purple room vents: WARNING: A FOODIE EXPERIMENT POST

Now and then I like to talk about the food I am trying or going to try. The reason for this one is I am experimenting with low carb but delicious meals....a complete meal. Not easy!!! You would maybe think we diabetics can just chow down on vegetables and meat. How exciting does that sound? So now and then when I have a brilliant idea...even if it turns out to be a junker in the end I will be posting about it.

I decided to buy a massive heavy giant bone in ham. After the initial dinner I cut the meat off and then make pea soup with that bone. I will still maybe make pea soup for Monte and Ange. I won't be eating it. Too many carbs. But I can snack on the leftover meat.

I looked up keto glazes and lo and behold I have all that I need according to the recipes I found. Every one of them was the same. Low carb brown sugar, dijaun mustard, vinegar. Thats the base. Add spices and what you like. You boil it and in pictures it thickens. We'll see.

Fifteen minutes a pound for the ham. My ham is about eight pounds so two hours. There will be yummy pan juices...especially with the glaze mixing in with the meat juices. So...how to utilize that....

Well I happen to have two, not one but two purple cabbages. I have got to that stage of life where I forget tiny details like I bought a cabbage already. And they I bought purple ones because they are only four bucks to green cabbage's eight! Ridiculous. And don't forget, as I have mentioned before, cabbage is PIG FOOD. That is what we fed our pigs when we were kids! We rarely ate it ourselves. Now it has become an elite expensive side dish. And I know why.

I totally blame it on the popularity of pulled pork. Pulled pork, which I hate, has caused two sad things. Firstly pork shoulder. Pork shoulder roasts or steaks were welfare people's go to meat. I was on welfare for years once upon a time and we ate a lot of it with shake and bake. Then along came pulled pork and shoulder, or butt as it is also called for some unknown reason, was the only choice of pork that works. And you guessed it...because that cheap ass cut of pork gained a desirable identity....stores put the prices up. Way up...for junk meat. (shovel list). And what mandatorily goes with pulled pork? Why that would be coleslaw. All of a sudden pig food also gained an identity. And...up goes the price of cabbage..the lowest of low vegetable. Enough said!

But cabbage's one redeeming factor other than it is delicious, it is low carb. So due to two taking space in my fridge (actually the top of my outdoor freezer, it's cold enough now) and us all trying to low carb to some level or another it will be cabbage with the ham.

I am going to cut them in half and roast them in another pan at the same time as the ham. But when the ham is finished I will remove it to a cutting board, ready for my kitchen chainsaw, and I shall transfer the cabbage wedges to the drippings pan, use a little glaze on the cabbage and finish roasting it.

And...this is the exciting part. I am going to make us each keto mug cheese muffins. I might not use mugs and make a triple recipe and make them in the oven in my silicone muffin pan. Haven't decided yet.

So sliced ham with glaze, roasted pan juices cabbage and cheesy keto muffins. They only have 3 carbs per muffin. Cabbage has five carbs per cup of cabbage and ham has zero.

My hopes are high. But recently I saw continuous comments and pics for 'chaffles' on low carb sites. Cheese waffles that use almond flour, cheese and eggs. One day I made them and hated them. I really don't like almond flour so I am not holding out too much hope about the muffins. We'll see.

Anyway I am going to take pics as I go and I shall try to attach them to this post in a sensible order. But it IS blogspot. No control.

Speaking of control that is what prompted me to once a week try to come up with low carb ideas. So instead of sitting here moaning about it and scrambling around in my brain for a medium carb eating plan, I am going to actively make up a proper low carb dinner once a week that generates left overs!

So as usual I almost forgot to take pics. I get so involved in the process I forget that part. But I got a couple so here goes. I will attribute a number between 1 and 10 on each of the four things involved with this dinner under the picture. By the way...the glaze worked beautifully and it didn't spike our blood sugar. TFL & TTYL

AS USUAL ALL OUT OF ORDER. THIS GROSS MESS IS THE PIG FOOD...PURPLE CABBAGE. IT WAS AWFUL. 0 OUT OF TEN. IT WAS LIKE SHOE LEATHER AND WE WOULD NEED MUCH NEWER SHARPER FALSE TEETH TO EAT IT. BAD!!!

THE GLAZED HAM. I WOULD GIVE THIS ONE 8. FOR MY TASTE IT WAS WAAAAY TOO SMOKED. THE SMELL PERMEATED THE HOUSE TO THE POINT THAT BY TWO IN THE MORNING I HAD TO TAKE AN INDUSTRIAL STRENGTH GRAVOL....IT SUPER MADE ME SICK.