The day after Christmas 2023…who knew it would arrive so quickly?
Meditation for 12/21
Ribeye Sales!
It’s that time of year! As far as I know, here on Oahu, this is the only time of the year when the ribeye prices go down to about $8.00/lb.
So, I’ve added a couple of ten-pound bone-in ribeye roasts to the collection. I’ll cut them up for steaks and seal them in a bit. Good fun.
It looks like I’ve got enough meat to last me for a few days at the very least.
More and more things to add to meditation
Here, we just kept adding things to be aware of, all arising simultaneously!
That image is from my June 2023 trip through Yellowstone if I’m not mistaken. I think I might have said Grand Canyon in the video. I was there as well.
The current state of the fridge!
Wow…I’ve been on a tear when it comes to acquiring meat.
At the top, there’s a dry-aging strip loin over a dry-aging ribeye subprimal. The latter will be ready on or about my birthday, the former a week or two later.
There’s butter in the drawer just over a dry-brining tri-tip. Also on that shelf are containers of homemade bone broth and a nice piece of skin-on pork belly (since eaten).
The eggs are mostly local, though that top pack isn’t. And finally, the last visible packs are locally raised, grass-fed, and finished packs of ground beef, one with heart and liver diced in.
That’s pretty much it besides the water!
Did I forget to breathe?
No, it turns out I do it without thinking most of the time. Here we pay attention to the process.
Back to the beach meditation
Double dose of meditation!
This week, we started with Open Awareness and finished with Metta.
Oh no, exposed again!
No, not that way! What were you thinking of?
A good friend has just come down with COVID-19, and yes, I was hanging around with her over the weekend. While it seems unlikely that I would get infected again so quickly after recovering from the virus recently. But you never know.
So I’m sitting here testing again and keeping my fingers crossed.
Why am I testing? Well, besides the exposure, I had a headache today. I almost never have headaches. The last ones I can even remember having were during my bout with COVID-19.
So yeah, let’s test.
Brisket!
Today, instead of eating up the rest of my dry-aged steak, I cooked up a brisket I’d had around for a bit. It was local beef, regeneratively raised, grass-fed, and finished.
Here’s an image of the pieces i had after browning and before cooking the up in my Instant Pot.
You can see I had to cut the whole brisket up a bit to get it all in the pot.
Because I don’t eat sugars or other carbs, I couldn’t find any BBQ seasonings that would work. Instead, I went with the spices I had in my kitchen; Middle Eastern Baharat in fact.
I started by cooking the meat for an hour at high pressure, but that was not enough. I added another thirty minutes, and it was really nice!
