1/2 cup of organic unpasteurized raw apple juice
2 TBSP organic Aloe Vera juice
2 TBSP organic Chlorophyll
1 tsp Psyllium husks
2 pills (450mg x 2) Cascada Sagrada
1/2 cup spring water.
rinse and repeat. every evening, for 30 days. adios toxic colon.
Then quit.
I won’t quit. I WILL NEVER QUIT. I won’t even let the thought of quitting enter my mind.
Quitting is for those who are too weak to push forward.
Quitting is for those who fear defeat.
Quitting is a luxury of the lazy.
Quitting is for those overcome by pain.
I WILL ALWAYS PUSH FORWARD. I CANNOT BE DEFEATED. I HAVE NOTHING TO FEAR. I AM NOT LAZY. I ABSORB and EXPEL PAIN.
I WILL NEVER QUIT.
Motivation, part 1
After. Or at least an example of what I eat today.
Breakfast:
Archer Farms Organic Triple Berry Oatmeal
Calories: 160
Fat: 10g
Carbs: 30g
Protein: 3g
Sodium: 160mg
Eggland’s Best Grade A Vegetarian Fed Egg, hard boiled
Calories: 70
Fat: 4g
Carbs: 0g
Protein: 6g
Sodium: 66mg
Chobani 0% Fat Greek Yogurt, Black Cherry 6oz
Calories: 150
Fat: 0g
Carbs: 22g
Protein: 14g
Sodium: 70mg
380 Calories. 52 grams of carbs.
Mid-Morning Snack:
Banana Nutrition
Calories: 121
Fat: .45g
Carbs: 31.06g
Protein: 1.48g
Sodium: 1mg
Tuna w/ half serving of Miracle Whip and mustard
Calories: 130
Fat: 3g
Carbs: 1g
Protein: 26g
Sodium: 468mg
251 Calories. 32 grams of carbs.
Lunch:
Chick Fil A Chargrilled Chicken Sandwich
Calories: 290
Fat: 4g
Carbs: 36g
Protein: 29g
Sodium: 1,030mg
Chick Fil A Side Salad w/ berry viniagrette dressing
Calories: 70
Fat: 5g
Carbs: 5g
Protein: 5g
Sodium: 110mg
360 Calories. 41 grams of carbs.
Afternoon Snack:
Grilled turkey breast (cooked and cut up at home) 50g
Calories: 82
Fat: 2g
Carbs: 0g
Protein: 15g
Sodium: 0mg
Emerald Cocoa Roast Almonds 100 calorie pack
Calories: 100
Fat: 8g
Carbs: 4g
Protein: 3g
Sodium: 15mg
Fuji Apple (small)
Calories: 52
Fat: 0g
Carbs: 14g
Protein: 0g
Sodium: 1mg
234 Calories. 18 grams of carbs.
Dinner:
Sea Queen Wild Caught Salmon Filet 4oz
Calories: 110
Fat: 2g
Carbs: 0g
Protein: 23g
Sodium: 135mg
Canned Spinach 1.5cups
Calories: 135
Fat: 3g
Carbs: 15g
Protein: 15g
Sodium: 600mg
245 Calories. 15 grams of carbs.
Bedtime:
Optimum Nutrition Natural Whey Protein
Calories: 130
Fat: 1g
Carbs: 5g
Protein: 24g
Sodium: 60mg
———————————-
1,600 calories. 163g of carbs.
Before.
Breakfast: Pop Tart or Doughnut. 16 ounce Grape NOS energy drink. Banana. Usually a Coke when I first got up.
Kellogg’s Frosted Strawberry Poptart Nutrition
Calories: 400
Fat: 10g
Carbs: 74g
Protein: 4g
Sodium: 330mg
NOS Nos Grape Energy Drink Nutrition (per 8oz serving)
Calories: 110
Fat: 0g
Carbs: 28g
Protein: 0g
Sodium: 115mg
Banana Nutrition
Calories: 121
Fat: .45g
Carbs: 31.06g
Protein: 1.48g
Sodium: 1mg
Coca-Cola 12oz (355ml) Coke Classic Nutrition
Calories: 140
Fat: 0g
Carbs: 39g
Protein: 0g
Sodium: 50mg
881 Calories. 190.06 grams of carbs.
Lunch: whatever McDonald’s or Wendy’s had. Typically a Big Mac meal with large fries and 32 ounce Coke.
McDonald’s Big Mac Meal (large Sized) Nutrition
Calories: 1350
Fat: 54g
Carbs: 194g
Protein: 31g
Sodium 1470mg
McDonald’s Beverages - Coke - Large 32 oz cup Nutrition
Calories: 310
Fat: 0g
Carbs: 86g
Protein: 0g
Sodium: 20mg
1660 Calories. 280 grams of carbs.
Dinner: Typically a plate load of food… let’s go with spaghetti and meat sauce for an example. Beer to drink was a normal evening “relaxer” beverage. Sometimes more would follow. I’ll go with 2 for this example.
