.
.
Well, that is how bone broth making goes. Every time I go through the kitchen, needed or not, I check. Most of the time there is nothing I can do. I have added water twice. I also added the knee pieces. I test. There isn't much flavor. I have skimmed. Initially I had to skim every few hours and more if I happened to be out that way. Beside the... grunge... I also ended up getting a lot of the greasier fat out. Not something I prefer, though most suggest it. Keep it in, then just blend it well, I have heard from other phatophiles. :p I certainly hope I can make something of this. Right now it tastes like slightly thicker water. Bleh. Not only did I take the bones off the meat, I also took the fat off and put that in the stock. Perhaps, maybe, it is simply volume.
I kept thinking to call my mother. And actually got to it much more quickly than not. As is often the case, she had been about to call me. As I may have mentioned, we used to call so that one was picking up to dial, but their was no tone... the other was a little surprised as the phone hadn't rung through. "Hello?" I mean, like... every other week/call, when I was younger.
It seems she fell. Discombobulated, terribly. Couldn't figure things out, or remember now. Thankfully she was with locals and friends, and ended up swarmed by first responders. It's an Iowa thing, or in that area. She tried to sit up, the pain kept her down. They got her in and ran her over... with tests that is. Fine, just a bit off for a while. Painpills, a week or two off, and... I told her she is simply a healthy cow. No offense, mostly. Other than that I am a bastard. Hers, but she knew that from the start. Got me on sale for it. Just good to know she is okay. I also told her about keto and about the high fat low carb aspect, and plugged for meatzza (which I am making again today). Though I will only be baking the meat crust for 20~25. If you went low fat you might be able to bake it longer. I'm not having any luck that way. It's good, just much enshrunked!
Her birthday is coming up before too long. An electric one-pot do-it-all, she does believe. So be it. Of, if there is a blessed little home cook who will use it, that would be she. She might well use it two to four times a week. She has always been frugal, but has become pot and pan frugal even more so. And she knows every method on the thing, and then some, if she can figure out the programming part. Usually she can. If it doesn't work out, no harm no foul... a trip to town and a restaurant! She asked what I wanted, with my birthday not a year off, depending on rounding. Clear as mud? Good! I told her... I want her to do me a little favor. Take her and her guy out to eat. It would be nice to know someone gets out. I'm funny that way. Doesn't have to be fancy. A little meal at Dairy Queen, or some other quick little local joint. Or maybe go up-scale and have a steak or shrimp. Just... get out. While they are young. *grins*
The meatzza is going. I turned the ac on. With the steam and hot... Still, all good. Then again, it is raining outside! Amazing. I may see if that is cooling things off enough to just open it up. I love the smell of rain. It smells like... like... victory. Now get off my porch!
Sunday, August 7, 2016
The smells.
.
.
Even if you aren't so much a meat eater, the scent of baked bones, and broth makings, is easily alluring. If you are more a carnivore, such as myself, it is downright cruel. I soldier on. I am not sure this will make much stock, to be honest. It sure doesn't seem to have much flavor yet. I am hoping the halves of the knee I baked and added will... do something. I may simply have too few bones, not the right kind, and all such. It is, after all, an experiment. It does have over a day yet to cook as well, plus or minus even another full day, or minus what I wish. Plus I can play with the level. Too much for flavor? Reduce. Too strong? Add water.
The t-bone is thawed. So I will be having that shortly. I had to rearrange the pot to the back burner. I thought about grilling, but just didn't feel like that today. I believe I will make a lemon, butter, caper pan sauce to top it. I'm not usually in to pan sauces for steaks. I've probably been watching too many chef vids. Then again, that I have such things on hand... probably means... yeah... I'm a foodie, of sorts.
I'm Back! Yeah, well, doing two things at the same time, food will almost always win... especially when I've been teasing myself with the scent of food all day and night. I did do the pan sauce. Frankly? Great, but not for steaks. I like just meat when eating steaks. No sauce, no ketchup, no... no nothing, expect maybe more steak. However, that did give me an idea. That would be a perfect mix into which to saute spinach. Oh could I go through spinach that way. Pop-eye my eye. Oh, and mushrooms. And, you know, toss in some raw nuts of some kind. Maybe all of that in one dish and call it really good. I would, will probably. AND that gets my fats, easily. It's strong enough to even take swiss chard or kale or such. No more fond farewells? Definitely no more waste.
I had a couple of the eggs, split longways, on the side. I think I made a mistake, threw ketosis off. I'll have to get back to fats with a bit of protein and a tad of carbs. And, perhaps, back to fasting if I can get potassium back under control. Ugh. Getting my blood sugar down to the 120's and several times, until I hit the orange juice. That really tripped things up. I guess I am amazed at how bad, and what, can mess things up. I am not even close to finished learning though. Just, hopefully, I can learn more with my eyes than with the diabetes tester. Read the label! If that doesn't always get it either.
Oh, and I'd really like to fix ribs... using the pressure cooker to cook them mostly done, then a dry, unsugared, rub. I thought about this and that, but anything on my mind required sugar. After orange juice, I just... won't go there. My body seems able to handle a couple of beers even. Just, repeat after me, no sugars... no direct sugars. At all. Those, though, I will only do on the grill. I'm not sure if pressure cooking them will work out. I'm, since seeing that, now just really curious.
On with the day. Later.
.
Even if you aren't so much a meat eater, the scent of baked bones, and broth makings, is easily alluring. If you are more a carnivore, such as myself, it is downright cruel. I soldier on. I am not sure this will make much stock, to be honest. It sure doesn't seem to have much flavor yet. I am hoping the halves of the knee I baked and added will... do something. I may simply have too few bones, not the right kind, and all such. It is, after all, an experiment. It does have over a day yet to cook as well, plus or minus even another full day, or minus what I wish. Plus I can play with the level. Too much for flavor? Reduce. Too strong? Add water.
The t-bone is thawed. So I will be having that shortly. I had to rearrange the pot to the back burner. I thought about grilling, but just didn't feel like that today. I believe I will make a lemon, butter, caper pan sauce to top it. I'm not usually in to pan sauces for steaks. I've probably been watching too many chef vids. Then again, that I have such things on hand... probably means... yeah... I'm a foodie, of sorts.
I'm Back! Yeah, well, doing two things at the same time, food will almost always win... especially when I've been teasing myself with the scent of food all day and night. I did do the pan sauce. Frankly? Great, but not for steaks. I like just meat when eating steaks. No sauce, no ketchup, no... no nothing, expect maybe more steak. However, that did give me an idea. That would be a perfect mix into which to saute spinach. Oh could I go through spinach that way. Pop-eye my eye. Oh, and mushrooms. And, you know, toss in some raw nuts of some kind. Maybe all of that in one dish and call it really good. I would, will probably. AND that gets my fats, easily. It's strong enough to even take swiss chard or kale or such. No more fond farewells? Definitely no more waste.
I had a couple of the eggs, split longways, on the side. I think I made a mistake, threw ketosis off. I'll have to get back to fats with a bit of protein and a tad of carbs. And, perhaps, back to fasting if I can get potassium back under control. Ugh. Getting my blood sugar down to the 120's and several times, until I hit the orange juice. That really tripped things up. I guess I am amazed at how bad, and what, can mess things up. I am not even close to finished learning though. Just, hopefully, I can learn more with my eyes than with the diabetes tester. Read the label! If that doesn't always get it either.
Oh, and I'd really like to fix ribs... using the pressure cooker to cook them mostly done, then a dry, unsugared, rub. I thought about this and that, but anything on my mind required sugar. After orange juice, I just... won't go there. My body seems able to handle a couple of beers even. Just, repeat after me, no sugars... no direct sugars. At all. Those, though, I will only do on the grill. I'm not sure if pressure cooking them will work out. I'm, since seeing that, now just really curious.
On with the day. Later.
Control, if for a short time.
.
.
I went to bed just after 19:00 (by the alarm that is half fast... if you get my meaning). I set the alarm for 4:00, to make sure I would get enough sleep, but not too much, if more concerned with the broth than sleeping patterns at the moment. Still, I may try to moderate sleep with the alarm going forward. Yeah, that is more than enough sleep. But when I am advancing my day by three and four hours over a few days or week, a little extra sleep might be needed. Not tonight, I was up by 2:00~2:30. I first checked the bovine knees... steer actually. Cows and bulls might be slaughtered for meat, but that is usually a farmers work and product, not a market thing. Thawed, so I set the oven, unpackaged those, and put them in the cast skillet and on it. The smells off those! When done, in another ten or fifteen, I'll add that to the stock, plus more water, and again deglaze the skillet with a bit more vinegar. Just under a quarter of a cup I suspect. I am figuring out how to do things in a slow plodding way.
I really need more broth. I have a few days more of the chicken broth. And, actually, I may make more broth next week as well. I'll be thinking about a beef stew, probably with swiss chard and some of the other potassium and b5 rich foods. White beans and mushrooms too? Maybe. If I can get to the store! Ugh. I really am lagging. Tired, no energy, even off my feed quite a bit. I'll keep at it. I think I am on to something, I just have to figure out how to keep it in play without killing myself in the process. Wee! Next, if I make it? Machete juggling! On a high wire! Why not, I've done so much else. Yum that smells good. Oblations twice in two days. But this time I have a steak thawed. A t-bone. And some hamburger... I'm thinking a bunless cheeseburger with jalapeno rings, innit? Yeah.
Oh, something I noticed? My fasting was causing me to bulk up fantastically when using those hand exercises. I am amazed. Couldn't figure it out. It seems that if you fast for a certain period of time? The human growth hormone, natural one, kicks into production. WOW does that work. Just that was fantastic incentive to figure out the potassium and b5 (and probably whole panoply of b vitamins), and getting first to walking, and then back to strength training. I'm not all that interested in packing on muscle, but a little wouldn't... hurt my feelings. If you want natural build? Fast. Figure out what times they suggest, then experiment to find what fits your style and body best. Don't say I didn't warn you about figuring out potassium and other vitamin needs. Ugh. That might kill someone not used to living on the edge, or someone untried, or... you. Don't be a fool, start ahead of my game. This being sidelined sucks.
