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Monday: BadKitties
Tuesday: bigjacbigjacbigjac
Wednesday: Caedy
Thursday: weck
Friday: FloridaSNMOM
Sunday: loggersbrat
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here we are again,
another bigjac Tuesday.

the things that happened,
while I was gone;
the feelings expressed,
about me,
while I was gone,
and the warm welcome,
when I came back.

Welcome bac, jac,

I have a mood disorder,
plus an inflated male ego,
so your words
truly made me high,
high on love, respect, and peer approval.

Butter and bacon
were said to be
my area of expertise.

I have no college degree,
but consider this:

By way of some research,
and my special way of analyzing things,
(just seems like common sense to me,
but is so rare,
I feel I'm the Rain Man;
I see it,
and few others do)
by way of my special talent for analyzing
everything I study,
I realized this:

The human organism needs:

vitamins and minerals, A to Zinc
some kind of energy food, fat or carbs, usually a mix of both.

When a human is hungry,
it mostly wants energy food,
with some craving for protein as well.

Hunger for larger amounts of something,
when working hard,
is hunger for larger amounts
of energy food,
not larger amounts
of protein,
or air.

Energy food.

We instinctively feel
that we need some kind of food
that we can eat freely,
until we're full,
to catch up,
and feel safe and satisfied.

Some folks say,
that food is carbs,
and we should always eat
a diet low in fat.

I say that food we need to eat freely
is fat.

Fat is that magical food,
that allows us to eat all we want,
because if you try to eat food
as high in fat as you can stand,
such as cubes of cheddar cheese,
you will find that as you try to eat
a large amount,
the fat fills you up,
makes you feel full,
and stops you.

Try it,
with wine or beer,
crackers and cheese,
heavy on the cheese.

You will not over eat.

You will not gain weight.

I've been eating foods
very high in fat
for about three years,
and have not gained any weight
in that time.

I'm only five feet nine inches tall;

In my younger years,
from the age of 25,
to the age of 50,
I gained,
on average,
four pounds a year,
gaining 100 pounds,
going from
175 pounds
275 pounds.

During that time,
I ate no real butter,
no bacon,
no eggs,
always drained all the fat off the ground beef,
and so on.

It was a very

I assumed I would keep gaining weight,
until I died of some
obesity related disease.

I'd always heard
that 80 percent
of those who lose weight
gain it all back,
plus more.

I felt there was nothing I could do.

In late 2006,
at the age of 51,
I weighed almost 300 pounds.

I felt it was time to do something.

I started walking my dog,
farther and farther,
day after day,
and lost 20 pounds.

in 2009,
a year after my first wife, Pam died,
I read a book,
Protein Power,
and started eating a
high protein,
medium fat,
low carb diet,
and went down almost to 240 pounds.

Then I started eating high fat foods,
and went up to 260.

I've stayed steady
at 260 pounds,
for about three years.

260 is pretty heavy
for a man only five foot nine.


I have not gained any weight
in last two or three years.

No weight gain.

We need a good diet for
not gaining any weight.

Not gaining any weight.

That diet
is the high fat diet.

in the comment thread
of the diary
in which Meteor Blades
announced he had had a heart attack,
a medical researcher wrote
that the molecules found in clogged arteries
are a much smaller,
very different kind of molecule,
different from the fat molecules
we eat.

The fat in the clogged arteries
is created by our bodies
when we eat a high carb diet.

in the comment thread last week,
in the diary about butter,
and welcome bac jac,
someone wrote that
real butter has many vitamins and nutrients
very beneficial to the human organism.

And so on.

for the recipes:

We bought some bacon ends and pieces,
by far cheaper than nice looking bacon.

The ends and pieces often have large chunks,
so I cut off a mass,
and dice the bacon.

I put the diced bacon
on a large griddle,
when it's well done,
divide it into four little piles.

I crack four eggs,
putting one egg
on each pile.

I place one slice of bread
in the bacon fat,
pouring bacon fat from the catch cup,
if necessary.

On the bread,
one slice of cheese,
one bacony egg,
another slice of cheese,
another bacony egg,
another slice of cheese,
another piece of bread.

Pour another puddle of bacon fat,
and turn the sandwich over,
into the bacon fat.

Very soon,
both slices of bread are fried,
and the cheese is melted.

I put it on a paper plate.

Another grilled cheese sandwich I often make
involves putting four slices of sliced turkey or ham on the griddle,
then put a pat of butter on the griddle;
as soon as it melts,
put a slice of bread on the butter,
a slice of cheese on the bread,
one of the slices of meat,
folded over,
on the cheese,
another cheese slice,
another meat,
another cheese,
pat of butter on the griddle,
flip the sandwich over
onto the butter.

And do it all again,
to use the other two slices of meat,
making a second sandwich.

Fried in real butter
on both sides,
cheese melted,
slightly fried meat:
very tasty sandwich.

What do I have on the hotplate right now?

My wife's brother, Michael,
bought two large packages
of pork neck bones.

I scrubbed out our 16 quart
stainless steel pot,
put a little water in,
dropped in the neck bones,
and sprinkled the meat liberally with salty seasoning,
a jar of seasoning Michael picked out:
All Purpose Seasoning
With Cumin.

It's mostly just salt,
but Michael bought it,
and requested I use it,
so I sprinkled plenty of it on the pork.

I added about two pounds of baby carrots,
one half pound of real butter,
and cut up about five pounds of potatoes.

I sprinkled a lot more seasoning over the potatoes.

I let the whole thing boil,
for about an hour or so.

I pulled out a dipper of the broth,
to taste it,
and let Tonia taste it.

We both liked it.

The combination of pork fat and butter and salt
truly hits the spot.

Here's my red beer recipe,
that goes well with any savory meal:

Walmart Great Value vegetable juice,
500 ml,
in a one quart mason jar.
Add 1/2 t iodized sea salt,
4 t Worcestershire sauce,
4 t lemon juice,
1 t Tabasco sauce,
2 t Gates bar-b-q sauce
2 t Grandma's molasses
1 Milwaukee's Best Premium beer.

Stir well.

For dessert,
I choose from
Hershey bars,
pumpkin pie with Cool Whip,
or cookies brought back from a church gathering,
by Tonia's uncle Randall.

With nice cold milk.

Thanks for reading.

Hope you're doing well,
but even if not,
tell us about it.

We're here to listen.

Your Email has been sent.
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