[Mike Nolan]

I'm making keto-friendly buns today, using my take on a recipe from the same site that had the rye bread recipe, which worked out fairly well but was too damp, so I'll keep an eye on them during baking. These would be 11 carbs (8 net carbs) per bun, which is pretty good for a 3 ounce bun.

[Mike Nolan]

Our resident fox has been showing up a lot lately, this afternoon he/she was rooting through the leaves at the back of the yard, probably hoping to scare up a mouse or vole.

Then the fox was staring up at the porch at the squirrels (we see the fox eating/drinking there overnight on our critter cam), and one of them was chittering back at the fox. Later I saw a squirrel run up onto the back porch and jump up on the brick ledge, with the fox sticking his head up the stairs trying to figure out where the squirrel went. Then I saw another squirrel climb up the wood fence at the back of the yard in a hurry, with the fox not far behind. I would not be surprised if the fox has caught a squirrel or two over time.

Whether there are kits nearby is something I don't know, I the the fox den is in our back fence neighbor's yard. (I know they leave food scraps out for the foxes, too.)

[Mike Nolan]

One of the sites I've been looking at has what looks like a promising recipe for a low-carb pizza crust using vital wheat gluten, so I'm hoping to have pizza some time in the next week or so. That may be our next splurge night meal.

This is the same site that I adapted the rye bread recipe from, and that worked out pretty good, except it was probably a bit underbaked and damp and it went moldy in less than a week. But I'll try it again with a better sized pan soon.

[Mike Nolan]

Our plan is to buy a rotisserie chicken at Sams this afternoon for supper.

[Mike Nolan]

I think I'll probably make one batch of hot cross buns to give away, but I don't think I'll try to make a keto-friendly version for us.

[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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