Congrats on getting it done and finishing strong. You really are an inspiration! Not inspiring enough to get MY rear to cross fit, but I am cheering you on, just like you did the other contestants. So happy for you.
Are you the type that now needs a new goal in sight?
Oh wait… that new goal is retirement! LOL
Ferocious Fix February - Carnivore Challenge (Fit it In - Fit in It! ) Feb 2022
robintemplin
(Robin)
#442
Karen18
(Karen)
#443
@Fangs That is such a lovely thing to say.
thank you.i guess not much one candidate when faced with such a wake up call except maybe wallow in it but I am ever the optimist. I just think I’ve been given another chance and I have to make the most of it and I can only do that if I am fit enough to continue doing the things I love doing. … all done for selfish reasons lol … joking aside I have to say this carnifam is so supportive in all aspects of life.
@robintemplin we have another 2 comp wods to do over the next 2 weeks. Used to be done over 5 weeks with 5 wods but this is much more manageable with work and other commitments.
@Septimius I do same thing with the fat … I have numerous little pots with different fats in sitting in the fridge, some have a mixture as quite often I will just use the same pan for cooking different meats in one after the other… how I am not sick I will never know… of course you can bet if I cooked for someone else like that they would constantly have the trots … hahaha I would blame it on any veggies I had to cook for them 
Nearly forgot… had a lovely ribeye and a sirloin steak for dinner plus I have had a couple of chicken thighs. The beef is so yum… the thighs were so so… 8 prefer hot chicken I think.
I was feeling a bit knackered by this afternoon but the sun was shining so I put all the cordylines and little odds and sods o
Back outside. Wasn’t feeling up to re potting the date palm and fatsia so they are sitting patiently waiting for me to get round to it. Monday perhaps though its meant to be raining. My daughter and I are taking my son Ben out tomorrow so I doubt I will have the time when I get back. I have hard boiled some eggs so I have back up if wherever we stop to eat doesn’t cater for me lol
Shinita
#444
Why would one get sick when eating mixed fats? Is it some human thing I never heard about yet? People are so odd and sickly, seriously.
I usually have only 20-30g or less rendered out fat any time. My meat mostly keep the fat in and the little it loses becomes some nice sauce in the oven pan and I eat it with my leaner bites. But I have a tiny bit sometimes and I use it for making my scrambled eggs. That’s nice, zero added fat usage…
But as I don’t have enough fat for that and anyway… I stop buying that extremely fatty processed pork but I need something else. Some bacon type thing just not the thing they call bacon. Some properly fatty and meaty pork belly piece… Just a little to act like fat and fun in my scrambled eggs or extra fattiness for my leanest meats. I still live my scrambled egg phase but I am less excited about it now and started to skip days or else I will get bored of it and what could I do then? I need my eggs and my 3 scrambled eggs as my first (or second if I have soup) course of my first (and hopefully last) meal is sooo convenient. Especially if it has something in it, like bacon or the almost-bacon (but today I used 10g sausage. Alvaro always uses that just more. its flavor is very intense, it’s very fatty too and I can go way lower). We only call “bacon” a specific item, either thin slices or little cubes. I never fully figured out what I can call bacon rightfully.
Alvaro deemed the weather not good for open fire but he made the beef stew. Poor thing complained that it takes AGES to cut the meat, it had lots of garbage parts too, leg can be like that sometimes, it seems. Well, the lower leg. We will try thigh, I saw some last time, it was pretty and just somewhat more expensive than the lower leg… But the stew was very tasty and the meat is tender after 1.5-2 hours. But 4 pounds of meat (if I get round numbers in pound and not in kg I use pound) makes a very tiny stew… Alvaro expressed his opinion about it being tiny only for a carnivore but I told him that he really should know after living with me for decades that if I added carbs, I would need to eat even more stew (or some other fatty protein) to balance out the hunger inducing carbs. He still can’t wrap his head around my inner workings, I don’t really understand the logic of my body either but I am kind of used to it already.
Of course it still give us a few meals but only because we eat a lot of other things and anyway, I just meant it has a very small volume, not that one needs to eat it up to get satiated. It’s pretty satiating, I know that. Once I ate 600g beef and an egg yolk and was perfectly satiated for a day.
