Almond Bread

I was gone for two weeks for work, a week in Pennsylvania and a week in Oregon.  I was finished with Pennsylvania on a Thursday and had to be in Oregon on Monday, so I spent the weekend in Seattle with the grand baby instead of flying home, and Dave flew down too.  Of course the baby had just gotten over a stomach bug and I caught it. So by the time I left Seattle, that stomach bug was just kicking in. Having the flu in a hotel is never as much fun as having it at home (is having the flu ever fun?), I will say the big fluffy towels in the hotel made a great bed the one night I had to sleep on the bathroom floor.  Luckily, I was able to work during the day, and other than one tough night the rest of the week in Oregon was good.

I am looking forward to two weeks at home now. I'll rest up and get ready for the next trip.  I do think I need to make a rule that I can only visit the baby on the way home, so this doesn't happen again.  It was bad enough last year when I caught the flu from the baby and I was headed home, I don't want to relive the stomach bug in the hotel room again any time soon.

Right now I am loving avocado toast.  I love it for breakfast, for lunch or for dinner.  I've been known to get home a little early and make avocado toast and sit on the back deck to eat it and enjoy the sun.  I'm home for two weeks in a row so making a loaf of bread and knowing I will eat the whole thing works for me.  One loaf of bread in two weeks - easy. 

This is an easy loaf to make.  I like it toasted with butter and avocado.  I've also put butter and garlic on it and served it as garlic bread with dinner.  If you were a sandwich eater, it would be good for a sandwich - I did toast some and slather it with peanut butter.  

Hmmmm I have been craving a grilled cheese sandwich, um gotta go..

Low Carb Almond Bread
from ditch the carbs.com

2 cups almond flour
2 tsp. baking powder
1 tsp. salt, or to taste
1/4 cup psyllium husk
4 eggs, beaten
1.8 oz coconut oil, melted
1/2 cup warm water

Preheat oven to 350°F.  Line loaf pan with parchment paper and spray with cooking spray.

Mix almond flour, baking powder, salt and psyllium husk in a large bowl.

In a small bowl beat eggs, add melted coconut oil and warm water.
Mix wet ingredients into dry ingredients and mix well.  Pour into prepared loaf pan and bake for 20-25 minutes or until a toothpick comes out dry.
Makes 15 slices

126 cals., 11.3 g fat, 3.9g carbs, 2g fiber
(Note: I plugged this into my Carb Manager and it says 6 total carbs, 4 g. fiber, 2 net carbs, 13 g fat, 5 g protein, 152 calories for 15 slices)

2 years ago:  Six Sisters Peanut Butter Chocolate Bars and the Lost Office Key
3 years ago:  Grilled Flank Steak with Apricots and Almonds
5 years ago:  Beer Braised Pork Loin with Warm Cabbage

April 10, 2018  Sunrise 6:33 am,  Sunset 9:12 pm  Temp. H 45/ L 26°F

Asiago Muffins

So, after I realized that yoga isn't the devil, and while it is not my favorite way to exercise, it is helping, I decided to try meditation like those doctors suggested (they were right not wrong about yoga).
I down loaded an app on my iPad and went to work.  I sit quietly, with my eyes closed, in a comfortable position, focusing on my breath, acknowledging my thoughts and letting them go without judgement...
Yea, not my thing.
Sometime I have to open my eyes and yell at the iPad, "This is stupid."  Then I close my eyes again and focus on my breath.
So I finished a 7 day intro class and I'm onto a 21 day class and I'm still not loving it.

So there, doctors aren't right about everything.

One thing that is right are these biscuits.  OMG they are packed with flavor and deliciousness.  Dave loved them too.  These come from my new cookbook Craveable Keto, by Kyndra Holley (great book if you're looking for a good keto book).  I've just started working through some of these recipes and so far haven't been disappointed with any of them.
Now these are something I can meditate over.

