Only a quick update today; I've been sick. The worst is past, thankfully, and I'm taking it easy while I recuperate.
I met my goal very well all last week, and totally blew it today. I didn't realize until after I'd put them in the oven that the pork-chops had been injected with salt water - raising the sodium content significantly. If you read your meat labels carefully, you'll find that almost all of your poultry is treated the same way, and some of your other meats as well. It's not a problem for most folks, but super annoying for me. I'll be more assiduous in reading labels going forward.
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