The annual (sort of) tradition of making Rullu Pylsa is living on this year with a bit of a first ever twist.
In late November we called Thor’s Meats in Selkirk, our normal supplier of boned lamb flank, and were told it was unavailable and we should have called in September to secure this hard to come by cut of meat. This was a little disappointing, which led to some googling which led to some “other” recipes where they used beef flank. So, that’s what we did this year, same recipe, different cut of meat. It will be interesting to find out how it tastes! So different, beef vs. lamb, lean vs. quite fatty, but we got them done and are now in the 5 day marinating period. Here is the prep stage.
I started with 3 beef flanks and managed to split two in half to make a thiner layer for rolling. The third flank had “issues” so its in the original thickness and resulted in a much fatter roll. End result, 5 Rulla Pylsa for Christmas.
The “official” recipe from my mom.
If all this is too complicated, time consuming etc. there is a Canadian made option! Order it from vinaterta.ca, and while your there get a Vinaterta too! My wonderful sister made me a Vinarterta and shipped it from Saskatoon for my birthday, yum!
On a more tech/blog note I was looking at the site stats recently and while the site traffic is very low, the most popular post ever is Rullupylsa in the Raw and visits peak in December, prime time to make your Rule Pylsa. Happy cooking!
The Keto saga deepens. Bulletproof coffee is now a daily routine and I’m enjoying it! Actually, after you push by the idea of drinking butter, it’s very good.
Today’s breakfast (sorry no pictures) eaten after 11am as per the program, was three scrambled eggs and 1/2 a tin of sardines in olive oil! I like sardines fortunately but even I found the initial smell a little “rough”. Thankfully, the tase was much milder that the smell.
This stuff is brutally expensive at almost $10/per serving so I’m not sure this will be a regular part of the diet. Today, as recommended, it’s 1/2 a serving to allow my body to adapt and avoid what Keto folks call disaster pants :-). Apparently a lot of exogenous ketone supplements taste pretty bad. While Pruvit apparently has the best taste on the market, there was one online comment that said it tasted like “death”! Fortunately, this seems to be quite an over reaction. The Raspberry Lemonade was quite acceptable, if fact I found it very tasty and surprisingly sweet. I considered the sweetness a “treat” because not much on the Keto diet is sweet. Learn more about the product here. It’s only been a few minutes but I have an inner warmth feeling in my stomach. Who knows what will happen next.
What’s for dinner? Pizza! S is making a cauliflower/rice crust and I’m going to make the Fathead Pizza Dough crust. Perhaps there will be a post later about how that went.
Well, hopefully not too crazy, but I’m getting into the Ketogenic Diet and doing a lot of reading, listening & research in general. It seems to have some fabulous benefits with the usual problem of making a big change in eating habits, and this will be a big switch!
I’m not planning on jumping in hard core but more of a gradual adoption of a new way of eating. For sure there will be some major breaks with the plan over the next week or two. For example, we’re committed to an event at DeLuca’s where it will be unlimited pasta, bread, desserts and wine, not exactly a Keto friendly environment.
So, what have I been looking at and doing so far? Here’s a few lists:
Dropping Splenda & sugar for Stevia. Tried this a while back but the taste was uggg! They must have improved the tase or I’m more tolerate now. Actually in the Bulletproof Coffee, a sweetener is optional for me, it’s good without.
Cut the Carbs
Bye Bye to bread etc. This most likely will be a little tough to get used to. So used to lots of carbs.
First off, I’m at the lake, so how sweet is that! Next, it’s not raining and I got in a ride with Arthur Fast instead of the usual solo effort. I did flat on the way out to our 9am rendezvous at Tim’s East in Kenora but still made it on time after donating a pint to the mosquitos on the side of the road. We did an all over the place route that was lots of fun.
After we split up in downtown Kenora it was the traditional stop at Starbucks Safeway for a beverage. Then it was an attempt to improve on the Starbucks to Storm Bay Road Strava segment. I gave it a good shot, but there was a strong head wind all the way. Once at the cottage a dip in the lake to cool off, a nice chicken sandwich made by Shirley and a beverage all while soaking up some beautiful sunshine. Then a “nap” followed by steak, baked potato, mushrooms, Caesar salad and likely a movie. Awesome longest day of the year.
Somebody has a birthday and we’re celebrating tonight.The BBQ is fired up and ready to go! Guests are on the way and a fabulous dinner awaits. Mmmm, the dessert will be some awesome frozen chocolate goodness.
Back on December 8th we re-vitalized an Icelandic tradition that has been in our family for as long as I can remember. My Ama made it, then my Mom, made it and somewhere along the line I started making it. For a few years we sort of dropped the ball for one reason or another, mainly because we lost our connection to a good source of Lamb flanks. But this year, we’ve re-instituted the tradition with a little help from Thor’s Meats and Groceries in Selkirk, Manitoba, a great source for boned lamb flank. FYI, boned flank saves a ton of work. Anyway with the main ingredient secured, we began the 6-8 day process, prepping the meat as shown in the photo. They turned out fabulously and we’ve enjoyed it several time this season with friends and family. We’ve even managed to share it around the country by sending some to my sister and brother-in-law in Victoria, and cousins in Toronto. If you’re thinking of giving it a try, here is the recipe.