ol_hilly

Two chuck steaks and a cup of Folgers instant decaf with bouta teaspoon of cream.

Would be my uninformed guess that it may be oxalates. And time. I don't know how much dairy you consume, but you might want to cut back some. I just use heavy cream when I want something in my coffee. Some cheeses and sour cream. But not all the time. ... I think I've had two blood works done in 60 years. Don't plan on having another for another 40. 🙂 ... I do take vit D3 as I'm not in the sun much. Does it help? I think it does, and it's cheap.

Back in February, I quit caffeine to see if it would lower my BP. Apparently not. Went 3 months caffeine free. Green tea, Folgers Decaf, other herb teas. ... But I still had about two pounds of coffee beans. So after no noticeable difference in my BP, I would occasionally hand grind enough for a cup. .... I find I really enjoy freshly ground beans, the smell and a freshly pressed cup. Mmmmm. 🙂 I have a couple single serve French presses and a 32 ounce one that I haven't used in a long time. ... I also enjoy some Earl Grey loose leaf tea. I also carry a small pot when I go fishing so I can enjoy a cup whilst sitting on the bank. ... It's the simple things in life. 🙂

Glad you liked it. I haven't tried seasoning the water, but have heard a few doing it that way. I have just dipped it in salted butter. And/or salt to taste. One local friend says you can season the water with crawfish boil to make spoonbill edible. I had salmon and eggs for lunch at work and chuck steak for supper.

Two chuck steaks and a four egg omelet. And a large cup of freshly ground and pressed coffee. Sometimes it just hits the spot.

Must have a contract with ZeeZee. 😐

Sat night was a pound of ground sheep and four eggs. Tonight was four large spicy sausages and six eggs.

Normal is a setting on a washing machine. 🙂

Yeah, you can season it like crawfish. I've heard folks making spoonbill fit to eat by boiling it like crawfish. lol In some of Bills other vids, he boils bluegill and drum. He said carp is too mushy boiled. I've only tried catfish.

Tonight is going to be a couple of chuck steaks. I was asked about carnivore from the folks from the butcher shop this evening. We've talked some about it. I think they're getting more interested. Told em, your in a perfect place to start, with all this meat around.

I gotta chuck roast and a few radishes in the pot cooking. The radishes are so I can have some make believe mashed taters with it.

I have that in my freezer, in raw form. And a grinder. I may try that.

I watched that too.

I watched Bill Goudy do it on youtube. He's and outdoorsy lowcarb feller up on the Mississippi river. We've chatted a bit back an forth. I had to try it myself. Just chunk up a catfish. Boil it till done but still firm. And dip in melted butter. It's ever bit as good as he said it was. I can probably find his video if you want it. Anyhow, it was good enough I still do it everso often.

The cheeks on a flathead is to die for. I have not tried fish head soup yet. I do like boiled catfish dipped in butter. Probably the same but different.

Hard boiled eggs chopped up with some mustard added. Told myself it was egg salad and ate it like I didn't know better.

The story goes.... if your hungry, eat until full. So this morning about 2 AM I was hungry. So I pressure cooked 4 chicken leg quarters (thinking I would have enough to take to work). NOPE! Tonight I'm pressure cooking a pork loin.

A sardine omelet, topped with pepperonis. Gotta get my omega 3's, you know. 🙂

I like Carnivorous Chef. I wondered if anyone else on here watched him.

Had a small 1.3 pound chuck roast and the last piece of ox tail in my small pressure cooker. Was hoping to have some left over for work tomorrow. ... Nope! I picked up what says its a rice cooker but looks like an instant pot. Only holds 8 cups. =2 quarts. Figure just about right for one person. So I been using it as a pressure cooker and am happy with the results. Not that I've ever used an instant pot. So I don't have anything to compare with. Found it at a Samaritan Center for $4 bucks. I'm happy.

Lap top only. I don't see the whole site on my phone. It's almost as old as I am. Just a step up from a tin can and a string.

Not really. Cut some up in the egg mixture then just tossed a couple slices on top of the cheese and let sit a bit. Last night I had ox tail. It's amazing that something normally covered in poo can taste so good. Now I have a container of beef jello in the fridge. Thinking of using it in a hotpot if I don't add it to something or eat it with a spoon. Tonight I had a pound of ground. I got a heart and some liver in the freezer. Who knows what will happen this week.

6 eggs topped with baloney. Just sounded good....

I got a 34 oz chuck roast today at the butcher shop. Looked good enough to fry it like a steak. The gal there said you ought to put that in your new crock pot. So I did. Put it in my new to me off brand instant pot. with some radishes. Dang it was good. And the radishes with butter was just like mashed taters. I know, not carnivore, but was no carbs. A few years ago I learned that if you got a hankering for fried taters, fried radishes filled the void. Anyhow, I ate the whole thing. ~I like soggy pork rinds. ~

I one time bought an off brand Dutch oven that came pre pitted. It was sooo rough. And that's what I did. Grind it smooth.