Mike when you click on the picture the recipe does come up.
Yeah, it won't always display the full image/page from other sites, I think it's a bug in WordPress but it's probably a feature. 🙂 Probably has something to do with the size of the image.
Dill flavor takes a few days to develop, so I'm not surprised.
Tonight's veal Zurich and spaetzle was great. I made the spaetzle using Carbalose, so it's about a third the carbs of spaetzle made with AP flour, about 10 net carbs/serving (the veal Zurich is only around 4 carbs/serving.)
And it tasted pretty good with the veal.
Interesting lace top on the coffee cake.
I made custard this afternoon and plan to try making keto-friendly chocolate meringue cookies later tonight.
We had tuna melts (without the bread) again.
I'm making another batch of tomato sauce tonight.
Fresh mozzarella has a short shelf life once opened (I've had it go bad in a week), so I stick with the shredded stuff. I've been buying it at Costco recently (because our Sams Club no longer carries the whole-milk version), and freezing it in roughly 6 ounce baggies, because it will go bad in 2-3 weeks once opened.
We had BLT's for lunch and steak with mushrooms and broccoli for supper. And I finished off the last of the keto ice cream to celebrate both Nebraska and Northwestern winning tonight.
I thought it was cream cheese at first, but it generally doesn't spread that much, so you're probably right.
I ran across a recipe for 'popped' cheese snacks from cheese cubes, but it didn't work very well, so I switched gears and made cheese crackers instead.
I did another pizza tonight.
I've got another batch of tomato sauce cooking, I think this makes #6. Hopefully I can get 2-4 more batches before the garden stops producing.
I will probably be picking the first of the spaghetti squash this weekend.
Last night's tuna melt was so good we did it again tonight, gotta take advantage of the tomatoes while we can!
Don't have supper plans yet (probably something involving tomatoes), but I did get another batch of tomato sauce started. Will probably need to do another batch by Friday.
It was an interesting article to read, fairly well researched and written.