Later.
.
I went to bed just after 19:00 (by the alarm that is half fast... if you get my meaning). I set the alarm for 4:00, to make sure I would get enough sleep, but not too much, if more concerned with the broth than sleeping patterns at the moment. Still, I may try to moderate sleep with the alarm going forward. Yeah, that is more than enough sleep. But when I am advancing my day by three and four hours over a few days or week, a little extra sleep might be needed. Not tonight, I was up by 2:00~2:30. I first checked the bovine knees... steer actually. Cows and bulls might be slaughtered for meat, but that is usually a farmers work and product, not a market thing. Thawed, so I set the oven, unpackaged those, and put them in the cast skillet and on it. The smells off those! When done, in another ten or fifteen, I'll add that to the stock, plus more water, and again deglaze the skillet with a bit more vinegar. Just under a quarter of a cup I suspect. I am figuring out how to do things in a slow plodding way.
I really need more broth. I have a few days more of the chicken broth. And, actually, I may make more broth next week as well. I'll be thinking about a beef stew, probably with swiss chard and some of the other potassium and b5 rich foods. White beans and mushrooms too? Maybe. If I can get to the store! Ugh. I really am lagging. Tired, no energy, even off my feed quite a bit. I'll keep at it. I think I am on to something, I just have to figure out how to keep it in play without killing myself in the process. Wee! Next, if I make it? Machete juggling! On a high wire! Why not, I've done so much else. Yum that smells good. Oblations twice in two days. But this time I have a steak thawed. A t-bone. And some hamburger... I'm thinking a bunless cheeseburger with jalapeno rings, innit? Yeah.
Oh, something I noticed? My fasting was causing me to bulk up fantastically when using those hand exercises. I am amazed. Couldn't figure it out. It seems that if you fast for a certain period of time? The human growth hormone, natural one, kicks into production. WOW does that work. Just that was fantastic incentive to figure out the potassium and b5 (and probably whole panoply of b vitamins), and getting first to walking, and then back to strength training. I'm not all that interested in packing on muscle, but a little wouldn't... hurt my feelings. If you want natural build? Fast. Figure out what times they suggest, then experiment to find what fits your style and body best. Don't say I didn't warn you about figuring out potassium and other vitamin needs. Ugh. That might kill someone not used to living on the edge, or someone untried, or... you. Don't be a fool, start ahead of my game. This being sidelined sucks.
Later.
Saturday, August 6, 2016
If I only could.
.
.
Today is a warm one, or seems to be again. It IS summer. Well, and I am brewing stock. That adds that unpleasant Iowa summer humidity to the mix. It isn't terrible, mind you, just sleep inducing. I have the ac going, and I just plucked the meat out. When that cools I will pull it from the bone and simply refrigerate it for another day. Stew, of some sort. I'll have stock!
While it does smell good, I can smell the pork feet more than the beef. Which doesn't surprise me, if I had hope the volume of the beef... even if lacking bones, might cover that more. Now it's not a pure pork smell, which can be a bit strong. It is simply the more pronounced of the odors. It works well to entice my hunger. It also reminds me of menudo, a Mexican tripe dish. Actually, that would be something good to make soon. More in the fall, at least for me. It does require hominy. I looked that up in my nutrition book. Hominy is very carb heavy. Oh well. I simply won't make much of it, and will skimp on that. I may even look for alternatives. And it goes so well with fresh onions. Another carb heavy... or more so than I thought. I might suspend, to a degree, onions from the list. There are a lot of reasons to eat onions, not so much hominy. Hmm... I ought to see which onions are easiest. I actually prefer sharper yellow onions to sweet onions, like vidalias. I'm a bitter pill? I've got bite, and give and take?
I have already refilled the stock pot. It has enough water, at the very slow simmer, to last the night. I have been skimming. Lots of skimming. The bones, all of them, were rather marrow rich. And hog hooves are what they are. Not a problem, just part of the process. I am probably pulling out some of the extra fat while doing that, too. I plan to simmer for at least twenty four hours, maybe double that. I found a bovine knee, split, in the freezer. I must have just missed it. I'll be thawing it tonight, then roasting and putting that in tomorrow. Yeah, two days for sure. I really want the knees in. Especially with so many more arriving.
Fun, fun, fun. Actually, you know what? It is fun! I've always wanted to play all growed up in the kitchen. I have a lot to learn. There are several ways some can learn. This is probably the only way I can learn. And play, eat, live, and goof. Good day, and night.
.
Today is a warm one, or seems to be again. It IS summer. Well, and I am brewing stock. That adds that unpleasant Iowa summer humidity to the mix. It isn't terrible, mind you, just sleep inducing. I have the ac going, and I just plucked the meat out. When that cools I will pull it from the bone and simply refrigerate it for another day. Stew, of some sort. I'll have stock!
While it does smell good, I can smell the pork feet more than the beef. Which doesn't surprise me, if I had hope the volume of the beef... even if lacking bones, might cover that more. Now it's not a pure pork smell, which can be a bit strong. It is simply the more pronounced of the odors. It works well to entice my hunger. It also reminds me of menudo, a Mexican tripe dish. Actually, that would be something good to make soon. More in the fall, at least for me. It does require hominy. I looked that up in my nutrition book. Hominy is very carb heavy. Oh well. I simply won't make much of it, and will skimp on that. I may even look for alternatives. And it goes so well with fresh onions. Another carb heavy... or more so than I thought. I might suspend, to a degree, onions from the list. There are a lot of reasons to eat onions, not so much hominy. Hmm... I ought to see which onions are easiest. I actually prefer sharper yellow onions to sweet onions, like vidalias. I'm a bitter pill? I've got bite, and give and take?
I have already refilled the stock pot. It has enough water, at the very slow simmer, to last the night. I have been skimming. Lots of skimming. The bones, all of them, were rather marrow rich. And hog hooves are what they are. Not a problem, just part of the process. I am probably pulling out some of the extra fat while doing that, too. I plan to simmer for at least twenty four hours, maybe double that. I found a bovine knee, split, in the freezer. I must have just missed it. I'll be thawing it tonight, then roasting and putting that in tomorrow. Yeah, two days for sure. I really want the knees in. Especially with so many more arriving.
Fun, fun, fun. Actually, you know what? It is fun! I've always wanted to play all growed up in the kitchen. I have a lot to learn. There are several ways some can learn. This is probably the only way I can learn. And play, eat, live, and goof. Good day, and night.
A bit later than I had hoped.
.
.
I simply lost track. I was doing something else in the kitchen when I saw the stock components in the fridge. I decided to put my foot down and just hit it. Which... actually went over smoother than I thought it might. I love to think I am in charge. My body loves to remind me that, while I might have the will, it is the way. Don't beat mules. Figure out what the problem is and fix it, or wait. Gosh, you would think we were married or something. Still, like I said, no issues. I heated the skillet, put just enough olive oil to help the pan, and cool it a touch, then a pat of butter, when it was hot enough. Then I simply browned the meats, bone, and hocks. It truly gives off a wonderful odor.
When I was finished browning, I decided not to just leave off with the cast iron frying pan. Something I did not do last time but will do this time is add vinegar, I had decided. Though, instead of just pouring the vinegar into the stock pot, and wasting the beautiful fond I had been smelling for the last ten minutes and change, I used the vinegar to deglaze the pan. I thought it was going to be horrible. If you have ever vinegared a hot pan, or something else hot, it's not always the best of things. This time, however, with the fond, oil, butter, and all... it was a little olfactory heaven. That was without salt or any spice or herb or vegetable. Oblations indeed. Ol' Big Nose might have even shown up for a whiff. All good, if He wants, He could always stop in for a bite. Then I poured the mixings into the stock pot.
It is all working it's way to a boil. From whence I will cut it to a simmer then check it every half hour until that is good, then every few hours until I go to bed. I'll refill the water and turn the heat down through the night. I am not sure if the meat will be ready to remove by the time I go to sleep. I'll just have to play that by ear. Though it is better to have meat underdone than boiled tasteless. You can always cook it longer in a stew or casserole. Or, do like I often do, eat it as it is... tough or not. Salt, pepper, hunger, gnosh. Easy. Now I'm HUNGRY for beef! I wonder if the steak or burger I pulled out is thawed. Might skip cooking! Or... just have an egg or two. Oh, by the way, those eggs are just as good with that semi-hard boil thing. Delicious hot or cold. And perfect for deviled egg making, which I really should do. Just... because. Oh... I've just gotta have some meat. Too much of an unexpected tease. Next time I will be more prepared! Or... that's the theory.
Oh, I love the smell. From it I know God loves me. I just hope I... can return some, enough, more than enough, of a portion. Not for a gift, merely... because it is right. Later.
.
I simply lost track. I was doing something else in the kitchen when I saw the stock components in the fridge. I decided to put my foot down and just hit it. Which... actually went over smoother than I thought it might. I love to think I am in charge. My body loves to remind me that, while I might have the will, it is the way. Don't beat mules. Figure out what the problem is and fix it, or wait. Gosh, you would think we were married or something. Still, like I said, no issues. I heated the skillet, put just enough olive oil to help the pan, and cool it a touch, then a pat of butter, when it was hot enough. Then I simply browned the meats, bone, and hocks. It truly gives off a wonderful odor.
When I was finished browning, I decided not to just leave off with the cast iron frying pan. Something I did not do last time but will do this time is add vinegar, I had decided. Though, instead of just pouring the vinegar into the stock pot, and wasting the beautiful fond I had been smelling for the last ten minutes and change, I used the vinegar to deglaze the pan. I thought it was going to be horrible. If you have ever vinegared a hot pan, or something else hot, it's not always the best of things. This time, however, with the fond, oil, butter, and all... it was a little olfactory heaven. That was without salt or any spice or herb or vegetable. Oblations indeed. Ol' Big Nose might have even shown up for a whiff. All good, if He wants, He could always stop in for a bite. Then I poured the mixings into the stock pot.
