Latin (tem-pu̇s-ˈfü-git): Time Flies
Hospital food comes in for a fair bit of criticism but in my experience it can be pretty good and sometimes interesting. Take the Burger with no Bun.
So this tray has showed up for a couple of lunches now. Ingredients for a complete hamburger, except no bun! Vary curious.
Pro TIp: Use the Miracle Wip instead of mayonnaise . I swear it make the burger taste a lot like Dairy Wip and other top burger spots around Winnipeg, well maybe not nuBurger ? but for sure the “fat boy” style of burgers.
Well, today it happened. 200 or less on Tuesday!
As I posted a week ago I set a goal earlier in the year. And, in spite of Domino’s pizza and a couple of glasses of wine last night, the goal was achieved this morning at 198.4. I know nobody but me cares about this but goal achieved. Feels good.
Now the new goal is to hold between 195 and 200 and make this my new normal.
With COVID over the last 2+years I imagine most of us have been watching more video that ever before and we’re no exception. We’ve added some new (to us) streaming services like PBS and become quite a fan of Masterpiece Theatre productions. Additionally, we’re watching lots of cooking show. Recently, we came across Cook’s Country which showcases great recipes, along with techniques, food history and kitchen product reviews.
I skipped over the sour dough craze, but I did think about it and then one night we’re watching a show and one of the recipes is a Prosciutto Bread with Provolone which catches my attention. The next day I’m investigating their web site and decide to sign up and get more involved in cooking and baking with some new inspirations. So, a little shopping and I’m making my first bread product project.
Our Kitchen Aid mixer makes a comeback after a fair bit of idling in the basement storage area and a 1st use of the dough hook. Works great!
After 90 minutes of allowing the dough to rest and rise it’s shaped into two 12″ sub shaped loaves and left to rest and rise for another 45 minutes. Then into the oven for 25 minutes and voilà!
A success! A very tasty and hearty treat.
Brunch at one of our favourite spots, Stella’s on Provencher where we had the “usual” Mexican Breakfast followed by a walk in the park.
The annual (sort of) tradition of making Rullu Pylsa is living on this year with a bit of a first ever twist.
In late November we called Thor’s Meats in Selkirk, our normal supplier of boned lamb flank, and were told it was unavailable and we should have called in September to secure this hard to come by cut of meat. This was a little disappointing, which led to some googling which led to some “other” recipes where they used beef flank. So, that’s what we did this year, same recipe, different cut of meat. It will be interesting to find out how it tastes! So different, beef vs. lamb, lean vs. quite fatty, but we got them done and are now in the 5 day marinating period. Here is the prep stage.
I started with 3 beef flanks and managed to split two in half to make a thiner layer for rolling. The third flank had “issues” so its in the original thickness and resulted in a much fatter roll. End result, 5 Rulla Pylsa for Christmas.
The “official” recipe from my mom.
If all this is too complicated, time consuming etc. there is a Canadian made option! Order it from vinaterta.ca, and while your there get a Vinaterta too! My wonderful sister made me a Vinarterta and shipped it from Saskatoon for my birthday, yum!
On a more tech/blog note I was looking at the site stats recently and while the site traffic is very low, the most popular post ever is Rullupylsa in the Raw and visits peak in December, prime time to make your Rule Pylsa. Happy cooking!
The Keto saga deepens. Bulletproof coffee is now a daily routine and I’m enjoying it! Actually, after you push by the idea of drinking butter, it’s very good.
Today’s breakfast (sorry no pictures) eaten after 11am as per the program, was three scrambled eggs and 1/2 a tin of sardines in olive oil! I like sardines fortunately but even I found the initial smell a little “rough”. Thankfully, the tase was much milder that the smell.
Next up on the new program was an exogenous ketone supplement.
This stuff is brutally expensive at almost $10/per serving so I’m not sure this will be a regular part of the diet. Today, as recommended, it’s 1/2 a serving to allow my body to adapt and avoid what Keto folks call disaster pants :-). Apparently a lot of exogenous ketone supplements taste pretty bad. While Pruvit apparently has the best taste on the market, there was one online comment that said it tasted like “death”! Fortunately, this seems to be quite an over reaction. The Raspberry Lemonade was quite acceptable, if fact I found it very tasty and surprisingly sweet. I considered the sweetness a “treat” because not much on the Keto diet is sweet. Learn more about the product here. It’s only been a few minutes but I have an inner warmth feeling in my stomach. Who knows what will happen next.
What’s for dinner? Pizza! S is making a cauliflower/rice crust and I’m going to make the Fathead Pizza Dough crust. Perhaps there will be a post later about how that went.
Well, hopefully not too crazy, but I’m getting into the Ketogenic Diet and doing a lot of reading, listening & research in general. It seems to have some fabulous benefits with the usual problem of making a big change in eating habits, and this will be a big switch!
I’m not planning on jumping in hard core but more of a gradual adoption of a new way of eating. For sure there will be some major breaks with the plan over the next week or two. For example, we’re committed to an event at
DeLuca’s where it will be unlimited pasta, bread, desserts and wine, not exactly a Keto friendly environment.
So, what have I been looking at and doing so far? Here’s a few lists:
First off, I’m at the lake, so how sweet is that! Next, it’s not raining and I got in a ride with Arthur Fast instead of the usual solo effort. I did flat on the way out to our 9am rendezvous at Tim’s East in Kenora but still made it on time after donating a pint to the mosquitos on the side of the road. We did an all over the place route that was lots of fun.
After we split up in downtown Kenora it was the traditional stop at Starbucks Safeway for a beverage. Then it was an attempt to improve on the Starbucks to Storm Bay Road Strava segment. I gave it a good shot, but there was a strong head wind all the way. Once at the cottage a dip in the lake to cool off, a nice chicken sandwich made by Shirley and a beverage all while soaking up some beautiful sunshine. Then a “nap” followed by steak, baked potato, mushrooms, Caesar salad and likely a movie. Awesome longest day of the year.
