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What was your fasting blood glucose? (full on chat)

dunelm said:
Thank you @jjraak. I got very cheffy about 25 years ago and it all came to a head when making crystallised thin slices of Aubergine one day and suddenly looking down and thinking, “just what do you think you are doing here?” I keep it quite simple now but do do all the cooking.
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I do the majority of the cooking and learned a lot from just doing it. Mrs L does guide and criticise as you would expect. But I would never try something so chef like, complicated or cuisine. Simple straightforward cooking.
of course my RH and affordability dictates my shopping habits.
But we eat and it's not bad.
 
dunelm said:
Thank you @ianpspurs. Avocado chef - very maridadi. I do like sashimi but not the making of it.
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I just cooked lunch. Sauerkraut, avocado, tin of mackerel in evo. Defrosted, split and buttered a keto scone. Very little fuel used but exhausting weighing 94 gms of Sauerkraut and 20 gms of butter while avoiding avocado hand :D Not sure if serious about "making" sashimi (nice fella at the aspirational butcher/cheese/fishmonger cuts me some) - I avoid Fugu
 
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6.9 this cool and breezy morn. Getting windier as the day goes on. Looks like rain, hope not.
The reason, no ark!
However, I have found a relatively new series on sky whatever channel called 'The Ark'.
It is a space series. And no spoilers. I'm enjoying it.
Is there anyone else that deplores the increase in adverts. It is getting really annoying with live television, and YouTube, and even on my computer jigsaws.

No joy with surgery, try again tomorrow.
Washing day, bills reading day, kitchen duties to do. Cooking, garden watch. Need to use space to get edge of lawn straight, cos of the invasion of the bulbs. But it is too cold.
Sky was beautiful last night, so clear.

Have a great Wednesday for you.

My best wishes to you all as always!
 
ianpspurs said:
while avoiding avocado hand :D
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Not sure how others do it, but Lauren made scrambled eggs & avocado for herself.

I still remember my woodwork teachers instructions
"Hands behind the blade..
If You're lucky to have 3 hands, then all of them behind the blade", when using knives or blades

Hold avocado on cutting board, gently run knife into avocado,turn avocado as you run knife around stone/pip

Use hand to untwist the two parts
Use spoon to scoop out stone
Use knife to cut avocado flesh into pieces .

Neither me nor Lauren ever cut ourselves doing this.

It's like cutting yourself eating a soft boiled egg :hilarious: :hilarious: :hilarious:

What's wrong with people..
:bag::wideyed:
 
Just trying to join the Low Carb programme. I can afford the special offer they have on at the moment, although the full year's price is a bit beyond me. However, I've got to the point where the bank is asked to verify my debit card and, of course, I still haven't got the laptops sorted yet (Neil's been busy) and this one has the email on it and the other one has the updated operating system. So it's hanging on the screen, waiting for a verification code which the bank won't issue.

Nevertheless, the registration seems to have gone through to the Low Carb programme so I'll just see what's to be seen there.
 
jjraak said:
Not sure how others do it, but Lauren made scrambled eggs & avocado for herself.

I still remember my woodwork teachers instructions
"Hands behind the blade..
If You're lucky to have 3 hands, then all of them behind the blade", when using knives or blades

Hold avocado on cutting board, gently run knife into avocado,turn avocado as you run knife around stone/pip

Use hand to untwist the two parts
Use spoon to scoop out stone
Use knife to cut avocado flesh into pieces .

Neither me nor Lauren ever cut ourselves doing this.

It's like cutting yourself eating a soft boiled egg :hilarious: :hilarious: :hilarious:

What's wrong with people..
:bag::wideyed:
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I use Rick Stein's method - simples. Carefully calculate then cut round the centre point of the avo (or use the Lakeland avo centring tool, £80 if purchased with a qualifying Barouche) using a small but sharp knife , twist apart, lay stone portion (stone up obs) on a cutting board/block/handy peasant and push into the stone with a sharp knife or, ideally, a ceremonial sword (one from over the fireplace in the banqueting hall will be perfect, wash the haggis/last peasant off first) - must have a crossguard obviously. No, not the peasant you clownshoes :D
 
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ianpspurs said:
I just cooked lunch. Sauerkraut, avocado, tin of mackerel in evo. Defrosted, split and buttered a keto scone. Very little fuel used but exhausting weighing 94 gms of Sauerkraut and 20 gms of butter while avoiding avocado hand :D Not sure if serious about "making" sashimi (nice fella at the aspirational butcher/cheese/fishmonger cuts me some) - I avoid Fugu
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lovely sounding lunch. Avocado hand - you are supposed to slap the knife into the stone I thought? Or is it spinning the knife round the edge instead of spinning the avocado?. Totally with you on Fugu, Balut was about as far as I got with exotica.
 
ianpspurs said:
I use Rick Stein's method - simples. Carefully calculate then cut round the centre point of the avo (or use the Lakeland avo centring tool, £80 if purchased with a qualifying Barouche) using a small but sharp knife , twist apart, lay stone portion (stone up obs) on a cutting board/block/handy peasant and push into the stone with a sharp knife or, ideally, a ceremonial sword (one from over the fireplace in the banqueting hall will be perfect, wash the haggis/last peasant off first) - must have a crossguard obviously. No, not the peasant you clownshoes :D
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Bashed avocado - put avocado on table and hit with hammer part of poleaxe. Have serf separate good bits from skin and bits of stone - sprinkle with sumac and lemon juice (they love that) and then season the avocado.
 
dunelm said:
Good morning everyone under a wonderful yellow streaked sky here in the dark and dangerous north. 5.7 this am at 0600. The sun was shining yesterday so out for a walk - down into town, visit the facilities, walk back. A circular route. 5.6 miles including all the wandering around the house. Will we repeat today - maybe. Some eggs need using up as well as some crème fraise - a Smoky frittata perhaps. I like cooking, it’s like stress relief for me. I sometimes have a little helper, stood on a stool. It’s more messy but a lot of fun. Art bit - wrap up warm. Wednesday - one time hemera Hermu and sneakily the third or even the fourth day of the week depending upon what soil you may be standing on but don’t take the hump - I just think that I need to put the bin out tonight. Whatever, I hope your day gives you some cheer. Best finish my koffy.

View attachment 65897
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No sun here, just wild, windy and very wet.
Definitely bleak and cold in your art bit. You are building up a brilliant collection of these art bits. Would they stay in your folder or would you do something specific with them?
 
gennepher said:
No sun here, just wild, windy and very wet.
Definitely bleak and cold in your art bit. You are building up a brilliant collection of these art bits. Would they stay in your folder or would you do something specific with them?
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Probably just sit in a pile in the art room. I have made Christmas cards, given some away to friends and family and did paint a set of mountain scenes for the South Atlantic Medal Association to raise some funds for veterans in need. Mostly in folders though or just piled up in the art room, a few thousand I think.
 
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