[Mike Nolan]

My larger tomato varieties aren't doing much yet, though I've got a bunch of Italian Heirloom that are good sized but probably 2 weeks away from starting to ripen, they're a slow variety. Those plants didn't get very big or leafy, so I'm worried about sun scald.

I don't think the seeds that were sold as First Lady II are that variety, not the first time I've had issues with getting those seeds. Time to look for a different variety, maybe Defiant, which is supposed to have a good yield of 6-8 ounce tomatoes for a deteminant variety, and I know they're flavorful. (Diane got 100 pounds of them from a UNL test garden a few years ago, the grad student running that test plot was picking 1000 pounds of them a day for several weeks, but she had two 160 foot rows of them.)

But I did pick 25 ounces of 4th of July and Porter tomatoes today, the Porters are a bit larger than grape tomatoes, usually around .75 ounces each, the 4th of July ones are usually 1.5-1.75 ounces.

Too early to tell if we'll get a bumper crop in late August and September, which is when the peak has been in recent years. It's been really hot and I need some cool mornings for fruit to set. Usually there's a cool spell in mid-August, but the long range forecast doesn't show one yet.

I'm hoping to get enough tomatoes to make several batches of tomato sauce and relish, hopefully with Amish Paste tomatoes, I've still got tomato juice left over from last season, so that's a lower priority this year.

The Italian Heirloom tomatoes make great tomatoes for stuffing them with tuna salad.

[Mike Nolan]

I had some bagel thins with corned beef and cream cheese. Diane had some soup, even though it's hot it just sounded good to her.

[Mike Nolan]

Great story!

[Mike Nolan]

The mosquitos and midges have been terrible this summer, I usually don't get bitten much but I've been bitten so often I smell like a walking ad for Caladryl.

[Mike Nolan]

We had Reubens today, that keto friendly rye bread is better every time I use it, and today it came out of the freezer and into the toaster.

[Mike Nolan]

We're having tomato and salami sandwiches, and I had some more of the cantaloupe.

I also had a root beer float using the keto ice cream I made a couple of weeks ago and some A&W no-sugar root beer. Pretty good!

[Mike Nolan]

We're having more of the cantaloupe and salami, Diane bought a HUGE cantaloupe at a fruit stand, probably at least 3 meals worth.

[Mike Nolan]

I'm making more custards and a batch of barbecue sauce that should be pretty keto-friendly, made with Heinz no-sugar-added Ketchup and allulose. I think it'll be under 1 carb per tablespoon depending on how much I reduce it.

[Mike Nolan]

We had cantaloupe with salami tonight, and I had a salad with the first pickings from the Aerogarden I planted recent.

[Mike Nolan]

I'm thinking of making peanut butter chocolate fudge bombs tonight.

[Mike Nolan]

Interestingly enough, the fathead dough pizza I made, using mostly almond flour, tastes less almondy when it has been reheated.

I have a bag of the King Arthur Keto Wheat Flour Blend but haven't used it for anything yet. I may try it on the fathead pizza dough, 1 cup is 56 carbs (16 net carbs) compared to 95 carbs (92 net) for AP flour. The almond meal/VWG mix I used in the fathead dough the other day works out to 46 carbs (34 net). My wife counts total carbs, she thinks that works better for computing insulin doses, I look at net carbs.

[Mike Nolan]

Probably a sandwich for me tonight, Diane is having a burrito, but she only eats a small portion of the tortilla. She tried the Mission low-carb tortillas, wasn't impressed with them, they're not very flavorful and the texture is off a bit, too.

[Mike Nolan]

I made a fathead dough pizza tonight, looks good, will report on taste later.

Update: Fathead dough is a combination of cheese (often both mozzarella and cream cheese), almond flour and egg. I subbed some of the almond flour for a tablespoon of vital wheat gluten.

Toppings were tomato sauce, mozzarella, mushrooms, artichoke hearts and salami.

I thought the almond taste was still a bit too forward, but the texture was very pizza-like. Fiddling with the flours further might improve it, so this is a qualified win, worth at least one more tweak. We ate 2/3 of it, I'll probably have the rest for lunch tomorrow. 6 slices, 10 carbs (6.4 net) per slice, including toppings.

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[Mike Nolan]

We had Reubens tonight.

[Mike Nolan]

I had a salad with Thousand Island dressing and some ham. Diane had some cheese and fruit, she's a bit tired of salads.

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