P.S. Yes… I just now realized its Friday and not Thursday. Wow I am off this week. Darn “Spring Forward” crap.
My new ride. Triumph Thruxton. I ditched my Lexus in a little expirement trying to be healthier and “greener”. I am now car-less. Now I either have to walk to work or ride. Weather has dictated that I have been walking lol (Winds, Rain, Cold). The wife still has our other car as she works like 30 miles away.
This dog followed me home on a walk home from work. He followed me for about the last 1.5 miles! I treated him to some primal pistachios and some water. Then animal control came, scanned his microchip and took him home.
New side of grass fed cow filling the freezer… yummmm.
My first try at making primal sushi… it was actually pretty good!
Yeah… I made a lot of it. lol.
Grassfed short ribs getting ready to marinate.
Scottish Eggs getting ready to bake. These were awesome! Hardboiled egg packed in pork sausage, basted with and egg and rolled in a little bit of almond flour.
Tha tha tha thats all folks!
March 13th, 2009 - 8:39 am
How far is your walk to work? I’ve been making more of an effort to walk places…It’s amazing how much closer a lot of things are than I realized. Why was I driving a mile to the post office?!? lol
March 13th, 2009 - 8:57 am
Megan,
I hear that! I am about 4-5 miles from work. It is a nice about 1 hour walk. I laugh when I think about people that live twice as close as I do to work and yet drive… what a waste.
March 13th, 2009 - 9:03 am
Primal sushi??? Do tell! I am most intrigued…did you sub cauliflower for the rice, I’m guessing? But what makes it stick together?
Hope to see another primal recipe post soon
March 13th, 2009 - 9:09 am
Sarah,
I did sub cauliflower for rice but i also did not use as much “rice” as typical sushi. It was salmon, harboiled eggs, cucumber, avacado and a little of the cauliflower rice. What made it stick was a nice tight roll with the seaweed and the mixture was fairly moist. I think a little homade mayo or mustard (or both) would make it stick even better and even improve the flavor.
March 13th, 2009 - 9:27 am
SOG,
Great lookin’ feed and nice new ride. I’ll be trying your BNB recipe this weekend as my wife saw it and said that if I don’t make it for her this weekend, she will beat me. So where do you work, if you don’t mind me asking?
March 13th, 2009 - 9:36 am
SOG,
I knew I liked you!!!! Triumph???!!!!! It’s my favorite bike. I hope to be getting a new Bonneville in June.
Scottish balls. never tired them…..
Have a great weekend bud!
Marc
March 13th, 2009 - 9:37 am
TRIED them….
Marc
March 13th, 2009 - 9:42 am
Troy,
I hope your wife enjoys them and you don’t get beat on my account! lol. I would prefer to keep the name of my company private as I prefer to keep my corporate life and my personal life sepearte. I have no problem telling you what I do though. I am an analyst in telecommunications operations. I am responisble for aspects of attrition and retention. I conduct deep dives, perform data analysis, make presentations to senior leadership and facilitate various operations projects.
March 13th, 2009 - 9:43 am
Thanks Mark!
I am glad to hear you have taste in two wheeled transportation. The union jack on my jacket has a tendency to pull dirty looks from the harley crowd.
March 13th, 2009 - 10:27 am
Probably my favorite post of the week. Random images from random events in the week. Fun.
March 13th, 2009 - 10:59 am
What r u making for St Patty’s day? Corned beef and cabbage with cauliflower substituting the potatoes? Or is corned beef not allowed?
March 13th, 2009 - 11:01 am
lm,
I havent put much thought into it yet. I am betting Primal Cabbage Rolls would be good… and fitting.
http://www.sonofgrok.com/2009/01/crockpot-cookin-and-primal-cabbage-rolls/
I will post if I come up with something different!
March 13th, 2009 - 11:11 am
Sog,
I’m a Harley man myself, but we do respect “trumpets” too. At least your not on a rice burner! Scottish eggs look good!
March 13th, 2009 - 11:13 am
hq,
You would really appreciate my previous bike then… 85 honda vt 1100 shadow! lol. That was a good bike.
March 13th, 2009 - 12:19 pm
Sog
Did it come with training wheels? lol just kidding. My first bike was a honda 450 when I was in high school, but everyone kept throwing rocks at me (grew up in chicago) until I got a Real bike. In all seriousness, though, Hondas are very dependable. Triumphs are classic bikes and ride great.
March 13th, 2009 - 12:42 pm
I’ve already eaten, and yet those ribs are looking pretty darn good to me.
March 13th, 2009 - 1:29 pm
Scotch eggs. Love them. My now mother-in-law made them for me and I fell in love with them. My wife now makes them for my birthday every year and some other random occasions. I’ll ask for them again after her busy season is over. Plus then she does the cooking, not me
Hope you’ll post details and recipe for the sushi when you’ve perfected it.
Joe
March 13th, 2009 - 2:01 pm
The best part of living in a small town in a warm weather climate and working from home; I drove my jeep a total of 3,280 miles in 2008. My 17 speed Puegot does the rest. Scottish eggs look good. Bacon explosion (attemtp 2) turned out well. Served it with a side of Brussels sprouts stirred up with bacon and horseradish. The bomb!
March 13th, 2009 - 3:03 pm
Hq,
The 1100 was a beast!
Natalie,
They were really really tasty!
Joe M,
lol
Due to demand on the sushi, I think I wil go ahead and post it. I am glad you get scotch eggs… but only a couple times a year?
