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Yesterday and this morning I got to experience life on the road as a carnivore. Instead of having my usual homemade goodness, I had to seek it out elsewhere. It wasn’t too bad, but can pose a few challenges.

One challenge is financial. Last night I went out to dinner with a friend, and the only thing that could have really adequately satisfied the wolfman was the 12-ounce ribeye. At $38 plus tax n? tip, that’s quite a price tag, especially considering that I bought an 8 pound chunk of ribeye at the grocery store tonight for $57.

Another challenge is finding something that has been cooked but not adulterated. This morning I went on a walk to find some food, having stayed at a friend’s house overnight. I walked down the street to the local grocery store and ended up buying cheese and proscuitto for $11. All other deli meats and prepared foods were chock full of dextrose and other foods fit only for a monkey as Charles Washington might say. This was still a pretty spendy breakfast, but did me quite well aside from breaking records for salt consumption in one sitting.

The third challenge is overcoming shyness about being on what most would consider to be just about the freakiest most bass ackward diet in the world. Although some might enjoy flaunting such a thing, and I certainly do when it comes to writing about it ? where I can give a good and lively explanation for my strange behavior, no such opportunities arise in real life.

At dinner, at the end of the meal, the waiter said, ?not a fry guy huh?? as the ginormous pile of fries sat on the plate untouched, only the steak missing. Then of course my dinner partner chimed in, ?he’s trying to avoid polyunsaturated fat. This of course made me feel like an idiot (I get really self-conscious about looking like some kind of health nut ? plus, after working in the food industry for many years, I know very well that announcing some kind of voluntary dietary restriction is probably the best way to have someone’s nuts intentionally rubbed on your meal), and it also made the waiter chuckle, as I had just choked down fatty ribeye covered in butter which he made a little ?ironic? joke about. (Note: his belly did jiggle during aforementioned laughter).

Anyway, to make a short story long?

I’m still plant free after leaving the safety of my kitchen for a few meals.

Day 20

Breakfast: 25 shrimp with 5T butter

Lunch: 4 ounces cheddar cheese, 16 ounces lean cut of steak, medium-ish (restaurant)

Dinner: 12 ounce fatty ribeye with 1T butter and 1T mayonnaise-based sauce (aioli)

Day 21

Breakfast: 7 ounces jack cheese, 3 ounces proscuitto

Lunch: 4 ounces cheddar cheese, 4 ounces cream cheese

Dinner: 12 ounce bone-in pan-seared ribeye (rare), 2T butter, 6 medium shrimp with heads