maglil55
Expert
- Messages
- 6,626
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Yes you do - a lot of days we have quite simple meals.
Yes you do - a lot of days we have quite simple meals.Thread title appears to be what have you eaten today not how many ingredients did you squeeze into one dish. You are just fine and absolutely in the right place.
We're the other way around - I'm the cook : Hubby is the sous slave. I just give him a prep list. He also makes my coffee every morning. I also taught him the art of soup making with the result he makes very good soups now. Also grateful that he clears up behind me.@zauberflote - I can be quite a "creative" cook, but that doesn't always mean creative and delicious. In fact a couple of weeks ago ,y better half asked if we could please not have something I had cooked again. Whoooops.
To be fair, my OH is the main cook in this house and when he's doing what I would consider complex meals, I act as Sous Chef, weilding chopping knives and peelers. Oh, and I make excellent tea I'm told, but to be honest I think that's just a ruse so that I make our tea in bed every morning.
Son preferred the stacking trays as he could add more trays. He also added the fruit insert. Surprisingly quiet.I have a chamber (as opposed to stacking trays) dehydrator, which I wanted to be able to do Biltong and the like, and M&S styleeeeeeeeeeeee crispy bacon.
I am devoid of hostess trolley/buffett server though, although we did have a chat about it a couple of months ago.
Yessss!Noooo!
Son came up with the kale combo. It was a variation on my sprout one.I like the sound of the kale combo, far more appealing than skin. I often do kale in the oven, but just as often burn it!
Hope the bg goes down and any unwelcome issues in the system clear up asap. Lunch venue sounds intriguing.Bed 7.9 FBG 7.2 but it still had a climb to 8.6 until I ate something and stopped it in its tracks. Mentioned earlier I was going out for a catch up.
B. Tassimo Americano grande with a dash of cream. Couple of scrambled eggs with panchetta.
L. Went to the same place we were at before Christmas with the 50 swimming ladies. Had a bunless cheese burger with a mixed leaf salad, a really nice coleslaw and mushrooms and green beans were added since I skipped the chips. Diet coke and a lovely mug of coffee with my little jug of cream.
D. Much later if I get hungry, I'll take one of my very green broccoli and spinach soups out of the freezer.
BGs are going down now the liver has been fed. Might even make it into the 6's. Fingers crossed.
Well done putting the mini chopper back! It’s a risky business popping back in though, stay strong!
The cook's torch is useful for carckling up rind that otherwise just won't seem to play the game. You do have to be careful as it can go from doing nicely to black charred in a seconds.
The secret is to have the flame far enough away from the target object, as that gives a better controlled result and no chance of any butane flavour either.
If you do buy one, please do be very careful where you use it as it's hot, hot, HOT, with the potential to damage worktops and so on. I usually use it on our stainless steel prep bench as that's obviously very durable. I'd otherwise probably use it on top of the hob, or outside in good weather.
I have also used a hot air gun for crackling. It's a smidge slower, but maybe more controllable. I don't know how it would do on the brulee though.
It's a local hotel but very popular with locals. Very good at adapting their food for our eating habits. The pre Christmas outing they knew well in advance as a few of us had eating requirements. Today I just winged it as their menu is extensive enough to adapt things. It was the same With The venue for Hogmanay but again they knew well in advance but their adapted menu for me was great. We're quite lucky with local venues that are very accommodating.Hope the bg goes down and any unwelcome issues in the system clear up asap. Lunch venue sounds intriguing.
Can I ask you all about HC batons which I was given for Christmas. They are 100% Dark Ecuador but on back are 29.3 carb (no sugar) /100g whereas my usual Lindt 90% is only 14g carbs/100g. It doesnt make sense to me. Should I have them or give them away? Any advice appreciated.
I can’t understand why so many hotel choc 100% choc has a relatively high carb content so very interesting to see @maglil55 s comment about it not being right I wondered if it was to do with the different cocoa beans but again didn’t make sense to me! Thank you for your info @maglil55Can I ask you all about HC batons which I was given for Christmas. They are 100% Dark Ecuador but on back are 29.3 carb (no sugar) /100g whereas my usual Lindt 90% is only 14g carbs/100g. It doesnt make sense to me. Should I have them or give them away? Any advice appreciated.
THank you @maglil55They're fine. They are actually 0 carbs net. I queried it with them as there was no way 100% should have that many carbs. They do have it as zero carbs online. The fibre content is the same as the carbs hence the zero net. You have to watch though as a lot of the UK stuff already shows net carbs - I get fed up asking manufacturers. I with they would be consistent.
I have them too and 1 is usually enough.
One reason is having a manufacturing facility in HuntingdonI can’t understand why so many hotel choc 100% choc has a relatively high carb content
Wow, Never managed to find a Costa that did that.Yesterday went very wrong so re-starting today:
Breakfast: bulletproof coffee
Lunch: Huge Costa decaff with one of their little jugs of cream
Dinner: Two roasted chicken thighs and some broccoli, red pepper and courgette
Dessert: two cubes of home made sugar free coconut ice - okay but a bit sweet for my taste so won't be making it again.
Drinks: the two coffees mentioned above and lots of still bottled water
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