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Thread: Saoirse's Primal Journal page 169

  1. #1681
    Mud Flinger's Avatar
    Mud Flinger is offline Senior Member
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    Primal Fuel
    Wow - 2.5 inches off your waist in 2 weeks = awesome! I bet those tight shorts fit you great now.

  2. #1682
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    hmm...i should try. my indiana jones t-shirt fits comfortably now, whereas at one time it was slightly tight.

  3. #1683
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    Saoirse is offline Senior Member
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    i guess i skipped breakfast, eating lamb liver and onions now. it's not so bad. and look at the nutrients in just 2 oz:

    Vitamin B-12 51.06 mcg 851 %
    Vitamin A, IU 13955 IU 279 %
    Riboflavin 2.058 mg 121 %
    Copper, Cu 3.957 mg 198 %

    i guess i could do this on a semi-regular basis. 2 ounces isn't that much to get down, especially when one is really hungry.

    i ate around half the bowl, which i'm going to guess that's between 2-4oz consumed.
    DSCN0169.jpg

    i gave each of the cats just a little chunk, and they're going nuts!
    Last edited by Saoirse; 05-27-2012 at 11:50 AM.

  4. #1684
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    We eat lamb liver with sausages (which are a bit blander and seem to balance out the texture a little). Or bacon (but what doesn't gow ith bacon?)

  5. #1685
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    oh, both sound like good options! i found a recipe for liver poppers- wrap a chunk of liver and a chunk of pineapple in bacon, secure with a toothpick and bake until done. there's also a recipe i'd like to try:

    Egyptian Fried Beef Liver (Kibda Skandrani) Recipe | Yummly

  6. #1686
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    That recipe looks good (although it wouldn't change the texture, just the flavour). It's actually the mouthfeel of liver that I have the biggest problem with. Tomato sauce is also a great way of blunting the 'liverness' (and it how we serve liver to our kids). And mushrooms are another texture.
    Last edited by magicmerl; 05-27-2012 at 03:29 PM.

  7. #1687
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    such a funny spammer!

  8. #1688
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    lamb heart!!
    DSCN0162.jpg

    cheeseball licked the raw lamb heart when i wasn't looking.
    DSCN0165.jpg

    garlic smashed!! then added fresh lemon zest, olive oil, rosemary, S&P.
    DSCN0167.jpg

    rubbed into the sliced heart, then marinaded.
    DSCN0168.jpg

    fried in a pan. i was too hungry for a pretty presentation, but it was delicious. i think it needed just a little lemon juice, and fresh rosemary would've been much better than the ground/dead stuff i have. definitely buying lamb heart on a regular basis.
    DSCN0208.jpg

  9. #1689
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    Licking a raw lamb's heart. Yep, that's a Primal kid alright.
    My blog: My Primal Adventure

    "I've come here to chew bubble gum and kick ass...and I'm all out of bubble gum."

  10. #1690
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    Quote Originally Posted by Saoirse View Post
    lamb heart!!
    DSCN0162.jpg

    cheeseball licked the raw lamb heart when i wasn't looking.
    DSCN0165.jpg

    garlic smashed!! then added fresh lemon zest, olive oil, rosemary, S&P.
    DSCN0167.jpg

    rubbed into the sliced heart, then marinaded.
    DSCN0168.jpg

    fried in a pan. i was too hungry for a pretty presentation, but it was delicious. i think it needed just a little lemon juice, and fresh rosemary would've been much better than the ground/dead stuff i have. definitely buying lamb heart on a regular basis.
    DSCN0208.jpg
    So cute the Cheeseball!

    All teh hearts are deeliiishuuusss!
    The beefs, the lambs, the ducks!
    Not some much the chickens... they are just too small to be very nice. Duck hearts are much more plump and red, like little beefy hearts or something! I always buy them when I can find them.

    Also, if you can find some rabbit liver GET IT! Then I will be well and truly jealous.
    Maybe there is someone who raises rabbits nearby? For butcher?
    Lots of people buy only the rabbit carcass and don't want the organs... FOOLS!
    So you might be able to get just hearts and livers at a cut rate? Maybe...
    Rabbit liver is the best ever... it's sweet and mild and *sigh*
    “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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