I’m rooting for you!!! No idea what your disease is but sounds bad
You people can’t imagine how useless I can get when I am awake between 5 and 7am. I slept enough but doesn’t matter, not in the right time so I am falling asleep. Except not exactly. I am even after a meal (wasn’t hungry but a full stomach helps with sleeping and anyway, I had food and it was lunchtime) and nope, I am awake being all sleepy and useless. Sigh. I am normally very hard to wake but lately it’s enough that Alvaro wakes up. I sleep in my own room behind closed doors and he isn’t loud, STILL.
I totally sleep through all my alarms though when they are in the wrong time sleep wise…
I thought about going to bed super early, at 11pm so I get my 6 hours until 5am but it’s impossible for me to sleep that early and anyway, waking up 5am is already a problem. So I put my most sleep inducing music to my phone and will use it to sleep back.
My food was simple enough. Almost only a pound of fried pork. I did have a bite of fish (I made a hake fish pizza for Alvaro and there was a tiny leftover), a little cheese and a few small scratchings but that’s it. If we don’t count the non-carni items, I was not only miserably zombie but Alvaro got a pizza and I had the tiny fish and a bit dry fried meat so I ate a little bit of tomato sauce. And some juicy raw vegs. They balanced out the dryness of the meat and it’s good enough for me in October, it’s not every day anyway.
So it doesn’t matter that my fried meat is fatty, I still don’t like drier stuff now (except very crunchy things, there is no problem with scratchings or cheese whisps ever). It was easy to eat a pound (with the plant additions) but I will go for soups and stews and the like in the near future. As the fried meat was just as dry as it normally is and should, it was pretty good, I just got bored of pure fried meat and roasted meats, apparently.
Behold my beautiful scratchings in the sunshine:
They are somewhat meaty, I prefer that but I couldn’t separate the fat tissue and meat part in the smallish meat scraps anyway (sometimes it’s a long lean meat with a bunch of thick fat mass in the end but it wasn’t the case now). It’s fine, both my normal fried meat and scratchings need something from the other stuff.
But I have no idea the macros of my food now. The fried meat will be fine as pork chuck but the meaty scratchings…? That’s anybody’s guess. But as I wrote before, it’s quite fine. Except when I want to know my macros but it’s normal for me to skip days and I don’t always have scratchings. I eat them up quickly (as I should. they lose their crunchiness if I store them) and they come hand in hand with a ton of fat. I made 210g today and it’s the smaller half of the “scrap meat” (okay, this bunch was called “sausage meat”, actually as that requires fatty meat and the pieces gets ground up anyway)… 210g fat lasts for weeks… Easily several weeks, it doesn’t help that my chosen added fat is butter now But I can use it up when I make fried liver and then pâté.
So the 5kg package gives me 500g lard, a pile of quite fatty scratchings and a lot of still fatty meat…
The next paragraph isn’t carnivore. But relevant, I can’t just be careful, it wouldn’t work. Hence the warning.
I didn’t fancy egg today but surely will eat some later. As I need a dinner after this lunch.
I made a pudding again. I need to think forward when using gelatine, I like that konjac flour (I run out of it weeks ago) makes it almost instantly and I get a thick but still flowing pudding, not this jellied one. But this is good, I use less gelatin today so it won’t be as firm… I probably will keep using gelatine unless I want a pudding ASAP. 1-2g konjac flour isn’t something that could bother me I probably won’t have many pure carnivore weeks in the next year (if we consider every non-carni items, forget it. I keep my tea and spices and condiments and flavorings in all my desserts). And it’s not worth it to avoid vegs at all cost. I can do it pretty well normally (if it was November, I would have made some carnivore sauce instead of vegs. I am very serious about November) but if Alvaro gets eggs in purgatory (like tomorrow… I so love that it’s a 10 minute almost zero work dish :D), I get eggs in purgatory even if with way less sauce with it. The same with stew. If he gets pizza, I am fine with my pork Maybe I will make a carni pizza one day but I strongly prefer the tomato kind, never did the yolk+paprika base, tried the sour cream one, not bad but not pizza to me (okay, actually even Alvaro’s wheat thing isn’t real pizza, I know that). it’s simpler to eat my pork. I think it was the first time that only Alvaro got pizza AND I hadn’t the tiniest temptation. I know it’s not good anyway, it is eggless… Crunchy though. My pizza crust is never crunchy. Copious amounts of cheese could help I suppose but I only like cheese on top. And the top must have it and if it had a lot in the crust, it would be way too cheesy. And eggs mixed with meat results in a soft thing. Not bad but not crunchy. Alvaro’s is super crunchy but eggless and too flour tasting. So neither is worth it to me. I eat other things.
No coffee day #3 and it’s so very easy I drink teas galore though, I am waiting it to change already… Of course I drink water too but it’s cold now, I like warm liquids and I am not used to warm water anymore, I will change it back.
And I have lots of new teas… Most of them aren’t so exciting but still, variety…