Asiago Bacon Muffins
adapted from Craveable Keto, Kyndra Holley

4 oz. full fat cream cheese
1 large egg
2 cloves garlic, minced
1/2 tsp. onion powder
1/4 tsp. sea salt
1 1/4 cups shredded Asiago cheese, divided
1 1/2 cups blanched almond flour
1/4 cup heavy cream
1/4 cup water
6 slices bacon, cooked crisp and crumbled

Preheat oven to 350 F.  Lightly grease or line with papers, 8 wells of a 12 well muffin pan (or muffin top pan).

In a medium mixing bowl, cream the cream cheese and egg together.  Add garlic, onion powder, and salt.  Mix with a hand mixer until well incorporated.

Add 1 cup Asiago cheese, almond flour, cream and water.  Mix until well combined.  Using a rubber spatula, fold in the bacon.

Using a large spoon or a scoop, divide the dough into the prepared pan in 8 equal sized mounds.  Sprinkle with remaining Asiago cheese.

Bake 30 minutes, or until golden brown on top.  Place the pan on a cooling rack and allow the biscuits to cool before removing.

Store extras in the refrigerator for up to 1 week.  Reheat in the oven or toaster.
8 servings

256 cal, 24 g. fat, 11 g. protein, 5.5 total carbs, 2.4 g fiber

3 years ago:   Breaking the House Rules
4 years ago:   Potato Sourdough Sandwich Rolls
5 years ago:   Quinoa Blondies and Changing the Clocks


March 20, 2018   Sunrise 7:50 am  Sunset 8:07 pm   Temp.  H 29 /L 6˚F

Oven Fried Chicken

So the fourth doctor has now told me to try yoga and meditation.  I really like HIIT (high intensity interval training) and I loved going to Fairbanks Fit Body Bootcamp, but my age and my body that is falling apart just doesn't allow that any more. 
So, I started yoga.  It is not my favorite.  The saddest thing is that I decided I would try it, after all, those doctors must be proven wrong, so I got up and went downstairs every morning for a week to work through a beginners yoga video.  At the end of the week I felt better, I had more movement in my arm and less discomfort from my mastectomy rebuild...crap...now I have to continue it.  At least I get to look at Rodney Yee every morning.

So, as a reward for my successful yoga practice (it has been a couple weeks now) and the fact that I have to console myself for not getting to tell a doctor they don't know what they are talking about (those darn doctors must go to a lot of school to be so damn smart), I wanted fried chicken.

I don't make fried chicken the way I used to.  I used to soak it in buttermilk, dredge in seasoned flour and fry in peanut oil.  Nope, this is a low carb version that doesn't hurt my stomach and doesn't require frying!  I love this chicken so much I make a double batch and then have cold fried chicken for lunch for the week.  Yum.

And because it is baked, you can practice yoga while it is in the oven...and look at Rodney Yee.

Oven Fried Chicken

6 chicken legs (or thighs or breast strips, what ever you like)
2 Tbsp. coconut flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2-3 Tbsp. dijon mustard
1/2 cup crushed pork rinds (I run mine through a blender to make pork dust)
1/4 cup grated parmesan
1 Tbsp. Italian seasoning
Olive oil or coconut oil cooking spray

Preheat oven to 350˚ F.  Put a wire rack over a parchment lined cookie sheet and spray the rack with cooking spray. 

Mix coconut flour, salt, pepper and garlic powder together in a bowl on or a plate, set aside.  Mix pork dust, parmesan and Italian seasoning together in a bowl on on a plate, set aside.

Coat chicken pieces with coconut flour and shake of excess.  Coat each chicken piece with dijon mustard, then coat in pork dust-parmesan mixture.  Place coated chicken on rack over the cookie sheet.  Lightly spray chicken with cooking spray.