It is all working it's way to a boil. From whence I will cut it to a simmer then check it every half hour until that is good, then every few hours until I go to bed. I'll refill the water and turn the heat down through the night. I am not sure if the meat will be ready to remove by the time I go to sleep. I'll just have to play that by ear. Though it is better to have meat underdone than boiled tasteless. You can always cook it longer in a stew or casserole. Or, do like I often do, eat it as it is... tough or not. Salt, pepper, hunger, gnosh. Easy. Now I'm HUNGRY for beef! I wonder if the steak or burger I pulled out is thawed. Might skip cooking! Or... just have an egg or two. Oh, by the way, those eggs are just as good with that semi-hard boil thing. Delicious hot or cold. And perfect for deviled egg making, which I really should do. Just... because. Oh... I've just gotta have some meat. Too much of an unexpected tease. Next time I will be more prepared! Or... that's the theory.
Oh, I love the smell. From it I know God loves me. I just hope I... can return some, enough, more than enough, of a portion. Not for a gift, merely... because it is right. Later.
Live and learn.
.
.
Those eggs.
The first batch, I did everything, but the last thing, right. I warmed the eggs to at or possibly slightly above room temperature. I do that by putting them in warm water, which I do to check quality. Floaters are bad and are eliminated from the contest. If the water is slightly warm, which it is if I do... initially because I hated putting my hands in cold water in the winter the first time I learned to do that... I will leave them in that while I arrange all else. Then the pot gets that bit of water, and put on the stove to heat. I often will speed it up by cranking the heat. Then, when the water begins to boil, I'll put the eggs in, put on the lid, set the timer, and (usually) turn down the heat. Not that first time. The water was gone, in eleven minutes, and some of the eggs were slightly burned. Thankfully not too terribly so that any horrid odor was created.
.
Those eggs.
The first batch, I did everything, but the last thing, right. I warmed the eggs to at or possibly slightly above room temperature. I do that by putting them in warm water, which I do to check quality. Floaters are bad and are eliminated from the contest. If the water is slightly warm, which it is if I do... initially because I hated putting my hands in cold water in the winter the first time I learned to do that... I will leave them in that while I arrange all else. Then the pot gets that bit of water, and put on the stove to heat. I often will speed it up by cranking the heat. Then, when the water begins to boil, I'll put the eggs in, put on the lid, set the timer, and (usually) turn down the heat. Not that first time. The water was gone, in eleven minutes, and some of the eggs were slightly burned. Thankfully not too terribly so that any horrid odor was created.
Eggs, and prep for stock.
.
.
I'll be giving the timing and all a full trial today. A dozen eggs are in. That is all that will fit the pot I am using. And I don't want to jinx things by using a pot of the wrong thickness or material or with a looser or tighter lid or any other thing. It should all work, but, for now... same, same, same, save for numbers. As same as possible. That's insame! While that got started I filled the big stock pot with water. Even with tap, if I used that, filling such a large pot takes time. Using a reverse osmosis system faucet and... it... takes longer!
After a the eggs are done, shelled, some eaten, the rest put up, I'll brown the meat. I don't have enough bone otherwise to roast that out. I will simply brown the meat and put it all in. This won't make all that much, to be honest. Maybe a gallon, a gallon and an half, at most. I believe I will be fishing the meat out in fairly short order... a few hours? The bones will go back, what little there is. And I will be using pork trotters for the gel, mostly. That may or may not remain the case, and for all the stocks. I'll be experimenting over time. Oh... my bone broth should be ready.
After food and a short reprieve in which to digest all, I will consider the rest of the day... Stock, of course, will begin. But dishes? Laundry? Shopping? I don't know. Maybe, again, very little. Later.
.
I'll be giving the timing and all a full trial today. A dozen eggs are in. That is all that will fit the pot I am using. And I don't want to jinx things by using a pot of the wrong thickness or material or with a looser or tighter lid or any other thing. It should all work, but, for now... same, same, same, save for numbers. As same as possible. That's insame! While that got started I filled the big stock pot with water. Even with tap, if I used that, filling such a large pot takes time. Using a reverse osmosis system faucet and... it... takes longer!
After a the eggs are done, shelled, some eaten, the rest put up, I'll brown the meat. I don't have enough bone otherwise to roast that out. I will simply brown the meat and put it all in. This won't make all that much, to be honest. Maybe a gallon, a gallon and an half, at most. I believe I will be fishing the meat out in fairly short order... a few hours? The bones will go back, what little there is. And I will be using pork trotters for the gel, mostly. That may or may not remain the case, and for all the stocks. I'll be experimenting over time. Oh... my bone broth should be ready.
After food and a short reprieve in which to digest all, I will consider the rest of the day... Stock, of course, will begin. But dishes? Laundry? Shopping? I don't know. Maybe, again, very little. Later.
Today as yesterday, for fasting blood sugar.
.
.
Even eating low carb food, and less of it, my blood sugar is staying somewhat high. Today it was 221, as with yesterday, for fasting blood levels. As well, pretty much any time I have tested for... since the day after quitting fasting... my blood sugars have been in the 212 to 221 range. That is still better than the 336 starting high, and the 500~600 on medicine range. The potassium is in. I doubt if it has been put in a box though, so I'll have to go in Monday. Thankfully my schedule should allow for it. Then I'll need to figure out the dosage. Too little is hard on you, and can eventually lead to death. Too much is fatal like a hammer blow.
It is interesting how fragile we are. And, yet, the body is so finely tuned that a little twitch, or major mistake, can be survived. A massive overdose sometimes simply isn't absorbed, or the body finds a way to expel it... greenlights every means of processing and expelling while cutting absorption... probably thinking the ego is an idiot. Of course, if you abuse your body, and it is strong enough, it will revolt. You have no idea how powerful the will to live is for the flesh vessel in which you inhabit. No, little Johnny and Janey, that flesh suit is not who you are. It isn't even what you are. It's a living method of performing action according to your will. One day it may be a perfected tool for that purpose, but not even that, not today. I think that is the most difficult thing for most people to understand. They simply can't get past it.
You know, though, about the foods I am hoping to buy? Some of it is, mostly, only viable fresh... for my needs or at all. Mushrooms, while they can be purchased canned, I'm not sure the types I want are or if they would hold the properties I would want. Some of it, say spinach, can be reasonably purchased frozen. My worry, now, is... is frozen food all from China too now? Is there even a way to know? They do not put the nation of origin on anything, anymore, I don't believe. They definitely hide if it's from China, usually indicating a US distributor or something. Sometimes it indicates China or Indonesia or such, but more often not.
A friend used to tell a joke. He was suggesting that a man was a double widower. Asked how his first wife died, he... somewhat ruefully... suggested she died from bad wild mushrooms. Asked how his second wife passed, he said she died of rock. Rock? Yeah, she wouldn't eat the f'ing mushrooms! Well, I'm not going to eat the 'mushrooms'. And I wouldn't try the rock. Good to be king. I'll go full out off-grid if needs be. I will not eat sugar and bad-fat (yes, there is bad food) flooded foods the government is trying to force down throats. Nor will I go with "organic", which is just as bad and feeds fewer, so is genocidal. Nor will I eat the Chinese sewage they are trying to replace US poison food with. US food wasn't fast enough, plus sending food production over there kills jobs here. A double shot for globalists. China, and the companies that run her, are not responsive to consumer demands, either. US companies might have been beginning to come around.
Yeah, I can't even find reasonable seafood. Shipped, for sure from US, it averages $30 a pound. If I could find the same, but frozen, for cheaper, I would. So long as I could be certain it was US territorial. I keep looking. Have you ever had shrimp cakes? Imagine that, but without breading... at all. Yeah. Maybe mixed with duxelles? Oh yeah. Oh... right... enough... Brain spasm sent me on a wild post production. Later.
.
Even eating low carb food, and less of it, my blood sugar is staying somewhat high. Today it was 221, as with yesterday, for fasting blood levels. As well, pretty much any time I have tested for... since the day after quitting fasting... my blood sugars have been in the 212 to 221 range. That is still better than the 336 starting high, and the 500~600 on medicine range. The potassium is in. I doubt if it has been put in a box though, so I'll have to go in Monday. Thankfully my schedule should allow for it. Then I'll need to figure out the dosage. Too little is hard on you, and can eventually lead to death. Too much is fatal like a hammer blow.
It is interesting how fragile we are. And, yet, the body is so finely tuned that a little twitch, or major mistake, can be survived. A massive overdose sometimes simply isn't absorbed, or the body finds a way to expel it... greenlights every means of processing and expelling while cutting absorption... probably thinking the ego is an idiot. Of course, if you abuse your body, and it is strong enough, it will revolt. You have no idea how powerful the will to live is for the flesh vessel in which you inhabit. No, little Johnny and Janey, that flesh suit is not who you are. It isn't even what you are. It's a living method of performing action according to your will. One day it may be a perfected tool for that purpose, but not even that, not today. I think that is the most difficult thing for most people to understand. They simply can't get past it.
You know, though, about the foods I am hoping to buy? Some of it is, mostly, only viable fresh... for my needs or at all. Mushrooms, while they can be purchased canned, I'm not sure the types I want are or if they would hold the properties I would want. Some of it, say spinach, can be reasonably purchased frozen. My worry, now, is... is frozen food all from China too now? Is there even a way to know? They do not put the nation of origin on anything, anymore, I don't believe. They definitely hide if it's from China, usually indicating a US distributor or something. Sometimes it indicates China or Indonesia or such, but more often not.
