Came out well. All in the wrist
What Did You Keto Today? Part IV
velvet
#2194
Salmon salad, made with mayo, onion and fresh salmon, sprouts, heirloom cherry tomatoes, avocado and Russian eggs. A cold dinner on a balmy evening.
Poetry.
CandyLindTX
(Candy Lind)
#2199
Right now? None. We are in a double sleeper. There’s not enough room for both cooking paraphernalia and myself! LOL Wayne carried some things (a small multi-use fryer/slow cooker and an electric frying pan plus utensils etc) when he was solo, but we’d have to be a lot more organized and a lot less lazy than we are to be able to cook most of our meals. I do plan to eventually get a small freezer that we can carry, which will be stocked with chaffles and some other things to help us have more variety on the road. But even that is going to make it hard to fit everything we have to carry. Luckily, we are pretty easy to please with simple grilled meats, steamed/grilled veggies and salads. We have a small fridge in which we carry cream (coffee), cheese sticks, bacon, summer sausage and other meat snacks, homemade dressings, leftovers, and a bunch of condiments.
We do have a lower storage area with canned goods in it for real emergencies (like stuck on the roadside for a long time waiting for road assistance), but it’s not easy to get into, so we don’t pull it out more than twice a month.
CandyLindTX
(Candy Lind)
#2200
I wonder if there will come a day when I can allow myself those amounts of carbs again? I have to keep my carbs to veggies, seeds, and nuts and stay vigilant for “carb creep;” it would only be on a “carb splurge,” I’m afraid. So, I will have to enjoy your balsamic vicariously on this page. Thank you for sharing!
CandyLindTX
(Candy Lind)
#2201
Halo Top has too many carbs AFAIC. Enlightened Keto blows away Rebel for taste, and has 1g carb per 1/2 cup or 4 per pint. RICH. That’s my ice cream opinion, and I’m sticking to it!
We went 5 miles to get some Enlightened to go with our ribs tonight, since we have the luxury of a rent car. 
ebonymc
(Bernice)
#2203
could you let me know how you made that. I’m new and looking for ideas especially for breakfast
Hallie
(Butter Withaspoon)
#2204
I boiled up beef bones and got 1 cm of fat on top, maybe more.Now to turn it into a tasty soup for the rest of the week.
Yay photo worked. Not pretty but very fatty 
Athena61
#2205
Last night’s dinner was pizza using pork rinds as 1 of the ingredients in the crust. I’ve been searching for a decent crust and thought I’d give this version a try. It was fine, but I’ll move on to the next one. I roasted some mushrooms, red onions, and bell peppers ahead of time, and added Kalamata olives and pepperoni to the top before baking. The roasted vegetables were delicious and because they were precooked it didn’t make a watery mess to the crust especially.
velvet
#2206
What makes you want to move on to the next crust? Was this crust crispy? Everyone has different ideas about how they like their crust, I like thin and crispy.
Athena61
#2207
@velvet It just didn’t wow us. Flavor was fine, edges were crispy enough. I could pick the slice up with my fingers. Maybe it wasn’t bready enough? I’ve only made 1 fathead dough type so maybe I need to go back to that kind and try again. I rarely repeat a recipe…too many to try. I know you are a foodie, Velvet. Do you have any favorites? Thanks 
velvet
#2208
I haven’t fooled with Pizza yet, so I am interested. But, I know I am not interested in bready, the thinner and crispier , the better for my Pizzas. I plan to dive into Pizza and pizza-like foods soon. I am a foodie, it’s great that I can indulge that side of me and still get healthier and healthier. I am lucky in that I love the simple flavors of basic foods, like a variety of roasted veggies and meats. But, texture matters too, and a crispy pizza crust with a variety of toppings hits the spot. I am thinking of starting with a cauliflower, pork skin and cheese based crust…
velvet
#2209
Chorizo casserole, with chorizo, onion, yellow pepper and tomato, topped (too) generously with Mozzarella. Fire ant juice (hot sauce brand) added to taste.
Fire ant juice is my favorite hot sauce, I just want heat, not a predominantly vinegary taste. It’s hard to find a hot sauce that is not based on vinegar. This is the one I found: https://www.hotsauce.com/fire-ant-juice-gourmet-hot-sauce/
velvet
#2211
It’s very inexpensive and goes a long way, and yes, it’s my favorite kind of eggs. The only thing better would be trout or salmon caviar, large, light red/yellow eggs, but that costs a lot more.
Amazon: Agustson Black Lumpfish Caviar Roe, 12 Ounce
Athena61
#2212
I think we are a lot alike. I, too, enjoy the flavors of simple foods like roasted vegetables. Funny, but when I was growing up my mother never roasted vegetables except for potatoes when she was cooking a roast. And I don’t remember her ever braising her roasts, either. She would put the potatoes along side the roast and the potatoes would turn out crispy on the outside and soft like pillows on the inside. The potatoes were basted in the pan juices from the roast. All the other vegetables were boiled. I pretty much roast all my veggies unless I’m short on time.
Anyway…my favorite style of pizza was always Detroit or Sicilian style. I often made my own crust and was an avid bread baker. For the most part I’ve been pretty happy lately with my experiments in the kitchen. Keto/low carb certainly has a learning curve.
As far as a thin crispy crust I’m wondering if a crust from tortillas might be what you’re after? I have also made some flat breads that might work out, too. It’s all fun, isn’t it? I love to cook and I think that’s been very helpful keeping me on this path.