Looks like it came out really good TnT. Quality
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Ooh! That looks good!
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My neighborhood beef farm just posted this, and I thought it might be interesting to others, as it was to me.
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I am quite jealous! Looks amazing!
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I thought you’d be by soon!
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Wow! I’ve gotten to a place where my reputation precedes me 
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The sauce was really good, i try to learn a meal by week, like that in the end… That will be good ^^ just need to find the motivation^^
My food porn is like my training: what it lacks in nuance and elegance it makes up for in brutality. After pushing the prowler for 50 minutes fasted, I was HUNGRY and this was my third breakfast of the day
4 stalks of celery with Nuts n More spread, a slice of keto toast with no sugar added sunflower seed butter, a mug of cashew milk, and then a 2 organic free range whole egg/1 egg white omelet with tomatoes topped with grassfed butter, fat free cheese, piedmontese grassfed tri tip and half an avocado, placed on top of an egg white wrap ALSO slathered in sunbutter to make an amazing Santa Maria inspired breakfast burrito.
Speaking of tri tip, this was the original piece
I love that the photo caught it mid blood flow.
Yes, IDEALLY it would be more rare…but when I cook it this way, my kid likes it so much they ask for seconds, which they NEVER do with meat…so I cook it this way.
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Fresh caught Bluegill. Did the fillets up with butter, crushed Ritz, parmesan, and seasonings. Even my wife and kids enjoyed the catch. We brought home 25 gill.
As a bonus the veggies are from whats left of my garden. These meals where I grew/killed everything really make me feel primal. I wish I had the time and energy to do more meals this way.
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Arlettes? I can definitely see all the layers!
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My favorite fish to catch!
I’ve heard they’re great tasting but hard to clean. What are your thoughts on that?
Back to an healthy lifestyle, back to cooking. Soja chicken with a salad and mushroom/lemon toasts.
Around 500 calories
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Ahh, so that’s what they’re called!
Definitely a learning curve on bluegill. They are a small and boney fish. It takes finesse to keep bones out and still get good fillets. As most things in life, practice make perfect. I have gotten pretty good just by sticking with it. The fillets I used to cut were atrocious but now I can get most of the meat. Also a sharp knife is key
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two 8lb pork shoulder 12 hours hickory smoke on my Daniel Boone
Been spamming this everywhere, but my wife did so awesome making this that I want to brag
This is a sunflower seed butter (sunbutter) pie. We used this recipe
To make the crust, my wife used a food processor to grind up Catalina Crunch cinnamon keto breakfast cereal
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We used organic free range eggs, fat free cream cheese, monkfruit sweetener instead of sugar, and no sugar added sunbutter
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Instead of cream, we blended grassfed butter with grassfed whole milk
No idea on the actual macros, but I know it’s stupidly low carb and all the fat sources in it are mega high quality.
But most important part is it’s delicious.
My kid even likes it, which is a big win.
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I am flabbergasted/super impressed by your (and your wife’s) attention to detail with respect to the health choices.
(fyi pasture raised eggs are theoretically top of the “health chain”; not criticizing, only mention it because it might be something you would take into consideration)
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