Tom Yum
Thai Hot and Sour Prawn Soup
Spicey hot with heavy citrus notes 
with lemon grass, fresh kafir lime leaves, lemon peel, Serrano chilies and sweet red mini peppers, mushrooms, lemon juice and fish sauce. Garnish is cilantro and scallions. Itās hard to see the prawns because they sink!
This is my all time favorite Thai soup. 
Iām going to try Xanthan gum roux next time, 2T to a stick of butter. Watch closely because it burns easy. I havenāt yet done
it but gumbo is coming soon. 
@x-Dena-x Thereās nothing indecent about a pair of beautiful boobies! 
Agreed, even if you like them so much that you can see them in someoneās dinner. 
Never walk away from the roux!
Youāll have to let me know how it turns out!
This is what I thought when I was putting them on the plate if Iām being honest! 
I managed to say no to bread this morning (I live with a non-keto family and got used to eating in the morning again pff) and made myself some nice keto breaky
Only tried almond flour roux once, with little success. I have made gumbo a couple of times using a Xanthan gum roux. I used 3/4 cup heated olive oil and then added one tablespoon of Xanthan gum, sprinkled on top, and whisked and whisked and whiskedā¦ It made a light-colored, slightly nutty roux, but it was a lot of work.
It was definitely a hassle. & even with the extra time & attention it was only subpar. David also mentioned the xanthan gum. I will have to pick some up this weekend.
Thanks for the daikon tip. I found that if I soak the daikon in water for an hour, change the water soak again that it gets rid of the funk. We have been eating it julienne double soaked and rinsed, into hot water for 6-7 minutes and toss with alfredo sauce. It has the tooth feel of pasta.
Question, do you make sour pickles? I lost 4 different batches this winter as after 7 days of fermentation they went so soft that I had to throw them out. Could it be that they were waxed and not fresh field. Iām in Florida and these cucs came from California?
Cucumbers are tricky somewhat. Did you trim the ends off? Were they pickling cucumbers? You can add calcium chloride or āPickle Crispā is the mason brand. I bought some generic from a brewers supplier, about $7 for a 1# bag. Itās safe to use. Living in Florida huh, I just spent 2 months in Port Charlotte. Nice weather got into the 80ās often. Ideal fermentation temperature range is 65-72F. Warmer temperatures can make cucumbers go to mush. I fermented some green tomatoes while I was there, they came our alright. Try to find the coolest place in the house to keep them, maybe a closet or in a low cabinet. Fermentation is harder in very warm areas because the bacteria go crazy when it gets hot. They probably were waxed. Good luck. Also you can soak your daikon but if youāre not into radish flavor it might not be worth including. If you do donāt boil it first.
Havenāt had a bowl of berries & whipped cream in as long as I can remember but, thatās what Aunt Flo decided we were having this morning 
aww manā¦I just found out this week that Iām allergic to strawberriesā¦have some for me please 
What a bummer! Iām sorry! All berries? Or just strawberries?
EDIT; I am definitely having pepperoni crisps at some point today. Your picture made my mouth water.
My other favorite scramble (I know, I have several favorite scrambles!)
Tomatoes with Feta Cheese,
and Dill Weed
You guys ought to give this a try, great combo. Kumato tomatoes are a favorite when they are available, brown green skins and a deep dark red inside. I also had some Moka Pot coffee that you can chew on with HWC. And of course the nearly ubiquitous daily bacon ration. 
A perfect breakfast .
