What's for dinner?

Started some deer stew in the Dutch oven at lunch. Sitting in the deer stand now, thinking about a nice big bowl of it when I get back.
Saw two, but couldn't get a shot. That's manageable when you get to walk in the door and smell this.
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No snow but it was cold and rainy here along the coast yesterday. No charcoal was lit but the wife made her famous vegetable beef soup. I made a big ol' cast iron skillet of cornbread. No pictures but it was awesome.
 
Last night (after reading my blood work amd noting my cholesterol):

Insalata Windini
View attachment 32114

Pssst @Jim1392 : That's Feta, not Romano! Bwa-ha-ha-ha!

I might just eat some meat this evening...
  • "Cholesterol in food no longer considered a "nutrient of concern" and has little effect on blood cholesterol, government report says"..this was published in 2016 about the time i went on a statin...
 
  • "Cholesterol in food no longer considered a "nutrient of concern" and has little effect on blood cholesterol, government report says"..this was published in 2016 about the time i went on a statin...
My Doc referred to that study and said he didn't agree with it, that his reading indicates dietary cholesterol is indeed still related to blood cholesterol. Not bashing what you've read or heard, just saying my Doc questions it. He seems to regard high cholesterol as a risk factor, so better safe than sorry.

Interestingly enough, my ttl blood cholesterol is 4 points higher than it was 29 years ago! And back then, I was in fine shape. So I guess I'm one of those whose "normal" is high.

At least coffee's no longer bad for ya! And don't worry; I ain't goin' vegan.
 
Prepping two chilis tonight for work tomorrow. Smells reeeeeeeally good right now!

One's my usual chili, the other is a vegetarian chili I wanted to try out.

They both "sample" really well...
 
My Doc referred to that study and said he didn't agree with it, that his reading indicates dietary cholesterol is indeed still related to blood cholesterol. Not bashing what you've read or heard, just saying my Doc questions it. He seems to regard high cholesterol as a risk factor, so better safe than sorry.

Interestingly enough, my ttl blood cholesterol is 4 points higher than it was 29 years ago! And back then, I was in fine shape. So I guess I'm one of those whose "normal" is high.

At least coffee's no longer bad for ya! And don't worry; I ain't goin' vegan.

Well the first thing that makes me suspicious is that THE GOVERNMENT said it.

My wife rides 25 miles on a bike a day and is in pretty good shape for a 60 year old and she has hi cholesterol and is on the same statin as me who does not ride 25miles a day and is not in good shape.
 
Well the first thing that makes me suspicious is that THE GOVERNMENT said it.

My wife rides 25 miles on a bike a day and is in pretty good shape for a 60 year old and she has hi cholesterol and is on the same statin as me who does not ride 25miles a day and is not in good shape.
Y0u win! :D
 
Parmesan!!!! :eek::eek::eek:
@Jim1392 , we need to have a talk.

It's about your Cheesism. Yes, Romano is a fine formaggio! But there are many, many other fine, upstanding Cheese cultures out there: Asiago, Parmesan, Cheddar, Swiss, Gouda/Edam, Bleu, Roquefort, Camembert, Feta, Fresco, Paneer... the list goes on. Even Morbier has made valuable contributions to palates the world over.

This forum is a place where Cheesians of all colors, textures, and scents can come together - melt together, if you will - to celebrate our Cheesiousness and explore the Fromagian boundaries of Lactarian Solidification.

I feel... no, I know! your own life would be richer if you could just open your mouth to other cultures, but neither I nor any other can force you. However, while it's all fine and good to extoll the virtues of Romano, in the interests of inclusivenss, you need to tone down the rhetoric when responding to CheesePosts about other Quesos and Kases here.


Except for Limburger. You can bash that smelly crappe all you want.
 
@Jim1392 , we need to have a talk.

It's about your Cheesism. Yes, Romano is a fine formaggio! But there are many, many other fine, upstanding Cheese cultures out there: Asiago, Parmesan, Cheddar, Swiss, Gouda/Edam, Bleu, Roquefort, Camembert, Feta, Fresco, Paneer... the list goes on. Even Morbier has made valuable contributions to palates the world over.

This forum is a place where Cheesians of all colors, textures, and scents can come together - melt together, if you will - to celebrate our Cheesiousness and explore the Fromagian boundaries of Lactarian Solidification.

I feel... no, I know! your own life would be richer if you could just open your mouth to other cultures, but neither I nor any other can force you. However, while it's all fine and good to extoll the virtues of Romano, in the interests of inclusivenss, you need to tone down the rhetoric when responding to CheesePosts about other Quesos and Kases here.


Except for Limburger. You can bash that smelly crappe all you want.


Cheesism,:D:D:D Maybe I do need help:(, and Cheese Rehabilitation.
 
Tonight, Maryland Crab Cakes sandwiches, Alexia Rosemary fries, and Bushes Beans. I'm trying to have something that doesn't require Romano Cheese. It's part of my Rehab. :(:(
 
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