Bake for 30-40 minutes until chicken juices run clear and chicken in nicely browned. 
3 servings, 2 chicken legs each serving

2 years ago:   Cavatappi with Arugula Pesto and Moving Snow Around the Yard
3 years ago:   Home
5 years ago:   The Beginnings of Spring in Fairbanks and Maple Mustard Chicken

March 15, 2018   Sunrise 8:08 am  Sunset 7:52 pm   Temp. H 29/ L 15˚F

Peanut Butter Granola

Well, I'm finally off antibiotics and seem to be healing nicely.  But, considering I've been on antibiotics since the end of October because of this lovely infection I figured I needed to do a little gut TLC and see if I couldn't improve the environment there.  Especially since our immune system lives there.  So, I am eating cultured foods.  I've added full fat Fage yogurt to breakfast, I've not been eating yogurt because of the carb count, but I have 10 days before travel season starts and I don't want to be on airplanes and airports and job fairs without bulking up my immune system some.  And while I do like plain Greek yogurt, adding a little granola sounded good, and peanut butter granola even better.

I was actually craving granola because a friend at work, who is also doing Keto, said she got a sample of granola in a Keto box she gets monthly.  Then she said she has made Keto granola and it was easy, so the thought of granola was percolating and then I saw this posted on the blog 'All Day I Dream About Food.'  It looked and sounded good so I was ready to make it.

This. Is. Fabulous.

Pecans and Almonds - after the blender

I like it chunky

It is as delicious as it looks

Over some plain yogurt or with almond milk, it is so good

Peanut Butter Granola
All Day I Dream About Food, Blog 

1.5 cups almonds
1.5 cups pecans
1 cup shredded coconut (unsweetened)
1/4 cup sunflower seeds
1/3 cup swerve
1/3 cup collagen
1/3 cup peanut butter
1/4 cup butter
1/4 cup water

Preheat oven to 350˚F.  Line large rimmed sheet pan with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs, with some larger pieces remaining.  Transfer to a large bowl and stir in coconut, sunflower seeds, sweetener and collagen.
In a microwave safe bowl, melt peanut butter and butter together in microwave, stirring to combine completely.  Pour over nut mixture, sprinkle in water and mix.  The mixture will clump.
Spread mixture on prepared cookie sheet and bake for 30 minutes, stirring 1/2 way through.
Let cool and enjoy.
Makes about 12 servings
1/3 cup serving (338 calories, 30 g. fat, 9.74 carbs, 5 fiber, 9.4 protein)

2 years ago:   Banana Tartlets with Nutella and a Baby on the Way!
3 years ago:   Lessons from the Road #1: Wear Your Glasses
5 years ago:   Prime Rib and the Secret My Husband Won't Share

March 13, 2018  Sunrise 8:16 am  Sunset 7:46 pm   Temp. H 32/L 15˚F

Bagel Dogs

I'm thinking of changing the name of my blog to: What Stupid Thing Toni Did Today.  I think it has a nice ring to it!

Sunday morning, I just got home from church and was puttering in the kitchen.  I have the tiniest kitchen and I was back and forth from the counter to the sink to the stove.  All the dogs were in the kitchen with me, in case I dropped something, and I turned, took a step and slipped on a dog tail.  I rolled my ankle and fell flat on the floor.  My ankle hurt, my chest hurt (I got got a huge lecture about being careful until the stitches are healed from reconstruction and all the dangers...) so I lay on the floor and had a moment (meaning crying hysterically).  My poor husband saw me go down and rushed to help, very concerned because I hit the edge of the table before I fell.  I hobbled over to the sofa after a little bit of a cry 😉 and iced my ankle.  It is a lovely shade of blue and green, but I can walk on it and it didn't swell much. But all in all, nothing is wrong with me (and don't post "that's debatable," dear husband).

So I'm telling you all this to explain why I might have been distracted the first time I made this recipe.

My niece brought bagel dogs over for Superbowl Sunday and I have been craving them ever since.  I just got a new keto cookbook, Craveable Keto by Kyndra Holley, and bagel dogs was one of the recipes.  Perfect!  That was what we were having for dinner.  My husband graciously volunteered to help make them since I was so clumsy uncomfortable and was trying not to walk much.

