Shame you’re not closer as I would happily give you some 
They’re laying between six and nine each day so I know I have food no matter what, as long as I keep them fed.
What Did You Keto Today? Part IV
Shortstuff
(Allie)
#121
CrackerJax
('Jackie P')
#122
Thats amazing!! A sign of true love and devotion!
How many hens do you have now?
Shortstuff
(Allie)
#123
Eleven at the moment, a real mixture but they’re all rescues and all happy. Lost three in the last couple of months but gained five 
CrackerJax
('Jackie P')
#126
thank you
velvet
#130
Chicken soup! Chicken stock was nice and jelled when cool. The soup contains a lot of left over chicken, broccoli, and half of a cap of a small Porcini mushroom. I found some frozen porcinis - something we used to pick in the Austrian Alps when I was a kid. My favorite flavor, and just a little bit of one mushroom will flavor any soups or sauces or whatnot. I love, love , love that flavor, very umami and I enjoyed this soup thoroughly. Hadn’t tasted Porcini in decades.
Meerkatsandy
#131
BBQ again, my husband loves it, it’s sunny…why the heck not! 
meat sweats, here we come!
Saturday is bone broth day… I remove the bone marrow just as the bones come out of the oven, pre IP, add broth when cooked, some bone-broth osso buco meat and a dropped egg
Digital_Dave
#133
Decided to make a Ham on Chaffle and the wife threw in some breakfast meats, so had some Links, 2 slices of Scrapple and a couple Fried Eggs…
CandyLindTX
(Candy Lind)
#134
Open-faced sausage-bacon chafflewich and hot BPC with cocoa. It’s 45 degrees (7C) and wet here, so I needed something hot!
Momof5
(Susan)
#136
This is lovely, Allie. I am sure they are eleven of the very happiest hens on earth!
Shortstuff
(Allie)
#137
I think they’re called egg spirals, or sometimes egg skelters. These are both from amazon x
Equines_or_Food
(What else is there to talk about?)
#138
I foraged for porcini mushrooms for the first time last year. The flavour is amazing! Can’t wait to go again this year!
velvet
#139
We picked porcinis and chanterelles. Both are just wonderful. Unfortunately a rare find in stores in the US. There are morels and puffballs to be found where I live - but nothing is as flavorful as porcinis or has as delightful a texture as chanterelles.
Wahinewanders
(Brandy)
#140
I decided to start keeping a spa style dispenser of lemon water on my counter that I replenish each day in an attempt to keep my hydration levels up. It’s really working! Yesterday I easily drank all my water and today it’s only 10:30 in the morning and I’ve already downed 32 ounces or so.
I made some homemade plain Greek yogurt in my Instant Pot with a half gallon of grass fed milk and a cup of no additive raw heavy cream. After a 15 hour incubation, I strained it in cheesecloth for another 6 hours. Even with the higher cost of the quality ingredients I used, I yielded double the amount of yogurt I could have purchased in the store for the same price. I’ve paired it with Carrie Brown’s lemon curd as a mix-in in the photo. The recipe tastes great as written but I use all butter and Allulose, as a personal preference.
The smoked ribs and ketofied coleslaw were delicious as always, but it’s that mash casserole that stole the show. Cauliflower mash mixed with crumbled bacon, cream cheese, a little shredded cheddar and chives, then baked in the oven. The trick was to boil and blend the cauliflower, then strain it through cheesecloth for a couple of hours to remove ALL the water. It took some time but I’m sheltering in place over here. Time I’ve got.