I have a post I’m drafting that’s about blood work I just had done that I find interesting. Still waiting for some of the results, so I’ll put this up in the meantime.
I had this two nights in a row at Primarily Prime Rib, perfect medium rare pink. In this case, I opted for their demi-glace, which was quite good, though different. Second time, the standard “au jus.”
This was at CV Steak in the Carson Valley Casino, Gardnerville, NV. Since I was in high protein mode, I ate only half of that dressed half of the tater. Bea didn’t eat any of her giant potato, so the 1 3/4 potatoes went home with us where, the next evening I used them and two other taters to make soup in under 30 minutes, entering my low protein, high-carb mode.
Quick Potato Soup
- As many potatoes as you want, peeled and cut into thirds
- 1 slice of bacon per potato
- 1/4 medium yellow onion per potato, chopped (substitute or mix leeks or shallots, as desired)
- 1/2 clove fresh garlic per potato, crushed
- 1/2 tsp dried parsley per potato
- 1/4 cup whole milk per potato
- Salt & pepper to taste
- Chop your bacon and fry it to a “medium sweat.” You’re not looking for bacon bits. Remove with a slotted spoon to your pot.
- Add your potatoes, onions, and garlic.
- Cover (just barely) and bring to a boil.
- When soft, mash the whole thing up.
- Add milk, dried parsley, reduce to desired soupy consistency, salt and pepper to taste.
You can, of course, use cream or H&H, but I’m preferring whole foods these days and plus, I like to keep the fat lower during my high carb excursions.
Here’s a typical breakfast, no meat. Sometimes it’s potatoes, sometimes beans.
Eggs scrambled in a little butter, boiled and cooled potatoes, then lightly fried. Slice of rye toast with a single pat of butter (not WAPF tooth mark levels), small glass of orange juice.
I’ll show you my new lipid panel from a few months of cycling things like this, later tonight or tomorrow.