Cream marinated chicken liver, bacon, mushrooms and asparagus. In the afternoon I had some turkey breast with mayo wrapped in a leaf of romaine lettuce. Lost another pound - 229 now.
What Did You Keto Today? Part IV
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#946
A delicious lunch inspired by @CrackerJax!
Smoked mackerel fillets were on flash sale this week. I mashed them up with the rind and juice of half a lemon, a spoonful of Dijon mustard, a load of pepper and half a tub of cream cheese. I spread the mixture thickly onto a chaffle each, and served it with last night’s leftover coleslaw. I had mine with fermented cucumbers; Mr S had beetroot with his.
Normally I like my chaffles soft, like sliced white bread - but I cooked these ones for twice as long so they were rather more like toast. Absolutely perfect with this smooshed up pate.
CandyLindTX
(Candy Lind)
#948
Try not to laugh. BLT chafflewiches (I got used to adding olives when I patronized Subway, so there they are -so I guess they are BLTO 
),
On a side note, it’s become impossible to buy a freezer here in the US. I guess I was too slow to panic about the meat shortage.
Beachbum
#949
“On a side note, it’s become impossible to buy a freezer here in the US. I guess I was too slow to panic about the meat shortage“
YES!!! I began hunting end of February and everywhere I looked, they were all sold out!
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#952
Your BLTO looks amazing, @CandyLindTX ! Or is it BLOT? Or - depending on how many olives you’re adding, of course - OBOLOTO?
Or… are you ready for this - the Bacon, Lettuce, Olive, Tomato, TEQUILA & another Olive - BLOTTO!!!
(I’ll get my coat.)
@Digital_Dave those bacon-bandaged hotdogs look terrific!
David_Stilley
(Full Metal KETO AF)
#953
I saw in another thread that you didn’t want to buy steaks your butcher had because you wanted them fresh cut and he wouldn’t do it till what he had sold. What a lot of folks don’t know us that brown discolored steak that’s not bright red anymore and maybe even grayish on the surface is that it’s better than the bright red fresh cut steaks. The very finest steak houses age their beef in the refrigerator and sometimes they dry age it quite a lot even to the point that some mold is starting on the surface. When you buy beef it’s the juice in the package that starts going funky.
I live alone and eat a lot of steaks sometimes and I have bought up to 15 and kept them only refrigerated for 15 days or so. I have never had a steak go bad this way, it smells just fine with a good beef aroma. You want to let them dry in your fridge. Here’s a picture of a New York Steak that’s been in my fridge dry curing for about 13 days. The flavor and tenderness will be fantastic, better than when I bought it bright red.
It’s dry to the touch with only a hint of moistness unless you push your finger down hard you detect moisture.
Restaurant dry aging beef for customers
You should all try this steak lovers. As you see in my photo the steak is on a rack so all the surfaces can dry. I flipped it over once about 5 days ago. I’ll be eating it in the next couple of days, doing smoked chicken thighs today.
Yum 
Happy Steak eating friends! 
Bubby1
(Keto Koala 🐨)
#954
@CrackerJax you were a spunk!!! 
. I wish i had been an adult in the 70s. But I wasn’t born until late 88. The 70s seemed cool!!! I loved the fashions of the 60s and 70s. 
KetoSnaps
(Rebecca 🌸 Frankenfluffy)
#955
Slightly sloppy - but nevertheless delicious! - cottage pie with broccoli and asparagus.
Thank you @David_Stilley for the photograph advice. Hope landscape format is better!
(Edited to say oh yes actually it looks much bigger even at 50% than portrait format!)
CrackerJax
('Jackie P')
#957
Another work day, another chilli and cheese
Actually, bloody enormous portion but I pushed through every satiety signal to finish it!
Digital_Dave
#959
Thanks, they were pretty good. Another favorite of mine, but haven’t done them in a while. 
Dinner… Cottage Cheese Chaffle with Hard Salami, Turkey, Pepperoni and Cheddar Cheese & Mayo.
David_Stilley
(Full Metal KETO AF)
#961
Janie
(Jane)
#962
Transplanted a bunch of vegetables I bought and some I started from seeds back in Feb, so no time to cook. Threw some cheese brats on the grill snd heated up leftover soup made from leftovers.
Jody22
(Jody)
#963
Thursday OMAD (No lunch after my run … saved up for a little larger steak)
19oz Ribeye, Sautéed Mushrooms, Brussels Sprouts w/ Butter
Meerkatsandy
#964
My husband and I figured out that it makes a big difference if our butcher vacuum packs 2-steak portions, we let those sit in the fridge for about 10 days and only then start devouring them.
I wanted to try dry aging, but I have this problem with uncovered food releasing fridge smells - I know, I know, I’m crazy.