@JJFiddle: Those are my quiche muffins 
I already had a recipe but I did it differently this time and liked the results I like to do things simple, I went with 1:2:3 ratio, well eggs are piece unlike the others… 1 egg, 2 dkg (my default amount is dkg, using grams I still so odd to me, I just can’t do it in most recipes or in my mind) cream (it was semi-whipped now), 3 dkg cheese (gouda, our default one). Some nutmeg (or whatever one likes, surely nothing works too), tiiiny salt, that was a problem, no salt is needed with this much cheese and the sausage slices in my muffins… I used one thin sausage slice per muffin and vegs in Alvaro’s. Plan ones sound a tad boring though that would be nice too. But I usually have something in my baked goods except my sponge cakes. Alvaro’s baked whipped egg whites have grated cheese mixed in it and a cheese cube in the middle. I used to hide it inside but now it’s just there and all muffin has an “eye”, I like it. But my sausages are waaaay more fun and pretty. There are usually 2 leftover ones, I tend to mix a yolk and put sausage on top and eat it. Not nearly as good as the quiche but that is fancier, richer with cream and full eggs. And way cheesier. It’s odd I like it so much, normally I need to put very little cheese in most things. But there are exceptions… I don’t even feel my quiche oh so cheesy, somehow the flavors combine, melt 
I am quite enthusiastic now and probably will bake another batch tomorrow…
Hi guys, I didn’t dare to track Saturday yet (more like I ate all day and it always mean zillion different things and why to bother to track when I already know it was zillion kcal). Yesterday (probably 3MAD 16/8 IF) was a strong day but nothing extreme. Only 180g fat It’s not even high considering all the cream and super fatty pork items I had… I had my 3rd meal at 11pm, I felt not satiated and had pork… Yum. I will buy pork jowl again as it comes handy when I eat some lean part of the pork butts/ham.
I have found a simple pic, sometimes it’s more complicated but if you go to a supermarket, you get exactly these except the head. And the feet too, separately. And as I already wrote, sometimes pork chop light… The pork belly part is actually called differently when processed and only the processed version (cooked and salted, possibly smoked or lightly marinated so it’s not visible) is available most of the time. So except head and belly, these are the normal fresh meat parts in a simple supermarket without a meat counter. Chuck, shoulders, chops, ribs, ham/butts called “thigh” here, hock… I think liver has chances too. Meat counters have heart and tongue too, small ones only for pig and maybe chicken heart (chicken liver is everywhere), it takes some bigger supermarket to offer spleen or beef organs.
And I am a bit unsure about the beef variety. Nothing at my butcher or village/small town supermarkets but in bigger ones… There is some mix for stew, lower leg, thigh, probably neck… And the super luxurious steak things, typically marinated or sliced so no proper big slabs that I like, I get that from the farm. I will check
Weather is okay though a bit humid I think. 24C was too hot for me so surely humid.
I ate from Alvaro’s plate and the window was open, either could resulted in my sore throat but it’s way better after a ton of warm tea. I am done with being sick for the next 1-2 decades so I have zero doubt it will be gone today. I am the opposite of a hypochonder, though. BUT not without good reasons…
Alv said he still feel smells but not all of them. I joked he only feels the good ones as we just crossed a part in a nearby forest with a very obvious dead animal nearby. It smelled bad for me. Not for him.
He went to work but 2 days and he will have a 1.5 week holiday!
Let’s talk about hamburgers, I always was curious.
To us here, hamburger is the full thing with vegs and buns and condiments you get at fast food restaurants. The meat is patty, in Hungarian a bit similar to “hamburger meat”, actually our term can’t be translated as it uses a super popular bread relative (round smallish things. okay, sometimes they are big. still, something that fits a hand) that people just started to use anything looking even remotely similar, be it meat or even something inedible
I already learned that “hamburger” is often the patty. But it should be beef, what else…?
But it seems it’s not that simple…
We never had a housepipe ban here… Oh my, that would be bad! Well, we need little water as we only have a tiiiiny patch with tomatoes, various flowers like my very impressive morning glories, I am so glad the otherwise totally useless very very tall lamp has a use The first ones almost reached the top! And my decorative swiss chards (the piggy decided it LOVES it now especially the stalk…).
