Oh we are getting closer especially that I plan to start it on Christmas. Maybe I will drink something on the last day of the year but knowing myself that will be insignificant. And not a sure thing.
So many people interested, it’s good
Right now it seems my chosen items will be pork shoulders and eggs. I will have quite fatty times unless they stop putting shoulders on such a great sale ALL the time (1.5$/lbs or something like that, HUF loses value quickly nowadays and I won’t look up things and count often. and I really like that cut)… But it’s a good item for me. I may try leaner days but they never worked for me (I couldn’t even eat lean. 50% fat is hard even for a day and not satisfying). I have some canned tuna though so I will surely experiment a little.
I go for OMAD as that suits me now. Of course I will eat multiple times when needed, I surely will have such days aplenty when easy carnivore satiation kicks in. That thing always come back, fortunately not immediately as in the beginning (and not as seriously. having 4-6 meals just to avoid undereating wasn’t fun! I can’t even lose fat that way as small meals don’t satiate me well enough).
But I feel very prepared now. I learned from my mistakes. (Surely there are room to make new ones but still, it can’t be THAT bad :D)
I should do my best to avoid added fat though. Dairy included (except quark sometimes as it’s lean and useful. It has a short shelf life so it won’t be a frequent item unless there will be nice sales in the village and town here or if I realize I can’t live without it but I doubt that). But fat in meat satiates me and probably will be needed for proper OMAD sized meals.
I still don’t believe in most low-fat dairy but I tried a practically no-fat quark and it was surprisingly edible! So the brand matters… IDK much about quark in other countries, it’s a very important item in Hungarian quisine so all convenience stores have it, usually multiple kinds. There are the super lean and a fattier (still not particularly fatty) version, some are crumblier, some are creamy (sometimes they say creamy but it’s a softer rock, that’s not good)… So if someone is fine with dairy and quark is available and they think they may like it, it’s probably worth to try I used no quark for ages but then I realized it’s nice to have it here and there. Variety. I made cakes with it (great flour, the crumbly one)… I just need to fight with my brain when it starts to think about all the zillion quark based desserts when quark is wonderful in savory things as well. But we can keep it neutral. If I find some really nice quark, I can just eat it as it is. That’s the crumbly but wet type, a bit sour, mmm. As we have crumbly and half-dry as well, that’s what I can use as “flour”).
Maybe I wrote too much about quark but it’s a wonderful topic
Ham is nice but I can’t get the type I like. But there is bresaola, that’s lean. But it’s processed meat so it’s just a little extra. But yep, it makes a difference if I eat it as some “still hungry” bite instead of some insanely fatty dry sausage I barely touch it and it’s a lot of fat. Though that means it satiates me more I suppose… But I have “still fancy something” times as well. I need items with very various fat content for certain scenarious. So the lean bresaola has its uses and anyway, I like it.