[Mike Nolan]

I picked about 5 pounds of tomatoes today, the first significant harvest of the season.

We had tuna salad in tomatoes for supper. Ah, summer!

[Mike Nolan]

I had a tomato and salami sandwich, Diane had beany-weenie

[Mike Nolan]

Very nice, Joan, what kind of frosting did you use?

[Mike Nolan]

We had taco salads using the leftover T-bone steak meat from yesterday as the protein.

[Mike Nolan]

I made a batch of custard tonight.

[Mike Nolan]

I had a t-bone steak, but saved about half of the meat to put on salads, Diane had the rest of her salad from yesterday.

[Mike Nolan]

The heat wave we've had for the last several weeks broke Monday evening, the high on Monday was around 104, but it was in the low 60's by7 AM and the high on Tuesday was in the high 70's. I don't see a lot of 90-degree days in the long range guesses, either.

So it looks like my tomato plants will be setting fruit for a late August/September tomato bounty.

[Mike Nolan]

We had take-out salads from Amigos, with some low-carb adjustments.

[Mike Nolan]

What's available? Fresh from your garden would be best, farmer's market a second best choice, fruit and veg stands #3, and then whatever you can find at the grocery store, preferably locally sourced. The further they have to travel, the more likely they are to be picked while still somewhat green and 'ripened', which adds color but IMHO not much flavor.

I've been buying the 'tomatoes on the vine' ones at the store since last season, those seem to be the most likely to taste like a tomato. Smaller store-bought tomatoes tend to be better than bigger ones, too.

[Mike Nolan]

That must have been a pretty big file, Joan. I think I've got the limits set at 1280 x 1280 pixels.

[Mike Nolan]

I picked two 5-ounce tomatoes this evening, so we had tuna salad on tomato. I think these were Celebrity, I've got several Italian Heirloom that should be ripe possibly this week or early next week, they're about softball size.

[Mike Nolan]

I have heard that a few schools start up in July, but I don't think any of them do in Nebraska. A few years back people were proposing a year-round schedule with 3 or 4 breaks of 2-3 weeks each. It never gained traction.

When the schools open up, the pools close, because the lifeguards are all back in school. Unfortunately, the heat usually sticks around until mid-September.

I had a tomato-salami-turkey sandwich and a small salad tonight, Diane had hard boiled eggs.

[Mike Nolan]

We had burgers on the grill (I had an Aldi keto bun with mine, Diane did not), the toppings included one of the first full-sized tomatoes from our garden.

I also had a small salad and she had the last of the cantaloupe.

[Mike Nolan]

When I make banana mini-muffins, I wind up freezing most of them and they're great right out of the freezer. Bigger muffins might need a bit of defrosting to avoid being hard to bite into.

The chocolate zucchini bread I was making last summer was pretty good straight out of the freezer, too. (I didn't plant any zucchini this year, in part because we got tired of finding things to make with them last year, and most of those recipes wouldn't be very keto-friendly.)

[Mike Nolan]

I made a pizza tonight using the King Arthur Keto Wheat Baking Flour. A 30 gram 'serving' of that flour is 8 carbs, 4 net carbs. By comparison regular AP flour is 23 carbs in a 30 gram serving.

It was pretty good, not sure I would have known it was keto-friendly. I cut it into 8 slices, each slice was 12 carbs for the crust (8 net) and 4 carbs for the toppings. It came out fairly thin (that's good, we like thin-crust pizza) with a pretty good mouth feel. Next time I might let it rise a bit longer, though.

It didn't want to stretch or roll into a 12 inch circle as the recipe suggested, it came out a bit more rectangular.

Toppings were tomato sauce, sliced tomato, artichoke hearts, mushrooms, Genoa salami, mozzarella cheese, cream cheese and some Parmesan.

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