Yep, good and filling and stroganoff without the noodles basically. If I hadn’t had 6 hard boiled eggs for lunch, I often top it with an over easy egg or two.
What did you Keto today?
barefootbob
#4016
In the crock for a late supper. Chili with 2lbs 73/27 beef, 1lb chorizo, peppers, onion, little bit of tomato. Cooked in beer with chili powder, cumin, oregano & cacao. The beer is a Bud Select 55. I bought some when I thought it might be ok since I gave up my monster hoppy ales but no the Bud is unworthy shit so I cook with it instead.
KetoKnitterNZ
(Michele)
#4018
Nandos: 2 serves of chickens livers (lemon and herb) and a Mediterranean salad. Yum. Contemplated licking the bowls but didn’t want to look greedy 
Always a challenge eating healthy when away from home. Think I managed it with that meal. Wonder what to have tomorrow? My painting workshop starts tomorrow (abstract painting). There will be wine and food each evening so planning ahead for some keto alternatives. I see some more chicken liver meals in my future!
JustPeachy
(Sophie)
#4019
What I always like about artsy-fartsy gatherings is that they usually have wine and at least cheese spreads…very keto! 
jilliangordona
(jilliangordona)
#4020
I have a cast iron Dutch oven, makes the worlds BEST pot roast
Shadylady1
(Amber Davidson)
#4021
Spinach, grass fed cheddar, Gouda and homemade ranch dressing
Beef, crushed tomato with spinach sauce and kelp noodle “spaghetti”.
Shadylady1
(Amber Davidson)
#4022
I love pictures of your food!!! Everyone is so darn creative!
Your presentations are gorgeous!!!
Gave me lots of ideas!
barefootbob
#4023
I’ll skip the artsy-farts and have wine and cheese in my living room wearing my pajamas. The wine might not be as good but… I’m in my pajamas so I don’t care. 
Baytowvin
(TJ Borden)
#4025
To quote @richard; noice.
What other proof could you possible need that the cow is indeed sacred, and designed by God for us to eat?
Mr.A46221
(Andrew Anderson)
#4026
One of my all time favorites to slow cook! Do you wrap or leave it uncovered throughout. Once the smoke works it’s magic I cover it in its own juices in the drip pan.
Mr.A46221
(Andrew Anderson)
#4027
Cailynq
(Cailyn Mc Cauley)
#4028
CandyLindTX
(Candy Lind)
#4029
Where do you find this? What’s it called on the package? Is it dry or refrigerated?
CandyLindTX
(Candy Lind)
#4030
They do, don’t they? Especially the simple stuff (5 ingredients or less, no measuring - that’s what I like!).
CandyLindTX
(Candy Lind)
#4031
I made cinnamon-butter toasted pecans at Christmas. Not enough! They are long gone, but I still have pecans, & I wanted a high-fat goodie this morning to keep me from being “hangry” when I’m baking later. So … got out a small saucepan, tossed in 1 T butter, ~1/2 t cinnamon, ~1/8 t vanilla, and a pinch of stevia over very low heat. Stirred it up, added 80 grams of pecans, stirred every couple of minutes while I was doing some cleanup. I have a serving for now, and one for later/tomorrow. They got a little drier in the oven, but I don’t mind licking butter off my fingers.
Machine
(Patrick)
#4032
Today in the woods of Minnesota it’s warmer 7F but it’s snowing. Bacon and sausage cooking over the fire. Soon fried eggs…
Delicious.
Baytowvin
(TJ Borden)
#4033
I was planning on making burgers for lunch with oopsie bread buns… I ended up eating the oopsie bread before the meat cooked.
