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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.
I've never figured out how to do the dental floss method, my hands seem to get in the way. I usually use a metal bench scraper with a sharp edge, though I've also used a sharp knife with decent results. I tried doing it with a wire cheese slicer once, it didn't get all the way through the dough. I recently ordered a single-bevel knife from Japan, similar to the bread knife my son gave me a few years ago but a lot smaller. I've been using it for slicing vegetables, but it would probably work on dough as well. The advantage of a single-bevel edge is that you get tighter control over the thickness of each cut and a smoother cut. Many sushi knives are single-bevel blades.
I read an online article once in which a professional pastry chef gave his upscale take on cinnamon rolls, he used laminated dough and cut the dough in strips after putting the filling on but before rolling it up. I've tried that a few times, too, the biggest problem is that the bench gets messy.
The Old Milwaukee recipe in Ginsberg's book is completely different, it uses a rye sour to inoculate a starter and has molasses and egg in the final dough recipe.
We had lahvosh pizza for supper tonight (half tonight, half for another night) and I had a small salad to go with it.
I never thought Giordano's did a real 'stuffed' pizza anyway, at least not like the ones at Nancy's. There's supposed to be a tell-all book in the works about the history of Nancy's, with recipes. I'd buy that today even if we're still on our modified keto diet for another year.
If I make that keto-friendly rye bread again (and that seems likely), I think I'll increase the amount of rye flour (at the expense of a few more carbs) and use caraway powder instead of caraway seed. And take it to 205-206, after it got to 207 it basically never got any hotter in the middle, but got really dry and the edges got overbaked though not enough to be considered scorched.
I'm going to slice the rest of the loaf and freeze most of it, even though it is on the dry side I don't want to lose it to mold.
I think it's probably too hot on our back patio to try this, hanging baskets of flowers tend to get baked to a crisp.
We had reubens on the keto-friendly rye bread I made the other day.
I think it's a combination of regional and ethnic preferences, Chicago has a large Polish population and Polish bakeries on the NW side always had great sweet rolls, the sticky buns were my favorite. I did some programming work for a company where the owner stopped by Lutz Bakery nearly every morning. Their pastries were always incredible.
Did you see the Coupe du Monde trophy in Bennison's window? Jory Downer was on the gold medal team as their viennoiserie specialist. (Sadly, the Downer family apparently dropped the pecan loaf from the menu when they bought the bakery, and I've never had anything like it from any other bakery.)
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