[Mike Nolan]

I'm making another batch of custard tonight. We're going through them pretty quick, they're keto-friendly if you make them with allulose.

[Mike Nolan]

I've been defrosting a freezer the last two days, and I found a container of my onion soup, so we tried an experiment with French Onion Soup tonight, we used some parmesan crisps that they sell at Sams that are virtually carb-free, 19 of them is one carb. We used a half-dozen of those in place of the stale bread that traditionally goes on top, with whole milk mozzarella on top of that.

We tried one small test bowl, and both of us liked it well enough that we had full bowls of it (with one half using parmesan crisps and the other using a 25 gram slice of bread, just to complete the comparison test) for supper.

I need to work out the carbs on the soup, if you look onion soup up on the web you'll get numbers all over the map, from 8 carbs to over 45. My guess is the latter is assuming a big hunk of stale bread on top. I'm currently coming up with about 25 carbs/bowl, but I think that's probably overstating it a bit. But the ketogenic diet book I bought a while back has some sample meal plans and some of the dinners are in the 45-65 carb range, so a 35-40 carb meal is doing OK.

We had less than half of the soup from the freezer, so we've got another French Onion Soup dinner coming in the next few days. Yummy and probably reasonably keto-friendly. (I'll know for sure in the morning when I check my ketones.)

Gruyere cheese is traditional for French Onion Soup, but I've seen recipes that use paremesan or mozzarella. I've also used a four-cheese blend that we used to get at Sams that they sadly no longer carry, and I've used havarti with some mozzarella on top (because havarti will melt but it won't brown).

[Mike Nolan]

I'm baking one loaf of semolina bread, shaped longer than normal so each slice has a small cross section area, meaning fewer carbs. (We use the 50% rule on most breads, weigh it in grams and divide by 2 and that'll be within a few carbs.)

[Mike Nolan]

I'm making Swiss Steak for supper tonight, we'll probably have it with cauliflower rice, that's kind of been our go-to replacement for pasta, rice or potatoes.

[Mike Nolan]

Do they call it the 'bake of the year' because it takes a year to clean up afterwards?

[Mike Nolan]

We're making up for yesterday with cheese souffle tonight, under 4 carbs/serving.

[Mike Nolan]

We had meatballs in marinara on cauliflower rice (and a little shredded zucchini, just to see if we liked it--not really.) We had a slice of cheese toast made with Dave's Killer Good Seed bread.

A bit high on carbs for the meal, but some days you need to splurge a bit.

[Mike Nolan]

That's a really good cartoon, I'm passing it on to a few people.

[Mike Nolan]

We had tuna salad on tomatoes, mine was also on a bed of lettuce.

[Mike Nolan]

I've never been much of a breakfast person, so steak for breakfast sounds like a huge meal.

[Mike Nolan]

We're having tacos tonight (or taco salad without a taco shell.)

[Mike Nolan]

The blueberry muffins made with almond flour and allulose are good, but I think I need to make them a little smaller next time, they kind of overflowed the pan and were hard to get out. Another minute or two in the oven might have been better, too, but I turned them upside down and put them back in the oven for a few minutes to dry out the bottoms. They're almost certainly under 3 carbs per muffin.

Each muffin got 3 blueberries.

Diane is making oatmeal-raisin-date cookies again today. They're about 12 carbs each but as long as you only eat one that won't blow your carb number up much.

[Mike Nolan]

I'm planning to make blueberry mini-muffins using almond flour, but probably not until tomorrow.

My laptop computer wouldn't boot up this morning, I'm not sure what's wrong, but it's around 3 years old and I seldom get more than 3 years from a laptop. So I'm working from a computer in the basement this evening.

[Mike Nolan]

We had ground beef stroganoff on cauliflower rice, tasty and only about 15 carbs/serving.

[Mike Nolan]

I threw my sourdough starter out, because at least as long as I'm on a mostly keto diet, I won't be baking much bread, much less sourdough. I can always build another, it's not too hard to do.

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