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We had tacos tonight, and I'm making another batch of custard.
We're having ham, probably some broccoli and, of course, deviled eggs (which are keto-friendly.) Probably another tiny slice of apple pie for dessert.
We had the last of the onion soup (other than what I froze) for lunch, so I just had a small salad for dinner.
The keto-friendly hot cross buns were OK, but the spice flavors were muted compared to the KAF hot cross buns recipe I usually make, even though there's more spice as a percentage of the dough. The almond flour may be masking the spices somehow. I think using some pecan or sunflower meal for part of the almond flour would probably have improved them.
They took quite a bit longer to bake fully, but that's been true of several recipes from that site.
I tried making some cream cheese frosting with allulose instead of powder sugar, the allulose is smaller grained than granulated sugar but still much larger than powdered sugar so they taste a little gritty, but when you put them on a hot cross bun you don't really notice that. But there's not much frosting on a hot cross bun, so using the allulose version seems a bit unnecessary.
I'm trying a keto-friendly hot cross buns recipe today, though I did add some raisins, they just aren't hot cross buns without raisins! But I only used a quarter-cup in a recipe that made 9 rolls.
We finished off the BBQ beef on some keto buns that I had frozen.
Forgot to say I baked an apple pie last night.
March 28, 2024 at 9:13 pm in reply to: Washington Post story on vertical hydroponic gardening energy usage #42276My wife brings home lettuce from the hydroponics professor's test greenhouse every now and then, it's really good. (One of the varieties she got from him was so good I found out what the seed was and ordered it for my Aerogarden, where it grows very nicely.)
His tomatoes are incredible, big and tasty, and the plants are like 10 feet tall and keep getting longer as they grow, so the non-bearing part of the vine stretches several feet off to the side.
We had onion soup and a small slice of the apple pie I baked last night.
I have hot cross buns dough rising, enough for one batch of 16 and 3 batches of 8, all to give away tomorrow.
I'm making a big pot of onion soup today, using 10 pounds of onions and 3+ quarts of chicken stock.
I started 7 varieties of tomatoes today: First Lady II, Amish Paste, Italian Heirloom, 4th of July, Porter, Celebrity and Rutgers. Assuming enough of them sprout, the first 3 will each get a full row, the 4th of July and Porter will share a row as will the Celebrity and Rutgers.
I'll start some other vegetables next week, I should have 50 leek plants arriving soon. Our common plant for the urban gardening project this year is sweet corn. That'll be a new one for me, I've not grown corn, at least not intentionally. (The squirrels have planted some corn from critter corn we threw out for them that came up.) I don't know if I'll put in melons this year, but I may put in some eggplant and broccoli. Once I figure out where everything else goes, I'll decide if I want to do any zucchini or other squash.
I had a big salad from the Aerogarden with some turkey on it. Diane had some corned beef on a keto bun.
We had tuna salad on a bed of lettuce. I chopped up a small hothouse tomato as well, not really all that tasty but colorful and at least a hint of tomato flavor.
The buns were OK, but they had a taste I couldn't identify, maybe the flax meal? I will be tweaking this recipe over time, I suspect.
We each had a BBQ beef sandwich and a small salad.
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