This turmeric and black pepper mayo creation of mine goes with everything, like wild caught salmon steaks I found buried in the bottom of my big freezer…
Just cooked up a big batch of diced pork heart and liver to have over the next couple of days, mixed in this yellow creation of mine.
I didn’t make it to the burger stage. 2 hotdogs later and one beef skewer, and I’m tapped out.
The BBQ was just me, my husband and my dad. They each ate a bunless burger.
I also made some broccoli slaw for my dad only, as my husband and I don’t eat it.
Meal #2 of the feast. Ball of beef topped with melted Swiss, mayo, shredded pickles and mustard. Yum!
@brian
Thank you so much for such a lovely compliment!!! I love cooking and since the effects of sometimes hours in the kitchen tend to disappear so quickly (in my belly 
) l like to take pictures to commemorate the effects of kitchen labor 
I notice the same. I tend to overestimate and always buy too much food but with fasting l’m seing so much stuff going to waste!
I guess time to switch to a smaller shopping cart together with smaller clothing size 
It was pretty tasty would have preferred cheesy cauli mash but that would have been too much fat for Mum.
I was actually liking the whole cauli as it still looks like whole food…I tend to make a lot of “hash” looking meals. I appreciate the intact look! 
My wife has to go lightly with my foods as she’s trim, not keto, and reacts poorly to high fat dishes.
OK, I log all my food in MFP but very rarely do I take any pictures. Mainly because I am 51 years old and partly because I just don’t take pics of food but after hearing about this thread catching up on the 2KD podcast, I thought I would contribute.
After being grossed out at the thought of pork belly and all that fat, I love the stuff now if it is roasted or fried so it has a nice crispy outside. So tonight that is what I had in prep for my first extended fast. The wife is gone for the week and I am going to try and fast all week and I have been feasting the last week or so anyways,so tonight we oven roasted pork belly two ways.
I cut the slabs into large sections and did one batch with just a heavy crust of Montreal seasoning on them (my fav) and another batch that I didn’t take pics of with soy, worchestershire, cumin and chili powder and baked them at 450 for 35 minutes and then took some of the fat and pan fried some Brussels sprouts with salt, pepper and chopped garlic. The non-Montreal batch needed salt too but other than that it was all DELISH!!!
@Hopeoftheflame is my oldest daughter and she is keto. She made Alton Brown’s salt dome snapper for us tonight. Once we got to the fish we stopped taking pictures because we were so hungry. I made homemade tapenade and we had green beans with bacon and butter. We always have sliced avocado.
The fish was very moist and delicious.
I’ve used the salt dome technique on beef and it works amazingly. That fish looks awesome!
I wanted to try kelp noodles, so chicken stir fry it is. I like the kelp noodles.
What a great idea I never thought of splitting the dog or the Brat to put in my mustard and dill relish.!
Thanks Karen! I found a video showing how to properly clean the jets on my gas range and MAN! does it get hot again! I love it.
It would look better if there was real food under there instead of fish 
I love my induction cooktop, but I’m afraid a new one is soon required. Any brand except Miele.
Seasonal asparagus with Himalayan pink salt is the hero of this dish, which is an achievement given it’s coupled with perfectly-poached market-sourced eggs and crispy fatty bacon, cooked in a house-created beurre noisette.