Well the hazelnuts still need water (they dropped most of their fruits, mostly empty, by the way). But that’s about it, I guess…? All the fruit trees find their water themselves in the soil, their roots are far reaching! We don’t have any baby trees now.
And the thujas are dying or are already dead due to the climate change here… We will cut some of them soon.
I am just glad that our pines are healthy. Who knows how long? Hungarian pine forests are often sick. But that’s not so much climate, I heard it is some disease? Never looked it up, main thing they are in bad shape and that’s so sad.
I think I didn’t write yet but I cooked the 4 tongues. Pigs have them small, only about 220g per piece after I cut off the white part, the upper surface… The cats will be happy.
My brain feels pretty much useless, I barely can keep my thoughts being in complete chaos.
We saw a baby goldfinch yesterday! It lacked the spectacular head coloring of the adult ones but it was still recognizable after some research… They aren’t very rare but not a common sight in our garden and anyway, they are pretty so we are glad
Wow you are better than me. I eventually lose my patience and kill the ones that don’t go out of the window all by themselves (most do)… Or the ones swimming in my pancake batter…
So flies are in a gray area. I don’t hate them and I am all for setting them free but I have my limits. I am worse with ants as I dislike those. And I never ever ever ever want to kill a spider, they are my darlings and they are everywhere in the house. I put down a bowl or glass… And 2 hours later it often has a spider in it, with web and everything. Sometimes I forget so there are accidents. And I get sad 
They LOVE the nooks and crannies of the washing machine too and it’s near impossible to gently get them out. But last time a tiny spider totally survived the washing. It was at the right place, apparently, in the little box for stuff before the proper washing or something, no idea what that is for, we don’t use that.
I like spiders, don’t meet the vast majority of them (I was surprised when I learned how many tiny spiders can fit in the underside of a chair…) but what could I do anyway? Home spiders die outsides, that’s not good for them. I can handle many spiderwebs (but we take them off when not used. sometimes even when in use but I give them as much consideration as I comfortably can) and cleaning only as much as I must (I would do that anyway, I don’t like cleaning much. the kitchen is special, that needs almost constant cleaning) and carefully…
Of course my spiders are usually boring and small. 1-2 species. So it’s always fun to see a different spider outside. European garden spiders are common, I already recognize them even when babies and nothing like the adults… I saw enough nests and had them in my hair by dozens… They are super cute! 
But even I don’t like a spiderweb with a big adult into my face. I had that in the dark to the outhouse at my Grandma. That place had very many spiders too but which place isn’t? Spiders are almost everywhere. And they work quickly.
And they are only one from the many kinds of animals I really love. I have more favs than among fruits and flowers! As they are cooler and more interesting, well they are animals, they move and stuff.
[…]
I ate less on Saturday than on Sunday. Yep, I have little idea about my macros without actual tracking. I just can’t guess it. And a super big eating window means nothing, so much depends on the used items.
My protein is the lowest safe, I am really curious what would happen if I wouldn’t eat so very fatty! It just boosts my calories (and give me joy). And I base my days on leanish pork but it’s not enough…
But weekends are special, I do my best to fast for as long as I comfortably can today. I just can’t afford multiple meals if I even add fatty items… Why I can’t be strict with just something? Leaner eating or small eating window? The latter sounds way easier especially on workdays so I focus on that. And try to avoid fatty stuff. I run out of them anyway, mostly.
and I need to dead head and water the containers.
Lord knows we’ve given it our best shot. Maybe a small amount of something like bacon would work as long as there’s enough of something else. But my digestion just doesn’t like it.
Then I think how dumb am I to be swimming near where he is baiting the water? Again dumb move but I do it 
I am sure you are loving that new pool of yours Azi, use the heck out of it!
But I need breaks when I only have one cut. Today will be my eggier, cheesier, creamier day, then pork roast again and the next day I cook tongue! So I probably can do it right. I hope I can buy some other meat on Tuesday (small town so it’s not sure)… Or on Wednesday (city if Alvaro heals - he isn’t okay yet but nothing serious - so I surely will find something).
have a great day and catch up later with my foodie stories.