. It is, even so, mild. Just enough to let me know that I was stopped a bit long. Ribs, calves, the rest, are all just fine. After realizing I was just fine, I checked on the stock. It just takes a while for that to congeal. By tomorrow the fat will have solidified and the stock will have taken form and gelled. I have a few days to get that all set. I didn't want to gel it because I initially didn't really want to remove the fat. The thing is, you can't really split out the fat evenly, which is why I have decided to go ahead and remove it. A bit of a forced play, but one, I suppose, I support now. The other reason I didn't really want to get, was because to put it into containers I then have to heat it back up again. Oh, why does my stock take more like 24 instead of twelve hours to congeal? Because I made pots of 30~32 quarts of it at once. If you only have six or eight quarts, that'll set very quickly, relatively.
On the other good side, I should be able to finish dishes today. Perhaps do a bit of cleaning in the kitchen. Maybe elsewhere. Actually just light-duty stuff. The cave needs a bulldozer drivethrough, and then a powerhosing. But what it gets, when it gets it, will have to do. And it will be light.
It has been cooler lately. Sometimes late August, hereabouts, is cooler. Usually it isn't. As I remember things, for the most part, it usually doesn't really start cooling, as it is, until mid-Septemer, maybe early October? I won't say my memories are great, and my sensitivity to heat can be a bit off, used to be much worse. And, often, in hot years, heat-exhaustion... the type that accumulates over time... makes even moderate temps seem like hell on earth. My thermometer, for in here, read 73 when I woke, I believe. And? I was almost on the edge of being chilly from it. Still am. All good. Later.
Well, no.
.
.
I worked as hard as I could, as long as I could. I simply could not work hard or fast enough. The pots have been put in the refrigerators, if I did more work on the dishes. Trying to get more containers finished. I may actually do one more portion before surrendering in a well deserved defeat. My body did what it could. I could push on but that would be unnatural and unkind. I will do what I may tomorrow.
On the good side? The fat that collects on top of the stock? That is pure tallow. Now, I have some, but may be getting low. So... more tallow. Cool. I didn't realize that would be... well sure... beef fat. Is all beef fat tallow though? And, really, that was just one source. Could be wrong. Yeah, I know, it is unpossible for them to lie on youtube. Just, you know, saying. But if it is tallow, all the better. Ugh, ouch, sore. It hurts deep inside, as if ribs hurt, and that pain has thrummed to my spine, and from there everywhere, a bit. Pain is good for you, just not sure about this high of a dose.
Good night.
.
I worked as hard as I could, as long as I could. I simply could not work hard or fast enough. The pots have been put in the refrigerators, if I did more work on the dishes. Trying to get more containers finished. I may actually do one more portion before surrendering in a well deserved defeat. My body did what it could. I could push on but that would be unnatural and unkind. I will do what I may tomorrow.
On the good side? The fat that collects on top of the stock? That is pure tallow. Now, I have some, but may be getting low. So... more tallow. Cool. I didn't realize that would be... well sure... beef fat. Is all beef fat tallow though? And, really, that was just one source. Could be wrong. Yeah, I know, it is unpossible for them to lie on youtube. Just, you know, saying. But if it is tallow, all the better. Ugh, ouch, sore. It hurts deep inside, as if ribs hurt, and that pain has thrummed to my spine, and from there everywhere, a bit. Pain is good for you, just not sure about this high of a dose.
Good night.
Cool enough? Yeah.
.
.
I did hit the dishes again, they are merely sitting in a rinse. I think I am cooled off enough to go do, hopefully, a final run. Dry the containers, then begin filling. I suppose I could sluff that off, I just won't. I am hoping there are enough lids. Ugh, but this became a huge task and all at once and right at the end. Too much. I need to take it a bit easier next time. Mistakes, and events like this, are teaching moments though. The question is, can I learn? I suspect so. I will leave a container out. For "breakfast" tomorrow. I know have the broth I need for a couple of dishes. One actually uses beans, the other potatoes. I'll show the potato one first, and some alterations.
.
I did hit the dishes again, they are merely sitting in a rinse. I think I am cooled off enough to go do, hopefully, a final run. Dry the containers, then begin filling. I suppose I could sluff that off, I just won't. I am hoping there are enough lids. Ugh, but this became a huge task and all at once and right at the end. Too much. I need to take it a bit easier next time. Mistakes, and events like this, are teaching moments though. The question is, can I learn? I suspect so. I will leave a container out. For "breakfast" tomorrow. I know have the broth I need for a couple of dishes. One actually uses beans, the other potatoes. I'll show the potato one first, and some alterations.
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