Now, I had the cookbook and was giving directions.  One of the first things you do is melt the mozzarella and the cream cheese together.  I told Dave to put the whole package of cream cheese in the bowl...the WHOLE 8 oz. package.  We were both surprised at how soft the dough was, and I used parchment to get the soft, sticky dough to roll around the hot dogs.  But it somehow worked and we baked them.  They didn't look at pretty as the picture and so I re-read the recipe to see if there were any tips or tricks on making them.

Thats when I realized you only add 1 oz. of cream cheese, not 8 oz.  No wonder the dough was so soft.  I had to make them again so I could get it right so I'll be eating hot dogs for lunch for the next two weeks!

Edible,  but not really pretty

The second time around, things looked a little better.  Good thing I like hot dogs.

Bagel Dogs (the right way)
Craveable Keto, Kyndra D. Holley

For the dough

1/4 cup blanched almond flour

3 Tbsp. coconut flour

1 tsp. garlic poweder

1 tsp. onion powder

1 tsp. Italian Seasoning

1 1/2 cups shredded part skim mozzarella cheese

1/4 cup butter

1 oz. full-fat cream cheese

1 large egg

6  beef hot dogs - I like Applegates when I can find them

For the topping:

2 Tbsp. butter, melted

1/4 cup Everything Bagel Seasoning - I bought some at Trader Joes on one of my work trips, but      couldn't find it (Cal did I leave it at your house?), so I used the recipe from the book

Everything Bagel Seasoning

1/4 cup toasted sesame seeds

3 Tbsp. plus 1 tsp. poppy seeds

3 Tbsp. plus 1 tsp. dried minced onions

2 Tbsp. coarse sea salt (I thought this was too salty, so I doubled everything else after I tried it once and now have a big batch in my cupboard for use anytime)

Preheat oven to 375° F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

To make the dough: In a small mixing bowl, whisk together the almond flour, coconut flour, garlic powder, onion powder and Italian seasoning.

In a separate microwave safe bowl, combine the mozzarella cheese, butter, and cream cheese.  Microwave for 1 minutes 30 seconds to soften.  Mix together until everything is well combined.  If it gets stringy or is not quite melted enough, put it back in the microwave for another 30 seconds.

To the cheese mixture, add the dry ingredients and the egg.  using your hands, mix until the ingredients are well incorporated.  If you are having a hard time mixing the ingredients together, put the bowl back in the microwave for another 20-30 seconds.  If the dough starts sticking to your hands, wet your hands slightly and continue working the dough.

Divide the dough into 6 equal portions.

Working on a silicone mat or sheet of parchment paper, use your hands to roll each portion of the dough into a thin cylinder about 10 inches long, resembling a breadstick.  Starting at one end of a hot dog, wrap the dough around the hot dog until you reach the other end.  Repeat with the remaining dough portions and hot dogs.

Place the dough wrapped hot dogs on the lined baking sheet.  Brush each one generously with the melted butter, then top with the bagel seasoning.

Bake for 25 minutes or until golden brown.  Serve with condiments of your choice.

Store left-overs in the refrigerator for up to 1 week.  Reheat in a preheated 250° F oven.

2 years ago:  Almost like King Hawaiian Rolls and the "Big Rat" in the house

3 years ago:  Chicken Picatta and Cleaning Blood off the Kitchen Floor

5 years ago:  Ultimate Decadence Brownies and Being a Mouth Out of Control

February 27, 2018   Sunrise 8:06 am  Sunset 6:01pm  Temp. H 15/ L -7°F

Chocolate Chip Cookies

WARNING!  TMI about Boobs, my boobs, well really my fake boob.

I don't know what it is about my body, but it sure doesn't like getting this new breast.  Four days after I finished the routine antibiotic everyone gets put on for this surgery I woke up at 4:00am really uncomfortable.  I waited until 6:00am and went downstairs to call the Dr. office (this was a Saturday morning and I woke up the poor dr. on call, because you can do so much at 6:00am Saturday when nothing in the world is open and the doctor's office is over 350 miles away).  We talked about my symptoms and he said he would call in a prescription for me AS SOON AS THE PHARMACY OPENED. (He didn't yell it, he was oh, so kind and even when I apologized for waking him up, he said he was glad I called and just focus on getting well.  I was just a dork and wasn't thinking when I called him so damn early).