Homemade Spaghetti With Meat Sauce Nutrition (per 1 cup serving)
Calories: 300 per serving (600 total, most likely)
Fat: 5g per serving
Carbs: 52g per serving
Protein: 17.5g per serving
Sodium: 72.5mg per serving
Coors Light Coors Light - Silver Bullet Nutrition
Calories: 100
Fat: 0g
Carbs: 5g
Protein: .0031g
Sodium: 10mg
800 Calories. 109 grams of carbs.
—-
Typical day: 3341 calories. 579.06 grams of carbs.
And I think that’s low-balling it a bit. I didn’t account for soft drinks throughout the day, or snacks…or candy.
The 12 worst fat-storing foods you should never eat.
X Ice cream
X Fried foods
X Doughnuts and pastries
X Candy, chocolate & sweets
X Soda
X Fruit “drinks” and other sugar-sweetened beverages
X Potato chips
X Bacon, sausage
X White Bread
X Hot dogs, fast food burgers
X Cookies
X Sugary breakfast cereals
what the FUCK. I love my bacon!!!!!!!!!!
Yeah… it’s like tunnel vision. I can’t explain it.
In the middle of my normal Thursday night outing with friends, I saw you. I saw the license plate on the truck you’re driving pull into the lot, and from that second forward, I was unable to see or hear anything else that was going on around me. I fixated on your driving style that I’ve come accustomed to over the years. I saw you get out of the truck and walk with that same stride I’ve noticed since your body started hating you years ago.
And it was hard not to notice that pile of crap you’re with pour her gross self out of your passenger side like Saturday night vomit.
I’d hate you if I could. But you’re my father. I can’t hate you. I have to love you. I’m doomed to do that until you die…until I die. I love you; but I don’t like you. I hate everything you’ve become.
It would be much harder if I had to explain to my kids why you’re not around…but what’s ironic about you not caring about them, is that they don’t even know you exist. That at least makes this a lot easier.
But it doesn’t stop my blood from boiling when I think about you, or your nauseating wife…or all the things you’ve said and done since last year and your obvious alienation of the being you once referred to as your number 1 son.
since we’ve spoken to each other.
you look the same. but worse. older. decrepit.
I knew you were there in the same place as me. All you could do is look at me. Not just once. Twice. But three times.
You bastard. You fuck. You ultimate god damn loser. Look at that piece of shit you’re with. She’s going to eat you alive. She’s a parasite. She’s cancer. She’ll kill you. You’ll die…and she’ll feed on what’s left.
I cannot believe that you’re more unwilling to admit that I’m your son…than admit that cancerous pile of excrement is your wife. You created me. You helped raise me. You taught me things. And you abandoned me.
Well…In turn; I abandon you. I won’t forgive you, and I won’t forget you. I’ll use you as fuel. If that’s all you’re worth…so be it.
How dare you look at me. Not once; but three times…and shake your head. As if..I’m the reason you are who you are. How pathetic. Do you know who I am? Do you care? About me…my wife…my family? Any one of your grandchildren?
Why should you…they’re not even yours. You never gave a fuck about them in the first place. They are as dead to you as you are to them. As you are to me.
that’s what it’s like.
I’ll keep a blog going and stick with it. Not sure why I haven’t been able to keep posting consistently.
Not sure what I want to do here anymore. Most of 4chad.org was re-posted subject matter I found while scouring the internet. That makes for one easy blog to keep… but I’m not sure if that’s where I want to go with it any more.
So… I’m still here. Contemplating my next move.
[video]
[video]
DO IT
Charcoal Vs. Propane. Debating religion and politics.
This post has two purposes: to clear up why I feel so strongly about grilling with charcoal as opposed to propane or other quick-and-easy methods, and to tell my friends at The-Show.net that if you have a difference of opinion with me, that’s fine, but there’s no need to say things like “charcoal is for dinosaurs” and “charcoal is overrated.” There’s also no need to assume that I have never cooked on anything else but charcoal so I have no idea what can be accomplished with other grilling methods. I’m not a dinosaur. I’m also not the only person in the world who prefers charcoal. There must be a reason why people do, so I’m certain it’s not overrated. I’ve cooked with gas before; when I had no idea what I was doing with food, and later on in life when I actually did. I preferred to put meat over a fire, and get some quick results. Now, I’m in my mid-thirties, and I choose to grill differently.
Cooking with either charcoal or other methods is a matter of personal preference. Period. That’s all. No matter how good your argument is you won’t be able to change someone’s mind either way. I get that. With that being said, here’s several reasons why I sway to cooking over a real fire that is burning using a natural method instead of using a using a by-product of natural gas and petroleum refining, or some other technology-fueled option such as infrared or convection.
