Collars, rice and salad.
That's basically what I do except when I cut loose once in a while (pizza).We do the sort of keto where we don't eat any sugar or wheat products and mostly avoid grains in general. Has been working well for us for a couple years now!
Mummy Dogs
Great idea! And, you carved little faces on the mummy dogs!Wow, I made these over a week ago and do not appear to have posted. Stuffed Bell Peppers. Happy Halloween again!!
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That's basically what I do except when I cut loose once in a while (pizza).
I'm always on the prowl for ideas. Thanks., I definitely will.if you care to look them up.
Yeah, mummy dog faces are yellow mustard I made a ton of those with little smokies sausages and took them to work a couple of years ago with a jalapeno mustard dip and they were a big hit. Had a couple of sausages and a couple of hot dogs left from pretzel dogs, had a can of crescent rolls in the fridge, and had a hungry grandson, so I just scaled up to full size. Quite tasty actuallyGreat idea! And, you carved little faces on the mummy dogs!
The only fruit we generally eat would be avocados (frequently) and tomatoes (on occasion) - I do make a SF cranberry jalapeño sauce for Thanksgiving but otherwise, very little fruit passes through this house!I'm always on the prowl for ideas. Thanks., I definitely will.
My general menu would basically be meat and vegetables (corn, potatoes and other starchy ones I'll have as a treat). I get plenty of carbs from the veggies even with jogging three-four times a week. I'm not great at eating fruit but I do a whole array of vitamins and minerals.
1/2 t of sugar a day in my espresso.
I have found that Keto/Atkins (maintenance) is kind of common-sense eating. I don't know where the X amount of servings of fruit came from but that's a lot of sugar and seems counterintuitive.
I saw that on Chef John's Food Wishes blog. Very creative and it looks like you did it just like he did. Nailed it!Wow, I made these over a week ago and do not appear to have posted. Stuffed Bell Peppers. Happy Halloween again!!
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Thanks It was pretty cool, since my wife did not see what I had done with them till I servedI saw that on Chef John's Food Wishes blog. Very creative and it looks like you did it just like he did. Nailed it!
You devil, youThanks It was pretty cool, since my wife did not see what I had done with them till I served
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Got a poolish there. Super happy about making some pizza on Saturday. I don't have a 700°F outdoor oven but my BBQ does higher than the indoor oven. We'll see. I've got Margarita plus a ham, mushroom and artichoke on the menu.
I'm also thinking of doing a white pizza for the neighbor (alfredo sauce, BBQ chicken and I guess red onion). Any suggestions for a white pizza is more than welcomed.
Those sound perfect. I can't believe I didn't think of spinach. Ugh. I'm just going to make that.I like chicken, spinach, mushroom and onion on white pizza
Looks like perfection to me, I’m a NYer and particular about pizza… I would gladly eat this based on the pic, and knowing you’re a great cook.View attachment 748116View attachment 748122
I have no better answer for good pizza crust than this. I'm working with a standard stove and a pizza stone. This is all I've got.
These are mini cookies? Oh, never mind everything is big in TX!So what did you do with your extra hour this morning? Many mini chocolate chip cookies and blueberry muffins here
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Thanks. I had the pleasure of living in Manhattan for three months. NY pizza is top shelf for sure.Looks like perfection to me, I’m a NYer and particular about pizza
Just AWESOME, and lovely yard! Eventually I will spring for a paella pan. How to you control the temp when cooking on the kettle?Paella. Someone had a shellfish allergy (minor though), so shrimp and mussels on one side only. But there was chicken and andouille in there (I don't care for chorizo).
After, we made s'mores on the fire pit behind the house.
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LolThese are mini cookies? Oh, never mind everything is big in TX!
Just AWESOME, and lovely yard! Eventually I will spring for a paella pan. How to you control the temp when cooking on the kettle?
What an awesome video! Thanks for posting this Andrew! Pan shopping.I don't really control the temperature - believe me, it gets hot! Just keep adding chicken broth to maintain the moisture and it'll work out. Trick of course is to keep the rice moist enough to avoid burning, but not too moist so that you form a crunchy brown socarrat at the bottom (don't stir it!). I have a full recipe I've worked out, with timing of all additions and the whole process. Most of it I gleaned from a video I found, which is linked in the doc. See attached.
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