I attempted to kill myself by trying to feel better
Using vegetables, candy, bread and other such "health" foods to feel good temporarily
Over the last week or so, I have indulged in such vices as doughnuts, candy, and vegetables. I loved every second of it.
I now feel terrible.
I went three months on “carnivore,” though there were a couple of times I slipped up a little bit when we were on the road.
The only seasoning I used was salt, though toward the end of carnivore, I started incorporating spices—actually just one spice blend from Otis Café on the Oregon coast.
The original café burned down a few years back and they relocated their restaurant a few miles away.
If you ever have the chance, their “German Potatoes” are out of this world. Cinnamon Rolls are real nice too.
You can by the Otis proprietary seasoning by the pound. We do that in our family across the board. Passing by this June, I stopped in and picked up two pounds.
I like spices and seasonings, though I didn’t really miss them on carnivore. That may have been my biggest surprise.
Today, I had my biggest diversion from carnivore other than my Sausage Slammer sessions.
Last night I also had my first cheeseburger in forever. Tasted great, too.
I did my take on Chicken Paprikash tonight. I am no Hungarian, so it was my little spin on the whole deal—chicken and paprika. Chicken thighs were the medium.
Warning: no pictures, no exact measurements.
Drop the chicken thighs in a sous vide water bath at 165 °F for 1 to 2 hours.
Sautee an onion (I used bacon fat).
Just before the onions start crisping, drop a stick of butter into it.
Let the butter melt and once it does, drop in a can of diced tomatoes. Keep it on low.
Season with salt and sweet Hungarian paprika.
Stir. Reduce.
Meanwhile, preheat a cast iron pan.
Take your chicken out of the water bath, pour the juices into your onion-butter-tomato mixture. Reduce slightly. Stir occasionally.
Rest your chicken. Pat dry. Season with salt, pepper, garlic powder, and a little sweet Hungarian paprika.
Drop some butter into that cast iron pan that should be piping hot by this point. Let it melt and put the chicken thighs in—skin down.
Crisp the thighs, turn over for a little fry on the underside if you’d like.
Rest the thighs.
Add a bit of heavy cream, sour cream, crème fraiche, or plain yogurt to your sauce (depending on your taste). Stir.
Incorporate the drippings from the cast iron pan into the sauce. Let it reduce while the chicken rests. Approx. 5 minutes.
Layer the sauce on a serving plate. Plate the thighs. Lightly dress the thighs with more sauce.
Keep some sauce reserved for serving
Finish with Maldon Salt and sweet Hungarian paprika.
Enjoy.
Any questions, let me know.
This was a delicious meal.
I’m feeling the effects of the candy and doughnuts and bread, however. I love all that stuff, but I don’t like the semi-arthritic dull pains and the psoriasis-like symptoms upon my face that pop up after indulging.
I’m not cutting anything out for a while, but I am going to watch myself.
Brian O’Leary