Wrote this yesterday but couldn’t send it for some reason, it happens sometimes.
For me, all my life, pickles beat chocolate, good meat beats pickles (though they are good together… sorry for saying this in a carnivore thread 
my pickle consumption dropped during the last year but it didn’t completely disappear yet).
I really love my sweets, ate them all my life every day until I tried out carnifore but well, those are just sweets. My relationship with eggs and meat is way stronger and I always valued proper food more than sweets, even if the latter was almost the same as the former. Maybe I lack something sugar addicts have?
And while sweets tend to trigger desire towards sweets, the right fatty meats satiate me nicely. Much more satisfying and better anyway.
I start to wonder how on earth I survived my low-carb almost vegetarian times. And it was 9 years and it felt quite nice at that time.
I found my CF card. Not a great photo, just my duck soup egg pudding with a slightly interesting pattern 
I played with egg puddings for a little while but it’s just some occasional variety for me, I can eat so much better stuff (I have roasted pork and bacon wrapped turkey now, nice).
Tomorrow is a big shopping day as we go to the city again. Alvaro thinks he will be able to drive, not in the busiest city roads but he can avoid those if he is fine with some walking and he always is. We will buy chicken, pork and beef! And much more, of course.
Nice photos, everyone! Gorgeous ones. Yum! I soooooooo lost this round with my egg pudding
But I will make some meaty ones tomorrow. If I will have energy and mood after visiting 4 supermarkets… Shopping in the city always tires me out.
Oh I never have this problem with meat. The slabs aren’t huge (anymore… I learned from the time when I had a single huge frozen chunk of beef as my whole meat supply…) and roasted meat lasts for long! And if something happen (Alvaro’s accident, me with a lot of defrosted meat and without an appetite), I can put part of the roast back into the freezer.
It’s way worse with plant food as they last for 4 days, usually and many of them gets ruined when freezed (still edible but not so good). Alvaro starts to learn how much to cook for himself… And I do my best to cook for both of us at the same time. My relaxed approach is practical. I am fine with eggs in purgatory (or a relative of it. I don’t know if mine is a version or a similar dish) where I eat the plant matter stuck to the eggs and Alvaro eats the majority of it. I learned that dish not long ago and Alvaro loves it. It’s quite useful even when I have pork for the Nth day and Alvaro has problems with it and wants something else. It’s a simple, quick dish and I rather make this than some very carby quick thingie. I started to make food I don’t eat maybe 2 years ago but it’s still not what I prefer. Alvaro has his extra, carby items, he should be able to eat the food I eat most of the time. He seems to function well without veggie dishes all the time and eating meat very nearly every day.
He actually always said he isn’t choosy, he just need “something to eat”. It’s not THAT simple but he doesn’t cling to many carby stuff most people on high-carb does and he never expect fancy food. He is flexible. Just not very very flexible. I can eat almost everything alone. He can’t eat cheese alone! Who can’t eat cheese alone? Or at least with some raw veggies? He can’t eat my ice cream alone… So meat and eggs are very very hopeless at that, even together and that’s a nice combo if you ask me, works even for too fatty meat.
We ordered stuff from a webshop today. The mustard I like is out. Maybe I should try to stop eating mustard. Or using my own (it’s actually almost the same… it works in deviled eggs but that’s it).
Mustard is a big favorite of mine but well, some very carby things were my big favorites and I live just fine without them… It’s not the same though as I am motivated not to eat much carbs but mustard never hurt me noticeably (I doubt it hurt me anyway).
I will use it when I really will feel the need. Not just because I eat egg sandwich or sausage or just a boiled egg and they are good with mustard. They are but maybe it would be nice without as well…? Or with my own. I can’t imagine my life without mustard at this point. But I use it very often.
Hmmm. Sad. I never made any bacon wrapped thing but I LOVE crunchy and I will make it happen somehow, at least I will definitely try… I am very stubborn if it’s about my crunchy food. I have huge patience then.
I don’t want to dry out my turkey or something though so… I just put the leftover bacon next to it, they will be crunchy at least 
And I finally will eat the whole 200g package. It took quite a few days, I am not a bacon person but wanted to try fried bacon strips. Crunchiness is great, taste not so much, bacon grease isn’t nice, a bit like store-bought lard.
Apropos lard. I compared the ones I have now. And I have vivid traumatic memories about store-bought lard. That isn’t tasty and has some annoying… coarseness? I couldn’t even say it in Hungarian, it’s a weird feeling. I have some better lard, it has it but to a lesser extent. Pig farm lard is very tasty and has a hint of that strangeness but it belongs to lard, it seems and it’s no problem there as it’s not overpowering and there are flavors.
And I have piglet lard rendered from super tenger piglet fat tissue during roasting… And it’s perfectly smooth and nice and wonderful.
I wonder what I am feeling when I notice that unique lardness. That seemingly isn’t there when the piglet is from a good place and very young… But better lard has it to a lesser extent. Maybe I can trust this. Maybe it’s not really correlated, it’s just the breed and other factors…
[…]
So, one day passed and I try not to write much as it so wasn’t a carni day, relative visit, headache and January isn’t my month - until now, dammit, tomorrow I start a new, better life. IDK why it is that very hard.
Big shopping in the city. Is it just me or other people are able to get totally tired just because they visit 3 supermarkets…? I am worse with clothes shopping but I didn’t do that since quite a few years except for underwear in an open market or similar things where I don’t even need to try stuff. I only like shopping for books, stationery and art stuff (paints and brushes). That’s peaceful. Shopping for food is in between. It’s nice but tiring, all that information and crowd, even artificial light…
We bought pork chuck, turkey wing and beef leg now just as planned. Very much dairy too. ZC should be very very easy tomorrow. I will watch myself to catch some silly things if it still won’t be naturally easy. I am so pathetic in January and it has to stop now. I have superb food for tomorrow. And some probably not so greet thing but variety will be awesome. Photos will be made, we probably will get sunshine again Just like today. Colder days come but no snow here. This stupid little thing will melt, hopefully. I wouldn’t mind snow but not 1mm here and 0 there… One year we had 1 meter at some points, it’s a windy place… Well that’s a tad excessive but it was fun, I just couldn’t really walk and that’s not fun after a few days… And last winter the top of our beautiful silver birch broke due to so much ice on branches. Can’t we have some normal winter days? But I am not against 12 Celsius with sunshine on most days either… Either way, I want lots of sunshine.
Alvaro already ate his bacon-wrapped turkey. He found it odd as the two flavors fought. It wasn’t crunchy but it’s not mine, I will work on mine tomorrow. Even the standalone bacon wasn’t crunchy, it got dark and half-crunchy. The pan worked better but I probably has no idea about the right temperature. I usually don’t know what am I doing with meat, I just try things and realize it’s best to ignore all the advice (or take them with a grain of salt) as they totally don’t work for me and my mini oven. My favorite temperature is 145 Celsius now, well it depends, I used a higher one for bacon, 145 is for meat that needs a long time. I am a simple one, I do baking like that too, I always use 180 Celsius and never preheat the oven. There are very few exceptions for the temperature.
Today I read about making steak in a fanfiction… The method seemed okay but they tasted the result and found it bad tasting. Because they didn’t use SPICES (maybe oil too but it doesn’t matter).
If a meat is bad without spices, it’s bad, IMO. My roasted meat never needed spices and even if spices are nice, they can’t make meat flavors, those must come from the meat itself. But maybe most people work differently, I can’t possibly know. just like I need salt for a really good taste even though the effect diminished.
(I had this problem with the vegan opinion that “meat is only tasty due to spices”. But I kinda understood, poor souls needed delusion or never tasted good meat.)
