I used to take these aminos from a co. called TwinLab from back when GNC was like a health food store- they tasted like pelletized waste from a rending plant.
Because they Were! 
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I’ve found the majority of protein supplementation is a waste of money.
If it takes multiple hours for food to digest and enter the blood stream and I’m eating at regular intervals, I always have amino acids floating around.
The only time I see supplementation as a benefit is as a low calorie delivery system to hit macros if diet isn’t doing it within caloric restrictions.
I’ve read the science on increased uptake in a post workout window but it doesn’t seem to translate to much more, if anything more at all than consistency in diet.
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Looks delicious! I’ll take all three, please and thank you!
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I remember Twin Labs really well… Gainers Fuel, Ripped Fuel
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100%… I use around 40 to 50 Mass Amino / Beef Liver a day but rarely any powders
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Now that’s authentico
I love it - clearly a good, good tomato!
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It made All the difference!
I’m just happy that I got one.
(Thats all of the full, ripening tops that they love. And some bad ass basil they don’t care about at all. )
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so… when are we going to get pics of grilled/smoked venison
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Backstraps & maitake stew. 
I could probably just sit on my steps and punch one in the face the next time they come by for a snack.
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That’s awesome. I’m sure it tastes great as a tomato in and of itself, but i bet you can taste the self-pride in it too for an added bonus.
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There is a bit of that too.
The oregano & basil in that spot is crazy good. Like, the leaves are shiny with oils.
I really like having a garden right outside the kitchen door. Turns a left overs chicken sandwich into an awesome chicken sandwich!
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Will you share the recipe for the pasta salad?
It’s pretty easy.
1.) Choose your pasta, I used rotini to hold on to the sauce better. Cook it in salted water, then chill it the day before to form some resistant starches.
2.) Blanch broccoli in boiling water for 2-3 minutes, taste as you go, shock it in ice water to keep the color and texture. Don’t salt your ice water - that’s stupid.
3.) Julianne your carrots with a mandolin, and blanch them for a minute or so. Shocking them is not necessary, but will make the process faster to assemble.
4.) Dressing. Make onion soubise - get some Vidalia, Maui, or Walla Walla, and cook them down to au sec without browning them, add some form of fat - I use heavy cream, but you could use anything, then puree it to make a smooth sauce.
5.) Toss everything together and let it sit until you feel hungry,
With the salmon the meal is about 500 calories, and the other square ones also. It’s for clients, not for me. Every client has preferences and what they want for taste and nutrition, so it makes it fun to invent new stuff every week.
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Thank you! I will see what I can do.
Nice crimping.
I have never been worth a shit at it! My mom’s is perfect every damn time 