A friend used to tell a joke. He was suggesting that a man was a double widower. Asked how his first wife died, he... somewhat ruefully... suggested she died from bad wild mushrooms. Asked how his second wife passed, he said she died of rock. Rock? Yeah, she wouldn't eat the f'ing mushrooms! Well, I'm not going to eat the 'mushrooms'. And I wouldn't try the rock. Good to be king. I'll go full out off-grid if needs be. I will not eat sugar and bad-fat (yes, there is bad food) flooded foods the government is trying to force down throats. Nor will I go with "organic", which is just as bad and feeds fewer, so is genocidal. Nor will I eat the Chinese sewage they are trying to replace US poison food with. US food wasn't fast enough, plus sending food production over there kills jobs here. A double shot for globalists. China, and the companies that run her, are not responsive to consumer demands, either. US companies might have been beginning to come around.
Yeah, I can't even find reasonable seafood. Shipped, for sure from US, it averages $30 a pound. If I could find the same, but frozen, for cheaper, I would. So long as I could be certain it was US territorial. I keep looking. Have you ever had shrimp cakes? Imagine that, but without breading... at all. Yeah. Maybe mixed with duxelles? Oh yeah. Oh... right... enough... Brain spasm sent me on a wild post production. Later.
Friday, August 5, 2016
Nice, I suppose.
.
.
Up until 17:51... might as well say 18:00. Going down fast, of course. Pushed the line, and hard. All good.
I cut an old alliance that had pretty much failed. One I had thought to be independent but proved to be merely a high-yellow beta for Putin. He seems to have allied and pulled in a lot of low betas toward that end. I realized he was what he was and let it go. You can't help some people. Still not sure if he simply sold out or was a mere fan boy for an international badman. Hard to tell with broken men, why they do one thing or another. More may end up going. It does make me question others. I have done so to their face, mind you. I do not sneak up, unless war has been declared and something is in my way. I don't choose peace, though neither do I choose war. I merely aim to go from here to there and only perturb those in my way with the intent of forcing an unlawful will.
Tired, for sure. Crashing, or the world is around me. Good night.
.
Up until 17:51... might as well say 18:00. Going down fast, of course. Pushed the line, and hard. All good.
I cut an old alliance that had pretty much failed. One I had thought to be independent but proved to be merely a high-yellow beta for Putin. He seems to have allied and pulled in a lot of low betas toward that end. I realized he was what he was and let it go. You can't help some people. Still not sure if he simply sold out or was a mere fan boy for an international badman. Hard to tell with broken men, why they do one thing or another. More may end up going. It does make me question others. I have done so to their face, mind you. I do not sneak up, unless war has been declared and something is in my way. I don't choose peace, though neither do I choose war. I merely aim to go from here to there and only perturb those in my way with the intent of forcing an unlawful will.
Tired, for sure. Crashing, or the world is around me. Good night.
I am doing bits.
.
.
Some dishes, if not all that many. Taking care to clean a couple of trash bins. Fiddling more than really working. While I was out I looked at the accurate thermometer, 76~78. That is as cool as I have seen it since it warmed up this spring. It went through several episodes while warming up, then hit the 90's and never seemed to look back. Being early August, I am a bit surprised. Just that I am tinkering, in the near dark and cool... is good. Though perhaps I have gotten used to it these last three days as things cooled. Perhaps I will have trouble when the heat comes back? Or maybe I'll do even better! There is a chance at that.
I have been considering some things regarding food. One is that while I love cashews, pecans, and such, many of them sold as treats are probably fried. And the oil used is of a questionable sort either way. Some sorts are good, and I have learned quantity control, so I will continue with as is... such as pistachios in the shell... and I hope to find good sunflower seeds since they are a b5 source, a very good one. Some I will end as I have been buying them, cashews, pecans, and most others. I will begin trying to figure out how to put them into other dishes, thus being able to buy them raw, even in crumbles so as to be cheaper (or do they charge you for their careless handling?). I could easily see adding an half a cup to meatzza, a salad, or even into a pate? Maybe. Minus salt, oils, not needing to be whole for appearance, and... yeah. A good way to get those into my diet.
Oh, and while the broth bones are scheduled, with the meat and lesser bones thawed I will have to go ahead with that. Probably when I wake tonight. I am hoping to push on through until 15:00, 16:00, perhaps a bit later. Not sure that is possible. Once I get to, say 21:00~22:00, I am hoping to put the skids on and keep the day schedule for a while again. If it weren't for all else... though true I have been a bit tired in the morning even now... the goal of getting out walking is becoming possible. Even if it heats back up, mornings are usually good. Yes, that was part of my goal, yes I have been actively working toward it, no I don't feel the need to tell you every goal targeted. Just fifteen minutes to start things. And, since I'm not fasting for now, and some of the complaints that sidelined that remain from time to time, I will just walk when I can. Oh... but maybe the doc can get a prescription for b5 from a US source. Maybe. I'll check with him, then pharmacy... or vice versa actually. If they don't have it, no need getting a script. And I may see if he will monitor my potassium. All other care is of no interest and will be refused.
Yeah... we'll see. I might be onto something. I knew there might be problems. And, yet, really, I am doing well. Given the givens and shooting for the moon on top of it. I'll be back to it before too long. Or dead. *grins*
.
Some dishes, if not all that many. Taking care to clean a couple of trash bins. Fiddling more than really working. While I was out I looked at the accurate thermometer, 76~78. That is as cool as I have seen it since it warmed up this spring. It went through several episodes while warming up, then hit the 90's and never seemed to look back. Being early August, I am a bit surprised. Just that I am tinkering, in the near dark and cool... is good. Though perhaps I have gotten used to it these last three days as things cooled. Perhaps I will have trouble when the heat comes back? Or maybe I'll do even better! There is a chance at that.
I have been considering some things regarding food. One is that while I love cashews, pecans, and such, many of them sold as treats are probably fried. And the oil used is of a questionable sort either way. Some sorts are good, and I have learned quantity control, so I will continue with as is... such as pistachios in the shell... and I hope to find good sunflower seeds since they are a b5 source, a very good one. Some I will end as I have been buying them, cashews, pecans, and most others. I will begin trying to figure out how to put them into other dishes, thus being able to buy them raw, even in crumbles so as to be cheaper (or do they charge you for their careless handling?). I could easily see adding an half a cup to meatzza, a salad, or even into a pate? Maybe. Minus salt, oils, not needing to be whole for appearance, and... yeah. A good way to get those into my diet.
Oh, and while the broth bones are scheduled, with the meat and lesser bones thawed I will have to go ahead with that. Probably when I wake tonight. I am hoping to push on through until 15:00, 16:00, perhaps a bit later. Not sure that is possible. Once I get to, say 21:00~22:00, I am hoping to put the skids on and keep the day schedule for a while again. If it weren't for all else... though true I have been a bit tired in the morning even now... the goal of getting out walking is becoming possible. Even if it heats back up, mornings are usually good. Yes, that was part of my goal, yes I have been actively working toward it, no I don't feel the need to tell you every goal targeted. Just fifteen minutes to start things. And, since I'm not fasting for now, and some of the complaints that sidelined that remain from time to time, I will just walk when I can. Oh... but maybe the doc can get a prescription for b5 from a US source. Maybe. I'll check with him, then pharmacy... or vice versa actually. If they don't have it, no need getting a script. And I may see if he will monitor my potassium. All other care is of no interest and will be refused.
Yeah... we'll see. I might be onto something. I knew there might be problems. And, yet, really, I am doing well. Given the givens and shooting for the moon on top of it. I'll be back to it before too long. Or dead. *grins*
Done, done, and...
.
.
I'm having a rough one. I am not feeling bad, I simply have no energy. None, zip, zap. It's not so bad that I feel the need to sleep. Though it feels a bit like I am sleeping on my chair. I just got up off my seat to check, you are welcome. It is, again, partly cloudy. Now I am loving the cool during the day... comparative cool. It's just a bit of a downer.
I saw the clock tick over past 8:00, and was thinking of making some calls. I thought, in just a bit. And, then I noticed it was after 9:00, so I should call any time. Finally, just as it was about to click over the 10:00 mark I... realized to call and sought the phone. Even then I almost forgot to call. The phone in my hand, at some point, reminded me.
The doctor is in, and set up. Next week. Same with the beef bits. They don't butcher beef on Friday, and don't have knees on hand. Next week, however, they are good to go. I ordered 8, split in two, four parts (or two whole) per pack. Then I asked about marrow bones. They keep those on stock, about six pounds per pack. Shorter, two inch chunks. I'll look them over when I pick up the rest. And, finally, I ordered lamb. Dressed out, it will be roughly $250. It's not a lot, maybe #65. I may end up ordering a second one. They are just coming due this month, so I might be in good stead for getting another one and having it just ready at the beginning of next month.
As to shopping? I just don't know. I want to do some dishes. And if that goes well, take a shower. If those go well, perhaps a trip to town. Or not. Tomorrow or Next week some time. Hmm... my doctor appointment is the day before the items will be ready to pick up. I might stop in and look over... nah... I'll wait and do all that on the same day. I did ask about chickens. They only offer, for now, boneless skinless chicken breast... the one thing I don't eat. They are considering expanding. Will see then. Just a few, perhaps a dozen or two, whole, per year... if I like where they are raised. I don't need organic, or free-range, or... just correctly fed, raised, and reasonably tended. Small production type, if that even exists anymore?
Gas is back. I must assume ketosis is functioning. It is a good thing, if a bit unnerving. I have been, for the most part, gas free for most of my life. This way of eating is really switching things up on me. And yet it isn't a horrible thing. At least it isn't the winds of angry gods or such. And I can muffle, delay just a bit, and such... for social and polite notions... or just to be able to blame it on the least suspecting. Yeah... it was the kid... or grams... or the dog! Never mind. It does probably mean that, even if not fasting, I haven't destroyed my bio-experiment. And, if I probably still need more fats, I must be doing something sort of right.
I do have my list for the grocery store ready. More things than I thought cover both potassium and b5. Mushrooms, some of them, are really good. While I can't use a mirepoix for my stocks, I might see if mushrooms can be used for flavor. I would pull those out, hopefully, in time to use them in something else as well. Perhaps making a mushroom duxelle or something else. Who knows. Well, actually, she has a nice plan.
.
