I'm back in my MWF eating schedule. Here's Monday's meal:
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| seaweed noods, snails, fish, shredded cabbage, seaweed sprinkle, quail eggs, gochujang |
Wednesday's meal was just my usual Paris Baguette salads. Today's meal was salad plus keto mini-pizzas—my solution to how to use up leftover keto tortillas:
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| keto tortillas, Hormel(!) pepperoni, bottled basil spaghetti sauce, good mozz |
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| I hope "milky flavour" doesn't mean artificial shit. |
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| keto tortillas, pre-microwaving |
I'd much rather bake the pizzas in a real oven, but there's no point in buying new equipment for the office if there's a chance we might be outta here by the end of the year (which is looking likely; no actual word yet). We're currently on freelance contracts, and we might be again, but if the company puts us out, we'll have to establish our own office and I'll have to figure out new living arrangements.
Those tortillas aren't horrible as far as they go, but they're a bit xanthan-gummy. I think, with the texture they have, they might actually serve better as a weird kind of keto pasta. Next time, I might make a batch with added salt, spices, and herbs, let them cool down, mix them up with nuts, then cover the whole mess in butter and cheese and more herbs for a weird sort of party mix to take the place of popcorn when I'm watching movies.
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| With all the Korean on the package, you might miss the tiny Hormel logo (upper left, ripped). |
The Hormel pepperoni came in a different package this time, but it was definitely the real deal and not that Korean nonsense. One way to test the difference in quality between the Korean stuff and the American pepperoni is to try both at room temperature. The Hormel is so much better every time. It's not as though the Korean pepperoni is unusable, or that I'm some sort of pepperoni snob, but there's a definite difference in quality. Every time I'm stuck with the Korean stuff, I'm left pining for the American stuff. One of those cases where the knockoff of the original just isn't as satisfying.
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