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Originally Posted by Built
I'm at roughly 18-19% bodyfat right now. I'll hit 14% at just above 130, and hopefully hang onto enough size to hit 10-11% at 125-126 lbs. If I don't die first!
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Originally Posted by Built
I'm at roughly 18-19% bodyfat right now. I'll hit 14% at just above 130, and hopefully hang onto enough size to hit 10-11% at 125-126 lbs. If I don't die first!
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Originally Posted by Built
biceps are 11.5 and calves were 16"...
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Originally Posted by Built
Carbing up... rice noodles, rice cakes, and, um, rice.
Okay, I lack imagination. <makes pancakes> |
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Originally Posted by Built
I can't eat wheat.
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Originally Posted by Built
I'll measure when I'm naked and if I remember lol but last time I checked, lesse... I think my thighs are 24", ass is 38", waist is 27", bust is like ... do you measure bust in negatives? LOL Usually around 34", biceps are 11.5 and calves were 16".
I'll get more accurate eventually. I'm at roughly 18-19% bodyfat right now. I'll hit 14% at just above 130, and hopefully hang onto enough size to hit 10-11% at 125-126 lbs. If I don't die first! |
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Originally Posted by Built
I can't eat wheat.
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Originally Posted by Built
That'd be swell!
Whatcha gonna make for me? |
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This is truly one of my favorite recipes. The herbs will gently flavor the fish and the fabulous halibut will keep all its natural qualities. Four 1/3-pound (150g) halibut steaks Fine sea salt 1 cup (2.5dl) plus 2 teaspoons chopped fresh parsley 1 cup (2.5dl) chopped mixed fresh herbs, such as thyme, tarragon, mint, sweet balm, and/or rosemary 5 bay leaves, preferably fresh, finely chopped 2 teaspoons dried or fresh marigold (optional) 2 garlic cloves, chopped 1/2 (ca 1 dl) cup dry white wine 8 tablespoons (1 stick) unsalted butter 1 tablespoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh tarragon 1 teaspoon finely grated lemon zest 2 to 3 tablespoons fresh lemon juice Freshly ground black pepper 4 pesticide-free marigolds for garnish (optional) This is how you do it Rinse the fish under cold running water and pat dry with paper towels. Rub the halibut steaks on both sides with 2 teaspoons sea salt. Combine the 1 cup parsley, the chopped mixed herbs, four-fifths of the bay leaves, the marigolds, if using, and the garlic and rub onto both sides of the fish. Place the fish in a deep baking dish, cover, and refrigerate for at least 30 minutes, or up to 24 hours. Preheat the oven to 400°F. Pour the wine over the fish and cover the baking dish with foil. Bake for 15 to 20 minutes, until the fish is opaque throughout and comes away from the bone when tested with a knife. Transfer the halibut to a platter and cover to keep warm. Pour the pan juices into a small saucepan and reduce over medium heat to about 1/4 cup. Meanwhile, in another small saucepan, heat 1 tablespoon of the butter until it bubbles enthusiastically. Add the finely chopped rosemary, thyme, and the remaining bay leaves. Cook for 2 minutes. Add the rest of the butter and let it melt, then add the tarragon, the remaining 2 teaspoons parsley, and the lemon zest. Simmer for 3 to 4 minutes; do not boil. Add the lemon juice, the reduced marinade, and salt and pepper to taste. Strain the sauce and discard the herbs. Brush off the herbs from the fish. Place a halibut steak on each plate, and place a marigold, if using, on the side. Pour a little rosemary-lemon butter over each halibut steak and serve. Variation: When increasing the quantity of fish, you do not need to increase the amount of wine and herbs accordingly. Use enough herbs to cover the fish and enough wine to cover the bottom of the pan. Bake until the fish is opaque throughout and comes away from the bone when tested with a knife. If you are cooking a large halibut, you should use an instant-read thermometer; the fish is done when the interior temperature has reached 125°F. |
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Originally Posted by Built
It ain't broke.
I wish I could tell you there was a magic ratio, but there isn't. |
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Originally Posted by PreMier
if you mash the baby red pot's and put ranch in them, they are awesome
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Originally Posted by Merkaba
So B you did 12 straight days of basically ketosis? What was your carb level during your pmsf? I've cut 10 lbs over the past 5 weeks. I would do pmsf during the week and carb-up on fri and sat or sat and sun. I might hit another week or two of this.
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Originally Posted by calalily1972
I wish I could set up a PSMF or a ketosis program that involved distilled liquor or even better.........BEER :blush:
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Originally Posted by Built
I'm lucky in that I really don't like the taste of alcohol. Not fond of the effect either. It's just not my drug.
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Originally Posted by calalily1972
No but I think I've heard you really......no, really like donuts
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Originally Posted by Built
Merkaba's got it.
Sara, I just fitday everything and forget it. |
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Originally Posted by calalily1972
I wish I could set up a PSMF or a ketosis program that involved distilled liquor or even better.........BEER :blush:
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Originally Posted by Built
Sara - I'm getting close to better enough to start logging workouts again...!
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Originally Posted by Built
I haven't gone in for physio in about three weeks, but she hasn't. I'll ask her about this next time I go in.
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Originally Posted by Built
I shall have to update folks. The long version will come soon - the short version is an x-ray, a ct-scan, an MRI, a bone scan, several thousand dollars' worth of physio and some really unpleasant drugs. I have a herniated disc and osteoarthritis in my c-spine. The disc is pressing on a nerve in my left arm and lat, and for a little while I lost fine motor control of my right hand.
I'm back though. |
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Originally Posted by Built
I'm back though.
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