I'm having a rough one. I am not feeling bad, I simply have no energy. None, zip, zap. It's not so bad that I feel the need to sleep. Though it feels a bit like I am sleeping on my chair. I just got up off my seat to check, you are welcome. It is, again, partly cloudy. Now I am loving the cool during the day... comparative cool. It's just a bit of a downer.
I saw the clock tick over past 8:00, and was thinking of making some calls. I thought, in just a bit. And, then I noticed it was after 9:00, so I should call any time. Finally, just as it was about to click over the 10:00 mark I... realized to call and sought the phone. Even then I almost forgot to call. The phone in my hand, at some point, reminded me.
The doctor is in, and set up. Next week. Same with the beef bits. They don't butcher beef on Friday, and don't have knees on hand. Next week, however, they are good to go. I ordered 8, split in two, four parts (or two whole) per pack. Then I asked about marrow bones. They keep those on stock, about six pounds per pack. Shorter, two inch chunks. I'll look them over when I pick up the rest. And, finally, I ordered lamb. Dressed out, it will be roughly $250. It's not a lot, maybe #65. I may end up ordering a second one. They are just coming due this month, so I might be in good stead for getting another one and having it just ready at the beginning of next month.
As to shopping? I just don't know. I want to do some dishes. And if that goes well, take a shower. If those go well, perhaps a trip to town. Or not. Tomorrow or Next week some time. Hmm... my doctor appointment is the day before the items will be ready to pick up. I might stop in and look over... nah... I'll wait and do all that on the same day. I did ask about chickens. They only offer, for now, boneless skinless chicken breast... the one thing I don't eat. They are considering expanding. Will see then. Just a few, perhaps a dozen or two, whole, per year... if I like where they are raised. I don't need organic, or free-range, or... just correctly fed, raised, and reasonably tended. Small production type, if that even exists anymore?
Gas is back. I must assume ketosis is functioning. It is a good thing, if a bit unnerving. I have been, for the most part, gas free for most of my life. This way of eating is really switching things up on me. And yet it isn't a horrible thing. At least it isn't the winds of angry gods or such. And I can muffle, delay just a bit, and such... for social and polite notions... or just to be able to blame it on the least suspecting. Yeah... it was the kid... or grams... or the dog! Never mind. It does probably mean that, even if not fasting, I haven't destroyed my bio-experiment. And, if I probably still need more fats, I must be doing something sort of right.
I do have my list for the grocery store ready. More things than I thought cover both potassium and b5. Mushrooms, some of them, are really good. While I can't use a mirepoix for my stocks, I might see if mushrooms can be used for flavor. I would pull those out, hopefully, in time to use them in something else as well. Perhaps making a mushroom duxelle or something else. Who knows. Well, actually, she has a nice plan.
A new way to do eggs.
.
.
Oh, my. I have been looking for how to do eggs just >< so for quite some time. The timing, water depth, when to put them in... I have found it. I steamed three eggs, not wanting to have to toss many if it went wrong. I followed the instructions... basically. Maybe not every last syllable, no. I didn't turn the heat down to, though it was on a medium-high. Is that what it was supposed to be turned down to? Anyway. For me, I went eleven minutes and some change. I warmed the eggs a bit, while testing them. (I now always put the eggs in water deep enough for them to sink. If they don't sink I consider them bad and toss them.) The water was boiling when I put them in. The pot has a have lid, so it keeps heat and even steam in fairly well.
When finished, I did crack the eggs while quick cooling them. And they did peel quite nicely. I usually don't have a problem with that, though from time to time one to several eggs just act up. In this case, peeling was the normal breeze I find it to be. If it works, I'll keep using it, along with the rest of the method. Nice.
As to the eggs? Perfect. The yokes were done just a bit more, to my liking. And yet, even at eleven minutes, they were much superior to how my eggs often end out. No green ring, no stench of sulfur, soft and yellow to golden but firm. Yeah, these will make perfect deviled eggs, more so now that I am making my own mayonnaise... and pickles. The pickles were a little rich in vinegar, but diced very small, and used sparingly, they would add a nice group of tastes and textures to deviled eggs. Perhaps with a jalapeno ring to top each.
Hmm... actually? I will probably boil a dozen or two eggs just to have on hand. Especially with eggs being a good source of fat, I think vitamin b5 add, and great for cool meals in the hot weather. Sometime, perhaps, I will make a platter of deviled eggs. Or half platter. Reminds me of childhood picnics... when the world was perfect, or could be made to be... we were so sure. Then again, I have the greater certainty that, while this world won't ever make the grade, it will lead to one that will, if we choose that path. Does it hurt? Probably not holy. Not exactly true, but something to keep in mind. All I'm saying about that Orthodox notion. Eastern, Greek, one of them... or a mix... or all? I'm Catholic, just try to not be a completely foolish one. Mostly.
Now to keep going and make some calls. If stock bones are right available, it would be good to get those. Running low on stock, and still, sometimes, can tell I need electrolytes. Still recovering from a serious depletion, I do believe. Then on to another store or three. Best take the ice chest, and maybe cool it down and add ice as well. Then remember to buy more ice. Gah! Good day.
.
Oh, my. I have been looking for how to do eggs just >< so for quite some time. The timing, water depth, when to put them in... I have found it. I steamed three eggs, not wanting to have to toss many if it went wrong. I followed the instructions... basically. Maybe not every last syllable, no. I didn't turn the heat down to, though it was on a medium-high. Is that what it was supposed to be turned down to? Anyway. For me, I went eleven minutes and some change. I warmed the eggs a bit, while testing them. (I now always put the eggs in water deep enough for them to sink. If they don't sink I consider them bad and toss them.) The water was boiling when I put them in. The pot has a have lid, so it keeps heat and even steam in fairly well.
When finished, I did crack the eggs while quick cooling them. And they did peel quite nicely. I usually don't have a problem with that, though from time to time one to several eggs just act up. In this case, peeling was the normal breeze I find it to be. If it works, I'll keep using it, along with the rest of the method. Nice.
As to the eggs? Perfect. The yokes were done just a bit more, to my liking. And yet, even at eleven minutes, they were much superior to how my eggs often end out. No green ring, no stench of sulfur, soft and yellow to golden but firm. Yeah, these will make perfect deviled eggs, more so now that I am making my own mayonnaise... and pickles. The pickles were a little rich in vinegar, but diced very small, and used sparingly, they would add a nice group of tastes and textures to deviled eggs. Perhaps with a jalapeno ring to top each.
Hmm... actually? I will probably boil a dozen or two eggs just to have on hand. Especially with eggs being a good source of fat, I think vitamin b5 add, and great for cool meals in the hot weather. Sometime, perhaps, I will make a platter of deviled eggs. Or half platter. Reminds me of childhood picnics... when the world was perfect, or could be made to be... we were so sure. Then again, I have the greater certainty that, while this world won't ever make the grade, it will lead to one that will, if we choose that path. Does it hurt? Probably not holy. Not exactly true, but something to keep in mind. All I'm saying about that Orthodox notion. Eastern, Greek, one of them... or a mix... or all? I'm Catholic, just try to not be a completely foolish one. Mostly.
Now to keep going and make some calls. If stock bones are right available, it would be good to get those. Running low on stock, and still, sometimes, can tell I need electrolytes. Still recovering from a serious depletion, I do believe. Then on to another store or three. Best take the ice chest, and maybe cool it down and add ice as well. Then remember to buy more ice. Gah! Good day.
Often curious.
.
.
Always looking for something to do, an experiment. With as little energy as I have, and poor health, I often have to mix and match. I mean, feeding my curiosity and belly at the same time is a better trick then feeding one and depriving the other. Sometimes that is fine. Especially now that I am able to miss a meal without too much trouble, and knowingly. Well, once I get potassium and b5 going I think. Still having trouble with b5. Might simply have to focus on that in my fasting diet.
The thing I am considering today is steam-boiled eggs. Or, thereabouts. I saw this some time back. I just never got around to attempting the trick, then the notion was lost. Now, I prefer my eggs more done. I am at a higher elevation. And things never completely work here versus someone else doing the same thing 'there'. It just doesn't. So it may take a bit of experimenting. I will probably go with ten minutes, or more? Yeah, maybe even eleven.
I have always been curious about uncooked centers, or still liquid centers, a common French, perhaps European, thing. The problem is, I believe, that is for very fresh farm eggs, not for what most obtain these days. I don't care if the chickens are fed grass-fed beef, have their claws and beaks done once a week by the best beak and claw queer on the planet, or are allowed international travel to ease their egg-laying processes, or anything else some hipster gets printed on the carton. Unless you pull the egg from under a reasonably tended chicken you just aren't getting the quality I would more likely trust so as to soft boil that egg. *whistle - 15 yard penalty for telling the truth!*
Anyway... Oh... another problem with runny yokes, that runny, is I have nothing to sop it with. I am curious about cauliflower "bread", and some other things. I just haven't gotten that far. And, I don't think those will work all that well. Yoke might go well on meats, say a chop, or sausage, or even burger patty, if not so well with bacon. It just doesn't absorb, if possibly it can be used as a scoop... weakly. I keep wondering what keto veggies would work for this sort of thing, regarding several foods (like gravy too). I'm just not quite seeing it. Anyway... on to tinkering in the kitchen. Yeah... It's not flavors, or textures, I am missing. It is food mechanics... dipping items, sauce soaking items, and such. But I do love some new things, like meatzza! Wow.
.
Always looking for something to do, an experiment. With as little energy as I have, and poor health, I often have to mix and match. I mean, feeding my curiosity and belly at the same time is a better trick then feeding one and depriving the other. Sometimes that is fine. Especially now that I am able to miss a meal without too much trouble, and knowingly. Well, once I get potassium and b5 going I think. Still having trouble with b5. Might simply have to focus on that in my fasting diet.
The thing I am considering today is steam-boiled eggs. Or, thereabouts. I saw this some time back. I just never got around to attempting the trick, then the notion was lost. Now, I prefer my eggs more done. I am at a higher elevation. And things never completely work here versus someone else doing the same thing 'there'. It just doesn't. So it may take a bit of experimenting. I will probably go with ten minutes, or more? Yeah, maybe even eleven.
