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I'm hoping to try this recipe over the weekend.
My favorite is the lift that raises and lowers a stand mixer under the counter.
That's such a huge waste of space, and space is really the most expensive part of a kitchen, as well as the most used. (Appliance space, implement storage space, dishes storage space, floor space, counter space, food storage space, etc.)
The work triangle concept strikes me as great for minimizing walking space but terrible for isolating hot from cold, wet from dry, dirty from clean, for ensuring good ventilation, keeping the room temperature from getting too hot or cold, etc. An exhaust fan that vents outside is an absolute must to me.
Another key issue for me is if person X is using one part of the kitchen, can person Y get to other parts of the kitchen? The kitchen is the most actively used room in the house, and if there's more than one person in the house, there's a good chance there will be more than one person in the kitchen--a lot. (And that doesn't take into account guests, who often drift towards the kitchen.)
We did most of the layout of our house, including the kitchen and then had the architect figure out how to build the walls where we needed them and where to put things the stuff like water, drain and ventilation pipes. We spent a lot of time on the kitchen and surrounding spaces (butler's pantry, mud room, informal dining area), using a home design program that could render 3D views from any angle, and move the views to simulate moving through those rooms.
That was almost 30 years ago and the program we used (Broderbund 3D Home Architect) has been supplanted by newer programs that I haven't figured out how to use yet. 3DHA was great about moving walls a few inches.
The one thing we didn't do as well as we could was ask the question: How do we clean this area easily and properly? I'd have found a place for a rimmed stainless steel work counter for messy tasks like cutting proteins, and I would DEFINITELY have gone with a different floor tile surface! (Although now that it has been steam cleaned, it looks pretty good again.)
We had tomato and salami sandwiches tonight.
I had a big salad, Diane had an omelet.
I put the recipe into Carb Manager (I'm using both that and Nutritionix these days, Carb Manager has a more readily accessible food library, though it appears to have both user-entered foods and curated ones. IMHO it is a bit harder to use, and the recipe manager is a tad clumsy as there's no cut-and-paste option to build a recipe like in Nutritionix.)
Unmodified, it comes out per muffin (yield of 12) as:
31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 caloriesA mini-muffin is usually about 1/4 the size of a full muffin, so that'd be around 8 total carbs per mini-muffin, pretty similar to what banana muffins come in at.
Thinking about tweaking the recipe, as we are not coffee drinkers, I'd probably leave that out, maybe increase the cinnamon.
If I use carbalose and allulose instead of flour and sugar, that cuts total carbs (disregarding allulose) to 4.2 and net carbs (subtracting fiber) to 3.1
What I'm leaning towards is making a batch as mini-muffins leaving out the coffee but otherwise unchanged. Then if we like those I may play with the keto-friendly recipe a bit.
We had no-bread tuna melts again for supper. The tomatoes were all around 4 ounces, so I wound up using 4 of them. I doubt I will get a lot more tomatoes out of the garden, no fruit appears to be setting and the vines are pretty picked out. Still a number of small tomatoes (cherry/grape size) but probably nothing larger than 3 ounces and not many of those.
I'm going to try an experimental hydroponics setup for tomatoes over the winter, growing Italian Heirloom and something like Better Bush, both determinates. I planted the Italian Heirloom under the lights last week, they're doing fairly well, I need to start the other plants this week. This will be a Deep Water Culture system. (Aerogarden is also a DWC system, but a lot more automated.) I'll post photos when I get it set up.
I also started 12 more lettuce plants in the Aerogarden on Friday, they've all sprouted already.
I think the original concept was someone picks a recipe they have NOT done, makes it available to everybody else and then we all try it and share our results--what worked, what didn't, what we tinkered with, etc. (With our keto regimen, there are few recipes that I haven't had to tinker with to make keto-friendlier.)
Other concepts are also feasible. Make suggestions and let's see how others feel about it.
I'm making a batch of chicken stock from the remains of the rotisserie chicken.
I'm OK with that, but someone still needs to step forward and say they're doing something (including picking a category) for November. 🙂
The response to this post is disappointing. Doesn't anybody want to step forward and say, "I'll do November"?
We did do smoked pork chops on the grill, but instead of applesauce or apple butter we used some of the tomato relish I made a few days ago. Changes the flavor profile a bit but it works very well with the pork.
We had the rest of yesterday's pizza for supper tonight.
October 5, 2024 at 12:59 pm in reply to: What are you Cooking the Week of September 29, 2024? #44153I made the tomato relish using a little extra pepper and onion and no sugar, tastes great that way. Had it on hot dogs for lunch today, less than 2 carbs per tablespoon of relish.
Friday is turning into Pizza day here, I did another tonight, this time I put the pizza steel on the lowest rack level and dropped the temperature in the oven when I put the pizza in. The bottom was much more done than the top, as I was hoping, but not quite crisp yet, so I'll play with this some more next time.
I picked more tomatoes and had enough medium sized ones that I'm making a batch of tomato relish (https://mynebraskakitchen.com/wordpress/forums/topic/tomato-relish/) instead of more tomato sauce.
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