Well, I had some coffee, read my daily devotion, cried because I felt bad and was having a pity party (I'm allowed once in a while) and I knew I wouldn't be able to go have coffee with Donna...I was really crying.  I woke Dave up at 9:00 to get my meds, Dave had to call Donna to say that I couldn't make it and I went to bed.  Dave woke me up to take the two new antibiotics and I slept through Saturday and Sunday.  Dave did wake me up for the last 40 seconds of the Super Bowl so I could see who won.

This is the beginning of our very busy time at work, so I get up and check email while I drink my coffee at home.  Go to work for as long as I can, go home and take a nap, and then work from home for a bit before I go to bed.  The bug drugs (what Donna calls antibiotics) are doing their job, I'm starting to feel better and the swelling is going down.  I'm hopeful that when the two weeks are over, and then four more days just to be sure, the infection will be gone and I'll be cleared to start my travel season because I have a stop planned in Seattle to see Grayson and his people on my first trip.  I'll be really bummed if I have to stay home and send someone else.

So, as part of my "taking care of myself and getting well" routine, I'm giving myself lots of treats!  I have my favorite breakfast of cream cheese waffles, at lunch I get dessert (this week it is chocolate blender mousse) and I put some sugar free chocolate syrup in my coffee in the morning that I got in my Keto Krate last month (YUM!)

I love these double chocolate cookies from Peace, Love and Low Carb (I've made them about 16 times), but it was time to try a new cookie recipe.  I found these on Keto Connect and thought they would be the perfect treat for me this week.  I can even put some in a baggie in my purse for after my doctor's visit in Anchorage to check on the infection (Can I take 2 cookies through security these days?).

Chocolate Chip Cookies
Keto Connect, Blog

1 1/2 cups almond flour
1 Tbsp. beef gelatin
1/2 cup Swerve granular sweetener, or sweetener of choice
1 tsp. baking powder
1/2 cup butter, melted
1 tsp vanilla extract
1 large egg
1/2 cup sugar-free chocolate chips

Preheat oven to 350F and line a large baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together almond flour, beef gelatin, Swerve and  baking powder.

In a large bowl combine the melted butter, egg and vanilla extract using a whisk.  In two batches add the dry ingredients to the wet and combine until uniform.

Fold in the chocolate chips.  Using a cookie scoop, make 16-20 cookies, depending on your size preference.

Bake cookies for 15 minutes or until golden brown on top.  Allow to cool for 20 minutes before eating.  Enjoy

2 years ago:   Ricotta Cheesecake for Suzanne's Birthday
3 years ago:   Lemon Mug Cheesecake and the Lost Wedding Ring
5 years ago:   Fried Dill Pickles

February 20, 2018  Sunrise 8:31 am  Sunset 5:39 pm  Temp. H 30/ L 18°F

New Dishes

I have an addiction, and while I try to keep a handle on it, do what I need to do to keep it under control, I do have some pushers that keep me supplied.  My husband is one of them and he has purchased multiple set of vintage china for me.  Well, my niece has now become  a supplier too. She travels a lot for work and on her last trip she was walking through some antique stores and made a find.  I got this text from her:

O.K. the last two texts are from a different
conversation, but something has changed
with my computer, or blogger, and I can't
upload from iPhoto anymore so I couldn't
photoshop it out.  Anyone with
knowledge on how to do that, please let me know.

So I wasn't sure if she was looking for herself, or for me, but either way it was a great deal and a lovely set of vintage dishes.  Well, they came over for the Superbowl and had the dishes with them.  The cost to have them packed for shipping was more than the dishes, but still so worth it!  AND, they were for me!  I love them.  They are my new February dishes and we are using them now.  It makes me smile each night when I set the table that my niece thought of me enough to do this for me, and I'll treasure them always.