I have always been curious about uncooked centers, or still liquid centers, a common French, perhaps European, thing. The problem is, I believe, that is for very fresh farm eggs, not for what most obtain these days. I don't care if the chickens are fed grass-fed beef, have their claws and beaks done once a week by the best beak and claw queer on the planet, or are allowed international travel to ease their egg-laying processes, or anything else some hipster gets printed on the carton. Unless you pull the egg from under a reasonably tended chicken you just aren't getting the quality I would more likely trust so as to soft boil that egg. *whistle - 15 yard penalty for telling the truth!*
Anyway... Oh... another problem with runny yokes, that runny, is I have nothing to sop it with. I am curious about cauliflower "bread", and some other things. I just haven't gotten that far. And, I don't think those will work all that well. Yoke might go well on meats, say a chop, or sausage, or even burger patty, if not so well with bacon. It just doesn't absorb, if possibly it can be used as a scoop... weakly. I keep wondering what keto veggies would work for this sort of thing, regarding several foods (like gravy too). I'm just not quite seeing it. Anyway... on to tinkering in the kitchen. Yeah... It's not flavors, or textures, I am missing. It is food mechanics... dipping items, sauce soaking items, and such. But I do love some new things, like meatzza! Wow.
I made it, awake, to 14:00.
.
.
Then I went all snot-nosed and wobbly. Getting to bed was as good as it got. Or, at least I think I made it to bed. That is where I woke up. When exactly, is a good question. I can drift in that morass of the mind between many things for some time. I suspect, however, that sleep came quickly. For it wasn't just the mind that was giving out. The body simply... fell. As rough as heat is, when it disappears quickly... and with two days of overcast sort of conditions... cloudy? inversion? something (sort of) different than those? and the temps really do dip. Perhaps, even if the temps were similar enough, it was just a lack of the sun? Yeah, I can feel that, even in my hidey-hole. No matter. I wasn't terribly upset. I just realized I wouldn't get my projects completed and had to go on to bed. I hope to finish those today.
No dreams remembered last night. No flashes of blood and death, or romance, or the parring that happens between couples, good or bad. Nothing ugly crawling in the back of the mind, no flashes of death, or passions. Just sleep, to the best of my recall. And, good. I need a break from that when it's hitting hard and heavy. Especially when, on at least the darker side, that seems to be on the way, sooner than later, and in large numbers. Easy to brush it off when you just hear about it, not so easy when you get a front row seat. People are being murdered in the most brutal manners. I don't care if you don't like American tourists, or European peasants, or... whoever. Watching someone get tortured to death will give you a whole new perspective and love of life and hate for murder and those things which support and push it. People are NOT being killed, they are being murdered. Remember that when you read the papers or watch the news. They are lying by calling those killings... or they are suggesting islam has a right to take life. Perhaps they have surrendered to islam already. Same with politicians. If they say a terrorist killed someone, they are suggesting that muslims have a religious right to take life. Killing is allowed by states and religion, has been for all of time. Murder is when someone has no sanction. So, again... if you call it, yourself, a killing... then you are agreeing that muslims have that right as religious expression. If you don't believe so, you must call it murder.
Anyway. This night was quiet. No remembered dreams, no flashes, no remnant feelings or sensations, just sleep. Bacon and eggs, I believe. I really need to get to the store though. And I need to do bone broth, beef. Large stock bones, and marrow bones, are all that remains in need. I have some oxtail, but the bones are smallish in that. Cream is very much in need as well. And foods heavy in B5 and potassium are on the list. I haven't found a source of B5. Someone suggested that one supplement source was not Chinese, but didn't say were it was from who anything else. No, thank you... Jane or Karla or whoever... no, I don't think I will believe you at all. The Chinese and their distributors are terrible. Though US unions are about as bad. Liars and despoilers who deserve what they will and have gotten, I suspect.
.
Then I went all snot-nosed and wobbly. Getting to bed was as good as it got. Or, at least I think I made it to bed. That is where I woke up. When exactly, is a good question. I can drift in that morass of the mind between many things for some time. I suspect, however, that sleep came quickly. For it wasn't just the mind that was giving out. The body simply... fell. As rough as heat is, when it disappears quickly... and with two days of overcast sort of conditions... cloudy? inversion? something (sort of) different than those? and the temps really do dip. Perhaps, even if the temps were similar enough, it was just a lack of the sun? Yeah, I can feel that, even in my hidey-hole. No matter. I wasn't terribly upset. I just realized I wouldn't get my projects completed and had to go on to bed. I hope to finish those today.
No dreams remembered last night. No flashes of blood and death, or romance, or the parring that happens between couples, good or bad. Nothing ugly crawling in the back of the mind, no flashes of death, or passions. Just sleep, to the best of my recall. And, good. I need a break from that when it's hitting hard and heavy. Especially when, on at least the darker side, that seems to be on the way, sooner than later, and in large numbers. Easy to brush it off when you just hear about it, not so easy when you get a front row seat. People are being murdered in the most brutal manners. I don't care if you don't like American tourists, or European peasants, or... whoever. Watching someone get tortured to death will give you a whole new perspective and love of life and hate for murder and those things which support and push it. People are NOT being killed, they are being murdered. Remember that when you read the papers or watch the news. They are lying by calling those killings... or they are suggesting islam has a right to take life. Perhaps they have surrendered to islam already. Same with politicians. If they say a terrorist killed someone, they are suggesting that muslims have a religious right to take life. Killing is allowed by states and religion, has been for all of time. Murder is when someone has no sanction. So, again... if you call it, yourself, a killing... then you are agreeing that muslims have that right as religious expression. If you don't believe so, you must call it murder.
Anyway. This night was quiet. No remembered dreams, no flashes, no remnant feelings or sensations, just sleep. Bacon and eggs, I believe. I really need to get to the store though. And I need to do bone broth, beef. Large stock bones, and marrow bones, are all that remains in need. I have some oxtail, but the bones are smallish in that. Cream is very much in need as well. And foods heavy in B5 and potassium are on the list. I haven't found a source of B5. Someone suggested that one supplement source was not Chinese, but didn't say were it was from who anything else. No, thank you... Jane or Karla or whoever... no, I don't think I will believe you at all. The Chinese and their distributors are terrible. Though US unions are about as bad. Liars and despoilers who deserve what they will and have gotten, I suspect.
Thursday, August 4, 2016
No nap.
.
.
If I can't sleep there really isn't a way to make it happen. I did decide to make an omelet again. I did a bit more digging, to no good, about how to do an omelet without spatula nor anything else. It seems even the Hollywood pros don't do it the old way, or can't. Then again, as I suggested, she may have practiced herself half crazy. I did get closer. I think it is possible. I also think, unless you make them, and probably several of them each time, several days a week, you will lose the skill quickly. Though I could be wrong.
Part of my problem, obviously to me now, was that I used too much cheese. I wondered, so cut the amount by half. As well, I only used cheddar... a drier cheese. She used Swiss, a middling cheese, but certainly drier than pepper jack. I believe I had too much cheese this time. Next time, a tablespoon size of the frozen cheddar. It comes to room temp very quickly, and without moisture, so that isn't a part of the problem (probably). I may put the cheese out a good hour ahead next time, and only that one tablespoon. Hey, I'd like to test this out. Besides, it's fun. I did end up with something edible. And actually fairly attractive. However, for me, it was underdone. No, it was done, according to the snooty foodie type. On some things, fish... eggs... pork... and a few other things, I really want it done. I won't negotiate. So I had to put it back in and do my best. I just don't get it, I can't really get it to brown. I may try a different pan and some techniques I have worked up. Bleh.
I haven't placed a single call. I was deciding whether to sleep or not earlier, then cooking when sleep didn't pan out. See what I did there? Then it was into the noon hour. You know they don't work the noon hour. No, and I wouldn't expect that. I like giving them until 13:30, maybe even 14:00. The world has changed. Only banks used to get away with that. Which is the second most reason they get robbed. The first being that is where the robbers believe the money is. Now all you need is a computer, a connection, and some skill. That is where the real money is at. Yeah... in a bit... stock bones, marrow bones, and a call to the doc's office.
It seems as if it's another cool day. Truth is, at least as I have it from the history reports, August, here, is about overcast half the days. Not much... or any really... precip. Just more cloudy days. It doesn't seem cooler, but then that might be because summer has pretty much worn everyone out, so we duck into cool and shaded as often as possible without thinking about it too much. Now, Iowa was hot balls to the walls until sometime in September, sometimes October. But storms would go through all the time. While that cooled the world for a bit, the heat came back so fast that it just added to troubles by pushing humidity up. There is Hawaii. But it looks like they are going to disarm all the upright citizens, and let the poor take their dues. Of course, I think everything there is going down in hell and fire, regardless of sin. I just would not live there. Of course, at some point, someone will probably be selling beach front property out there on the cheap. Would it still be considered a state if it was barbecued? *grins*
Later.
.
If I can't sleep there really isn't a way to make it happen. I did decide to make an omelet again. I did a bit more digging, to no good, about how to do an omelet without spatula nor anything else. It seems even the Hollywood pros don't do it the old way, or can't. Then again, as I suggested, she may have practiced herself half crazy. I did get closer. I think it is possible. I also think, unless you make them, and probably several of them each time, several days a week, you will lose the skill quickly. Though I could be wrong.
Part of my problem, obviously to me now, was that I used too much cheese. I wondered, so cut the amount by half. As well, I only used cheddar... a drier cheese. She used Swiss, a middling cheese, but certainly drier than pepper jack. I believe I had too much cheese this time. Next time, a tablespoon size of the frozen cheddar. It comes to room temp very quickly, and without moisture, so that isn't a part of the problem (probably). I may put the cheese out a good hour ahead next time, and only that one tablespoon. Hey, I'd like to test this out. Besides, it's fun. I did end up with something edible. And actually fairly attractive. However, for me, it was underdone. No, it was done, according to the snooty foodie type. On some things, fish... eggs... pork... and a few other things, I really want it done. I won't negotiate. So I had to put it back in and do my best. I just don't get it, I can't really get it to brown. I may try a different pan and some techniques I have worked up. Bleh.
