Lil Freddy looks like having the time of his life! He probably does especially that his life had nothing else this far 
But it must be good anyway. I am glad he is all well 
Baby Buddha or something, with that smile…
I should shot my flowers too, I have a lot. Too bad I can’t show how wonderfully fragrant my pink roses are. They are just the best. My red roses have no smell, they are just pretty.
Sigh. I am not fully pleased. Last night I ate again. I wasn’t really hungry but when my body counts the protein and it’s below 130g at midnight, it’s a serious urge to eat more. So I finished my lean pork with the sauce (how much better it was this time… I often have this at night), ate another slice from the lean pork without sauce (still wonderful), something still was missing so had a bite of cheese… And made me stop here. Still no overeating, I don’t do that with lean pork, not even when I eat a lot of cream (well, 130g. I could go so much higher if I tried… but I don’t need that) but I had a 3MAD with night eating and my protein is too high in average. Maybe I will try a fat fast day on Friday! I plan to do one at some point anyway and Friday sounds good as I run out of my lean pork. Today already will be low fresh meat but I have eggs, cheese, processed meats and some chicken liver (well that’s fresh meat but organ so it’s not in that group for me). I have chicken in the freezer too but I don’t fancy chicken and it boosts my protein intake every time anyway and I fight for the opposite effect. Tentatively. Oh but I may eat a little tinned fish as well, it’s pizza day (for Alvaro. and for me as far as making the dough and baking goes. it’s too much unnecessary work to make one for me too) and 3 cheese pizza isn’t valid, it always must be 4 with blue cheese as one and we don’t have it now so I add the usual tinned fish. With all the sugary sauce, hopefully he can handle it. I only want the pieces. My plan to make some nice sauce for some avalable pure fish and use that is still just a plan but it must be realized as I really don’t want to use this, just get the otherwise good flavor somehow. It has not a ton of sugar but I am against any, it’s too sweet (if one wants to eat the fish alone and of course I do. Alvaro’s pizza is fine for Alvaro, most of the sauce doesn’t even come from the tin) and the amount of sauce itself is excessive. I want fish. With a teeny tiny added sugar free sauce sticking to it. I don’t even like to use it for him, he is against sugar too and if we can avoid it, we should. I am aware a tiny amount probably won’t make a noticeable change in our health, we eat plenty of natural sugars and those are similar, some are the same in the end but I still tend to be intolerant when it comes to added sugar since the day I dropped it ages ago.
OR we need other pizza recipes. I almost always make a fishy one, there is the 4 cheese.pizza but we really rare have blue cheeses… And sometimes he gets a mushroom one, very rarely. We don’t like meat except fish on the pizza, maybe ham. We don’t like sunny side ups on it. We are super choosy. I only liked vegetarian pizza (with fish and ham being a potential exception) and now I don’t like vegs. Hence my avoidance of pizza despite liking crunchy things BUT my pizza is soft and Alvaro’s pizza tastes like flour to me (anyway, it’s eggless. ew). No problem except the stupid tinned fish is ruined. Still very low-carb but I don’t accept I must eat something I don’t want and don’t enjoy just to get the nice flavors in the sauce and the tender fish itself.
So after my biscuit phase I will try to make fish in lovely sauces! Mostly Asian style ones as that style fish is what we normally use as it is the best tasting one. But I will experiment with easier things too.
Fish is tricky. Mom disliked it so I never ate it at home and then I cooked vegetarian for decades… I have no experience. I like tasty fish and it just needs frying. The cheap tasteless one where I enjoy the tender flesh, the ease of its eating (if it’s not super boring) and the variety in my protein options, well that requires work and spices and who knows that. I surely don’t so I start from scratch (and memories about the tinned fish). It’s unavoidable to add some plants but it;s still okay for us as it will be way less than in the tin with the very generous amount of non-fish items and I completely omit the added sugar. It will be much better.
I doubt it’s possible to make something tasty from tasteless fish on carnivore, even spices have their limits but if you have ideas, tell me please. But whatever I do, it will be much better than the tinned stuff, ingredient wise, I mean, our favs are really tasty if we ignore the sugar and I cling to that tastiness level. Buying some better, more expensive fish is easy and even tastier with just salt but that’s not for pizza or fish with sauce and I really like the idea of sauces now. It adds flavor, fat and moist. And variety. I very rarely eat things with sauce and I am sure it would help with some of my meat options. Only the fattier ones are great alone. Stew is meat with sauce too but a rather simple one, even when I add sour cream. But quite fabulous. Too bad the only lean meat it really works well with is rabbit (even there, a fat rabbit is much better). Pork stew recipes may say green ham is fine (it’s either that or pork shoulder. quite odd as the latter has 4-5 times as much fat, green ham is very lean while pork shoulder is super fatty to me) but I disagree, it’s way too lean for a good stew. Added fat just doesn’t help enough, the fat must be in the meat. It’s not BAD with leaner pork, green ham is a great cut even when it’s really lean, not good for frying then but the roasts are juicy and lovely, last time I used less than 2 hours so it wasn’t tender, it had a little bite and it was fun… But lean pork stew isn’t nearly as great and my nostalgic stew memories are filled with lovely, fatty pork. Rabbit is different and IDK how fatty beef shank is (great for stews, I have read and indeed. the one who wrote we must use shank in beef stew and shoulder in pork has my taste. these are all for Hungarian stews, of course, very little water, paprika, optional sour cream for a really thick sauce. sour cream is a vital part in one kind of chicken stew but it can be used for any. at least the meaty ones. we have plenty of vegetarian “stews” though they probably don’t translate to stew in English but we use the same word in Hungarian) but that (beef shank stew) works wonderfully. So the fat level and the greatness don’t have a strong correlation but it’s still a noticeable one, fatty meats tend to work better. I don’t think we need to go as far as pork shoulder though, maybe after trimming… But normal people 1. don’t care about overeating fat like crazy, apparently while I do 2. they eat it with carbs while I eat my stews alone, most of the time (I can use some eggs, sponge cakes if the stew is too rich but if it’s overly fatty, it can’t help enough. not like I don’t LOVE overly fatty… but see point 1. and sometimes I don’t, I have trained myself into loving green ham in bigger amount quite successfully).
Sorry, I didn’t want to get carried away again but I like the topic so of course it happened. I need some new recipes, my current set can’t make carnivore sustainable even for a shorter amount (like 1-2 months) as I noticed. And while there are other reasons to go off, getting bored of my carnivore fare is still common in my case and I just don’t accept that, it’s something that surely can be solved. I need more variety.
a bit of local ‘wild game’ in the shot).
I do love a well made* chicken liver, I could eat it more often 
sometimes i am my own worst enemy!
