I’ll start with the surprise! Yesterday afternoon I had the pleasure of doing a 35 minute video interview & conversation with Mark Sisson. It’s all in split screen which has some drawbacks which I’ll write about when I publish it. So check back later for that. I’m mashing video now.
In the meantime, here’s some samples of my current meals. In this program I’m undergoing, nothing is fixed. Some days are lower in fat and higher in carbs and others, the reverse. Let’s jump right in. As always, click on the images for hi-res.
The scramble is just roast beef, onions & tomato scrambled up with some eggs.
This was scallops, shrimp, calamari and cod all done up in a bottled cioppino sauce I found with exclusively real ingredients. Nothing unpronounceable.
A cinch to prepare. Left over roast beef with a sweet. Put the potato in the oven at 400 for an hour, and then prep your beef with a drizzle of stock in an aluminum foil wrap on a plate and put in the oven for the last 15 minutes. Talk about 1 minute prep time.
Grilled ahi tuna, and in the meantime, a chicken stock reduction with a little butter, a little slurried potato starch to thicken, and my favorite: tarragon.
This one was done sous vide, 122F for 45 minutes, then seared.