I haven't placed a single call. I was deciding whether to sleep or not earlier, then cooking when sleep didn't pan out. See what I did there? Then it was into the noon hour. You know they don't work the noon hour. No, and I wouldn't expect that. I like giving them until 13:30, maybe even 14:00. The world has changed. Only banks used to get away with that. Which is the second most reason they get robbed. The first being that is where the robbers believe the money is. Now all you need is a computer, a connection, and some skill. That is where the real money is at. Yeah... in a bit... stock bones, marrow bones, and a call to the doc's office.
It seems as if it's another cool day. Truth is, at least as I have it from the history reports, August, here, is about overcast half the days. Not much... or any really... precip. Just more cloudy days. It doesn't seem cooler, but then that might be because summer has pretty much worn everyone out, so we duck into cool and shaded as often as possible without thinking about it too much. Now, Iowa was hot balls to the walls until sometime in September, sometimes October. But storms would go through all the time. While that cooled the world for a bit, the heat came back so fast that it just added to troubles by pushing humidity up. There is Hawaii. But it looks like they are going to disarm all the upright citizens, and let the poor take their dues. Of course, I think everything there is going down in hell and fire, regardless of sin. I just would not live there. Of course, at some point, someone will probably be selling beach front property out there on the cheap. Would it still be considered a state if it was barbecued? *grins*
Later.
Several things.
.
.
While tinkering, I noticed something over at Aces. Yep. Which reminds me...
Bone broth! No, don't even think I am thinking what you thought I was thinking. If for no other reason? One word (mostly)? Hairballs. So cute you could almost eat them. Yeah, I'll get some broth shortly.
Then, I think, a nap. Just a bit. I have enjoyed the evening, morning, whatever. It has been cooler. I think being partly cloudy and a bit cooler yesterday helped. It doesn't always help. Some days, after a cooler day, it's just as bad without missing a beat. Weather patterns, wind direction, this, that, and the other thing... too many variables and weather forecasters have as much of a chance as I do at guessing such results. I wish I was as well paid to be as half-assed. Hey... watch it. I'm paid for being mostly dead, which just looks like being half-assed. And change.
There seems to be a bit of... something... in the air. I am not seeing clouds though, and this looks like it will burn off before long... perhaps. Still, it might keep it a bit cooler a bit longer. Every degree, some days, helps.
Well, on to a nap. I hope. Later.
.
While tinkering, I noticed something over at Aces. Yep. Which reminds me...
Then, I think, a nap. Just a bit. I have enjoyed the evening, morning, whatever. It has been cooler. I think being partly cloudy and a bit cooler yesterday helped. It doesn't always help. Some days, after a cooler day, it's just as bad without missing a beat. Weather patterns, wind direction, this, that, and the other thing... too many variables and weather forecasters have as much of a chance as I do at guessing such results. I wish I was as well paid to be as half-assed. Hey... watch it. I'm paid for being mostly dead, which just looks like being half-assed. And change.
There seems to be a bit of... something... in the air. I am not seeing clouds though, and this looks like it will burn off before long... perhaps. Still, it might keep it a bit cooler a bit longer. Every degree, some days, helps.
Well, on to a nap. I hope. Later.
Another meatzza.
.
.
With it being rather cool this evening, being up at the right time to wake and get going, missing supper earlier, and all else in play, it seemed like dinner could be eaten early, with a lesser meal or two later. Yes, adjusting, adapting, working with the system(s) in play to my best advantage. It's more than training, it was natural. The world did not want this. They wanted someone who would work on their schedule, regardless of conditions, as they believed it should be done. I have never fit in and won't. Then again, I never suggested I was worldly or ever aimed to be.
This time I am slicing the green olives. I wish I had mushrooms, but what I have will do. Three cheeses, skipping asiago. The type I purchased simply isn't... all that good. I will seek a brand I like. Sometimes paying a little more, or even a little less, is the thing. Sometimes it's not a price thing at all. The freshest, then how it was made, and to a degree what was used. But that doesn't always equate either. I simply won't like something because it is traditional, expensive, or because I am supposed to like it. I had a tenderloin steak thawed. Instead of cooking it some other way, I sliced coins and put those on top for the final run. I will only eat a quarter, perhaps a third, of the "pie". But that leaves meals for later. I meant to try marscapone in the base, but keep forgetting it. I hope that stuff lasts a while. Hmm, may have to see what else I could use it for. Well... Later.
.
With it being rather cool this evening, being up at the right time to wake and get going, missing supper earlier, and all else in play, it seemed like dinner could be eaten early, with a lesser meal or two later. Yes, adjusting, adapting, working with the system(s) in play to my best advantage. It's more than training, it was natural. The world did not want this. They wanted someone who would work on their schedule, regardless of conditions, as they believed it should be done. I have never fit in and won't. Then again, I never suggested I was worldly or ever aimed to be.
This time I am slicing the green olives. I wish I had mushrooms, but what I have will do. Three cheeses, skipping asiago. The type I purchased simply isn't... all that good. I will seek a brand I like. Sometimes paying a little more, or even a little less, is the thing. Sometimes it's not a price thing at all. The freshest, then how it was made, and to a degree what was used. But that doesn't always equate either. I simply won't like something because it is traditional, expensive, or because I am supposed to like it. I had a tenderloin steak thawed. Instead of cooking it some other way, I sliced coins and put those on top for the final run. I will only eat a quarter, perhaps a third, of the "pie". But that leaves meals for later. I meant to try marscapone in the base, but keep forgetting it. I hope that stuff lasts a while. Hmm, may have to see what else I could use it for. Well... Later.
Heat stress.
.
.
No, not causing an issue. It merely exists at this time. I bring it up, because that is why I slept a bit longer. If I push in the heat, giving myself extra water, extra sleep, and more cooling if possible, means I can deal with it fairly well. This year has been one of the best years in dealing with the heat all around. There have been nights when ac has not been needed, quite a few actually, at least earlier in the summer. As I first get used to the heat I do well. Though, over time, even my new-found resistance and fasting aren't enough to completely defend. Even so, I might wonder if I do better, given all the givens, than most. Especially this year? Oh, there are old-timers from these parts who live without. They, perhaps, have lived here longer than even I have been alive. And, should their health remain, they are stalwarts against the various seasons and conditions.
Oh, I think I was once quite superior in handling the environment, even living out in it. Hot, cold, wet, muddy, stinky, dark, mean... those, as I have said, were far more considered allies than enemies. For I could handle them easier than my enemies. More, my enemies were deadlier. The enemy of my worst enemy was my friend seems never truer than then. To add another common notion, then upend it... such was the opposite of a fair weather friend. Excluding it's better nature whole. But that was then. Although, if health returns, it may be true again.
I have been off my reading. Of course, I don't mind. Those heart and other issues really... gave me pause. Some suggest the notion of the idea of another walking on your grave. That isn't my issue, as that tickles for me. It is more as if I was walking on ice... thick, plate, ice. Even my gluteuses were holding on maximus. I've been there before. And, every time, I stop, drop, and begin seeing if this is it. It, I realize, isn't and won't be, if I tend the things. So far I've always been able to figure it out, or coast through. And, yes, eating more regularly has helped. It simply corrected. It's not complete... I can feel that. But it is enough that I am not on that edge. You know, keto does do something. I actually forgot dinner yesterday. You just aren't hungry on it. I suspect, if you can forget to eat, you probably can slip by, happily, without it. My blood sugar is 225 this morning, but... I've had a few ounces of pecans and a cream tea... so... I'll take it in two hours, see more what is what, without eating. Grazing is more of an issue that I need to watch, so have been while off fasting. Moo! Geez.
I am hoping to get some things done today. I did get extra sleep, like nine hours and change. But it wasn't solid sleep, either. Some nights I have to get up to go all night it seems, every few hours. It's when I drink too much too close to bedtime. With it being hot yesterday, and hotter with the curtains open, I needed a bit more fluid right up until bedtime. I'll work on that a bit today. I sure hope to get my paws on a number of good sets of true stock bones, perhaps marrow bones, and then make an appointment, plus just maybe do some shopping and make some returns. Gah! I have some other meat and bones ready, I just want more solid beef bones to finish it all off. The meat will probably go to a thick creamy buttery beef stew. Oh yeah. Might even soak the meat in cream or yogurt overnight on top? Maybe not. This meat will probably be quite tender from making broth. I've been so lame lately. I fall behind so quickly. I'll... try to get back at it. Good morning and day.
.
No, not causing an issue. It merely exists at this time. I bring it up, because that is why I slept a bit longer. If I push in the heat, giving myself extra water, extra sleep, and more cooling if possible, means I can deal with it fairly well. This year has been one of the best years in dealing with the heat all around. There have been nights when ac has not been needed, quite a few actually, at least earlier in the summer. As I first get used to the heat I do well. Though, over time, even my new-found resistance and fasting aren't enough to completely defend. Even so, I might wonder if I do better, given all the givens, than most. Especially this year? Oh, there are old-timers from these parts who live without. They, perhaps, have lived here longer than even I have been alive. And, should their health remain, they are stalwarts against the various seasons and conditions.
Oh, I think I was once quite superior in handling the environment, even living out in it. Hot, cold, wet, muddy, stinky, dark, mean... those, as I have said, were far more considered allies than enemies. For I could handle them easier than my enemies. More, my enemies were deadlier. The enemy of my worst enemy was my friend seems never truer than then. To add another common notion, then upend it... such was the opposite of a fair weather friend. Excluding it's better nature whole. But that was then. Although, if health returns, it may be true again.
