[Mike Nolan]

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.

[Mike Nolan]

I made a second small batch of tomato sauce yesterday, using 6 pounds of tomatoes.

[Mike Nolan]

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.

[Mike Nolan]

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:

https://www.burpee.com/tomato-supersauce-hybrid-prod003154.html?utm_source=google&utm_medium=cpc&utm_campaign=PLA_NB_PMax_Tomatoes&utm_term=&gad_source=1&gclid=CjwKCAjw8rW2BhAgEiwAoRO5rDlKGHE69qWwegKjQC3Hq5gvW_t6zh5jBV8HIDOfEHfTKYLbKLKjhBoCLq0QAvD_BwE&gclsrc=aw.ds

[Mike Nolan]

If Whole Foods is getting rid of the bakery equipment in their stores, where are their bakery products being made these days?

[Mike Nolan]

We had the 2nd half of Saturday's pizza tonight. Reheated well.

[Mike Nolan]

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.

[Mike Nolan]

In some states (FL) it is illegal to even touch a gopher tortoise.

[Mike Nolan]

Thanks. I don't need a certified one, but the $30-$40 ones on Amazon nearly all have lots of negative reviews about arriving broken or breaking easily.

Guess I'm stuck with the 10ml cylinder for now. Actually, just putting some in the cylinder and trying to dump it out seems close enough, if more than half of it stays in the bottom, it's probably thick enough.

[Mike Nolan]

I used half of the King Arthur Keto Pizza Mix (it makes two 12-inch pizzas) and our usual toppings, and it came out pretty good. The mix is actually lower in carbs (total and net) per slice than the pizza made using the King Arthur Keto Wheat Flour.

It should reheat well, too, so it'll be supper tomorrow, too.

I will definitely buy more of this mix. (It costs less per pizza than the one made with the Keto Wheat Flour, too, but either one is still a whole lot less than take-out pizza, even if we use expensive toppings like artichoke hearts.)

The tomato sauce I made today tastes fairly sweet, the tomatoes I used were mostly 4th of July and Porter, but it was acceptable on tonight's pizza. Took about a half-cup of sauce. I simplified the recipe, leaving out the garlic and red wine, so it was just: 10 pounds of tomatoes, 4 onions, water and some spices (oregano, thyme, parsley, salt and pepper.) I think I'm going to mostly make tomato sauce this year, we still have tomato juice left over from last season.

[Mike Nolan]

The final specific gravity was about 1.15, but the thickness of the sauce is what I was after (1.2 was a WAG.)

[Mike Nolan]

I wound up with just under 4 pounds of sauce from 10 pounds of tomatoes (plus onions, spices and some cooking water), about 6-6 1/2 cups.

Gonna use some of it on a pizza for supper tonight, freeze some and possibly can some in a few days when it cools off. It only got to about 96 today but they're currently calling for 105 tomorrow.

[Mike Nolan]

I did get an answer from W-S on the rice cooker, but it didn't say which type of low-carb rice cooker this is, it just repeated the sales literature's description of it. (I flagged it as 'not helpful'.)

I'm inclined to think it must be a 'wash-down' type, which is doesn't remove quite as many carbs as a 'siphon' type.

[Mike Nolan]

I wound up with about 10 pounds of useable tomatoes, so I'm making a batch of tomato sauce. Not sure what the yield will be, it is still cooking down.

[Mike Nolan]

My spaghetti squash are doing fairly well, I haven't tried to count the number of fruit, but one of them is getting pretty large already. I think I put in 6 plants (3 hills) and they all came up (unlike the dill I planted where only one seed came up.) Usually you get 3-5 usable fruit per plant. It'll keep blooming until frost hits, but the late-setting ones won't get ripe enough to eat.

It is supposed to be possible to freeze cooked spaghetti squash, you let it drain off excess water first. Might have to do that if I get a lot of them all at once, which is how it usually works.

I picked about 11 pounds of tomatoes today, mostly small ones like 4th of July and Porter, but a couple of bigger one that we'll probably save for sandwiches. I doubt I got them all, I'll look for more in the morning. I'm going to make a small pot of sauce tomorrow using the new 8 quart induction-ready stock pot I bought earlier this year. And of course it's supposed to be really hot again tomorrow, 100 or so. One advantage of using an induction cooktop is it doesn't heat the kitchen as much.

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