Sunset dinner on the Gulf of Mexico in Port Charlotte Florida.
Keto German/Cajun Cabbage Rolls
Filling was ground beef, onion, bell peppers, mushrooms, egg, Cajun seasoning, garlic powder, thyme s&p
Tomato sauce, lots of butter, with bay and thyme, cloves s&p
A couple of simple and tasty meals today. Most of the day was insanely chockablock so sitting down to eat these was a real bloody pleasure.
I picked up some spicy very low carb sausages from the butcher and cooked some up with a lot of beef bacon. I don’t normally eat breakfast, maybe only once or twice a week, but I love eating breakfast with my daughter on Saturday mornings. She likes trying my food and seeing what she likes. Double thumbs up for the beef bacon today. Seriously, it was amazing.
Everything was DROWNED in butter. Amazing fatty cut I picked up at Whole Foods today instead of my usual butcher. The guy who served me at first didn’t have a clue (I asked him if they had any duck fat and he tried to sell me a frozen duck), but someone else stepped in and knew what was going on. I asked for a really fatty cut they had that wasn’t a ribeye, and ended up with this marvelous T-bone. Came out really well (hello, paprika) and was delicious. Was so hungry I had to sprint to take this messy photo before my mouth could catch up.
I’ve been wondering if the beef they use for hot pot could be repurposed as beef bacon. It looks like rolled up bacon before you cook it… may need to experiment.
Yeah, I think it really could! When I was eating the beef bacon this morning I kept thinking, “Hmm… this seems familiar…”
It was pretty much the same as the beef I use in hot pot.
First batch of mayo I’ve made since I’ve been tracking again so actually had to weigh the ingredients 
. Also first batch made with avocado oil rather than EVOO…
Very different, much milder taste and nowhere near as bitter. I’ll definitely do it again.
Coolio, will add to pile. My only “problem” with this WOE is just how many things end up in my recipe pile.
Avocado oil is much better. the taste is much smoother. I have heard that macademia nut oil is better, I have bought some of the oil but haven’t made it yet.
Weird Australian “steak”. It was perfectly round before I cooked it. Perfectly round meat is disturbing.
Also, Pickle Dave does not get credit for my eating pickles. He may get credit for my putting them on the plate rather than downing them over the kitchen sink.
Prepping this beauty for tonight. The husband will be at work, and the ex Husband is taking all 5 kids (3 his, 2 mine with husband) for a sleepover. I am going to enjoy this alone. In silence. Peaceful steaky, fatty bliss.