2 years ago:    Beef Pot Pies and Getting Ready to Travel
3 years ago:    Sausage and Quinoa and Hurt Feelings
5 years ago:    Pear Upside-down Cake and Catching up on Downton Abbey

February 13, 2018   Sunrise 8:55 am  Sunset 5:15 pm  Temp H 24/ L 11°F

Keto Hamburger Buns

I wanted a cheeseburger.  I wanted to grab one and take a big bite, bun and all.  I wasn't craving bread, I haven't missed it at all, I was craving just eating a burger with pickles, lettuce, cheese, and having a big bite.  So I decided to try one of the many keto bun/bread recipes I've seen on Pinterest and in my keto cookbooks.  I've decided they are o.k. for a bun, but I also tried it toasted and it wasn't my favorite.  Dave didn't mind it for a bun but he didn't want to try it as toast.

The key is to really beat the egg whites until they are stiff and dry.  I have these rings I used as molds, they used to be used to make english muffins, and they are perfect for this.  You don't need molds or you could cut the top and bottom off a tuna can and use that.

There are a million different recipes for keto buns, cloud bread, low carb buns.  I'll try some others too, but right now these hit the spot.  And so did the moose cheeseburger.

Fill the ring with batter.

Carefully remove the ring, you have the perfect bun size.

Smooth the top for even baking.

3 buns ready for he oven.

Three keto buns, waiting for dinner

Moose cheese burger with a keto bun.

Look at this handsome guy.  He is so good looking I can
forgive him for wearing a white undershirt to the dinner table.

Keto Buns

The 30 day Ketogenic Cleanse, Maria Emmerich

Find the recipe in this book:

2 years ago:  Celery Salty Dog and the Repeating Questions

3 years ago:   Better Than Sex Mug Cake

5 years ago:   Kind Prayers for My Friends and Oatmeal Cookie Bars with Fudge Filling

February 7, 2018   Sunrise 9:15 am  Sunset 4:55 pm  Temp. H -11/ L -23˚F

Baked Spaghetti Squash with Sausage and the Lost Week

I don't know where last week went. I was drugged for most of it, so really, I don't know were it went.  We flew down to Anchorage last Sunday night.  I had a pre-op appointment on Monday and Tuesday I had the second of my three reconstruction surgeries.  This surgery was to take the tissue expander out, put the implant in and then give the other girl a lift so they are more symmetrical.  The surgery took about 2 hours and I was "home" by noon.

We rented through Air BnB this time and it worked out like a charm.  We had a lovely 2 bedroom apartment so I could sleep and Dave had room to work, watch t.v., make meals (we didn't have to eat out every meal this time) and I could wander around in my jammies and not have to worry about getting dressed if I wanted a snack.  The apartment was 10 minutes from the surgery center and 10 minutes from the doctor's office.

On Monday morning we had another post-op appointment, the stitches were removed and we were able to jump an earlier flight to fly home.  I just have to wear this tape over all the scars for the next 6 months...yes, 6 months.  It is so the scars heal as small and as flat as possible.  I feel like I'm taping my boobs and my one little nipple that is left, every time I have to change the tape.  But everything went well, no surprises and the one cyst (on the healthy side) my surgeon removed and had it biopsied. It WAS nothing just like everyone thought.  My surgeon is a rock star and I can't say enough good about her and her whole incredibly awesome staff. I'm also glad that I don't have see any of them until the end of the month for my 4 week check. (Edited by Dave - She's still on Valium)

                                

One limitation while I heal is that I am not to lift ANYTHING, no pushing the vacuum and no getting jumped on by the dogs (Dave has to get up in the morning with me because HIS dog is still too much of a puppy.  We compromised on me staying in bed until 6:00 and he gets up with me then) BUT no reaching for stuff.  I know it sounds great, the no vacuuming part especially, but I'll get tired of it way before that restriction is lifted.  So I'll try to be good as long as possible, but I'm not promising anything. (SFX Insert: You'd better promise FFS! - Dave ....... I'm editing remember?)

