
u/ownworldman

Češi švejkovali už za husitů, proto s nimi v celý Evropě nechtěl bojovat. Oni ty střely za trebuchetů na druhé straně prostě chytali do rukou.
Abandoned Church in Stvolínky, Czechia
Source from random post I came across: https://www.facebook.com/groups/uzasnamistavcesku/permalink/26772845129061656/
I am in maintenance mode, so finally tempeh appears where only seitan was. The logic of the meal still stays the same - volume, fiber, nutrients and protein.
* Tempeh
* Baked mushrooms
* Cut pickled patizons
* Bell Pepper
* Kohlrabi
* Fermented beetroot and turnip.
413 assault company disabling locomotive towing fuel and ammunition.
Post festival girlbreakfast as yesterday most of my nutrition was Jaegermeister.
* Eggs
* Cucumber
* Pickled fermented vegetables
* Tomatoes
* Cottage cheese
* Vegan sausages
I had to skip lunch girldinner.
* Tomatotoes
* Pickles
* Mozzarela
* Faux fish
* Real mussels
* Chickpea
* Pickled green tomato
* Cottage cheese
Šotouši, co jsem to viděl za vlak? Posunován lokotraktorem, stříbrné osobní a poštovní vagóny, a nakonec flatbed s nákladem.
Cooking style from diet to maintenance. What did you change?
I have a funny problem. I transitioned from diet to maintenance. As we all know, post-diet plan is a key to success.
In diet (tirzepatide helped aligning my tastes to fresh whole foods), I got too good at voluminous, satisfying meals, it would be unpleasant to just cram more.
But when I dig into memory and cook how I cooked before, the meals are too calorie dense.
I have hard time finding the middle ground.
How do you change cooking in maintenance?
It was a discount store, I see no reason to pay extra for branded sweatpants and gym shorts. But the sizing assumes every man has kind of a pouch at least, and the only ones that fit my waist comfortably now are "Teens 15-18."