Yes booked in January when I got bargain tickets hence first class I never travel first so it’s going to be a real luxury for us. Hotel a deal too.@DCUKMod every time that butter chicken is mentioned here I swear I’m going to try it. Didn’t realize it was curry; “butter” was enough...THANK YOU for the link, bc now I have CMT to put the recipe in! Ahhh, I see it— looks delicious. I’ll just make my own spices for it. 1/2 tsp cayenne lasts me 5 years!
@PenguinMum I have @listlad’s very simple chocolate ice creamgelato recipe in my Copy Me That. Only odd ingredient is the sweetener. I think that coffee powder could sub for the cocoa powder. Are you on CMT? I’ll add you to my circle
@Goonergal back on the bucket list go the trains! Comfort is everything, and if we’re on vacation we’re on island time. GB being an island, who cares if the train is late
@shelley262 that’s what I mean about trains! Were you talking about booking this trip way back last fall? I seem to remember some discussion. Have a wonderful trip! (We don’t run to first class that I know of. Cattle class for all, it’s the US of A after all! Probably have to bring my own food...
Bfast
@Goonergal back on the bucket list go the trains! Comfort is everything, and if we’re on vacation we’re on island time. GB being an island, who cares if the train is late
@DCUKMod every time that butter chicken is mentioned here I swear I’m going to try it. Didn’t realize it was curry; “butter” was enough...THANK YOU for the link, bc now I have CMT to put the recipe in! Ahhh, I see it— looks delicious. I’ll just make my own spices for it. 1/2 tsp cayenne lasts me 5 years!
@PenguinMum I have @listlad’s very simple chocolate ice creamgelato recipe in my Copy Me That. Only odd ingredient is the sweetener. I think that coffee powder could sub for the cocoa powder. Are you on CMT? I’ll add you to my circle
@Goonergal back on the bucket list go the trains! Comfort is everything, and if we’re on vacation we’re on island time. GB being an island, who cares if the train is late
@shelley262 that’s what I mean about trains! Were you talking about booking this trip way back last fall? I seem to remember some discussion. Have a wonderful trip! (We don’t run to first class that I know of. Cattle class for all, it’s the US of A after all! Probably have to bring my own food...
Bfast
@zauberflote oh yes I saw his recipe and that might work. I am not on CMT because I am a complete technophobe and only know how to send emails @nd post here. I am a dinosaur!!
I put a good splash of olive oil in my omelette every day when I am mixing all the ingredients together.Currently engaged in freezing some olive oil so I can refrigerate it to have a spoonful from time to time. My fancy butter is too addictive. Olive oil smarts going down, so it’s harder to do too much of it.
Got to love a good Djalili.Due to being busy preparing house for grandchildren on Thursday and 2/3 of the tribe at the weekend followed by travelling into deepest. darkest Breckland today = OMAD. The Djalili was keralan chicken curry with celeriac rice. All very nice and all that. Allegedly, under 1000 calories and under 20 gms carbs but obs about as much use as a lead balloon for bg control @DJC3 thanks for IP beef hints - but no blood - what sort of steak/beef is that?
B. Marsala eggs, black tea, black coffee.
Was shopping longer than intended so had half a chocolate and nut cake bar thing that I bought yesterday, then a bowl of tomato soup and sourdough toast in a cafe.
Snack. Lots of mixed nuts
D. Stirfry of mixed vege, tofu, lentil noodles.
I can do sous vide in a cast iron lidded pot, in the oven with my Ikea long lead temperature probe.Oven does 60 degrees - chose one that went low deliberately - and beef is often big. Sous vide could be even lower for smaller joints.
Don’t Mess With TexasToday we went to Fredericksburg and then on the Luckenbach, made famous by Willie Nelson.
35 degrees so dodging in and out of shade all day.
Breakfast; Texas sausage and eggs with avocado.
Lunch;
Pedernales Philly -Tender ribeye sautéed with onions, peppers and mushrooms, smothered in melted provolone cheese and served on a toasted hoagie bun which I dumped.
Dinner; salad with crispy bacon and some Texas merlot.
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Good news on the DP control with Brie - could be worth me eating breakfast from time to time to try that. On the sad news re husband's colleague I have said elsewhere that just blaming HCPs and eatwell plate is way too simplistic. People who post here are not a representative sample of T2 diabetics IMHO.Good morning everyone, lots of lovely sunshine today (at the moment).
I'm a bit gobsmacked this morning - someone (a lorry driver) who works in my husband's department has been finally 'let go' due to increasing peripheral neuropathy in his feet and diabetic issues with his eyes (not sure exactly what). Mr C had to do all the interviews during his decline and the driver in question is devastated as he is only in his mid 50s. Thing is, he's Type 2, and a while back Mr C and he had talked about me using low carb as a way of controlling it . After the final interview and as they were saying goodbye Mr C asked him (off the record) whether he had thought any more about low carb and the driver said - incredibly - that it wasn't for him because he would hate life without eating bread. ***?!?!
Breakfast: 100g Brie (no carbs) - woo hoo - I've finally found something that stops my dawn phenomenon from rising - its the first thing I've found that works as well as bacon and eggs.
Lunch: 30g mixed nuts: pecans, walnuts, Brazil nuts - maybe a bit of chocolate if I can find some in the freezer - unusual for me but I'm in a chocolate kinda mood
Dinner: @Dr Snoddy 's masala eggs - modified to use what I already have in my kitchen (Asda delivery scheduled for tomorrow) . I'm using ordinary cherry tomatoes, half a red chilli (no seeds) and fresh coriander.
Drinks: black decaff coffee and still spring water
@dunelm fancy name for a Philly cheese steak. How can you eat like that when it’s 102F out there? Although... it just occurs to me that non-carby meals don’t raise my heart rate. This will be an interesting summer to test that!
@Chook poor let-go driver was probably clinging to the familiar. For me, stress=Do Need Familiar Routine To Anchor Me. ETA just had another thought about what @ianpspurs said about atypicalness of this forum: personality has much to do with it. I am a type who seeks out support for issues where I’m completely ignorant. One of the things that has kept me on this WOE path is specifically this thread and the ppl here. If I were a different type of person, I might never have even looked online (or locally or whatever suits the tech temperament) for help, info, advice. So, to state the obvious, we self-select. I’m hopeless with metric as we never made the switch back when we were supposed to. How many tbsp would 100g brie be? Glad it stops your DP!! And long live chocolate
@ianpspurs I agree with you re this forum not being typical of at least T2. I was eating in a restaurant next to a long table of good ol’ boys, and overheard their discussion of their T2. They’d all ordered dessert. They were talking which meds they used. I was trying to get the mango gloop off my fish...maybe you know the type- our good ol’ boys are semi-retired businessmen with connections to everything local, philanthropists with their time and gifts, doting granddads, do anything to help you, and country boys at heart. And here, perfect Virginia Gentlemen.
No idea what’s for food today beyond usual bfast and seltzer, and 2 suppers. Last night Barre (fancy name for toning class), tonight ballet. There’d better be some musical work in between meals!