Happy Sunday! If you didn't know TikTok was banned last night, I have never had a TikTok account so it doesn't affect me at all, but I do know it's impacting a lot of people. Were you on TikTok at all? Apparently there are rumors Trump will allow them to extend operations for 90 days until they workout a long term plan once he takes office on Monday. We don't make things political in this group but it will be very interesting to see how things change overall with the new administration. We already see things shifting with the banning of Red 3, and hopefully we can get the rest of the food dyes out of our foods soon! And I think the Make America Healthy Again movement is going to really start building some positive momentum.
Today we are making my favorite meal, the skirt steak, chicken thighs, and shrimp on the griddle. Thankfully I am still off work tomorrow for the holiday, I am excited to catch up with everyone on a Monday night Livestream at 4pm pst/7pm est (since it's a holiday we'll start a little earlier). Have a great day!!
Yesterday we surprised the kids and brought home a puppy!! They have been begging for one for years and we felt like the time was right to bring one home.
Meet Angus 🐕 He's a Golden Retriever/King Charles Cavalier Spaniel mix. He's 11 weeks old and currently weighs about 8 pounds, he should be around 35 pounds fully grown. I know it will be an adjustment for a while as he gets potty trained etc but we are so excited. 😂 Wish us luck! 🤪
Cheese is good! I ate a block of chipotle oven baked cheese with lunch yesterday and it was divine. I love it, but know that it halts any progress I'm making, and will even trigger eating in excess to where I'll gain weight. It's sad but I have accepted it. If I eat it in small quantities with a meal, it's ok, but I really have to work to keep it in check.
What's your favorite cheese? How do you incorporate it? Do you see negative results when eating it?
Happy Sunday! Sharing a video today from our week, one of the highlights. This was Wednesday evening church, normally they have a more casual prayer meeting where someone plays the guitar, but they were doing some construction in the fellowship hall so they had their prayer meeting in the sanctuary. No one was there to play the piano so my my Grandma did it, she's been playing the piano in church for probably 80 years.
For context, she's 88, she had a really bad fall 5 years ago now and hit her head and ended up with a lot setbacks, similar to having a stroke. She has a lot of dementia like symptoms also (I am sure related to her Type 2 diabetes), she really can't read music anymore, and she has trouble seeing well, and she needs to wear hearing aids to hear but hates wearing them, so on this night she didn't want to wear them. My 93 (almost 94) year old grandpa takes care of both of them on their farm. Anyway, on this night she sat down on the piano and led worship as people called ...
I was very excited to eat this pork picanha I found at wild fork. You know I love beef picanha so it sold me right away to see the pork equivalent. I prepared it the same way as I do the beef, with a slightly different seasoning profile that was more suited for pork. It was great, don't get me wrong, but it just tasted kike any other pork loin chop. I eat pork frequently but find most cuts to be the same as any other. The one exception was Iberico Secreto I had in Spain. Otherwise, any variation is in how it's prepared I.e. slow cooked shoulder or grilled chop etc.
What's your favorite cut of pork? How do you prepare it? Any secrets?
Update: It was so good! Hubby topped his with salsa and you can see I topped mine with avocado and sour cream. It did take 20-25 mins to get done. If I would have made it in a water bath like a custard it would have been creamier but being a little darker and firmer around the outside gave it the feeling of having a crust.
So, it's a keeper. I'm thinking this could be made with diced cooked chicken and Greek seasoning & feta or as a bacon cheeseburger pie or Italian, French, Mexican flavors. The photo of my plate is below.
Happy Wednesday before supper (7:30 p.m. is normal in the summer) Family!
Hubby and I collaborated on a new to us meal idea; Mexican Frittata. I browned gr beef, added taco seasoning, 4 oz cream cheese, apprx 1 c of pepper jack, chilis because he can tolerate them and 8 beated eggs. Poured into a pie plate and am currently baking it at 350 for probably about 20 mins or until the middle is set.
I'll LYK how it comes out.
Update on the vibration plate. Yesterday my ...
