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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Annb" data-source="post: 2254844" data-attributes="member: 25851"><p>Food for today will be the last of the lamb/veg broth I made 3 days ago for a late lunch.</p><p></p><p>Dinner will be something to do with bits of pork sausage, bits of bacon, tomatoes, onion and mushrooms. Plus plenty of garlic.</p><p></p><p>I have decided what to do with the big pork belly from the butcher - I'll take it out and defrost it, cut the ribs off, then divide the remaining belly into about <span style="font-size: 12px">1/4</span>:<span style="font-size: 12px">3/4</span> and give the larger piece to son </p><p>No 2 for a meal for his family (8 of them in their small house right now plus 2 big dogs and 3 cats - goodness only knows where they are putting them all.) Only question will be whether to keep back the skin to make crackling.</p><p></p><p>I'll also make some more broth today - I've cut the bone out of the fore rib sent by the butcher when I was expecting short ribs. That leaves me with one rib with meat attached and 2 big steaks. The steaks are already in the freezer and the rib has been roasted to get some good flavour into the broth. Pics below of the beef rib:</p><p></p><p>[ATTACH=full]40820[/ATTACH] [ATTACH=full]40821[/ATTACH]</p></blockquote><p></p>
[QUOTE="Annb, post: 2254844, member: 25851"] Food for today will be the last of the lamb/veg broth I made 3 days ago for a late lunch. Dinner will be something to do with bits of pork sausage, bits of bacon, tomatoes, onion and mushrooms. Plus plenty of garlic. I have decided what to do with the big pork belly from the butcher - I'll take it out and defrost it, cut the ribs off, then divide the remaining belly into about [SIZE=3]1/4[/SIZE]:[SIZE=3]3/4[/SIZE] and give the larger piece to son No 2 for a meal for his family (8 of them in their small house right now plus 2 big dogs and 3 cats - goodness only knows where they are putting them all.) Only question will be whether to keep back the skin to make crackling. I'll also make some more broth today - I've cut the bone out of the fore rib sent by the butcher when I was expecting short ribs. That leaves me with one rib with meat attached and 2 big steaks. The steaks are already in the freezer and the rib has been roasted to get some good flavour into the broth. Pics below of the beef rib: [ATTACH=full]40820[/ATTACH] [ATTACH=full]40821[/ATTACH] [/QUOTE]
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