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I had a ham sandwich, Diane is having a salad.
We had salads with fresh Thousand Island dressing. Diane had tuna on hers, I had some ham with mine.
I made a batch of peanut butter cookies using vital wheat gluten instead of flour and allulose instead of sugar, adding a tablespoon of molasses to give it a 'brown sugar' taste.
They got brown faster than the original recipe, I don't know if that's due to the allulose or the VWG, possibly both. I'll update this note when they're cool enough to test.
They're overbaked on the bottom, I should have taken them out sooner, but the bigger problem is that you can't taste the peanut butter--at all! This one was a failure, I don't know if increasing the peanut butter would improve them, but I'm not likely to try it again very soon. Might need something lighter than VWG, like maybe some bamboo fiber. I don't know if some whey isolate would help by adding lightness. Another possibility is that it may need the sweetness of sugar to bring out the peanut butter taste, and allulose is only 75% as sweet as sugar. (I used 1-1 in the recipe.)
I had the last of the stir fry tonight, Diane had a takeout burrito but didn't eat most of the tortilla to save on carbs.
Assorted leftovers here, lots to work with and use up.
Dinner tonight was a stir fry with broccoli, I didn't bother with cauliflower rice today.
The two primary causes are something on the rim and improper head space (too much or too little can both cause a failure to seal.) I've had one that was caused by a defective lid, so now I do look at the lids before using them.
We had salads, Diane had tuna on hers and I had leftover chicken on mine.
Tonight I had a ham sandwich on the keto rye bread I made last week, I put most of it in the freezer but put some slices in the refrigerator, where they softened a bit. I also had a small salad. Diane had a ham-and-cheese omelet.
I also had a scoop of the ice cream I made yesterday, it had hardened up a bit more overnight and was even better today than yesterday. Because it was made with a lot of cream, it is very rich, one of the best vanilla ice creams I've had in years, and under 2 carbs.
After the first batch of banana muffins was in the oven, I realized I had only used a half cup of sugar instead of the whole cup. (This batch was not made using keto-friendly ingredients at my wife's request.) I added some sugar to the rest of the batter and got another 2+ trays of mini-muffins, 80 in all. The less-sweet ones are pretty good, I might just cut back on the sugar next time around, though that makes only 1 carb difference per muffin (7 carbs vs 8), the bananas and the flour contribute more carbs than the sugar.
Supper tonight was tuna salad, mine on lettuce with a small tomato from the garden, and a small bowl of the keto-friendly vanilla ice cream (1 carb per scoop) I made, which was very good but needs to harden off a bit more, and topped with some home-made 'hot fudge' sauce that was more like a chocolate sauce but still under 5 carbs. (The candymaker in me suspects you can't make hot fudge without heating at least part of the mixture to about 235 degrees, and this was done on a double boiler and never got over 150.)
We've gotten a few tomatoes, all fairly small (around the size of a golf ball), unless I had a labeling mixup those were ones sold as First Lady II, which are usually more in the 4-5 ounce range. (As I noted in another recent post, I'm not impressed with this batch of First Lady seeds.)
The temperature has been warm and that may be affecting how the vines grow. Usually the tomato season doesn't begin in earnest until August, but none of the plants are at the top of the cage yet and that seems a bit behind schedule.
We had the 2nd half of the lahvosh pizza tonight.
I wound up replanting most of the test plot sweet corn in the UNL soil test program, a combination of poor germination rates (which others have reported) and the fact that on Monday our gardeners pulled up most of the corn that had reached 6 inches high, probably thinking it was a form of crabgrass. (It does look similar at that height.)
I've marked both rows with some flags this time around and alerted the gardeners to the replanting.
BA, Cook's Illustrated has a recipe for a blueberry galette made with rough/quick puff pastry that might be a good use for those slightly over-ripe berries.
This link seems to work today, but with CI you never know:
https://www.americastestkitchen.com/cooksillustrated/articles/8168-how-to-make-a-blueberry-galette
Another possibility is a clafoutis, which is easier to make. Another link that may or may not work in the future.
https://www.epicurious.com/expert-advice/how-to-make-clafoutis-with-any-kind-of-fruit-article
I think clafoutis are similar to Dutch babies, just thicker:
https://www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629
I've sometimes wondered whether the batter for a Dutch baby could be frozen, I'm pretty sure the pancake itself could be.
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