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Posted on 3/9/23 at 8:18 pm to deeprig9
Composure cards, haven't heard about them lately.
Posted on 3/11/23 at 7:43 pm to deeprig9
Posted on 3/11/23 at 8:19 pm to Jefferson Dawg
Posted on 3/12/23 at 2:16 pm to Whiznot
quote:
Sardines yes. Pretzels no.
Good answer!
Posted on 3/12/23 at 2:24 pm to Jefferson Dawg
quote:
Im worried you people arent getting properly freaked out about the terror festivals going on deep underground in dark arse narrow claustrophobic caves.
Been caving most of my life. Awesome places and where we may soon call home if the Commies don't calm down. Temp is fairly constant and pretty quiet. No electronics so can be a nice escape from modern media.
quote:
Well four young people in Provo Utah
Probably gay mormons
quote:
all died in it. In the worst most terrifying way imaginable.
Probably having cult sex with each other in their magic underwear
Posted on 3/12/23 at 2:32 pm to deeprig9
quote:
offset with Omega 3, which come in pills.. or from eating the fish you catch, as long as you eat the skin.
I think sardines have the highest Omega 3
Been eating them all my life and have cholesterol numbers a teenager would envy
As for sardines, seems these are the basic options
#1 Spring Water
#2 Oil - used to be olive oil but not sure now
#3 Mustard
#4 Tomato type sauce
#5 Oil & Peppers (started showing up in the 70's or 80's - pepper was jalapeño)
You have to read the labels now but one store brand (Kroger) was good in the 90's tasting good and better for you than other sardines on the shelves.
Posted on 3/12/23 at 2:45 pm to Whiznot
quote:
I eat eggs, bacon sausage, butter, cheese, beef, pork chops, wild salmon, sardines, cruciferous vegetables, onions, tomatoes, peppers, olives, olive oil, kefir, kimchi, sauerkraut and yogurt.
I still eat 2 -4 eggs a day but they come from friends who raise them.
If you are 74, skip the bacon and find a real butcher. Just buy porkbelly as it is just the pork without all the salt, sugar, and chemicals that turns prokbelly into bacon.
I have a butcher who custom grinds my sausage. Use better cut of pork with very little fat and have just 2 other ingredients (sage and garlic) but have to buy in 25 to 50 lb batches.
Love my dairy and really love Canadian dairy
I love beef but buy from local butcher and get the lean cuts. Get a 90/10 blend or higher and add in walnut oil if need more flavor.
Above ground and green is my vegetable basics but onions, tomatoes, and eggplant also in the mix. Love growing okra in the back yard and eating it right off the stalk.
Salmon is good but avoid Atlantic salmon
Yogurt is good but I think it is Greek yogurt that has the stuff you need
Posted on 3/12/23 at 4:49 pm to Cheese Grits
Thanks, that's all good advice but, even though I cook all my meals, I'm still hooked on convenience. I like the Fage Greek yogurt with 5% fat. I also look for fatty sausage and cuts of meat .
Posted on 3/12/23 at 7:26 pm to Whiznot
Back to back national titles and the board is dead. Cholesterol rating talk appearing like weeds.Don’t let us turn into Alabama fans
Posted on 3/12/23 at 7:37 pm to Cheese Grits
quote:
Been caving most of my life.
I call bullshite. 100%
Posted on 3/12/23 at 8:06 pm to Jefferson Dawg
I went in that Stumphouse Tunnel up 'air in Mountain Rest and it sho nuff was dark and spooky, what with all them surrounding apple orchards and fly shops and fat people. They got a good dairy nearby with some good choklit milk but cain't afford it on account of Lindsy Gram.
Posted on 3/12/23 at 8:24 pm to Jefferson Dawg
Cheesegrits caving logs:
-I’m in
-been doing it all e-life
-????
-I’m in
-been doing it all e-life
-????
Posted on 3/12/23 at 8:28 pm to Jefferson Dawg
DFICA wannabes
Posted on 3/12/23 at 8:54 pm to Jefferson Dawg
At breakfast, the waitress looked at me like I don’t know what, For sure, she didn’t know I was a certified scuba down to 80 feet. Aka- elite. My next move was to remove carbs and tune my bloodwork numbers.
Been caving all my life, so this would be a breeze.
The narrow entrance was unnerving. As I kick to stay off the walls, the silt gets stirred up. Zero Visibility now. To decompress upward would take 9 hours. Nice work retards. What a stupid hobby
Been caving all my life, so this would be a breeze.
The narrow entrance was unnerving. As I kick to stay off the walls, the silt gets stirred up. Zero Visibility now. To decompress upward would take 9 hours. Nice work retards. What a stupid hobby
Posted on 3/12/23 at 9:19 pm to Jefferson Dawg
I snorkled through a cave-like thing in Xel Ha. No tank.
Posted on 3/12/23 at 9:30 pm to Jefferson Dawg
Dude, spent part of my youth in KY had a small cave under the farm of a family member
Caves are over the state
Had friends down in Rockcastle County had caves all under their land
Was a dude in the old Eastern State mental hospital (back when there were long term locked facilities before Regan) who was the idiot savant of caving. Guy was a natural.
One job in my youth was breakin rock in a deep mine out west
Love being undergorund.
Caves are over the state
Had friends down in Rockcastle County had caves all under their land
Was a dude in the old Eastern State mental hospital (back when there were long term locked facilities before Regan) who was the idiot savant of caving. Guy was a natural.
One job in my youth was breakin rock in a deep mine out west
Love being undergorund.
Posted on 3/12/23 at 9:33 pm to deeprig9
CheeseGrits checked his dive watch: only a third tank left accordingly
Where did the deep dive caving time go?
Oh well. Time to ascend. So He expertly navigated the maze of tunnels he had explored, then surfaced and started wagging his finger in a patented format
Where did the deep dive caving time go?
Oh well. Time to ascend. So He expertly navigated the maze of tunnels he had explored, then surfaced and started wagging his finger in a patented format
Posted on 3/12/23 at 9:42 pm to Jefferson Dawg
Dude, they were dry caves, no diving, just rock, dirt, and a whole mess of cave crickets.
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