We will see what happens now, I plan to eat mostly beef stew and some eggs in the next 2 days. And I finish my duck/fish soup too. It just happened, okay? 
But it’s not bad.
robintemplin
(Robin)
#445
Note to self:
Add “I’m a bit knackered” to my list of good words to use, stolen from Karen.
robintemplin
(Robin)
#446
And you should know when I read you, I hear Julie Andrews as Mary Poppins. Spit, spot!
robintemplin
(Robin)
#447
And…
“Though we adore men individually, we agree that as a group they’re rather stupid.”
“Close your mouth please, Michael. We are not a Codfish.”
“Though we adore men individually, we agree that as a group they’re rather stupid.”
Dang. Now I need/get to go watch it again.
Azi
(Linda )
#448
I still throw a ton of fat away I grill my meat that
doesnt get cooked in my new oven even then i cook it on a rack …so yeah I constantly throwing fat out…
I do keep some in the
Fridge so if got leaner meat or frying something I got fat to add…like cooking deep fried fish
I’ve never been one to eat added butter although i did start to try it,tasted ok but out of habit I just reverted back to none.
If im eating ground beef now thats another story I’ll add butter to it…or otherwise it’s sour cream and cheese.
Another day of ribeye steak and omad …tomorrow I’m going to change it up to lamb shank I don’t want to get sick of rib eye I got some flanken ribs for next week…
The weather in florida has been warming up in the 80s the wind hasnt been too bad and the pool being set to 90 has been amazing being able to swim both day and night…and bought an outdoor speaker so i can play music and do some exercises in it…
Jesty
(John)
#450
The English language is wonderful and full of funny expressions. You can also find some great Cockney rhyming slang meaning the same things.
So instead of saying “I am knackered,” Cockneys would say “I’m cream crackered.”
Bubby1
(Keto Koala 🐨)
#451
Hi Guys, omg it’s been months since I last posted on here…
I hope everyone is doing OK… @Fangs I am so sorry for your loss 
My condolences to you and your family. I had a quiet Christmas and new year. I had a keto break for two months but now I’m back into the swing of it. I had a moment of insanity and attempted vegan for 6 days, and it almost drove me bonkers… Well I already AM bonkers… but this was a whole new level. So now, I’m keto… But not carni… Hmmmm, I feel like I’m thread crashing but I just wanted to say hi to all. It’s been a long hot summer and I’m damn glad it’s almost over… I have an ultrasound and blood test happening this week as I have been having digestive issues, the doctor suspects gallstones. I’m not sure but it isn’t surprising considering all the stomach surgery I’ve had when I was in my 20s. I do read on here a lot but didn’t know what to post. @Shinita and I create art and stories together and we are also parcel buddies.
I’m waiting on a parcel she sent me and I have another one to send her. We do this thing where we use stickers and make hillarious comics with them… Full of adult and dark humor, but it’s fun… Happy new year everyone… 
Septimius
#452
I predominantly eat minced (ground) beef these days, so I think that’s where I’m seeing much more fat than I used to.
I don’t save pork fat - but I did save my chicken fat this time and blend it into chicken broth to make a thicker soup, and that worked really well.
Fangs
#453
@Bubby1
thanks for your condolences B!
gallstones and digestive disorders, yikes. Good thing you are getting tests required to get yourself squared back to better health. Sending you big hugs and hope you do well thru all of it!!
----------------fast one, busy day happening
this and that and add in another of that or this HA
today is simple with a ribeye as first meal, I have some pork ribs for second meal.
off and running
and March is running at us full speed, any names for our thread or are we gonna just March into Carnivore’ 
our thread moves fast, so back later to try to catch up with ya’ll
Shinita
#454
For some reason I like my broth not too fatty… But my chicken never produces (much) fat, there is 10-20g in the oven pan, that’s it. The same with pork, actually (per 1kg, maybe). Pork shoulder is quite fatty but the fat mostly stays in.
