[Mike Nolan]

Since I was able to raise the file size to 5MB, you should be able to upload them directly from a cell phone these days, though I will admit to not having tried that, since I'm more of a laptop person for computing.

[Mike Nolan]

We had a beef stir fry over cauliflower rice.

[Mike Nolan]

I think I found the elusive setting and I was able to upload a 3.5 MB uncropped full-resolution photo from my iPhone to the site.

[Mike Nolan]

This is just a large file 3.5 MB to see if will upload. It does!

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[Mike Nolan]

Diane was sneezing and just not feeling well, so she had some chicken noodle soup and went to bed early.

I had a big salad with tuna fish plus a small slice of cheesecake.

[Mike Nolan]

We had the last of the onion soup, and I probably won't make it again until fall.

[Mike Nolan]

The maximum image upload size is set to 512K and so far I haven't been able to find where that is set to change it. (Very frustrating!)

So you probably need a tool to reduce the size of your photos before you try to upload them. There are numerous such options, including ones on your phone and on a computer. (If you're using Windows, I strongly recommend IrfanView, a free picture editing tool.)

When I take a photo on my iphone to post here, I email it to my gmail account, which gives me an option to set small, medium, large, or full-size, I find the medium choice produces pictures that work well on the site.

[Mike Nolan]

We had baked fish for supper, my salmon was good but Diane's cod had a bitter taste to it, and we tossed it, along with the rest of that package in the freezer. I think I'll stick with Orange Roughy for her.

[Mike Nolan]

A serving is 1/8 of the pie, and the Keebler Graham Cracker crust is 14 carbs per serving while the Diamond pecan crust was 9 carbs per serving. But if I had used a cup of sugar instead of allulose, that would have meant the filling was 30 carbs per serving vs 3 carbs per serving for the one I made using allulose.

A crust made with almond flour might be a little lower in carbs than the pre-made pecan one. (My son does them sous vide in individual jars so they're pre-portioned, but he leaves out the crust completely.)

And if I had made a NY cheesecake in a 10 inch springform pie, it would have had twice as much filling, but with smaller slices that might have pretty much evened out.

[Mike Nolan]

Here's a slice of the cheesecake. A bit soft, the recipe said it comes in somewhere in between a Jello no-bake cheesecake and a baked NY style cheesecake, and that's accurate. If I had added cornstarch or some other gelling agent such as xanthan gum, it would be thicker, but I don't really think it needs that. We sliced up a strawberry to put on top, that added another carb.

The Diamond pecan crust, which made up 2/3 of the carbs, is pretty good, too. So this satisfies the 'cheesecake urge'.

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[Mike Nolan]

I made a no-bake keto-friendly cheesecake using a Diamond pecan pie shell and a filling made with allulose that was cooked in a sauce pan. Looks like 1/8 of a pie will be about 12 carbs. I'll post pictures tomorrow after it sets.

[Mike Nolan]

We had onion soup for supper, but instead of parmesan crisps I took some parmesan cheese and made my own crisps.

[Mike Nolan]

We had salads again tonight.

[Mike Nolan]

We had salads with tuna fish, tomatoes, and olives, and a slice of apple pie.

[Mike Nolan]

My understanding of brownies is that there are two ratios to watch:

fat to sugar
fat to flour

Playing with the fat/flour ratio moves you along the fudge-like/cake-like scale. At the extreme end of this scale is the so-called Katherine Hepburn brownie recipe, which has almost no flour in it, and is almost like a piece of fudge.

The fat to sugar ratio moves you along the tenderness/crispness scale, although IMHO that's more noticeable in cookies than in things baked in a pan, because cookies can spread out.

Changing from 11 to 7 tablespoons of butter may not have been enough of a difference to be readily apparent, but they'd probably be a little more cake-like, meaning they might have raised more.

The type of fat you use in brownies is another factor, butter-based ones tend to be softer and have a nicer sheen on the top than oil-based recipes.

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