@Naghite: I don’t even know what everything is but I suddenly feel hungry…
On the topic of cake… I will make several (tiny special ones) for a while, I started days ago. It takes tries to perfect my Christmas gift. I tasted it, it was nice. No desire though. I lost that in the beginning of keto when I half-lived on sweets out of necessity (but I kinda liked them too, just never to that extent). So I keep them for Alvaro to check. He almost run out of one ingredient he uses for his own treats so I need to make some for him anyway. He doesn’t mind the significant drop in carbs that inevitably happens.
My weeknesses lay elsewhere.
And while I know December is not keto for me, I did want to restart my proper carnivore again… And I suddenly realized I run out of meat. Proper meat, that is. I have 300g fried pork, some sausages, some smoked pork hock, salmon spreads, tinned fish and fowl (a tiny hen for soup and 7 chicken thighs at the moment, Alvaro has just ate one but will 2-3 more I guess. unless things get dire and I tell him to eat eggs and plants for protein, not my super precious meat. he isn’t doomed without meat). And a rabbit but Alvaro will makes it when he fancies rabbit again. I eat rabbit any time it’s available Preferably as a break after massively porky days.
So I told him to get me some pork tomorrow. If there is any. Most pork is above $5.6/kg in the town supermarket and that’s unacceptable for me. That’s not a price for 2022, the city have way better ones. I just need to survive the next 9 days. I don’t have a dedicated carni month but plants couldn’t help anyway so it doesn’t matter much. Oh well, I guess I will eat eggs galore, I have those and I got back my love towards them. I may try fasting days and fat fast but I actually am unsure how on Earth one (well, specifically I) has a fat fast without plants… But I have a little lovely bunch of thoroughly fried pork fat tissue. I think it will be for days with very negative appetite and satiation until very later. I definitely grab some nice fatty protein when I am actually hungry and fancy proper food Things aren’t so dire yet. I just do my best to spare my little meat if it’s comfortably possible.
Sorry I write too much and can’t let you be in peace even in my non-carni times. I am pretty close now but I am not pleased with that level. I want to try a probably unnecessarily (I mean, I hardly need that, at least long term, it may have benefits short term) strict and LONG trial already as I have no idea what that is like just that is theoretically possible without much problems and I am curious. But December is only good for some training before the hopefully glorious other winter months. Though as usual, I actually plan to start on the 25th.
I walked 1.5 hour today and it was a much nicer weather than I expected! Still no sunshine but it wasn’t rain or cold! I was in a long-sleeved t-shirt and a super thin jacket, mostly for its pockets, my current pants has none, it’s so stupid… But I am glad I could postpone pants shopping another year…
It seems it was 5-6 Celsius. But no wind! So it was nice. I still want sunshine in the near future…
Aspic is the jiggling one It’s aspic season here now. I never made any, I mean specifically that dish but my soups always get jellied And the liquid below my roasts if I manage not to burn it. And the rabbit stew. Wait, we still have some of that jelly! Without meat, sadly but I still can eat it… A bit watery this time but well, it’s still fun. I can’t get bored of those jellied meaty-fatty things.
Oh @Fangs, your pic. I am envious now. Poor me. Normally I never run out of pork but the funeral took almost all our easy to get money and we had enough of shopping in the city for a while anyway. So we filled up with some meat and took a long break in November. And well, I had my 6-700 g pork days… So they depleted quicker than usual.
And the supermarkets got worse. The one in the village simply had NO meat in the meat counter last (few?) time(s) we visited. Fowl is easy to get but it doesn’t satiate me well enough and it’s more work so I happily ate up my pork like no tomorrow… Oh well, I still have this and that and I can buy something, I am a bit flexible as I need to be but it was a bit negative to realize I don’t have any fresh pork in the freezer.
I use semi-fine Himalayan salt, I like it. I mean, not the huge grains (I have that too as it’s super pretty and in need I can use it). But it’s not actually fine at all (that’s our normal white cheap sea salt with iodine). It’s fun sized to me.