Once I had a fatty piglet and once mutton, well those produced huge amounts of fat A piece of mutton, not big, I have a (big) mini oven… And I got half a pound! Too bad it’s tallow so I can’t eat it, yuck. But the birds liked it, the cats got some too…
I almost have balance but I need a tad extra fat so I buy a box (IDK, a bit below 1kg?) of lard per year in the pig farm shop. I use a little coconut oil for my pancakes (as there is a big chance for them to become dessert ones) but normally I use lard or some very fatty pork for my scrambled eggs and that’s it. I got very good at avoiding added fat in most dishes. Even my baked things has little or none (cookies would need much but I rarely make cookies and never on carnivore. well I have those carni biscuits but they aren’t good and I depend on cheese there as I have serious limits when it comes to flour - well, dry matter - in carnivore). My normal dishes are typically without any added fat, scrambled eggs being the one big exception. Oh and stews but Alvaro makes them so I forgot, I rarely eat stews anyway. Roasts don’t need fat, maybe produce a tiny bit, soups are the same, sponge cakes don’t even need to be fatty, what else do I cook on carnivore…? Oh fried liver, that uses a bit. I started with so much and still less than the recipes. For some reason, Hungarian recipes are very often extremely heavy-handed with fat. I saw fried liver recipes with more fat than liver. And once I saw a brownie recipe (okay, I am not familiar with that thing, I suppose it’s normal for it to be almost totally fat but I can’t eat such things)… I omitted 250g butter and some chocolate and it still was quite fatty… Sometimes I wonder how people eat and live, they do so odd things from my viewpoint. And I LOVE fat. But I have my limits. I don’t understand the mayo hype either. That’s WAY too fatty. (And not enough eggy. But I know I am a maniac if it comes to eggs.)
It’s only 2pm and I go back to OMAD as I messed it up again yesterday… Weekend days often do that. Poor tiny beef stew will run out tomorrow and I didn’t even start to eat it properly. Soon
I haven’t drunk any coffee today! Yay.
The weather is cold, almost frosty. Now we got sunshine again but I am not very compelled to go out. I hope it changes soon as I NEED my big walks but I just couldn’t bring myself to go out… Still better than hot summer, sure but I am spoiled by lots of sunshine and warmish winter days so I am waiting for a really lovely day. But whatever happens, I go out tomorrow and visit poor pasque flowers already. (Well okay, not poor, they have a nice time and couldn’t care less if I lay my eyes on them.)
Septimius
#455
Yes, I always skim my broth and normally drink it without, but I fancied a change.
I am wondering whether to skim my broth and store the fat, or whether to not skim this next time I make a batch. Maybe half and half.
robintemplin
(Robin)
#456
Happy you have found your way back! Not surprised you had digestive issues with veggies, after having been keto or carni. Oh well, that’s how we find our best path forward. Good for you. Any friend of Shinita’s is a friend of mine.
Shinita
#457
You are so sweet
Sadly, poor girl had digestive issues before her vegan period and it’s not like she didn’t eat some vegs before.
But I don’t know why she forces keto when gallstones and fatty food are bad together, allegedly… I am super lost at health problem things, I just googled a bit and well, that’s not very reliable. Maybe I should ask my aunt but she isn’t perfect either, she just worked for many decades as a physician. She worked way more than a normal person, too many hours a week and way beyond retirement age. She was a hero and I almost never saw her as a kid, we had to go to the hospital at Christmas to talk a few minutes… She always spent all holidays there as she had no kids unlike her coworkers. And she didn’t even get rich as this isn’t that country…
Meanwhile I had my 2 close meals, yum. It was a low-cal day (this far? I would like to avoid late night eating though), I got satiated very easily. The beef stew is quite nice but nothing exceptional and it was a bit much work… Oh well, variety but we will try another, nicer cut next time!
I rendered out some tallow from the bad parts. Maybe I won’t feed it to the cats, it gets the “pork skin treatment” and we will see. I can’t chew it so I ground it and mix and eggs and meat and spices and fry it. It may be nice. I LOVE pork skin that way, it gives me an experience I can’t get from eggs and meat alone.
