Coleslaw.

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Very fast to put together, especially with a ready made sauce.  However this particular cabbage was extremely dense and bitter.  I usually get medium to light heads, sort of by volume feel.  I couldn't remember why.  Now I know.  As well, the sauce for it had sugar added.  While I aim at lower carbs, I demand zero added sugars.

So I went looking for a simple recipe.  Actually I stumbled on a totally different recipe, but one I may try, finishing the last half of the bitter cabbage.  I think it was grown with more water than usual, as it looks to have exploded more than just grown, and with layer on layer, so very dense even cutting it was surprisingly tricky.  Anyway, this might well do the trick of taming the bite.

I did go on to find another recipe.  I'd like to try adding apple cider vinegar to a batch, as an alternative.  Tinkering with spices and herbs is fun too.  But it should be a good base to start.  I'll put the slaw up shortly, try it after a night in the reefer.  If it's still as bitter, or worse, I'll get rid of it.

Something I had forgotten was the step after carbs... calorie counting.  As well as changing the initial required fats to making that also a limit.  The only macronutrient which becomes an upward goal is proteins.  Both carbs AND fats, once fat adjusted, become limits... things to get to or less, based on caloric requirements for losing weight.

So, as I get back to keto, I have a new portion to attend.  It is a matter of attending one more set of particulars, one last group of hoops to jump through.  Can I?  I can try.