I hold myself back for so long (as I should considering I couldn’t do carnivore. summer is one thing but I didn’t want meat for WEEKS. I still don’t want it so much but I feel ready to eat proper amounts again. of course I ate meat, it’s hard without it with my tastes and anyway, meat is nice but not nearly enough to have any chance with carnivore) but I have my limits. And I really wish to have some carni times again if possible and I will make it possible even working with fruit more than I wish to. I love my garden and Alvaro eats much fruits but sometimes things get a bit much. It’s not predictable.
It’s good I don’t need to heed such lists 
Honey and sweet fruit is the farthest from my body’s desires as they are sugar (I like fruits but not often and not much and it’s preferable when they aren’t too sweet). Tomato is my number one veg by far though, if I stop eating that, the other vegs won’t have any chance! Even off carnivore, off keto and off low-carb, I still eat close to zero veg including tomato but a tiny bit is SUPER good with eggs and cheese, maybe even meat but I don’t need that combo often or ever. I have my own tomatoes now, nice in their subtly sweet way, where are the super sour, not sweet ones from my childhood…? I love sour.
If I could choose one plant item, that would be gluten, most definitely. But it’s me, I am fine with any amount of gluten I am able to eat, apparently.
But now I come back to carni if I can. We got eggs (we were very low, I barely ate any sponge cake lately! I bake a batch today and quiche too, I bought some cream on sale with a close expiration date) and it seems I can eat meat again (I just couldn’t eat much for some weeks. I still don’t desire meat but I can eat it and I desire other things even less. except cheese and eggs but I can’t live on them. I ate so much cheese lately… and I have a mild sausage phase too)…? We will see, I plan to bring back my fat fast days so eating very little meat on some days will be fine.
It’s July so I won’t do pure carnivore for long but a few days per week sounds lovely. And I normally like to have a toe out of the line anyway. We have produce, I work with them, zero plant is unrealistic. But I really miss carnivore(-ish).
I am a bit better at avoiding coffee now, I only drink it in the evening or not even then now. Usually. I always have worse days.
We run out of butter for a while and when we bought some again, I promptly ate 50g (it’s much in my world even though I could eat way way more) when being very satiated. I am never properly hungry since weeks. IDK why, carbs or my carni escapades but probably both. I could use the very rare long carbier time to see my changes. As I already suspected and experienced, carnivore-ish as my default woe helps with carb handling and it can’t get “better” as I may eat a lot of sugar and still feel pretty fine unlike in the past. Interesting. It took a lot of time to make sure as I can’t go as far as before now, I don’t fancy higher-carb food nearly as much as before. It’s even more noticeable when I look at my attitude and opinion about what food is. I may get some nostalgic quick slip very occasionally but I would be very confused if I got some carby thing for a meal when I need proper food.
But many people eat in such a weird way that even Alvaro would be baffled. He eats high-carb but not carbs with carbs (just for dessert). He needs his protein and fat and everything.
His little brother will get married on Sunday and we go to a lunch, I wonder what that will be like…
But I am even more curious about the food if we go to Sicily, there will be 3 bufet style meals. But we have no idea yet. We submerged in some bigger waters twice this year and it was nice (except the mosquitoes in astronomic and very scary numbers in the first case) but a week next to the sea would be something else… We will see.
I had my birthday and we did absolutely nothing. I plan to make steak already but we had other plans and things to eat, now I have the chicken quarters, the freezer is in a big part the fruit collector for canning now… And it’s not like I desire meat anyway. So I keep postponing it but it will happen soon! I have read about it and I am moderately confident I will make something edible from the probably ribeye. I just fry it, what could go possibly wrong, after all. I won’t even fry it into oblivion as I know very well that is for pork and not beef.
Hopefully the article wrote right things despite the stupid extra recipe… They used rapeseed oil there. WHY? I can’t understand why people love putting seed oils into perfectly fine animal things - EVEN when it’s not to make a product cheaper… (But I very much against that too. I barely can find canned fish without sunflower and rapeseed oil here). But I ask here now, do one uses a tiny extra fat in the beginning even for fatty meat? As I don’t do that with chicken or pork ever. The fat comes out slowly but it happens eventually… And those animals need a lot of time. Maybe it’s different for a quick ruminant slice… I will read more.
The other thing I don’t get why there are WAY more expensive cuts than ribeye because as I have read, ribeye is the best cut. I am biased as I dislike lean meat I am aware… 
Oh well, I am just glad my favs aren’t the expensive cuts, no matter the animal (except where the whole animal is very expensive and I still like it). The cheapest pork is the lean pork thigh and the fatty shoulder - and the not so common 70/30 scrap/sausage meat. And I love these best except the best cut ever, pork shoulder, a good fattier loin is lovely too and they both are just a tiny bit pricier than the cheapest cuts. And pork hock is among the cheapest cuts too but I never buy it. The smoked cooked one is what I buy (still cheap, it’s amazing).
Chicken has some super cheap, super bony parts but if we just look at the normal parts, I strongly prefer the cheapest: legs/quarters. Or a whole hen, some extra work but very useful and tasty too.
The most expensive lean parts never hold my interest, be it fowl or pork. I am not very familiar with lean ruminant meat but lean deer is pretty good. And cheap for a ruminant. Actually, the cheapest beef from the supermarket and the ribeye from the beef farm are close. The latter is a bit pricier but still quite close. Supermarket ribeye is on another level… Beef farm prices are good.
then after the taster i ran back home … still very hot but mostly downhill with just a couple of uphill climbs. Decided to enrol for some more sessions that the Nottingham City council are funding so they’re free…get in there while you can!