Bubby1
(Keto Koala 🐨)
#458
@robintemplin Thank you 
oh I just have digestive issues in general. It’s from too many years of abusing drugs and alcohol. I am 5 months sober and almost a year clean though. I’ve had issues with my stomach since 2010 when I had a perforated stomach ulcer from consuming too many over the counter pills. I had sepsis and a million problems including a colostomy bag for 6 months. My stomach was never the same again, but booze is a huge no no for me now… It could kill me. I do prefer animal products though, I eat some plant stuff but I certainly had trouble with no meat, it made my problems even worse. 
You are sweet, and yep @Shinita is a gem. She got me through so much in the past few years.
Karen18
(Karen)
#459
Day out with my daughter and son and had a great walk albeit at a rate of knots … I think Ben must have been hungry cos he was way ahead of us and I guess we were just fortunate it wasn’t one of our longer walks … just over 3 miles. Beautiful sunny mild day, quite warm in the sunshine but quite a muddy trail. Then we had a super lunch in a very calm and relaxing cafe. I had a cheese omelette with a couple of rashers of bacon separate as for some reason I don’t like it cooked into the omelette.
Before coming home we stopped at a farm shop and I picked up some mutton and 2 Barnsley lamb chops. I had one for dinner, it was like a double chop so was quite big. Very nice and tender. Never heard of a Barnsley lamb chop before and wonder if it is called that after where the lamb was reared? Anyway tasty chop.
Did my stair runs this morning before going out.
Azi
(Linda )
#460
Todays omad food was lamb but instead of shank I went with 2 Australian lamb shoulder chops…
I have another couple of meals left of these in fridge to cook…
FrankoBear
#461
Ferocious Fix Feb has been a success. A small blip with an AF episode as my body was possibly oxalate dumping. Looking back over 4 weeks I can see the mental injury that can happen to people who measure daily, especially on weight scales. Overall, since January 2nd, 2022 the belly circumference has shrunk by 7cm, and the clothes fit tests are showing overall better loose distribution. Fasting blood glucose is still too high at 6.1 mmol/l (110mg/dl) while I am working through this course of medications for joint pain management. Interestingly blood ketones are 0.2 mmol/l, indicating I am in a low insulin state. I think fortnightly measurements might be a better mental health risk management strategy for tracking measurements, and to avoid any stress of disappointment. People are biology, not mathematics. Biology wobbles. I’ve learned that from the stories we have told over the past month.
I stayed on plan and benefited. My joint pain has eased and physical activity is improving. I was out in the sunshine with shirt off for 23 of the 28 days. I’ve walked Billie the Labrador daily in the beautiful rural and wild environment in which we live. I had 26 good nights’ sleeps. I have had some good sessions of drawing/sketching meditation and filled a few pages of the visual diary. And of course there is the writing. the journaling as the term has now become therapeutic; 31 posts in 28 days.
The plan remained 2MAD, NoFUN, 16:8 (unless I was hungry and I would have breakfast in the morning), eggs and bacon, coffee and cream, beef dinners with bacon or fish sides.
Last night’s meal is worth noting. I had a small piece cold eye bacon (the eye part) sandwiched with smoked salmon to start. I fried up some finely diced bacon in some tallow and added it to 500g raw beef mince (ground beef), some duck liver pate, drained 120g canned mackerel, 3 raw pasture-fed chook eggs (they could also be boiled for this ‘recipe’), I massaged it all together with my clean hands in a big mixing bowl until it was thoroughly combined. Added some salt (to taste). I don’t know the recipe for steak tartare, but this might be a surf’n’turf version. I washed my hands and grabbed a fork (very civilised, I could have gone caveman on that bowl). Then I ate “raw” beef and eggs, it was delicious, my body said “YES!”, but I ate savouringly slowly, and about 200g into the massive meat bowl (forget your modern world packaged protein shakes, this was the real deal), everything, all the signals, said stop. Fully satiating, gentle stop. It was a wonderful meal and eating experience. Mrs. Bear was aghast. I made the remaining ground beef mix into patties for the freezer and for cooking up tonight. I reckon you only get one raw go in terms of food safety. But I wonder if that mix could be fermented into a sausage form?
We had a few days with clouds. the seasons are shifting. But when the clouds moved away they left blue behind them (that’s my family’s local beach from a different angle).
