27Mar/20

Gen Carbers

Gen Carbers The following is personal opinion based on research, personal experience, and lots of inner prayerful reflection. So please take it as such. We are Boomers. Our daughter is  Gen X. Followed by Millennials. And then our granddaughter is considered Gen Z. Every generation seems to have its own designated label. There is a generational identifier that actually crosses all those barriers. Gen Carb. In the last several decades we have watched ALL our nation’s generations battle the same health issues, many of which can be traced back to the escalation of one thing: carbohydrates (a/k/a SUGAR after broken Read More ...
25Mar/20

A day in the life of a quarantined Keto-er

A day in the life of a quarantined Keto-er Well, not exactly “quarantined,” but rather “sheltered-in-place.” But you all know what I mean. When I stopped to think about it, this is a pretty accurate account of how my day went yesterday. It was a GOOD day! So I think I may just repeat a lot of it today. Especially the coffee, Word, and napping parts. KETO ON, my friends…no matter what! Have coffee and the Word. Lots of coffee, and lots of thinking about the Word I was listening to on my Tablet while I coudn’t sleep the night Read More ...
20Mar/20

Survival on the banks of the Eleven Point River

Survival on the banks of the Eleven Point River Staying home during the COVID-19 outbreak in the name of “survival” brought to mind another time we voluntarily decided to “quarantine” ourselves in the mid 1970s. For a very different reason. We were traveling full-time in the ministry, with a toddler in a 28-foot Airstream travel trailer, and felt we needed a little vacation. From both. Since my family lived in the deep boonies of southeast Missouri, we decided to head there and use the services of grandparents as babysitters, who were only too happy to spend time with a granddaughter Read More ...
14Mar/20

Country Fried (Chicken Fried) Steak and Gravy

Country Fried (Chicken Fried) Steak and Gravy Makes 1 serving INGREDIENTS Steak (in one skillet…cast iron is best) 1 cubed steak, at least 6 to 8 oz. Ground Redmond Real Salt Ground black pepper Onion powder to taste (optional) Bacon grease (approx. 3 TBSP) & 1 to 2 TBSP grass-fed butter 1 egg, beaten (in one shallow bowl) ¾ cup finely ground pork rinds (in separate shallow bowl) Gravy in separate skillet (cast iron if you have it) 1 TBSP (approx) bacon grease Ground Redmond Real Salt Ground black pepper 1/2 TBSP coconut flour 1/3 to ½ cup unsweetened almond Read More ...