Big horn sheep in the Black Hills of South Dakota!

Bratwursts and fire pit at the cabin. Lovely evening!

Enjoying time in nature at our cabin, with 2 8 yr olds! Love the Black Hills of South Dakota! So peaceful 🌲⛰️

Brought some bacon to have along with coffee on the ride to the cabin. I love cold bacon that was cooked in the oven. The best texture!

Happy little birds!

Cooking oven bacon to bring to the cabin! 😋

Work lunch yesterday. I enjoyed every bite of my steak and side of bacon! Such a treat…no cooking, no dishes! 😋

Splurging on cheese bratwursts today! 😋🔥 Life is good!

Enjoying this meal on my deck ☀️ Ribeye and cracklins 🔥

Weekend plans: Saturday ✅ Sunday ✅

Scrambled eggs with ground beef, salt and butter again. It was so filling, it served as my only meal for the day. Quick and easy carnivore meal since I usually have cooked ground beef on hand. Never sounds great, but always tastes delicious. 73/27 is my favorite ground beef, if I can find it.

We can’t change the past. We can only change the way we feel about it, and the way it affects our future.

Budget friendly carnivore dinner: Scrambled eggs, ground beef, salt and butter. 😋

So true! Keep creating, keep building!

Grounding while cleaning my neighbor lady’s yard. Multitasking ☀️

Sunday steak and sunshine! ☀️ Bacon wrapped sirloin topped with Irish butter.

There’s no going back to being: Inflamed Overweight Double chinned Brain fogged Depressed

I had a very large fat cap on my last ribeye, so saved it to fry cracklins. I love them!

Umm yes! Reverse seared this giant ribeye in the oven yesterday. Very tender!! I brought leftovers to work with me today. 🔥😋 Cooking instructions: Melt butter in skillet before adding steak. Use meat thermometer. Cook at 200F in the oven until an internal temperature of 123F, remove steak, turn oven to 450F. Then put the steak back in once the temperature is reached and cook until golden brown, internal temperature to 129-130F. This one took 1hr and 28 minutes. I did not bring to room temp before cooking.

Sourdough soft bread loaf is getting easier to master! I am at a place where I enjoy making it, without a big temptation to eat it myself. Huge accomplishment for me over the years of changing my eating lifestyle. Now I need to master getting the slices cut evenly. 🤷‍♀️ What’s the trick?