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I bought a bunch of 4 and 8 ounce freezer jars and froze both of the batches of tomato sauce I made, and I've got enough jars left for a third batch. I also want to freeze some quart-size containers for things like spaghetti and lasagna (both made low-carb), so I'm hoping I get another 3 or 4 batches of sauce made from this year's garden.
My Celebrity and Rutgers tomatoes are doing so-so this year, but that's true of well over half of the plants I started in March. I don't think it's just me, I've talked to others in Lincoln and their tomatoes are not having great seasons, either.
I'm probably going to try Defiance tomatoes next year instead of First Lady, for which I haven't found a reliable supplier, but will probably stick with the 4th of July, Italian Heirloom and Amish Paste varieties, though I'm getting a lot of shoulder splits on the Amish Paste tomatoes this year. Not sure if I'll do Porter next year, though it has been a reliable producer, a lot of little ones but the weight adds up. I haven't done Big Boy or Better Boy in a while, I might try them, and I am tempted to try the Burpee Supersauce tomato, though my experience has been that when tomatoes get over a pound in size, they aren't as flavorful.
The UNL urban soil improvement project we're in ends with a third set of soil samples next spring, so I will probably pull the cages and landscape cloth afterwards and re-till the garden for 2025, most likely throwing in a few bags of peat or sphagnum moss.
Pork is underutilized nearly as much as it is misunderstood. Aside from bacon and ham, I probably only cook pork 3 or 4 times a year.
I used to buy the Smithfield smoked pork chops and cook them on the outdoor grill, where they only take a few minutes, but they're really high in sodium and when I started cutting back on sodium (per doctor) that was one of the things that got dropped from the menu.
They're fairly keto-friendly, though. There also seems to be a consensus among those on keto that increasing electrolytes is a key to avoiding the 'keto flu', and that usually includes going well over the recommended levels on salt. I may work them back into the repertoire, they're a fast meal prep. (I like them with applesauce, though, and applesauce is NOT very keto-friendly, but if I limit it to a tablespoon or two, it shouldn't break the carb bank.)
cantaloupe and salami here, I also had a salami and tomato sandwich
The oven-baked chicken thighs were good enough that Diane actually ate the breading/skin, which is unusual for her.
There was sage in the mix of herbs and spices I used, but I think it made the breading taste more like a stuffing. Not a bad taste, just not a 'fried chicken' taste. Next time I'll leave it out. A simple salt-and-pepper blend is worth trying, too.
The rest of the dredge blend was: salt, pepper, oregano, paprika, ginger, celery salt, dry mustard. Diane thought the chicken needed salt, I'm not sure adding more to the dredge would have helped.
I didn't have quite enough of the KA keto flour mix and didn't want to open another bag yet, so I added some oat fiber. Not sure that was worth repeating, though.
The dip had egg, diluted cream (instead of milk) and paprika. That seemed to work well. I need to practice my breading technique a bit, though.
A number of Italian Heirloom and Amish Paste set in the cool spell a few weeks ago, today I picked 5 Amish Paste, and had one on my salad. The Italian Heirlooms are a day or two away.
I may have enough smaller tomatoes (3 or 4 different varieties) ripening to do another batch of tomato sauce on Sunday or Monday. I can do up to about 10 pounds at a time in my 8 quart induction-ready stock pot. I'm freezing a lot of it in small batches (4-8 ounces) which is the right amount for a pizza or other dishes that need just a little tomato in them, and I'll probably freeze some larger batches for things like spaghetti or lasagna.
We had salami and tomato sandwiches tonight.
I'm planning to do oven baked chicken thighs (bone in, skin on) on Friday, using the King Arthur Keto Flour for breading.
Made my weekly run to Aldi today, eggs were up from $2.59 a dozen to $3.29 a dozen today.
Yes, they make 2-3 cubic foot upright freezers, most seem to be around 27-33 inches high, 18 inches wide and 20 inches deep. Check the big box stores (Lowes, Home Depot, WalMart) near you, might have to order them for pickup in a week or so.
Ideally it should be garage-ready, or maybe that's more of an issue with refrigerators.
I made a second small batch of tomato sauce yesterday, using 6 pounds of tomatoes.
Diane had a crown replaced today, so she had soup. I had a salad with some of the eye of round as the protein.
I was doing some maintenance on another computer late this afternoon and accidentally turned this one off. Sorry about that.
I think we're having tomato and salami sandwiches tonight.
I'm probably making a small batch of tomato sauce, too, maybe half the size of the one I did over the weekend. Not looking like I'm going to get a huge tomato crop, mostly smaller varieties. Time to switch varieties for 2025.
I wonder how well this tomato produces:
If Whole Foods is getting rid of the bakery equipment in their stores, where are their bakery products being made these days?
We had the 2nd half of Saturday's pizza tonight. Reheated well.
I ran across a thin crust pizza recipe that has you roll the dough out, then you cover it and let it rest for 12-18 hours. Haven't tried it yet because it's a regular wheat dough so it isn't compatible with our keto diet, but I might try that with the 2nd half of the King Arthur Keto Pizza Mix that I made on Saturday. They suggested rolling it out on parchment and cooking it on a pizza stone or baking steel, but when I tried rolling it out on parchment it kept shrinking and the parchment kind of crumpled with it. So if I try that, it will be on a sheet pan, not on parchment. Might have to put something under it as a dry lubricant. Normally I would use corn meal, but that might impact the carb count too much. I may ask about that on the King Arthur site.
In some states (FL) it is illegal to even touch a gopher tortoise.
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