Fed on 09/11.
I got more salmon cans so she’s having that for breakfast. These can be pretty salty, so I drain the water and sometimes rinse the block of fish. I looked at several kinds and I think the Trader Joe’s kind is the least salty, but only by a tiny bit. They’re all salt bombs, really.
I added an ergonomic egg and veggies. Water, too. This is half of one of those tall cone-y shaped cans. Why are they shaped that way? Because the fish body tapers towards the tail? I’m also noticing that it used to always be solid with the bone in the middle, but one of the recent cans had chunked out meat instead. That was weird and not very cool.
And here’s the salt-balancer chaser: blackstrap “not the dumb kind” molasses, yogurt, banana and apple purée. POH-TASSi-YUM!
I usually give her something like that after she gets canned fish meals. Or, after she’d stolen salty things like pickles and sauerkraut.
We’re working at the office (Piz’s) today, so I brought over some chicken legs to make into a stew. Nice Piz gave her some of his aerophone heirloom tomatoes for the stew, too. Lycopene actually increases when cooked and served with oil than if they were eaten fresh. I’ve always thought that’s kind of strange, but I guess it must be so. Some things I read seemed to indicate that it’s just more bioavailable that way, but either way, it’s more lycopene if you cook it.
I’ll probably give her the rest of the salmon can in a couple days, if it doesn’t turn into human food.