[Mike Nolan]

We haven't had any sweet corn this season, and I'm not sure if the ones I planted as part of the soil test program are going to produce any. (The professor running the program has already noted poor germination rated with the corn for this year's common vegetable.)

[Mike Nolan]

It was fend for yourself night, so I had a beef-and-salami sandwich.

[Mike Nolan]

I put in 6 spaghetti squash plants and am starting to see fruit, but I probably won't have to harvest for another month. The plants love to climb so I put them to the west of the west-most tomato cages.

Diane is usually so-so on spaghetti squash, but when I told her to look up the keto numbers on it, she seemed a little more interested.

The spaghetti squash lasagna sounds interesting, I like making lasagna with spinach, ricotta, ground beef and mushrooms, just have to figure out how big a pan to use for one spaghetti squash.

[Mike Nolan]

I had a big salad with some of the eye of round on it. Diane had some salami and cheese.

[Mike Nolan]

We're doing something with the eye of round tonight, probably either on a salad or in sandwiches.

[Mike Nolan]

Tomato and tuna fish for supper tonight, the cat will be happy. 🙂

[Mike Nolan]

I did do the eye of round indoors and we had it for dinner with a salad. One of those meals where I miss mashed potatoes. :sigh:

[Mike Nolan]

I almost suggested that. :sigh:

The other thing I might have done is put a larger pan underneath to catch spills if this is a batter rather than a dough.

[Mike Nolan]

That's only a 5% difference, I doubt it'll affect your recipes, I see more than that in terms of variance as to how much a batch of bread rises. (A teaspoon difference in measuring the water can make a big difference, and that's not the only factor that varies from day to day--room temperature, humidity, barometric pressure and oven temperature all vary.)

Weighing it down is kind of Pullman-pan like. We did some stuff like that in pastry school using sheet pans on spacers to keep puff pastry from rising too high when making things like Napoleons.

[Mike Nolan]

We had burgers on the grill, I had mine on a keto bun, Diane had a smashbuger - no bun.

[Mike Nolan]

We had tacos/taco salads

[Mike Nolan]

Your meringues are works of art. Mine look more like something out of Picasso's cubist period.

[Mike Nolan]

We're having salami-and-tomato sandwiches.

[Mike Nolan]

We had the 2nd half of yesterday's pizza, it gets even crisper when reheated in the oven.

[Mike Nolan]

Made a pizza tonight, using the King Arthur keto flour again. Pretty good, but it did stick to the pan a bit.

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