Tevenie Posted January 6, 2013 Share Posted January 6, 2013 So, I am committed to completing a Whole30. I have tried a few times before but lost interest/fallen off the wagon, but this time I am going to do it. My kitchen is full of delicious vegetables, some fruit and lots of fish and chicken. I am not actually starting until tomorrow, but I need lots of chicken stock so today I will be roasting chickens for this week's lunches and stock making. I also have to make a couple of cakes for my god-children's birthdays in the next month and it dawned on my last night that I could make them today and freeze the cake, which will help with temptation next weekend. | have weighed and measured myself and put away the scale. I am READY. Link to comment Share on other sites More sharing options...
praxisproject Posted January 8, 2013 Share Posted January 8, 2013 What a great idea to freeze the cake! Is it easy to get grass fed meat there? Link to comment Share on other sites More sharing options...
Christine Posted January 8, 2013 Share Posted January 8, 2013 Good Luck Lucinda! How is today going for you? Link to comment Share on other sites More sharing options...
Tevenie Posted January 8, 2013 Author Share Posted January 8, 2013 Hi, thank you both very much for replying to my thread. Yes, Praxisproject, grass fed meat is pretty much the norm here. I lived London for years and when I came back here I was so used to asking the "where does it come from" question that I automatically asked the local butcher. He looked at me a bit strangely and then opened the back door pointed to his herd of cows out in the fields behind and just said "out there" It is going great thanks Christine, I have today dicsovered that minced garlic in olive oil is a truely great condiment and had it both on my fritatta this morning and on my spinach and brocolli tonight so apart from the fact that I wont be kissing anyone anytime soon, things are good! Link to comment Share on other sites More sharing options...
Derval Posted January 8, 2013 Share Posted January 8, 2013 Hi, thank you both very much for replying to my thread. Yes, Praxisproject, grass fed meat is pretty much the norm here. I lived London for years and when I came back here I was so used to asking the "where does it come from" question that I automatically asked the local butcher. He looked at me a bit strangely and then opened the back door pointed to his herd of cows out in the fields behind and just said "out there" It is going great thanks Christine, I have today dicsovered that minced garlic in olive oil is a truely great condiment and had it both on my fritatta this morning and on my spinach and brocolli tonight so apart from the fact that I wont be kissing anyone anytime soon, things are good! bazinga! It's a boardsie! guess who? Link to comment Share on other sites More sharing options...
Tevenie Posted January 9, 2013 Author Share Posted January 9, 2013 lol - I kind of guessed who you were, Ms DCD, when I followed your Pinterest recipe link the other day! Link to comment Share on other sites More sharing options...
Derval Posted January 9, 2013 Share Posted January 9, 2013 My cloak of anonymity has been torn away Hope it's going well for you, glorious day today. Link to comment Share on other sites More sharing options...
Tevenie Posted January 9, 2013 Author Share Posted January 9, 2013 Lol - just act a bit mysterious and I promise I will pretend I don't know you... It was glorious down here yesterday, sadly the fog hasn't lifted here at all today, so I am sitting in the office at the top of a hill deep in a fluffy white cloud. It could be worse. Link to comment Share on other sites More sharing options...
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