Geezy

I’ve been riding since my dad taught me when I was 12. So I’ve been riding a long time. Lol.

Looks like you are on the right track.

And my wife thinks my Harley habit is bad, lol.

That is exactly how it can build up without use being aware if it happening. A little here, a little there. It can all add up.

Now that’s a project.

You are absolutely correct. You have to read ingredient labels. They hide sugar and grains in them. I read the label on a package of chorizo that I used to buy frequently and besides all the other junk it had in it there was soy grits in it. WTH! What are soy grits and what are they doing in my sausage. I no longer but store bought sausage. I have a processor that can make my sausage custom to what I want and I can make my own as well.

Just for you Orweller.

Fruits can be some of the worst because their sugars are fructose and go straight to the liver to be metabolized.

We rarely had any behavioral problems with children before they began being force fed sugars and highly processed foods. In today’s world they blame these problems on ADHD or some made up disorder when in truth it’s all due to what they’re fed. You are getting to see this first hand.

They love being primitive and there’s no better way to feed them.

And mine feel like wolves today. Very little on our deer go to waste.

Happiness is a freezer full of venison.

Trying my hand at making South African Biltong for the first time. I turned my electric smoker into a drying box. The lowest I can get the temp is 100° and it’s recommended that it be dried at 65°-80° so I don’t know how well it’s going to work out. We shall see in about 7 days. Here’s the recipe that I used. Biltong Recipe - South African Traditional Beef Jerky: • ~4 lbs lean beef (I used venison) For the Marinade: • 2 cups of apple cider or red wine vinegar • 2 tablespoons Worcestershire sauce For the Biltong Spice: (per 4 lbs) • 40 g salt • 40 g TOASTED course ground coriander • 14 g ground pepper • 4 g red pepper flakes (optional) Method Mix the vinegar and W sauce. Slice the meat into 1 to 1 1/2 inch strips Place meat in a container and cover with the marinade. Place in the refrigerator for 1 hour. Massage meat and rotate to get complete coverage. Place back in the fridge for another hour. Remove meat from the marinade and lightly pat dry but still moist. While the meat is marinating, In a dry (no oil) skillet roast the coriander over medium heat until it releases the oils and becomes fragrant. In a coffee bean grinder course grind the coriander, pepper and red pepper flakes together. Mix all of the seasonings together and place them in a shallow pan. Roll each piece of meat in the seasoning and using a plastic hook or in my case a toothpick hang it where it can air dry with a temperature between 65° and 80°. Depending on the temperature it can take 7-14 days to dry. You are looking for it to lose 50% to 75% of its weight. Slice thin and enjoy.

Very nice. 🤤

I was successful back in the 90’s with Atkins diet for ten years but because it allowed carbs in it was always a struggle to control them. In time I started allowing carb creep to overcome me and then some back problems hit me and I just gave up. It taught me that I’m just better off abstaining. That’s why I’m as strict as I am. Just too weak.

Wow, that’s fantastic. Makes me almost wish I could eat some. 😋

Excellent point.

I’ve never been to Finland but during my time spent in Germany I ate much better cheeses than what I can get here. The best cheese I’ve had here in the US is from a local farmer who makes goat cheese. I imagine y'all probably have better cheese than we do.

Very cool. I’m not familiar with that bike but it reminds me of my first motorcycle. that was 54 years ago. Still riding after all these years and have the scars to prove it. 😝

The animals find it very assaulting. 😁

Absolutely true but man, it’s expensive. Hog hunting as we speak.

She ain’t wrong. 100% on all points. Just another reason why I raise and hunt most of my food.

Welcome to CT Scott. I’m glad you could join us. Yes sir, stalls or plateaus happen often. Don’t worry about it and stop weighing yourself every day. Some even recommend tossing the scale in the closet. I say jut weigh once a week if you really must know what it is. But a much better metric is a tailor’s tape measure. Do a complete body measurement. Chest, waist, hips, thighs, calves, shoulders, biceps, forearms and neck. Write that down in a journal and check the tape again in another month. You will find that you may be losing inches even though you aren’t losing weight. Especially if you lift weights. Now try to remember that this is not a weight loss diet. It’s a lifestyle of eating designed to heal your metabolism. As your body heals it will optimize your weight. The plateaus can be from not eating enough or eating too much dairy or even your body just needing to take a break and do some more adjusting or healing somewhere. This is a lifestyle of eating that you will do for the rest of your life if you want to have optimal heath so take some vitamin P (patience) and just let your body do its thing. I have plateaued numerous times till I stopped losing. Some times for two weeks and twice for 90 days. I just kept everything the same and it eventually broke. Nis just eat animal fats and protein, salt and water then KCCO. (Keep Calm & Carni On)