I fell off the wagon with a bump yesterday. I made a traditional cassolet on Saturday - even made fresh chick peas - Oh boy, was it GOOD! Toulouse sausages, ham hock, belly pork & duck legs - Sausages, belly pork & duck lets confit for two hours, put in the pot with ham hock and chick peas, ripped up the meat stirred and back in the oven for anotehr slow two hours. The result was stunning. Like an idiot I warmed up fresh white bread from the local shop - buttered, it was so nice, dipped in the sauce, the white wine and today.. BGs of 15, **** night's sleep and generally feeling dreadful.
Was it worth that. A resounding "You Bet"
Tonight it should be trout and vegetables. There is still a lot of cassolet to eat!
I've had a banana, orange & walnuts with my coffee.