We have a Cosco up in Denver as well as one down in Colorado Springs. We actually live in between and in Castlerock we have a Sam’s. I’ll try and look there because Sam’s today appears to have really embraced a lot of keto foods. They carry Parm chips, almond flour, pork rinds, coconut flour, keto cookbook’s, and well priced ribeye
Can’t find liverwurst here, I’ve tried
For some weird reason they put it with the super fancy cheeses in my supermarket the liverwurst aint at all fancy…
@Ruina I just listened to a podcast that made me think of you. It was the most recent High intensity health and they mentioned that the skins of walnuts contain tanin that when eaten by some people will cause the mouth to burn / itch. So maybe not the actual walnut you have trouble with, but the tanin in the skin?
Where do you get rabbit kidneys? If I dare google this I just get causes of rabbit kidney failure instead of food.
A bit ambitious (yes that’s a dinner plate with 600g of salmon), but only have about 1/4 left so salmon salad for lunch tomorrow it is.
Is that just fried with extra on top or an actual recipe? Look good
I put a spice rub on the chicken, brown it in a frying pan on the stove and finish it in the oven. Once it is about done, I add the toppings and let it melt in the oven.
Nom, my to try recipe list is almost as long as my tbr pile now.
It goes really well with a slaw made from shredded cabbage and chopped cilantro, top with mayo and the juice from a couple of limes + salt of course…
Not in the slightest bit hungry right now but that’s got my mouth watering!
Probably a thoroughly stupid question but have you tried looking for Braunschweiger?
A couple at my local farmers market sells them. They’re rabbit farmers (ranchers?) and sell whole rabbits as well as organs for a good price.
Dearest is making some ribeye chunks for me. Later I might have him make a keto muffins with psyllium husk. Doesn’t Understand the meaning of Rare.
Using frozen peas to numb my wrist area under the splint. Good use of carbohydrates. Here’s my latest wrist picture.
Looking at the recipes its a cross between coarse pate and rillete…
Its a liver based thing that comes in a sausage shape but is mainly pork liver and pork meat mixed together.
is kind of it but way too carby… probably due to the crap that Tesco have added to it…
That looks painful as hell but I love the use of the frozen carbs for relief. Wishes of speedy healing to you.