[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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[Mike Nolan]

We shared a T-bone steak, and I had some salad from the Aerogarden, Diane had some strawberries.

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