[Mike Nolan]

We had scrambled eggs with bacon and toast, and I had a salad and a custard.

[Mike Nolan]

We had fish with broccoli tonight.

[Mike Nolan]

My son like to do duck breast sous vide. I've cooked a duck a couple of times, I've even made a turducken. (Deboning a chicken is easy, deboning a duck is harder, the bones are bigger and longer.)

I've got quite a bit of duck stock in the freezer, and some goose stock, too. Mushrooms sauteed in butter and duck stock are really delicious.

Of all the types of fowl I've made, I think goose made the best gravy.

We had tacos/natchos/taco salad for supper tonight, I made some refried black beans (not very keto friendly, but good.)

[Mike Nolan]

We had tuna salad on a bed of lettuce.

[Mike Nolan]

Whose recipe is he using that has baking powder? Steam and the eggs are usually the rising agents in popovers. I use the recipe in the King Arthur Baking Companion:

3 eggs (sometimes I use 4)
1 1/2 cups milk (Usually 1%)
6 1/4 ounces AP flour
1/2 teaspoon salt
4 TB unsalted butter (though I find 3 is sufficient in the batter, I use the 4th TB to grease the heated pan.)

Best to let it hydrate for an hour or so.

Maybe his oven isn't hot enough, for the mini-popover pan I do 20 minutes at 400 and then 20-22 minutes at 300.

I haven't tried to keto-friendly this recipe yet, at 11+ carbs/popover (12 mini popovers per recipe) that's probably desirable. Like potato chips, it's hard to eat just one popover.

[Mike Nolan]

Sometimes the best meals are the ones you throw together using what you have or can get rather than what the recipe calls for. My wife used to call them concoctions.

[Mike Nolan]

It didn't get much above freezing here, either, and the wind was fierce.

We had reubens then split an Irish Apple Cake and a baked custard, they pair well. (Better than the low carb ice cream I bought a few weeks back, actually, but then ice cream is often called frozen custard.)

[Mike Nolan]

I wanted something to go with corned beef, so I put together a rye bread recipe: 1/3 cup of rye flour, 1/2 cup of vital wheat gluten and the rest flax and oat fiber. Under 5 net carbs per slice.

Decent structure, didn't rise quite as much as I had hoped, next time I'll use a smaller loaf pan. I may tinker with the ratios a bit, too.

Tastes like a light rye bread, toasts fairly well and made decent reubens.

We're out of custards, so I'll make another batch tonight. Low carb and tasty.

[Mike Nolan]

Well, the bagels smelled like bagels, possibly because I used some barley malt syrup instead of a teaspoon of sugar or honey. Texture wasn't really bagel-like, but they served as an adequate platform for corned beef, cream cheese, sauerkraut and swiss cheese.

Shaping was a bit of a problem, I think a little more almond flour would have helped.

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[Mike Nolan]

I used the cobbler recipe from the gnom-gnom site with some of my apple pie filling to make something similar to Irish Apple Cake. About 15 carbs/serving, 3/4 of that the apple pie filling.

These use almond butter rather than almond flour, and they're pretty good, the cinnamon in the apple pie filling really comes through. A little low-carb ice cream went very well with it.

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[Mike Nolan]

I got a batch of beef stock started yesterday, let it simmer all night and will be straining it later this evening.

Supper was leftovers, I had to solve an issue for a client that kept me from the original plan for dinner tonight (steaks), so we'll do them tomorrow.

[Mike Nolan]

The keto bun was OK with a hot dog, but needed more toppings as the bun itself is kind of bland. (My burger last night had tomato and cheese.)

[Mike Nolan]

Heinz makes a no-added-sugar ketchup, 1 carb per tablespoon. They also have a no-added-salt one.

I've seen multiple sources that recommend not being on a strict keto diet for more than 6 months, but we're on sort of a modified keto diet anyway, so I don't know what we'll do down the road.

More than a few health professionals have told me that the main reason people stop following a keto diet is they get bored with the lack of food variety. So far, that hasn't been a problem, but we're only about 6 weeks into it. As we get into summertime menus, that may be more of a challenge, but those keto buns were pretty good last night. And with some practice, they'll look even better. That site also has a recipe for keto bagels and keto cobbler (though the fruit is the main source of carbs in cobbler.)

I found a book at Half Price Books over the weekend that looks good, just thumbing through it I came up with at least 6 recipes that my wife's reaction was: Too bad we've already got dinner planned today.

Title of the book is The Low-Carb Bible, by Elizabeth Ward. Not strictly a keto book, but neither is our current food repertoire.

[Mike Nolan]

It was in the low 70's again today, so I got the outdoor grill set up for the season and we had burgers on some keto-friendly buns I made. (I'll post more about them, with pictures, in the baking category.)

[Mike Nolan]

The chocolate custards separated a little, maybe the cocoa wasn't sufficiently mixed in. I may try making them with melted chocolate next time, that is the more traditional way to make them.

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