
Originally Posted by
Uncephalized
I got two cookbooks: one about how to cook "unusual" animal parts (pig feet and so on) and the other is about how to cook roadkill, LOL.
Kids got me cookbooks too, though not quite as hardcore, lol. Nourishing Traditions and Michael Symon's Carnivore. I am looking forward to fermenting some veggies! The small-scale instructions in Traditions look super-easy.
50yo, 5'3"
SW-195
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related