On Nov 3, 1:05*pm, Doug Freyburger wrote:
Bryan Simmons wrote:

. Eight days ago I went back to low carbing. *I had hit 200 #. *One

bright spot is that I have rediscovered my adoration for green beans,
cooked a long time, and seasoned with bacon and S&P. *We had roast
chicken tonight with boatloads of green beans. *Even my 9 YO son loved
the meal.

I take it "S&P" in this context means salt pork?

Salt and pepper.

The nightcap is vodka with a little fresh squeezed lime juice, Splenda
and water.

You know they have zero carb beer now, right? *It's not the same as real
beer but folks do get used to it and it has its own set of fans. *It
comes in concentrated form. *Just add water to dilute back to beer
strength for flavor and alcohol but the carbs don't magically come back
when you add the water. *It's called whiskey. *The Irish and Scots even
make it with only barley like beer is supposed to be.

I find Scotch and Irish whiskeys to be repellent.

Adding splenda to an alcohol drink. *Shudder.

It helps the medicine (ethanol) go down.

You have very different tastes in drink than I do. *We don't compete for our drinking
ingredients.

Other than nicely hopped beers and a few pricey liqueurs, I dislike
the taste of alcoholic beverages.
I was mostly drinking Old Milwaukee and OM Light, which I found to
taste less bad than all of the other
****waters from A-B and Miller and the like. Once I get to a
reasonable weight, I can have cheat meals,
and have a bottle of Modelo Negra at the Mexican restaurant, or split
a six of this with a buddy:
http://www.schlafly.com/beers/styles/dry-hopped-apa/

I used to drink whiskey when I was 13,14,15 because it was way easier
to get than beer.
I found it disgusting tasting then. The only liquors I'll drink are
vodka and tequila, and always mixed to
under 15%, usually more like 8-10%. I haven't had a straight shot of
80 proof liquor in more than 12 years.
I like lots of water with my ethanol.

The thing I like to drink most of all is one thing I definitely can't
have, milk.

--Bryan