Why thank you! There's a few "genres" of cooking and baking that I know well enough to freestyle, and a lot of it is just tasting and knowing how to balance if you've gone too far in one aspect or another.
Like for example, I wouldn't normally make this with corn in it, but I'd tossed a bunch of jalapenos in with the pork that had turned extra spicy with heat stress from a recent heatwave in my area. So in tasting the stew, I decided it was overly spicy, and dumping in a half cup of corn took the spice down a notch.
They're also at the lowest drainage point for that whole valley. Plus, the properties of the lakebed make it so that water is very slow to soak into the ground, so it's going to take a while for things to dry out.
Yeah, I overshot my goal weight back then without even meaning to. Though I liked what I saw in the mirror (visible abs!), being underweight sucked, I was cold all the time, and had so little fat on my ass it was uncomfortable to sit on an unpadded chair. Not gonna let that happen again.
I don't think it's too crazy of a rate of weight loss, I started after getting back from vacation in the beginning of June. My sedentary TDEE is about 1600, and I aim for a deficit of about 400 day, either through eating less or moving more, which turns into about 3/4ths a pound a week.
Yeah I developed some disordered eating patterns during that first large weight loss, started obsessing about food and my next meal. Those thoughts would come back every time I tried starting up the diet again, which made it such a struggle these past few years.
I haven't noticed an uptick in food obsession in this latest attempt. I wish I had some concrete reason as to why, but the only thing I can think of is that I've been generally feeling less stressed the past couple months, and I have had the bad habit of reaching for sweets when stressed. I know that I'm happier dieting if I can resist spending calories on sweets, and use them on real food instead.
As for a counting app, I used to use myfitnesspal until they paywalled their barcode scanner last year, which is when I switched to loseit, which I've been mostly liking (with a few minor quibbles).
I love Townsend's videos, and learned something new. Always thought Welsh rabbit contained actual rabbit, rather than being a cheese sauce on toast, now I'll have to try making it!
Yep, and he's probably the guy responsible for the nibbles higher up. They love my tomatoes, and become absolute terrors in my garden this time of year.
Why thank you! There's a few "genres" of cooking and baking that I know well enough to freestyle, and a lot of it is just tasting and knowing how to balance if you've gone too far in one aspect or another.
Like for example, I wouldn't normally make this with corn in it, but I'd tossed a bunch of jalapenos in with the pork that had turned extra spicy with heat stress from a recent heatwave in my area. So in tasting the stew, I decided it was overly spicy, and dumping in a half cup of corn took the spice down a notch.