When Mother Nature gives you a 50F day in January, it’s time to bulk smoke some ribs. I’ll vacuum seal them,put them in the freezer and reheat sous vide on demand, sauce them up, and put them under the broiler for 10 minutes. They’ll be fall off the bone tender. 😋
As we kick off the new year, I started looking through old recipe notes, failed ideas, and my Hans Gruber black book of keto recipe experiments that I couldn’t get up to my standards. Besides the black book, I had:
- 66 recipe ideas on my iPhone reminders app
- 116 non-keto recipes I want to keto-fy in a binder
- 55 chaffle variation ideas in a OneNote file
- 48 recipes in an email saved folder from various sources
2025 certainly won’t be lacking for sources of recipe inspiration. 😉👍🏻
Grandson #2 - Calvin. Words don’t do justice to the pride and happiness I feel, as well as gratitude for his parents, Jayden and Connor, for blessing me with him and his big brother, Colton.
Nine years ago tonight and about 60 pounds ago. We’re a little pink in the cheeks from standing outside in -25F temps. It was worth it to meet one of my culinary inspirations, Alton Brown.
Christmas breakfast was keto crab cakes Benedict. Over the years, I’ve nailed down a system for making bulk poached eggs so that I can feed the whole family at once (YouTube video coming soon).
I still always poach one extra egg, just in case something goes wrong. That means I usually get a bonus egg for me. That’s the lump in the center between the two crab cakes.
The only downside to a breakfast like this is that I’m ready for a nap after eating it. 😉
Gunpowder roasted radishes with raita. A savory substitute for potatoes with a creamy, tangy, spicy sauce. Tomorrow on the SeriousKeto YouTube channel.
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