仕事が上がったら
蕎麦を手繰ります

昔はトンコツでした
ラーメンです

まぁ
ご多分に漏れず
身体が受け付けなくなって
蕎麦になった次第

今でも
嫌いじゃ無いんですよ
トンコツ

どちらかと言えば好き
でも店の造りと
体調との兼ね合いでねぇ…

深夜の食事が
ケースとして多いから
蕎麦だって
地味にダメージ
有るのよね

脂肪が少ない分
塩分がダイレクトに
小腸に届くようで
粘膜の剥がれが
顕著な印象ナのです

糖質
美味しいんですよね
しかも上がりのソレは
充実感とセットだから
叶うなら食べたいの

デモなぁ
頭では解ってるのよね
糖質より蛋白質と脂質
潤沢な繊維質
アタマでは解ってるのよ

デモね…
んまいのょ
糖質
麦に米に葛に芋
もうね
マズいモノが無いのよ

難しいなぁ

230709 Soba noodles after work

After work
I make soba noodles.

It used to be Tonkotsu.
Ramen noodles.

Well, as usual...
My body can't take it anymore.
So I had to go with soba.

I still don't dislike it.
Tonkotsu (pork kneading)
If I may say so, I like it.

But it's a combination of the restaurant and my physical condition...
Because I often eat late at night
Even buckwheat noodle is damaged

Because it has less fat
The salt seems to reach the small intestine directly
So the mucous membrane of the intestine is peeled off remarkably.

Sugar is delicious!
What's more, it's a combination of the feeling of fullness
I want to eat it if I can.
I'd eat it if I could.

But you know what?
In my head, I know what I'm doing.
Protein and fat are better than carbohydrates.
Plenty of fiber

I know it in my head.

But you know what?
It's the carbohydrates that taste good
Wheat, rice, kudzu, potatoes...
There's nothing that doesn't taste good.

It's so hard.

By DeepL