Thanks. Moving the goalpost, I knew that.
It’s still super weird to me. I see if one is fat or not, other people can’t change that. And even my culture didn’t change beauty standards in my life… Not like that would affect me much, I have my own taste, after all. And I would aim for health (and keeping my figure easily) in my own case anyway. Except I am very very much not okay according to my taste. I suppose I am healthy (but it would be better with less burden. marginally but still?) and it’s very effortless to stay like this and nearly impossible to change - but I want that so the fight continues.
I ate a lunch at 3pm and a few bites before 6. It won’t be enough, probably but I am just too satiated now. Could eat something fun but I don’t feel like to push it. I may get lucky. 120g protein and 103g fat, not so bad. I did my half workout but I had plenty of energy from yesterday so maybe it will work? If not, I eat more pork later.
Still didn’t do the spreadsheet thing, I will bring myself to do it soon.
I think haven’t written enough about my spleen experiences. So, I had lots of pork spleen and I fried it. I won’t keep it in bigger pieces anymore as I like it very very very thoroughly fried. The soft parts make me gag, reminding me of raw liver and anything but that. It’s the texture. So apparently I need spleen even more well fried than liver and I pretty much hate too raw liver (like, pink insides, ew) already.
It was interesting, the first time it felt more unique and quite sweet, I liked it. The next time it was more liver-y, not as strong as chicken or pork liver, meatier but definitely a bit liver flavored. And I didn’t feel it sweet that time. I liked the sweet. As much as I hate meat with added sweetness, when it comes from the meat itself (organs do that quite often, subtly but still. I have read it about fishes and turtles…), it’s all good. Or can be. I never had problems with sweetish organs. I feel the need to enhance it so I will use butter next time, not lard. It didn’t help with the lots of lard on my hand anyway as spleen needs close to zero added fat. It’s just that perfect almost all alone Tiny fat, little salt, lots of small pieces, lots of time in the pan… Very, very nice. I will buy some every time I visit an Interspar And I will make sure I visit it much more often in the future. It’s a bit further in the city and I use up all my patience and energy visiting the usual supermarkets, the extra Auchan visit is already a bit too much… But I will make it happen for spleen And the lovely cooked smoked pork chuck ends! The sausage meat is just like the scrap meat from the nearby little town but it comes in 5kg packages and not in 1-1.5kg if I am lucky to find the stuff… Sadly they produce lard and I still don’t know what to do with it. The only added fat I can easily use up is butter as I can just eat it as is… And it’s wonderful in sandwiches… Liver is still my best bet to use lard. I don’t even like scrambled eggs since the non-stick pans devolved into super sticky ones.
Maybe I can make some nice spread based on lard. Yes, lard is supposed to be that already but mine just isn’t good enough compared with my fav, butter. I used to make things to coconut oil but that involved plants.
I will need to make pâté… I am so lazy though. And I semi-failed a few times already. (The result was pretty much edible but not good enough. I can lose heart very easily sometimes.)
Alvaro brought 4 big chicken legs today so I will have some variety in animals soon I only had pork and a bite of fish in November this far I think…
He will make curry with turkey, I may eat a bite or two from it, picking out the meat. But I will be fine with my chicken thighs. And my usual pork, obviously.
We have 33 eggs for a week unless we get more. We probably can’t do a whole week like that though I can do 1 egg days occasionally, we will see. I will try to drop my egg milks and eat as few eggs as I comfortably can. I do love eggs now and need sponge cakes for my “fancy” pâté. I ate some today but it’s very salty, not good to eat alone (or with properly salted fried pork).