It's HOT

Yes...it's finally gotten HOT here in central Ohio.  Can't believe we didn't use the pool until mid-late June this year!  The temperatures just never stayed up there...and sure wasn't worth heating the pool for the outside air to be too cold!!

I'm back in to 'serious' Keto eating.  I've pretty much maintained since the first of the year and decided it was, once again, time to 'take the plunge' with tracking on my Carb Manager app.  So far, so good!

Hubs doesn't care for it, but I LOVE a fathead pizza.  I made this recently when he was out of town.  I used the recipe from Simply Keto cookbook, which is my favorite fathead pizza (so far at least) and also my favorite Keto cookbook I have.

Hubs smoked ribs and wings for the 4th of July.  I usually do wings in my air fryer, but we thought, since he was already smoking the ribs, we'd do the wings that way too.  They were good, but we all decided we preferred them in the air fryer.

Tomorrow we've got the 'littles' for most of the day and the granddude is going to help make his momma a birthday cake for her birthday (Sunday).  He loves to be a little sous chef!!

It's been awhile...

...since my last post.

I'm still eating Keto, and have been (seriously) since early last May...after several months the autumn before 'dabbling/doing dirty keto'.   Hubs joined me this time.  He has now lost all he needs/wants to but I still have a few lbs. to go.

Last week I made these Snicker Bars.  OMGoodness are they tasty! HERE is where I found the recipe.  All I had in the house were Spanish peanuts.  Next time I want to try just plain (salted) dry roasted...I think we'll like them even more.

Not much going on...

Just a quick little post to say I've not been doing much in the kitchen where I've photographed food.

On Labor Day, I started on a Keto/LCHF (low carb high fat) way of eating.  I'm doing well eating this way...and it's much easier than I thought it would be! And boy, do my joints ever feel better with the extra fat in my diet!!!  I'm still working on a 'grove' to get things rolling with new recipes.  What it comes down to is the need to be more organized and do a monthly menu plan, which I did all the time when raising my 3 kiddos.

Here I was making my dad's famous grilled chicken.  The 'sauce' is nothing but butter, Worcestershire, vinegar, salt and water.  Low & slow & SO delicious!!  The boys were over for dinner and I just forgot to snap a picture of the finished/cooked chicken.

Here's my dad's special sauce:

• 1
  pint water                                                Heat all ingredients till butter melts.
• 1
  pint vinegar                                             Keep it warm throughout grilling.
• ½
  lb. butter                                                 Use mop/squirt bottle to keep sauce on chicken
• 3
  Tbsp. salt                                                       throughout entire grilling.
• 2
  Tbsp. Worcestershire                             Grill on med/low until chicken is very tender, 
                                                                         adding sauce often.                                                               
  
  This is a LOT of sauce.  I usually cut the recipe in half if I'm only doing a couple of chickens.  I either cut them in half or quarters & start the grilling process with skin side DOWN.

This was a quick cabbage, onion & smoked sausage dinner I threw together.  No recipe needed.  Just browned the sausage & removed from pan while sautéing the onions & cabbage.  Then threw it all together.  We like our cabbage on the 'firmer' side.  It was delicious.

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