Coals don’t last. Nope. They don’t. Do you know of anything that lasts forever? Give me a fucking break. I can usually get all the cooking I need to get done with one round of coals. If I’m cooking all day or for several meals throughout a day, I have to add more coals. It’s just the way it is. If you come over to my house two hours after I lit the grill expecting it to be 350 degrees so you can toss some more food on it…don’t bet on it unless you ask me specifically to keep it stoked for you. It’s not hard to keep a fire going in a charcoal grill if you keep adding to the burning coals. It’s much harder to start a new fire after one has gone out. Do you have an extra can of propane laying around in case yours goes empty? You better… most people don’t. They just exchange their empty for a full one at the hardware store. I always keep extra charcoal in the garage.
Charcoal cooks unevenly. Hey, asshat, so does propane. All grills have hot and cool spots, and all of them are different. I used to cook with propane and I always had a hard time with steaks because one half of the steak would burn and the other half would be nearly uncooked. You can alleviate this with charcoal by arranging the coals differently.
I prefer to make cooking an experience. I don’t like cooking quick meals. This is really what it all comes down to in my opinion. If you want to be able to throw something on the grill and eat it within 10 minutes, or turn on and off your heat options instantly, you don’t want a charcoal grill. If you are looking for speed and convenience, and you don’t want to put much effort into your meal, I suggest propane.
Heat Control. Lots of people say you can’t control the heat very well with charcoal. Oh contrare, ye of little faith. Just because you can’t arrange the flame height by turning a knob doesn’t make this true. Many store-bought grills don’t allow much control, but certain ones (like mine) allow you to control the amount of oxygen to the coals as well as vent the internal heat…as well as control how close the coals are to the food. You can even choose the amount of coals to light, the orientation of the coals in the grill, and which zone of the grill you want to use direct and indirect heat on. But that takes effort right? A charcoal grill like that must cost a fortune, huh? Horse-hockey. I paid $180 for mine. If you can get the same results I get with a $500 propane/infrared grill, be my guest. I won’t lose any sleep over your decision.
Speed. People say that charcoal takes too long to get going. While this may be true in lieu of a propane grill starting immediately…I will say that the amount of time to get the grill going allows for some amazing prep time for a grilled meal. 20-30 minutes give me time to marinate, season, and time to cut veggies and such. Most meals I plan to grill involve quite a bit of that. While the grill is heating up, I’m prepping the meal.
There’s also things called charcoal chimneys which allow the coals to light much faster because the coals are forced to be in close proximity due to the shape of the chimney. For every complaint, there’s an answer. There are even grills with propane start features to light the coals with a constant flame to get them going even faster.
“You can only taste the heat, not the meat.” Bullshit. Sometimes hardcore propane advocates say pedantic shit like this to suggest that they taste more of their meat’s flavor since the smoky charcoal flavor isn’t present. This kinda makes sense at first because one can indeed simply taste the meat - nothing else. I’d rather taste the meat with a nice hint of smoke from a real wood fire that took me time to create myself. Like I said…I want an experience. Amazing how with charcoal I have put a steak on my grill with nothing but salt, pepper, and olive oil; and the steak turns out amazing because of that charcoal-smoked flavor. Others may feel differently…but there’s no denying charcoal-cooked food tastes better; marinades, seasonings, and other helping hands notwithstanding.
Charcoal is messy. Yes, charcoal is dirty and the maintenance of the grill is sometimes tedious. To me, it’s worth it. Charcoal on your hands? Wash your fucking hands. Ashes in the ash pan? Clean it. Stop being such a pussy. What happens with a gas grill when all the grease gets in the burner? You have to clean it…or buy a new one.
Real men play with fire. There is something special about cooking my friends and family a meal on a fire that I have built. I like to hike and camp and do outdoorsy things. I can build a fire with basic materials. Wood, spark, and tinder if necessary. Grilling with charcoal is very similar to this. Just another reason to appreciate the experience.
Smoking. It’s very easy to turn a charcoal grill into a smoker, which adds many more options to what kind of meal you can grill up.
Cook outdoors, use an outdoor method. Cooking with charcoal helps you create something you can’t cook indoors in the same fashion. A gas grill kinda reminds me of a gas oven. Gas ovens have a gas burning flame that is used as the heat source… no flavor is imparted from the flame. Same goes with a gas grill. With a charcoal grill you actually have something that can’t be reproduced inside your home. There is actual wood being burned to cook your food.
People, I’m not here to change the world or start a revolution. There’s valid points to any method one uses to cook or grill, and whatever you choose is ok with me despite my preference to use charcoal and the reasons why I do.
I will say this…if you feel strongly enough to call charcoal grilling “for dinosaurs” or “overrated” then when you come to my house, you can feel free to eat some Triscuits, frozen pizza out of the oven, or even my ass (I’ll provide a spoon.) Or just don’t come over with an appetite. I have no intention of feeding you the food I took time to prepare when you think so negatively of how I choose to grill food.
But hey…I bet I can replicate the gas-grill experience for you…I have a brazing torch in the garage. It’s on the shelf above the charcoal bags.