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We're in the 80% band for tomorrow's eclipse, but we were in the total eclipse area for the one a few years ago. And the weather cleared up about an hour before the eclipse started, so we had excellent viewing conditions for that one. Some friends of ours from Wisconsin drove out and watched it with me in our back yard. Diane was at work, but UNL let most of the staff and students go outside for it.
Tonight we had tuna fish salad on a bed of lettuce, plus some mushroom soup.
We had tacos/taco salad tonight.
The keto bread is kind of bland, not bad tasting, just not much taste at all. It'll make an OK platform for other things, I suspect. (I had an open face peanut butter sandwich on a piece of it that I toasted.) But I think I'll try some other ideas before I make this again.
Today I made a loaf (8.5 x 4.5) of keto-friendly bread, I haven't tried it yet but at least it came out looking like a loaf of bread. The aroma isn't very enticing, though, so I'm not sure how flavorful it will be, maybe toasting it (as the recipe suggests) will improve the aroma.
It looks like a one ounce portion has under 5 carbs.
We had a rotisserie chicken tonight.
We had fish with broccoli
I'm making another batch of keto friendly buns, tweaking the recipe some. (I left out the flax, replacing it with other things, to see if that's where one of the dominant flavors came from in the last batch.)
I'm doing a beef stir fry tonight, with cauliflower rice.
We had tacos tonight, and I'm making another batch of custard.
We're having ham, probably some broccoli and, of course, deviled eggs (which are keto-friendly.) Probably another tiny slice of apple pie for dessert.
We had the last of the onion soup (other than what I froze) for lunch, so I just had a small salad for dinner.
The keto-friendly hot cross buns were OK, but the spice flavors were muted compared to the KAF hot cross buns recipe I usually make, even though there's more spice as a percentage of the dough. The almond flour may be masking the spices somehow. I think using some pecan or sunflower meal for part of the almond flour would probably have improved them.
They took quite a bit longer to bake fully, but that's been true of several recipes from that site.
I tried making some cream cheese frosting with allulose instead of powder sugar, the allulose is smaller grained than granulated sugar but still much larger than powdered sugar so they taste a little gritty, but when you put them on a hot cross bun you don't really notice that. But there's not much frosting on a hot cross bun, so using the allulose version seems a bit unnecessary.
I'm trying a keto-friendly hot cross buns recipe today, though I did add some raisins, they just aren't hot cross buns without raisins! But I only used a quarter-cup in a recipe that made 9 rolls.
We finished off the BBQ beef on some keto buns that I had frozen.
Forgot to say I baked an apple pie last night.
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