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General Discussion / Re: Twiddling my finners.
« Last post by Pete Bog on Yesterday at 09:03:02 PM »
I'm good for at least another month or better, but I thought I should inventory the hunting and trapping supplies in case things turn really sour. I came to the horrifying realization that I don't know what a Cheetos habitat is or what to use for bait. The internet was of no help. A pragmatic acceptance of my fate may well be my only recourse. Maybe I can substitute something with fry bread.
Food and Cooking / Re: Keto help
« Last post by wolfy on Yesterday at 08:08:19 PM »
So I've dropped a few and then plateaued.  I'm so out of cardio shape it's going to take some time.  Walking, paddling, and mountain biking will help.  Running is a recipe for disaster.  Can somebody point me to a keto diet self help site?  With wolfy's success I'm encourage to try.

For best luck you really do have to make sure to eat fat- a lot of fat.  More fat than you'd think!  Most of the doctors that are experts on keto lay out the following macros (or something close):

75% Fat
23% Protein
2% Carbs

It's not easy to eat that much fat, at least it's not something that comes easy to folks.  After decades of low fat brainwashing it's hard to break the pattern. Even low carb eaters tend to eat too much protein and not enough fat.

As Phaedrus noted, getting enough healthy fats can be a problem with the keto style of eating.  The dreaded PLATEAU is usually a sign of not getting enough fat in your daily diet.

Fat Bombs, as they're commonly called, are the answer.....I call 'em GREASE BALLS! :lol:  They kind of remind me of a chocolate truffle and they're super easy to make. :stir:



6 T. Cocoa
10 T. SWERVE sweetener (no crummy aftertaste).  It's kinda expensive, but it's a natural sugar alcohol that passes through your kidneys without your body assimilating it......well worth it!
1 t. GOOD vanilla
1/2 C. Coconut oil @ room temperature
1 stick REAL butter @ room temperature
8 oz. cream cheese @ room temperature
Dash of salt


Put all the ingredients in the bowl of your stand-mixer and whip at the highest speed on your mixer until fluffy.
Scoop, with a small ice cream-type scoop about the size of a melon baller, into cupcake papers in a muffin tin....2-3 per paper.  Put into freezer until frozen.  When you're cravin' a truffle, take one out of the freezer and thaw for about 15 minutes before eating.  I prescribe one cupcake paper per day.....pretty danged tasty AND I'll wager that you'll get off that plateau! :thumbsup:

« Last post by wolfy on Yesterday at 07:31:40 PM »
My pleasure! :cheers:

We had no-carb Buffalo Chicken Wings (using the original Anchor Steam Bar recipe...easily Googled), celery sticks and blue cheese dressing with LOTS more crumbled blue cheese.  We each washed it all down with a frosty mug of Michelob Ultra, imbibing only 2.6 grams of carbs/can! :cheers:
« Last post by wsdstan on Yesterday at 07:13:31 PM »
My wife and I made Wolfy's chicken tonight.  It was very good

Thanks for the recipe Craig.
DIY and Homemade Gear / Re: Reever Knot with tutorial link
« Last post by wolfy on Yesterday at 06:56:38 PM »
Well, I'll be danged.....I never heard of that one or knew how to tie it.  :P   I do now!  THANK YOU!
General Discussion / Re: Twiddling my finners.
« Last post by wolfy on Yesterday at 06:48:07 PM »
Yeah, I figure all of you guys that I know here on this forum are probably sitting pretty good right are we.  We did defrost & clean-out the freezer a couple of days ago to take inventory, as much as anything else.  Probably 1 1/2 deer, and quite a bit of pork steak & chicken that we bought when it went on sale last month.....that's really good for grilling, probably my hands-down favorite steak off the grill. :drool:    I've also purchased a several month supply of dried food in nitrogen-filled packaging over the past couple of years.  It supposedly has a 25 year shelf-life....who knows? :shrug:

We are short on canned green beans....don't know how that happened.  I've got more ammo than I?ll probably use in a lifetime, but it's as good as gold (maybe better) for trading and bartering for things we green beans! :-\
« Last post by Moe M. on Yesterday at 05:02:08 PM »
 Tony & Craig, I'm not upset,  and I'm not going away away, just not going to sidetrack this thread any more than I already have, which I apologize for,  I really wasn't thinking when I posted my recipe.
 I'm pretty sure that most of us here that have been here since the beginning have thick enough skin and respect each other enough to be able to kid around without getting upset with each other.
 Most of you I think will understand this,  While I have a great and rather large family,  we are pretty close relationship wise and most of us are within driving distance from one another,  however all of my close friends, shooting, hunting, and fishing buddies that were my age (and there were quite a few) are all gone,  I have a few younger friends that I see at the Rod and Gun and one of my sons that I get to see often,  but sometimes you just need to get together with geezers your own age and talk about the olden days (GRIN),  and you guys here are them,  I can't tell you just how much the friendship that all of you have extended to me has meant to me over the years, so as far as I know I'm not going anywhere anytime soon.     
DIY and Homemade Gear / Re: Reever Knot with tutorial link
« Last post by wsdstan on Yesterday at 03:51:55 PM »
Good one AS, pretty useful.
DIY and Homemade Gear / Reever Knot with tutorial link
« Last post by asemery on Yesterday at 01:20:16 PM »
Reever Knot
A secure and symmetrical way to join two cords

Reever Knot Tutorial

Gear Reviews / Re: The Incredible Hiker Buddy App
« Last post by woodsorrel on Yesterday at 01:08:48 PM »
You're welcome, wsdstan!  My motto is, "Stay positive, but don't test positive!" 

- Woodsorrel
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