In the meantime, Dave has been doing everything, so I thought I would start making dinner again.  I work most of the day, come home and take a bit of a nap and then start dinner.  Meals will have to be pretty simple but at least it is something I can do... as long as Dave gets the heavy pots and pans and sets them on the stove for me.

This recipe showed up in my Facebook feed and I thought it looked delicious.  It is! It is rich and indulgent.  I added some moose sausage to the finished dish and it was a wonderful dinner.

Add a foil ring to hold the halves steady.

Fill with the cheese and cream to bake.

The finished dish mixed with some moose sausage.

Baked Four Cheese Garlic Spaghetti Squash

BudgetMeals.info

1 large spaghetti squash, cut in half and seeds scooped out (Dave had to do that for me)

5 cloves garlic, minced

1/2 cup water

1 chicken bullion, I use the "Better than Bullion" paste

1 cup heavy cream

1 cup 4 cheese Italian white blend

fresh thyme

pepper

1 lb. sausage, optional

Preheat oven to 400˚F.  Place cup squash on large baking sheet, making a foil ring to secure the halves.

Generously pepper the inside of the squash halves, spread about 1/4 cup of the Italian cheese blend in each half of the squash.  Mix water and bullion until combined, add the heavy cream, the minced garlic, and the thyme.  Divide cream mixture between the two halves.  Top with remaining Italian cheese blend.  

Bake for 40-50 minutes or until the flesh pulls easily with a fork.  

Meanwhile, brown sausage until cooked completely.  Drain on paper towel lined plate.  

Pull squash strands from the rind and place in a large bowl, mix in the sausage and top with more fresh thyme or parsley.  Serve.

1 year ago: Loving things Your Husband Says and A Taste of the Islands Drink of the Week

3 years ago: Sick Dogs

5 years ago: Wearing Blue Pants with Black Shoes and Chocolate Martini

February 1, 2018  Sunrise 9:35am  Sunset 4:34pm  Temp H -13/L -20˚F

Shredded Beef

We have had a very warm winter so far.  Only a couple of weeks of -20.  While that is wonderful for the fuel bill, it's not so wonderful for moving snow.  Usually, we don't get much snow in December and January because it is too cold to snow.  This last week it was so warm it rained a bit, then snowed.  And now we have a lot of snow and the temperatures are going to drop.  So, Dave spent a lot of time outside getting all the snow moved.

A cap of snow on the fence.  That all fell in one afternoon and night.
Dave measured 8 inches in one night.

Getting the snow off the pavers, after getting it off the deck.

Shredded beef with onions and peppers.  The perfect stuffing
for tortillas.

After all the cold work, he needed a warm, filling dinner.  I had this shredded beef cooking in the crock pot  for the afternoon and the house smelled warm, spicy and inviting!  It was a delicious way to warm up.

Coconut flour tortillas and ropa vieja.

Slow Cooker Ropa Vieja

Adapted from The 30 Day Ketogenic Cleanse, Maria Emmerich

1/2 cup beef bone broth

1/2 cup tomato sauce

1 Tbsp. apple cider vinegar

2 tsp. mined garlic

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. Ancho chili powder

1 (2oz.) can anchovies, chopped

1 large tomato, diced

1 red bell pepper

1 yellow bell pepper

1/2 cup thinly sliced onions

2 lbs. beef brisket, cut across the grain into 2-inch-long strips

1 tsp. fine sea salt

Spray slow cooker insert with olive oil or coconut oil cooking spray.  Add beef bone broth, tomato sauce, apple cider vinegar, garlic, oregano, cumin, ancho chili powder and chopped anchovies.  Top with diced tomato, red and yellow bell peppers, and onions.  Place sliced brisket on top of onions with the fat cap on top.  Sprinkle with salt.

