How goes it up there? Are you hanging in?

As for the pork rinds, I use them for coatings a lot, and have a peek in the LowCarb Kitchen forum right on this board for great ideas on seasoning and stuff. For some things, I half n half them with ground almonds (great on fish) or parmesan (fab-u-lous on skinless chicken thighs). Mix in sage for the chicken if you like, and I make the eggwash with lemon for the fish sometimes.

I've been experimenting with deep fried croquettes, too, and a little bake mix, a lot of very finely ground pork rinds, and ground thyme is turning out nice and crunchy as well as tasty. No salt required of course!