The freeze we had the other day killed off the tomato leaves but didn't damage the fruit, so I'm still picking tomatoes as they ripen. I got enough ones larger than a cherry/grape tomato today that we're having BLT's for supper.
I have the lower-carb apple pie in the oven, it'll be a while before it's done and cool enough to taste.
It's out and it looks like an apple pie:
The cinnamon stick for the stem is cute, but probably more decorative than flavorful.
Haven't tried it myself, but the idea makes sense, sort of like breading or tempura but without the frying part. I'm not fond of the taste of cornstarch (or the carbs), I wonder what else might work?
You could do what my wife does, just peel the skin off. Leaving the skin on does make a difference in how the surface of the chicken cooks, it keeps it from drying out.
We had more of last night's pizza tonight. I put extra pepperoni on then, and I gave mine the Detroit pizza touch, I added more sauce on top. I also had a salad.
15 years is pretty good for a digital thermometer.
I got a yellow one so it would be easier to find, too. And it does help.
It's Friday Pizza night here.
Diane found this recipe online somewhere, and I had some chicken thighs that I wanted to cook anyway, so I tried it.
It is very good, the pan sauce was tangy, and this recipe is a keeper.
Here's what I posted on October 8th, you're within roundoff limits:
Unmodified, it comes out per muffin (yield of 12) as:
31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 calories
We did get our hard frost last night (28) so tomato season is over.
Tonight we're having chili from the freezer.
I went to a local orchard and picked over 30 pounds of Winesap apples today, so I'll be experimenting with more keto-friendly versions of several recipes, including a keto(ish) apple pie filling and pie crust.
We had spaghetti squash with some of my tomato sauce to which I added mushrooms and ground beef, plus 2 slices of oven cheese toast, one each of the Brownberry keto bread (from Costco) and the L'Oven Fresh keto bread (from Aldi), and decided we definitely like the L'Oven Fresh bread better, at least for anything toasted. (Both make acceptable sandwich breads.)
We're having tomato soup and fried cheese sandwiches for supper tonight.
I picked about another 10 pounds of tomatoes today, likely the last picking of the season if we get the 29 degrees currently forecasted for Tuesday night. So I'll be putting a final batch of tomato sauce together this evening.
It got down to about 33 last night here. Freeze warnings are posted for Tuesday night with a forecasted low of 29. That should finish off tomato season.
We're having the rest of the pizza from Friday. (I cut it in 6 pieces rather than 8, so we had 1 piece each Friday evening, again for lunch on Saturday and now for supper tonight.)
