[Mike Nolan]

I baked a second tray of the ossi di morte cookies today, I think letting the dough hydrate for 36 hours made a big difference in how easily it rolled out, I needed a lot less extra flour this time. I suppose that shouldn't surprise me, a lot of dough for shaped cookies needs to hydrate for at least 24 hours.

[Mike Nolan]

I have the first two tomato plants, either Italian Hierloom or Defiance (I'm not sure which, though I'm about 80% sure they're Defiance), in the DWC hydroponics system. I think I finally got one Celebrity and one Better Bush to sprout, but it'll be a couple of weeks before they've got enough roots to be moved to the hydroponics system.

Hopefully I've got the pH and nutrients in proper ratios and appropriate schedules set up for the drip irrigation and grow lights. If not, I may have to start more seedlings.

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[Mike Nolan]

Almond flour is low catb but high in fat, so it's fairly high in calories.

[Mike Nolan]

We had some deviled eggs, some potato-leek soup, I had some salad, and we had some Ossi di Morte cookies.

Happy Halloween!

[Mike Nolan]

We made a big batch of deviled eggs last night, most of them to go in to my wife's office for a pot-luck lunch.)

[Mike Nolan]

More Ossi Di Morti, these are the original recipe but I somewhere along the line I think I messed up and I wound up adding a lot more flour in order to get a dough that would roll out.

Each cookie weighs 5-6 grams, has just under 5 grams of carbs (wheat flour is about 75% carbs and sugar is 100% carbs, so that seems to make sense) and about 30 calories.

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[Mike Nolan]

I'm doing baked pork chops (reverse seared) with a variant on Sauce Robert (mustard/onions/white wine) and broccoli.

[Mike Nolan]

I started with a recipe online but then made changes to make it more keto-friendly, I'll post it here later today.

[Mike Nolan]

I made a small batch of ossi de morti (bones of the dead) almond cookies tonight, just to see how well the recipe works. I baked them at a lower temperature than normal (around 280) so that they'd dry out more, and am pleased they didn't lose their shape.

For a low-carb cookie (made with almond meal, Carbalose and Splenda) the taste is pretty good. I think I might increase the amount of almond extract but that's a tricky ingredient, too much overwhelms the rest of the cookie.

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[Mike Nolan]

We had tuna salad tonight, I made a big batch of hard boiled eggs so Diane can make deviled eggs to take to the Halloween pot luck at her office on Thursday. I'm also going to experiment with a batch of ossi de morti cookies (rather than pan de muerto), modified to make it more keto-friendly.

[Mike Nolan]

My experience has been that a rye dough/starter will develop a sour flavor in 2-3 days, it takes more like 6-8 days for me to start to notice it in a wheat product.

[Mike Nolan]

I'm looking to make some pan de muerto today or tomorrow, making some keto-friendly changes to the recipe.

[Mike Nolan]

I had the last of Saturday's pizza for supper, Diane had a take-out burrito.

[Mike Nolan]

Looks great, Joan. I like the look of a lattice crust on a cherry pie but my wife prefers a regular top crust.

These days I'm tending to minimize the crust around the outside, sometimes there's a half-inch thick section that's just pie dough without any filling to make it worth eating. I was always terrible at fluting, anyway.

The next time I make the keto apple pie I'm going to make about 25% less pie dough, I figure that will save 2-3 carbs/serving.

[Mike Nolan]

Left over pizza, plus a salad (for me) and a small slice of apple pie.

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