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Saturday morning....
... start into a three day weekend with a nice cup of BPC. Thinking over how the week worked out.
The cauliflower hype was just great. A simple thing like sharing a recipe can lift my spirits.
I am still working on my evening snacks. I was wondering if it has to do with me being more a night than a morning person. I don't need much in the morning, actually can't eat before 9.30 am and even skip that every now and then and go straight to lunch.
Evenings though is another story. Even if I have a good meal for dinner, and hour or so later I start searching. Tried to listen into myself, is it just cravings or is it hunger - I have not really figured it out. What I try to do though: leave enough kcals left so I won't go overboard on them. My carbs are usually low so there is no danger there.
Pork skins seem to be a nice solution not to put myself under stress in the evenings. Multiple pieces to a serving so I can nibble one when I feel like said. Having said that - it makes it pretty clear it is more habit than hunger.
Pork skins - I'll participate in a class today in "Suet Making and Lard 101". I was thinking about making lard and where to get the fat when this class popped up. It's a humane certified farm that offers it. I guess my work for tomorrow is already cut out - making lard! *lol I am not too fond of it but my daughter will use it. I care more about the skins, cracklings....
Diet Calendar Entry for 14 January 2017:
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1008 kcal
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Fat: 92.95g | Prot: 32.32g | Carb: 20.86g.
Breakfast: Macadamia Nuts, Sargento Natural Sliced Colby-Jack Cheese, Calavo Avocado, Boar's Head Naturally Smoked Sliced Bacon, Scrambled Egg (Whole, Cooked), BPC. Snacks/Other: Blue Diamond Almond Breeze Unsweetened Vanilla Milk, Nature Made Vitamin D3, one Net Carb, Nature Made Multi For Her 50+, Nature Made Magnesium Citrate, Nature's Bounty Ginko Biloba, Roasted Almonds. more...
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 Comments
Will be interested to here how your adventure goes today. Growing up on a farm I remember fresh cracklins...what a treat. Today I still enjoy pork rinds and store bought cracklins...have fun with your learning experience.
14 Jan 17 by member: 2227Gwen
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When I grew up we butchered at home as well and I remember making lard. I also made it later on, my husband loved the cracklings and it was the only way to get them. Also, at that time I made white bread and adding lard to it made it come out sooo good. I know how to make it but I had no clue where to get the fat. And taking the class is a treat I am giving to myself. I realized I have not done anything in the last few months that was really fun stuff only for me.
14 Jan 17 by member: Jozette99
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Where did you find a class like that in your area? Ag Dept?
14 Jan 17 by member: Airspree
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Airspree - I found it on FB. The farm owners are friends with my daughter.
14 Jan 17 by member: Jozette99
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That's great. Wish there was something similar here! Thanks. I've enjoyed this woe, have you?
14 Jan 17 by member: Airspree
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Airspree - I am enjoying it! If you know a farmer around maybe you can suggest it to offer a class like that. I guess most people would attend it because of a way to make bird food (my grandpa used to make his own fat-rings for the birds) but there is also the other side :-)
14 Jan 17 by member: Jozette99
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