::laughs in New Yorker::
Does look good though. I dig the whole-clove garlic. That’s always an eye-opener when you get the bite.
Grilled chicken drumsticks (marinated overnight in balsamic, safflower oil, honey, garlic powder, red pepper flakes), baked sweet potato wedges, kale with chopped garlic scapes
Paired it with a local brewery’s watermelon ale that I was given for Father’s Day.
(Not my pic. Found online)
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Pics from the party for the five years since my divorce:
Chocolate salame
Ice cream
Sbriciolata cake (filled with ricotta and nutella)
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What the fuck!!! How much rice is that??? Looks damn tasty!!!
2 cups rice, 1 lb sirlion, 1 lb veggies
Thanks!
Thanks for the reply. Two last question please
Do you weight your food before or after cooking, regardless carbs, proteins and fats?
What nutrition facts per ? oz./grams uncooked weight do you count for sirlion? Sorry I´m from Germany, did a bit of research but it seems like that it vary´s a lot, the german beef and the us beef.
Thanks for your help
I would love to help but I am probably the last person qualified to give out nutrition advice.
The weight I use is before cooking. 1 lb of raw sirloin is approximately 92g protein. Protein is the only macro I try to keep track of. I try to make sure I get at least 1g per lb of body weight. I usually get more. I keep it very simple. I have a hard time gaining weight and keeping it. If I go all out and track weigh everything I end up losing weight.
So… I just cook my pound of meat every morning and as long as I eat it by the end of the day, I know I have reached 85% of my goal. The scoop of protein powder will put me at my minimum. (I weigh 115 lbs.) anything else I eat that day is extra.
So for example… I eat half my pan of sausage, egg, potato and cheese tacos this morning, grab 1/2 lb turkey sausage sandwich for lunch, eat the other half of my tacos when I get home and a sausage egg and cheese biscuit before I go to bed, I got it covered.
See, I told you I am not the best person to dish out advice in this department. 
any balsamic recs?
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I just use Fairway Market’s house brand balsamic. The stuff tastes good on its own and I’m not sure organic vinegar is really a priority.
Nothing fancy mini cut dinner:
soft-boiled eggs,
fish sticks with homemade garlic sauce,
steamed vegetables, pickled cucumber, mashed potato with
cottage cheese with olive oil and curcuma, radish, chives and cream on top.
Fish fingers because I like them (and protein), and the rest mostly for practical reasons
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Kiddo wanted a shark birthday. So the wife did this. Gluten free and coconut sugar of course. She goes overboard.
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Poor baby seals! Awesome graphic Birthday cake!
You misspelt ‘some’.
Rice spaghetti, spinach with melted cheese, and 10 oz of pulled pork. First time trying out pulled pork. Delicious.
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I cooked chicken breast and stir fried some veggies.
Wife discovered a “hootenanny” breakfast and had me make it for the boys. Looks really weird. Tastes great.
12 eggs, 2 cups milk, 2 cups tapioca flower, salt, cinnamon, nutmeg vanilla. Melt butter in a baking pan in the oven. Mix everything else in the vitamix and pour on top of molten butter. Do not stir. 425 for 25 minutes.
Middle was like a bread pudding. The top and bottom were flaky baklava style crusts. Odd.
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