Emergefit,
I don’t think you ever did tell me the result of bacon explosion #1… was it a failure? You are lucky… where you live it is almost always outdoor weather. i am walking home from work today again in the freezing rain.
March 13th, 2009 - 5:17 pm
Bacon Explosion 1 resulted in Meat Casserole Stir-up 1 — but we ate it anyway. 72 degrees, slight breeze from ocean, broken clouds, just walked home from store with onions, peppers, Argentine beef that butcher buys just for me. Life is good.
March 13th, 2009 - 5:37 pm
Nice ride! And the beef looks great. I need to order me a 1/4 beef.
TrailGrrl
March 14th, 2009 - 7:41 am
Gotta get you a bicycle. That would fill in between the foot travel and the motorcycle travel nicely.
March 14th, 2009 - 11:26 am
Emergfit,
Sounds like beautiful weather! Life is good my friend.
TrailGrrl,
Thnx… its my dream bike.
Tim,
I have thought about it and continue to do so… I just remember hating bike riding though lol so I am having a hard tme shelling out the dough to give it another try!
March 14th, 2009 - 8:37 pm
Nice ride SOG! I have a Triumph also – a 2006 Daytona 675 Triple. After having 3 previous Japanese bikes, I’m really digging the sound and torque of the inline three, yet still able to spin in up to Mars when needed. Sadly, I won’t get it out til the sand and salt is cleared off the roads here in NH. I did try to wheel it out of the garage today, but the battery is dead. Hello charger.
BTW – I revisited the 300 workout done properly and the floor wipers and pullups exhausted me, but always room for improvement!
March 15th, 2009 - 5:57 am
Hi SOG,
Just wandering how you freeze your side of beef? I couldn’t enlarge the pic to see clearly. I’m trying to figure out a way to freeze meat in bulk without relying too much on plastic zip lock bags (called baggies in the US I think) as they leach BPA etc into the food. Do you wrap your meat first, then put it into plastic freezer bags?
Cheers,
Kate.
March 15th, 2009 - 7:33 am
Andy,
The triple is an awesome motor. I had a hard time not getting a speed triple… but the classics have my heart. Awesome on the 300 workout! I can’t believe you did it AFTER a 5k! You must have been wrecked.
Kate,
The beef is individually separated then wrapped in plastic wrap (saran wrap) and then wrapped in butcher paper. You could maybe get away with using just butcher paper if you are worried about the plastic wrap but I cannot guarantee it as I have not tried it. You could maybe wrap it in butcher paper first then put it in your bags too?
March 15th, 2009 - 1:23 pm
soG and Kate,
FYI, our grass-fed beef comes directly from the butcher wrapped in only butcher paper and it works fine…no plastic yuck to mess it up…
Carol
March 15th, 2009 - 7:15 pm
I rarely drive to work anymore either but my schedule is to busy for walking. Here’s my compromise:
The New Ride
March 16th, 2009 - 8:20 am
Carol,
Sounds good. Thank you for chiming in! Not sure why my butcher wraps it in plastic… I may ask him to not.
DaveC,
I can’t get your link to work for me… what is your new ride?
March 16th, 2009 - 9:35 am
Kate- not to plug a product but I need to weigh in here. We had looked into buying a vacuum seal machine for backpacking food and after researching prices and needs decided to just stick with Ziplock freezer bags which can also be used to put hot fluids in to cook the food inside.
J&J have this to say about BPA’s:
SC Johnson does not use BPA in its plastic products, Ziploc® Brand bags and containers, and Saran™ brand wraps. http://www.ziploc.com/?p=b1
SOG- when I first read about your butcher doing the saran wrap, I immediately thought of BPAs too – but it looks like saran is ok. Who knows what else is lurking there though as J&J’s Glad Plug-ins are soooooooooooo toxic.
In the old days, butcher paper came with a waxy coating on one side and meats could last a long time in the freezer without losing moisture. Today’s paper is really just that and I would recommend wrapping your wrapped pkg in airtight plastic for ultimate quality.
When meat is frozen, water in the cells expands, often rupturing the cell walls- which some believe has a tenderizing effect on meat – BUT it also increases the drop from meat during thawing. Fast freezing limits the expansion of water in cells, producing smaller ice crystals and less destruction.
True fast freezing at home is not possible – unless ur model has a fast-freezing compartment. Otherwise limit to no more then 3 lbs/cubic foot of freezer space. Distribute pkgs around the freezer (near coils is best) in single layers. Freeze as soon as they are packaged, with freezer temp as low as possible. Once frozen can put back to normal temp.
Food lasts longer in a manual freezer vs a defrost model, since it does not have to go through the daily heat cycle and stays hard frozen, BUT I HATE CLEANING IT OUT MANUALLY WHEN ICE DOES BUILD UP!!!
Hope this helps someone and my old college home ec degree is worth something
March 16th, 2009 - 9:36 am
oops- * increase the DRIP from meat during thawing
March 16th, 2009 - 9:38 am
Lm,
Wow… that is a lot of info on freezing meat! Lol. My freezer is an autodefrost model but I dont ever have to clean it which makes it worthwhile in my book!
March 19th, 2009 - 1:00 am
D**n I’d love to loot that fridge right there. Btw, sweet ride bro!
Is the primal sushi rice-less?
March 19th, 2009 - 8:09 am
Yavor,
I raid that fridge daily! lol. Yes the sushi is riceless.