Omg! How cool is that!
Today a friend and I had a long seafront walk. Then had a jolly lovely lunch.
) with buttered brocolli, spinach and carrots (just a couple!)yum! I use daikon radish instead of potato in my chowder, you?
I am delighted to eat all the venison that you do not want to eat!
I don’t currently have a hunting friend and I miss it so much! 
Wow ! Dinner was the bomb ! 
Grilled Ahi Tuna, with a side dish of Zucchini Au Gratin 
And the desert (sorry, no picture) was the sweetest, creamiest keto carrot cake I have ever had ! Actually, our neighbor, who is a keto coach, and now a keto Baker, who is selling her keto deserts at fairs and such, made it… And unfortunately for us, she won’t give out her recipes. Can’t blame her though
I’m obsessed with pork belly at the moment. And it’s so convenient to just bung it in the slow cooker on ‘low’ after breakfast and eat it at supper time - it’s a no-effort meal!
7am:
7pm:
EDITED to say actually this was 10 hours, not 12 - I’d forgotten that before I left for work I’d plugged it into my handy timeclock to start at 9am!
7.30pm:
Six peas each, just for colour! We’re too keto for peas round here any more… 
Nice! We cook on induction inside and out, super fast heat. With that little cast pan you could get a nice rib eye sear on and clean up before the smoke detector goes off in your room.
Hot Italian Sausage, Avocado, Tomatoes, Garlic, Italian Seasoning, Jalapeño Havarti Cheese
Nice!!
I’m gonna do this
Do you add any liquids at all?
Or just allow to cook in its own nectar?
I’ve been having a hankering for jambalaya the last month or so. I found a good base and substituted riced cauliflower and reduced the chicken stock because cauliflower doesn’t soak up near as much moisture as rice.
This will be lunch the next few days.
No liquids - literally it’s just the pork, and some salt and pepper. It’s really really good!
It looks delicious, I was addicted to pork belly slices, and used to put them in the oven for an hour
They were pretty much confited in their own fat - and put it this way, I only needed a fork to eat them with.
The first time I did them I cooked them on low for just a few hours and finished them in the oven. They went a bit too crisp.
The second time, I upped the slow cooker to ‘high’ for the last hour, having drained the fat off first. Made a heck of a mess, but they were lovely.
Third time lucky: low all the way, leave them alone to swim, and don’t bother turning it up. They were the best yet!
Have just put half the side-product pork fat into tonight’s chilli!
