I have just brought pics… I made the food and the first photo in July so they have all right to be here! 
And texts for them, of course. And then things got out of hand…
Interestingly, I managed to get satiated on Monday and Tuesday despite the vast majority of my meat was chicken… Of course I had eggs and dairy in significant amounts and I did have a little pork, that probably helped. I am not very hungry lately but I surely eat much for my energy need…? But I don’t know, I don’t track.
(Very nice quiche muffin on the right. I completely stopped having a problem with using up 200ml cream but I am used to have 500ml now and it’s almost impossibly to feed any to Alvaro since he decided his puddings must use milk.)
The chicken was boring and mostly tasteless as usual (I will buy hens next time. plural as one tiny hen is so very tiny and the breasts are for Alvaro’s big curry) but I still like an easy and very quick to eat option and variety - and the crunchy skin is awesome. I got such nice schmalz as I fried the hell out of the chicken in the air fryer in the end It produces nice flavors. Some spice went into it too as always, that doesn’t hurt either.
I used that extra good schmalz for frying the chicken liver, maybe that’s why we almost inhaled it instantly… 500g liver is such a tiny amount when one fancies it! (Once I had 400g all alone, it was nice.)
But the star of the week was pork loin roasted in the oven (almost 2 hours but it got some time in a pan and in the air fryer as well. the pan is to soak up fat and the air fryer finishes the job. the fat coverage was important for Alvaro’s piece as I ate all the nicely roasted, fatty outside the previous evening as it is my wont. he doesn’t complain, it was too fatty for him anyway but it turned out real pretty in the end).
It was SUPER good. Significantly better than the average pork chuck roast. (The really good pork chuck roast is pure perfection.) Pure bliss. Very, very, very good. This was an unusually fatty slab and as pork loin is very lean in my eyes, it’s a great plus. This cut is one of the favs of Alvaro (who finds chuck roast a bit too fatty but no problem as I happily leave the leanest part to him) so we always share it. Of course his pork eating speed is nothing compared to mine so I eat the bigger half but he still got one meal out of this not big, barely over 1kg slab. I got 2 and a taste (it wasn’t tiny, it was freshly made and glorious but it wasn’t a proper meal) because I eat so much other things.
Sleepy, rainy day but it’s good as we had no rain since way too long, the grass died everywhere and the other plants aren’t always happy either.
I am simply buried under a ton of pear at the moment, I would like if we had a bit less fruit to work with… Our main one lasts ONE day at most when ripe, even… (And it’s descendant, we have that too now, lasts for 6-7 months… Wow. Maybe apples don’t fall far from their trees but pears surely do…) We never will go on a holiday in late July and early August…
Even so, I eat pretty well, I consume an okay amount of meat again and avoid gluten and whatever came with it (I had a raging gluten phase when I couldn’t stomach much meat. I don’t really have many other options to replace the protein, eggs and dairy can’t cover it all). I am not very far from carnivore especially if we don’t count the fruit. But that diminishes every day too and isn’t excessive anyway, I never do that, that was on high-carb, ages ago.
I never would add back fruit deliberately as it’s as anti-carnivore to me as it can get! It’s basically candy. Honey is even worse.
My fav, very decent additions for off days are mostly in the “high toxic” list in the Saladino chart. I am sure they are pretty healthy to me though 
And I have them in tiny amounts even when I eat off (the fishes would be exceptions but alas, I can’t buy those easily here and even then they are expensive to make a meal of them. but it’s fine, tasty fish is so flavorful I am fine with a bit here and there). Of course, some are ON my default carnivore-ish woe anyway like coffee and paprika. I don’t think I skipped them even on my strictest carni day (well, I didn’t skip coffee. I don’t need spices when I just eat red meat for a day).
20% carbs would be horribly high for me though, I used to get sugar poisoning at that level… Maybe I am more resilient now, carnivore helped with that, I handle plant carbs way better now - and simultaneously desire them less. My food is animal fatty protein, everything else is just some extra fun at best.
nice yum!
