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  • here are a few of hundreds of pix of meals i make enjoy

    1st was tonight dinner...the other 2 are from this week sometime...

    http://i82.photobucket.com/albums/j2...ck/photo10.jpg
    http://i82.photobucket.com/albums/j2...ick/photo3.jpg
    http://i82.photobucket.com/albums/j2...ick/photo8.jpg
    Started Primal November 20, 2011
    Slipped from Christmas-New Years
    January 2, 2012 until Death= 100% Primal/Paleo

    Start Weight-210
    Goal Weight-Skinny with a 6 pack and lean all around


    Journal.... http://www.marksdailyapple.com/forum/thread44612.html

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    • I went to Tarpon Springs (the largest Greek community outside of Greece) and had Skordalia!
      If you are familiar you know that my breath still reeks of garlic now... several HOURS later.
      Boiled, mashed potatoes mixed until silky with olive oil, lemon juice, and enough raw garlic past to make it HOT.
      Soooooo gooooood.

      And I had Braised Octopus. Yummmmmm.
      And I also had one Ouzo, on the rocks.
      You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.
      ~Friedrich Nietzsche
      And that's why I'm here eating HFLC Primal/Paleo.

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      • chocolate protein cake-in-a-mug with ON whey, banana, cocoa, dark chocolate chips, honey, almond butter, almond flour, and egg
        The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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        • Did a 24 hour fast and HIIT (6 rounds) then walked dog couple miles then about 45 minutes on the trampoline with the kids. Lots of left overs in the fridge sooooooo A true smorgasbord tonight:

          About 4 oz of each: beef (burger), turkey/chicken slider (with finely minced onion and apple and topped with lots of spicy homemade guac), sardines (canned and put some spicy mustard on), and three eggs scramble (kid didn't eat breakfast so it went in the mix).

          Sides: about a cup of home fermented veggies (parsnips, leaks, and cabbage mix), paleo coleslaw....wife made this with homemade mayo, cabbage, grated carrots, cilantro, and a bit of mango. Then a half a banana that my kid didn't eat after pealing it ....oh, and a couple handfuls of mixed nuts (cashews, almonds, pistachio...)

          Cup of green tea with coconut cream to finish off. Meals like this are what make fasting worth while
          Last edited by Neckhammer; 09-18-2012, 05:13 PM.

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          • Fillet steak, radish greens and saute potatoes this evening, prior to going out and stabbing friends in the chest for a couple of hours. Fencing, that is.

            Tomorrow, it's stir fry belly pork.
            Paul
            http://www.pjgh.co.uk
            http://www.livingintheiceage.co.uk

            "... needs more fish!"

            Comment


            • I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...

              it will actually be breakfast, but it is cooking already tonight.

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              • I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour

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                • Nothing special but good

                  well then

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                  • Originally posted by Gadsie View Post
                    Mmm...brussel sprouts. We are having a bison pot roast. Carrots and potatoes for DH and the kids, but I am reheating some roasted brussel sprouts for myself.
                    50yo, 5'3"
                    SW-195
                    CW-125, part calorie counting, part transition to primal
                    GW- Goals are no longer weight-related

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                    • Roast lamb, celeriac mash, braised leeks and savoy cabbage. Can't wait ... five hours to go ...
                      Paul
                      http://www.pjgh.co.uk
                      http://www.livingintheiceage.co.uk

                      "... needs more fish!"

                      Comment


                      • Had 6hr slow smoked spare ribs last night. Sooooo good didn't bother adding any side dishes.

                        My teams not on cable today so I'll be munching on some MSG laden wings at B-dubs. Ah, well.

                        Comment


                        • Originally posted by pjgh View Post
                          Roast lamb, celeriac mash, braised leeks and savoy cabbage. Can't wait ... five hours to go ...
                          Delish!

                          Paul
                          http://www.pjgh.co.uk
                          http://www.livingintheiceage.co.uk

                          "... needs more fish!"

                          Comment


                          • Originally posted by RaeVynn View Post
                            I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...

                            it will actually be breakfast, but it is cooking already tonight.
                            Penzey's just opened a shop within walking distance of my house. I love that place. I can foresee spending a lot of money there.

                            Comment


                            • Originally posted by Ghshl View Post
                              I made a stew with calf heart, celery, mushrooms, carrots, onions and tomatoes, with a can of Guinness added. The Guinness might make it less primal, but I'm ok with that, for the flavour
                              This sounds phenomenally good! I often cook with Leffe, finding Guinness just too strong and bitter. It'd work so well with heart. I bet this was fantastic!
                              Paul
                              http://www.pjgh.co.uk
                              http://www.livingintheiceage.co.uk

                              "... needs more fish!"

                              Comment


                              • It really was excellent! It's the first time I cooked with heart. I used to really have an aversion to offal of all kind. That got shaken the first time I tried heart (a friend had made it, and I didn't realize what it was until during the meal). Then I realized it was stupid to think it was gross, since I had been enjoying it. Since then I've wanted to try to make it myself, and finally got by the butcher to stock up. Still have more in the freezer for later I haven't tried cooking with Leffe, but I find that most ales are also really a good choice


                                For dinner tonight, I had lambchops fried in butter. Was in a lazy mood, so nothing else

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