@Jennifer I blame my attempt to go the budgeted route, and not get the baby potatoes. But all is not lost...I was able to cook the more mature gold to a better consistency this time. I do think they are probably the best tasting.
For sure. It seems everything health wise is a high profit business first, and whatever the soul of medicine should be, last...if at all. To some degree, I get it, life is expensive, but ultimately it's a let down. I also agree about being let down by alternative medicine as well. I had a TCM doctor take me for a bit of a ride, financially, seemingly just trying to get as much out of me as he could. I could imagine with your more complex situation you do have some horror stories. What health perspective would you say ultimately helped you the most? Or is it a mix?
That is smart, to strategize, budget wise, so you can get those items you really want. I used to buy good eggs, so I do miss them. The bottom of the barrel eggs are really hit or miss. Sometimes I'll be surprised how good they look, with my unscientific test of looking at yolk size and color. I realize many producers simply feed the hens a food that colors the yolks, but I don't know if yolk size can be faked. What brought you to seafood, and specifically tuna? A few years ago I was eating tuna, fresh caught tuna steaks. Really tasty. So much so it was hard to go back to canned tuna. But, cost and time wise, canned tuna is faster and cheaper.
Now I'm going to sound like an ignoramus, but a few eggs a day are Peaty, no? I do get information overload, but I think I have that right. With PUFA being the greatest concern, then I think choline (though I don't remember how much of a factor Peat himself made of choline.) If what we read is accurate, eggs are one of the few foods that supply vitamin D. So, I see that as a plus. Which reminds me, are you still taking that mushroom derived vitamin D supplement?
With coyotes close, you must not have any small pets. Or maybe you keep them inside. That sounds like a nice cooking arrangement, with fresh produce and fridge close by. Yogurt in place of mayo I've never thought of. I've been making homemade mayo, simply to be able to control the type of oil used. Most everything contains soybean oil. It's not my favorite thing to make, but a necessity I feel, if I'm going to have mayo. It's a challenge because olive oil can taste bitter from the mixing, and my preferred oil, coconut oil, solidifies in the fridge. They do make a coconut oil that doesn't solidify, but it's a bit more than regular coconut oil, and I'm not familiar with it. Maybe I'll try that after I run out of olive oil.
Holy cow, that dog. Not to mention the side kick dog. I'm tempted to say that that is AI. If I was a betting man, I'd say AI.
