[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.

[Mike Nolan]

If you have space, time and other resources for it, you might consider trying to make a new starter while reviving your old one and see if you can tell them apart after a few months.

[Mike Nolan]

We had pizza again tonight. We had tickets to see The Capital Steps last night, they were funny--as usual, so we postponed pizza night until Saturday.

Biggest difference was I baked this one directly on my 14" pizza steel, so the crust is a lot crisper on the bottom. (I couldn't figure out how to get a good photo of that.)

Worked fairly well, I'll do that again.

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[Mike Nolan]

I figure my lasagna is well over a dozen layers, (3-4 layers of pasta, plus layers of sauce, multiple types of cheeses including a ricotta/spinach blend, meats, and mushrooms.)

I tried counting the layers of pasta in that picture and came up with around 30, which means something like pasta-sauce-cheese-pasta repeated around 30 times.

As Len says, mostly for show, sort of like the 12 pattie 'special' at In-N-Out. People can order it, and even eat it, but is it a gustatory experience worth repeating?

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