[Mike Nolan]

Scrambled eggs, bacon and toast for supper tonight.

[Mike Nolan]

I've been known to add additional cocoa butter to white chocolate, but that changes its viscosity too, so you have to be careful.

[Mike Nolan]

Soup and salad here tonight.

[Mike Nolan]

After hitting a high of 82 yesterday, we're expecting a low of 13 tonight and have gotten a dusting of snow.

So we had some vegetable beef soup for supper, giving us a nice warm feeling.

[Mike Nolan]

I sort of expected the other flours to not look as nice, because they have baking characteristics that are a lot different from wheat than almond is. But they're baked enough to taste, and that's what I was after today.

Diane thinks the almond ones would be good with blueberries, I may try that next, or maybe some with just almond flour and some with a little sunflower as well.

I think the buttermilk/allulose combination works well, though.

The wheat ones are actually a bit bland compared with the almond ones, but adding blueberries could alter that perception.

[Mike Nolan]

Can they be used both ways? Otherwise you've got a pan with limited uses.

[Mike Nolan]

Tonight we had BLT salads, 4 strips of bacon and 2 ounces of chopped tomato on about 6 ounces of iceberg lettuce with a spoonful of mayo or Miracle Whip to give it that 'BLT' taste. I added a sprinkle of romano cheese to mine.

[Mike Nolan]

I have used a very large spatula (King Arthur used to sell it as a 'cookie spatula') to lower boules into a hot Dutch oven. You can also use a parchment sling. I hate getting my fingers burned as much as everyone else does.

[Mike Nolan]

IMHO, the biggest advantage of a cloche would be that it may be a better fit for the shapes of bread you make. A round or oval Dutch oven is going to be as good, IMHO, for boules. Beyond that it comes down to storage space issues. About once a week I run across some kitchen gadget or pan that sounds interesting, but I have to remind myself that even though our kitchen is huge, it's pretty full of stuff.

[Mike Nolan]

I think it's a lot more complicated than that, but I'm not sure how well I can explain it, so I'll start by saying what we're seeing.

My wife is Type II but takes 2 types of insulin daily. Since going on the keto diet her blood sugar readings (she also wears a CGM) have been excellent, especially overnight. Before she would sometimes go too low late in the evening and then skyrocket up about 6AM. Now most of the time her graphs are pretty flat all night. Her endocrinologist is also pleased with them. She's also been able to cut back a little in how much insulin and other meds she's taking. She's not losing a lot of weight like I am but I think there are other factors for her.

I don't know if Type I diabetics would experience similar results.

Now this is probably simplifying matters a bit, but here goes anyway.

Keep in mind that on a keto diet the goal is to have 70% of your daily calories from fat, 20% from protein and only 10% from carbohydrates, so your body has to convert fat back into sugars once it's used up the sugar stored mostly in your liver. Over time, it becomes more adept at doing that.

Of course the reason you lose weight on a diet is because you eat fewer calories than your body burns up. That's true regardless of where those calories come from.

[Mike Nolan]

I need to start tinkering with a low(er) carb apple pie recipe.

[Mike Nolan]

We had fish (cod and salmon) and broccoli for supper tonight.

[Mike Nolan]

The Celiac Disease Foundation says as many as 1 in 100 people worldwide have celiac, but only 30% have been identified as having it.

There are other wheat-related allergies, some people get diagnosed with celiac when they have some other wheat allergy, though I don't know if that makes much difference in how to live with a wheat allergy. But at least these days doctors are more willing to diagnose food allergies.

[Mike Nolan]

We both loved the cartoon!

The challenge I've set for myself is to see if I can come up with a repertoire of keto-friendly dishes that people would actually enjoy eating, regardless of whether they're trying to go keto or not. (Things like steaks and salads are too easy.)

So far the ones that have been the biggest hits are the keto-friendly cheese souffle with mushroom sauce (that could easily be turned into mushroom soup) and the keto-friendly egg custard. I'd feel comfortable serving either of those dishes at a dinner with friends.

[Mike Nolan]

The cauliflower crust pizza was a mixed success, it was edible but I wouldn't say it was delicious. However, I can think of several things I could do to make it better next time.

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