a source familiar with the matter on Nostr: Currently my go-to is bone marrow but I keep butter on hand also. I've been eating ...
Currently my go-to is bone marrow but I keep butter on hand also.
I've been eating Roqeufort also which is an unpasteurized sheep's cheese. I find that this cheese is satisfying in small amounts and I don't naturally want to eat an enormous block like I might do with a nice Gouda.
I like raw egg yolk, which is my main breakfast now.
I have a weakness for cream but I haven't quite shed all the flab and cream seems to stop that for me.
Plain yogurt has worked well for me but I haven't been eating it lately.
Plain cream cheese is another option which I've enjoyed in the past.
I'm avoiding (or at least limiting) pork due to how it's raised in the USA, so bacon is out, but I've enjoyed beef bacon. Unfortunately I don't like the additives used on the specific brands available in my area.
I've been eating Roqeufort also which is an unpasteurized sheep's cheese. I find that this cheese is satisfying in small amounts and I don't naturally want to eat an enormous block like I might do with a nice Gouda.
I like raw egg yolk, which is my main breakfast now.
I have a weakness for cream but I haven't quite shed all the flab and cream seems to stop that for me.
Plain yogurt has worked well for me but I haven't been eating it lately.
Plain cream cheese is another option which I've enjoyed in the past.
I'm avoiding (or at least limiting) pork due to how it's raised in the USA, so bacon is out, but I've enjoyed beef bacon. Unfortunately I don't like the additives used on the specific brands available in my area.