Daily Roundup


  • Peeled and cut for various uses, 10 lbs of carrots
  • Cleaned out the refrigerator
  • Cleaned out the back of the truck – it was full of boxes, plastic and paper from the hardwood flooring.  I broke down the boxes and bundled them, gathered up the plastic, and separated the paper — all for recycling.  Also, this was done in 20 degree weather…


  • Coffee
  • Cheddar cheese and Boar’s Head Pepperoni (I didn’t want to cook anything and make the guys jealous)
  • Spinach dip, guacamole, peppers
  • Primal Cavatini – zucchini, squash, mozzarella, sauce, pepperoni, ground grass-fed beef, parmesan, mushrooms

Budget:  Let’s not talk about the budget while the house is under renovation…


  • Cooking things in bacon fat is one of the great culinary joys of life.  Cook up your bacon (preferably in a cast iron skillet and preferably nitrate-free bacon).  Strain the bacon fat through a fine mesh strainer into a Ball canning jar.  Store the jar in the fridge.  Whenever you need to cook something in bacon fat, nuke the jar in the microwave for a minute or so (depending on how much you have in your jar).  The point of straining the bacon fat is so you don’t end up with little pieces of bacon in your bacon fat jar.  This way, the bacon fat will stay good for a long time.  Remember, fat is your friend.  If you think you can’t eat bacon fat, or beef fat or any other kind of fat because it raises your cholesterol, you are mistaken.  Fat is what gives you your energy.  If you think carbs give you your energy, you are mistaken.  Educate yourself – http://www.proteinpower.com/drmike/ and http://www.marksdailyapple.com
Published in: on December 1, 2010 at 8:05 pm  Leave a Comment  
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