I have been off my reading. Of course, I don't mind. Those heart and other issues really... gave me pause. Some suggest the notion of the idea of another walking on your grave. That isn't my issue, as that tickles for me. It is more as if I was walking on ice... thick, plate, ice. Even my gluteuses were holding on maximus. I've been there before. And, every time, I stop, drop, and begin seeing if this is it. It, I realize, isn't and won't be, if I tend the things. So far I've always been able to figure it out, or coast through. And, yes, eating more regularly has helped. It simply corrected. It's not complete... I can feel that. But it is enough that I am not on that edge. You know, keto does do something. I actually forgot dinner yesterday. You just aren't hungry on it. I suspect, if you can forget to eat, you probably can slip by, happily, without it. My blood sugar is 225 this morning, but... I've had a few ounces of pecans and a cream tea... so... I'll take it in two hours, see more what is what, without eating. Grazing is more of an issue that I need to watch, so have been while off fasting. Moo! Geez.
I am hoping to get some things done today. I did get extra sleep, like nine hours and change. But it wasn't solid sleep, either. Some nights I have to get up to go all night it seems, every few hours. It's when I drink too much too close to bedtime. With it being hot yesterday, and hotter with the curtains open, I needed a bit more fluid right up until bedtime. I'll work on that a bit today. I sure hope to get my paws on a number of good sets of true stock bones, perhaps marrow bones, and then make an appointment, plus just maybe do some shopping and make some returns. Gah! I have some other meat and bones ready, I just want more solid beef bones to finish it all off. The meat will probably go to a thick creamy buttery beef stew. Oh yeah. Might even soak the meat in cream or yogurt overnight on top? Maybe not. This meat will probably be quite tender from making broth. I've been so lame lately. I fall behind so quickly. I'll... try to get back at it. Good morning and day.
Wednesday, August 3, 2016
What I may.
.
.
Sleep is calling. Being 15:00 and change, I am not completely dissatisfied. Now, how long will I sleep? I simply don't know. The temp, outside, is staying in the mid-80's. Having had the curtains open for the morning and on a bit past means the place is a bit extra warm. Though, too, as I eat a bit more, I also feel the heat more. Burning food in the furnace does make the body warmer. A lot warmer. I'll be back to fasting before too long. And being on keto... yes my body is showing the signs again... it's just that fasting for several days does tend to keep the bubbling at bay, a bit... that might help a bit with heat tolerance?
I did have a cup of bone broth this morning but haven't had a second one yet. I'll try to keep adding two to my food regimen, until I get things sorted out. The potassium did not arrive with the rest of the order, so that won't begin being added in quite yet. Hmm... I wonder if it could be added to the bone broth? I'm not sure if the powder handles heat well... more research. Though I can have the broth at a more moderate temperature if need be. Or... perhaps that would just taste too awful. It is pretty nasty, if it's as the other stuff. Nothing really covers it.
Dreams, and lots of them. Just the last few days to week. Weeks? Time gets a little messy when I fall. Probably show up in my posts, here or there. Oh well. Sleep must be had. Good night.
.
Sleep is calling. Being 15:00 and change, I am not completely dissatisfied. Now, how long will I sleep? I simply don't know. The temp, outside, is staying in the mid-80's. Having had the curtains open for the morning and on a bit past means the place is a bit extra warm. Though, too, as I eat a bit more, I also feel the heat more. Burning food in the furnace does make the body warmer. A lot warmer. I'll be back to fasting before too long. And being on keto... yes my body is showing the signs again... it's just that fasting for several days does tend to keep the bubbling at bay, a bit... that might help a bit with heat tolerance?
I did have a cup of bone broth this morning but haven't had a second one yet. I'll try to keep adding two to my food regimen, until I get things sorted out. The potassium did not arrive with the rest of the order, so that won't begin being added in quite yet. Hmm... I wonder if it could be added to the bone broth? I'm not sure if the powder handles heat well... more research. Though I can have the broth at a more moderate temperature if need be. Or... perhaps that would just taste too awful. It is pretty nasty, if it's as the other stuff. Nothing really covers it.
Dreams, and lots of them. Just the last few days to week. Weeks? Time gets a little messy when I fall. Probably show up in my posts, here or there. Oh well. Sleep must be had. Good night.
I love it when it works.
.
.
I had to babysit the front yard, waiting for the UPS truck. No real problem, save that the curtains had to be open. It is partly cloudy, and only in the mid-80's... but that is enough. Hmm? Oh, actually it's too much. However, nearly doubling a big order is just a financial worry and hassle. I am pretty sure, if the packages go back with the deliverer, it is almost immediately stricken from the debt column in my account. And I got it. I didn't even have to wait unto 17:00 or later. Sometimes that is just when it arrives. All done at 13:00.
I thought about making some calls, but I am rather cooked and bushed. I will attempt to stay up through the day in the hopes of doing a few chores tomorrow. Maybe even shopping, or not. At least a few calls. I am overheating, so the ac was switched on. I may take a nap, if that carries the risk of oversleeping. Yeah, probably not. Among the items ordered were the noodles I wrote about. When I eventually try those, I will let you know. They have, pretty much, zero everything. Carbs, calories... the rest... if I read the package correctly. Something else I ordered, if I now realize mistakenly, was dietary yeast. I had been under the assumption that it was good in vitamin B, generally. Well, it is and isn't. It, just like many other things, has simply had those... or something they can call vitamin b complex... added. These "natural" foods are mostly bs. Still, I'll try it. I've never eaten such before. I have heard of it, and it sounds interesting... or not. *grins*
I did a minor stress test recently. My heard did pick up the pace, but then slowed down well and naturally... as far as I could tell. I don't have the timing for that down, so just guessing. What the heart did not do was take off like the hearts of two rabbits breeding and then refuse to slow down for... a long time. That is why I backed away from fasting. Not just once. It was becoming a bad habit, and I am no nun. Though I can't see where a nun would want a bad habit either?
Hmm... what next? Oh, well, I did order a game. I rarely order things I just want. This month a game, last month and this month some music. The music is from a group I have played for years and continue to use, and a group I used a goodly bit ago but... it has worn well. I know, just buy the digital bits. Piss off. I hate that. Yeah, I might lose my music. The cd might break or be stolen. Sure, I won't like all the songs. Heck, I may well not like even one other. Old habits. Hmm... a nun might actually not mind an old habit. If I had to have a habit, which I do, if slightly a different sort, it is usually the oldies that I enjoy the most. The Sword, finally, a couple of cds... and at least one other group... Mastadon I think, and Baroness. I'd like to find their music videos, but those are terribly difficult to keep and hold. If my machine doesn't die, than some software might say it isn't mine and wipe it, or be jealous if it didn't be bought through Apple and wipe it? I hear all sorts of things. I sure wish I knew how to secure such things. In these times, though possibly ever, there is no true way to secure data... online or off. Still... I ought to search for a way to hold the files in top quality, back them up, and have copies in several locations. If I could figure that out, perhaps taking pictures might go forth to a greater extent. Bleh.
Oh, well... listen to me banter. Or... read my blathering? Yeah. I best get somewhere a bit cooler, grab an iced tea, and see if I can't play Doom like I... well... *grins* Later.
.
I had to babysit the front yard, waiting for the UPS truck. No real problem, save that the curtains had to be open. It is partly cloudy, and only in the mid-80's... but that is enough. Hmm? Oh, actually it's too much. However, nearly doubling a big order is just a financial worry and hassle. I am pretty sure, if the packages go back with the deliverer, it is almost immediately stricken from the debt column in my account. And I got it. I didn't even have to wait unto 17:00 or later. Sometimes that is just when it arrives. All done at 13:00.
I thought about making some calls, but I am rather cooked and bushed. I will attempt to stay up through the day in the hopes of doing a few chores tomorrow. Maybe even shopping, or not. At least a few calls. I am overheating, so the ac was switched on. I may take a nap, if that carries the risk of oversleeping. Yeah, probably not. Among the items ordered were the noodles I wrote about. When I eventually try those, I will let you know. They have, pretty much, zero everything. Carbs, calories... the rest... if I read the package correctly. Something else I ordered, if I now realize mistakenly, was dietary yeast. I had been under the assumption that it was good in vitamin B, generally. Well, it is and isn't. It, just like many other things, has simply had those... or something they can call vitamin b complex... added. These "natural" foods are mostly bs. Still, I'll try it. I've never eaten such before. I have heard of it, and it sounds interesting... or not. *grins*
I did a minor stress test recently. My heard did pick up the pace, but then slowed down well and naturally... as far as I could tell. I don't have the timing for that down, so just guessing. What the heart did not do was take off like the hearts of two rabbits breeding and then refuse to slow down for... a long time. That is why I backed away from fasting. Not just once. It was becoming a bad habit, and I am no nun. Though I can't see where a nun would want a bad habit either?
Hmm... what next? Oh, well, I did order a game. I rarely order things I just want. This month a game, last month and this month some music. The music is from a group I have played for years and continue to use, and a group I used a goodly bit ago but... it has worn well. I know, just buy the digital bits. Piss off. I hate that. Yeah, I might lose my music. The cd might break or be stolen. Sure, I won't like all the songs. Heck, I may well not like even one other. Old habits. Hmm... a nun might actually not mind an old habit. If I had to have a habit, which I do, if slightly a different sort, it is usually the oldies that I enjoy the most. The Sword, finally, a couple of cds... and at least one other group... Mastadon I think, and Baroness. I'd like to find their music videos, but those are terribly difficult to keep and hold. If my machine doesn't die, than some software might say it isn't mine and wipe it, or be jealous if it didn't be bought through Apple and wipe it? I hear all sorts of things. I sure wish I knew how to secure such things. In these times, though possibly ever, there is no true way to secure data... online or off. Still... I ought to search for a way to hold the files in top quality, back them up, and have copies in several locations. If I could figure that out, perhaps taking pictures might go forth to a greater extent. Bleh.
Oh, well... listen to me banter. Or... read my blathering? Yeah. I best get somewhere a bit cooler, grab an iced tea, and see if I can't play Doom like I... well... *grins* Later.
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