Cover and cook on low for 6-8 hours, until the brisket is ffalling apart and shreds easily.  Shred the brisket with two forks, discarding any of the thick fat attached to the meat.  Transfer to a serving platter and garnish with cilantro, green olives, and lime wedges. Serve with salsa, avocado, cheese, and sour cream, if desired.

3 years ago:  Nutella Palmers and the New Dental Hygienist
5 years ago:  Coq-au-vin

January 25, 2018  Sunrise 9:57 am  Sunset 4:09 pm  Temp. H -24/ L -26

My Birthday and Brownies with Ice Cream

Where did the week go?  This post is a week late, I've been struggling with uploading photos onto blogger, I don't know what changed but suddenly I can't add photos.  I brought my work computer home and was able to add some pictures, not I just need to figure out what is going on with my home computer (several people are having this problem, it seems.  I found out when I googled how to fix this problem).  So, I've just got a little catching up to do.

My birthday was last week two weeks ago. Between all the cards, phone calls, Facebook wishes, and gifts, I feel pretty special. Now, I celebrate my birthday month, so if you want to wish me a happy birthday you still have about three two weeks to get it done.

On my day, I had flowers delivered from some teachers I used to work with.  They sent along a very sweet card that had me crying in my office.  Dave took me to my favorite restaurant for dinner. It was a wonderful way to end a cold week here in Fairbanks.  We had a great dinner and were asleep by 9:00, a total win.

On Saturday, friends came over for dinner, and to learn how to play cribbage.  My grandpa Stejer always said a man wasn't worth marrying if he didn't know how to play cribbage (Good thing Dave knows how or obviously, it would have been a deal breaker).  They brought me the perfect gift for our summer camping.  Bruce makes fly rods and he decorated these plastic champagne glasses with Green Bay colors for me.  No more plastic water cups for my camping champagne!

Sunday we had family dinner, and I got more presents!  I was really spoiled and I'm looking forward to enjoying all my treats.

On Saturday, I made dessert of brownies and ice cream.  Bruce has to be dairy free so I made Keto ice cream with MCT oil and made brownies in these cute little cast iron skillets.  Each person got their own skillet with a scoop of ice cream on top.  They were rich and decadent.

I find Keto "ice cream" to get very firm when I make it,
 so I scoop in individual portions and place in a cupcake paper to
freeze.  Then, when I want ice cream I can pull one serving out of
the freezer and let it soften about 15 minutes before serving.

At work the office threw me a little birthday party, with keto friendly treats and all!  I was really surprised.

The best present I got was on last Thursday when I went for my 6 month mammogram and all was clear.  I only have one side now to check so I asked if they would only charge me 1/2 the price.  My niece was in the next room waiting for her's and heard me. She had to text me so we could laugh together in our separate rooms.
So, this is going to be my regular reminder: Go get your girls squished.

I will continue to celebrate my birthday month with lots of Keto treats and just a little champagne.  After all a girl doesn't celebrate being 29 for the 27th time every year.

Keto brownies
Quick and Easy Ketogenic Cooking, Maria Emmerich

1/2 cup unsalted butter or coconut oil if dairy free
1 cup unsweetened coca powder
1 cup Swerve confectioners'-style sweetener or equivalent amount of powdered erythritol
4 large eggs
1 tsp. vanilla extract
1/4 tsp. fine sea salt

Preheat the oven to 325°F.  Line an 8x4 inch loaf pan with parchment paper and grease well.

In a large bowl, combine all the ingredients for the batter until smooth.  Pour the mixture into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow the brownies to cool.

Single serving option: butter a 4-ounce ramekin or skillet and fill two-thirds full with batter.  Bake for 10-13 minutes, until a toothpick inserted comes out clean.  Allow to cool slightly before topping with ice cream, or cool completely and frost with your favorite frosting.

3 years ago:   Walnut and Blue Cheese Poached Pears
5 years ago:   Vodka Martini for a Hard Week

January 23, 2018   Sunrise 10:03 am  Sunset 4:02 pm  Temp. H -19/ L -23°F