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What have you eaten today? (Low carb forum)

maglil55 said:
It's a lot bigger than it was but not as big as I'd like it to be! I wish I could have transplanted our kitchen from our last Edinburgh flat into this house. It was massive! We lowered the ceiling with beams, had a dining area, pull out ironing board, pop up cantilever shelf with my mixer on it and the most massive walk in shelved cupboard - it was like a mini mart. We bought this one for the location and reserved the biggest we could get with the biggest plot as it was always the intention to extend. What was our original kitchen is now a run of concealed storage and a whole new kitchen was added on. And it still isn't big enough!
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I can believe that! We had a pull out ironing board in our last house too - great idea and I don’t know why they aren’t seen more often. Having said that I don’t seem to do much ironing at all these days.
 
Lunch yesterday: Cold barbequed chook pieces that were marinated the day before.
Dinner: Pork chops and veggies, brown onion gravy.
Breakfast: Cheese and mushroom omelette, bacon, tomatoes, reheated spudlite.

Drinks: Black coffee no sugar / sweeteners, lots of water.

DJC3 said:
We had a pull out ironing board in our last house too - great idea and I don’t know why they aren’t seen more often.
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One of our ironing boards ended up as a fish cleaning / filleting board, just the right height for our two boys at the time.
 
Tipetoo said:
Lunch yesterday: Cold barbequed chook pieces that were marinated the day before.
Dinner: Pork chops and veggies, brown onion gravy.
Breakfast: Cheese and mushroom omelette, bacon, tomatoes, reheated spudlite.

Drinks: Black coffee no sugar / sweeteners, lots of water.


One of our ironing boards ended up as a fish cleaning / filleting board, just the right height for our two boys at the time.
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Very odd. I have only an ancient (c 1950's) heavyweight folding freestanding ironing board that I picked up while in high school late 60's. It's taller than my kitchen counters! Is is customary to use a fillet knife at eye level? (assuming younger kids?)
 
I have a question. A friend has sent me a recipe for a ‘gluten free Japanese cheesecake.’ I know, it sounds unlikely. She saw it on German tv, said the presenter kept going back to it and sneaking more pieces, he thought it was so delicious.
It doesn’t look too bad carb wise. It does have 15 gm of cornflour in it, and 2 x 35 gm sugar. Could the sugar be replaced by Erythritol? And is the cornflour too terrible considering that the (quite small) cake is probably about 6 portions?
If it sounds likely I’ll translate it and put it on my CMT.
 
@Viv19 pretty sure erythritol would work 1:1 replacement. Maybe almond flour for the corn flour? The rest would be cream cheese and um seaweed?
 
Sorry @Tipetoo I was imagining 10-11 year olds and trying to make the non-American ironing board height fit that. So it was an extra work surface where needed most! I wasn't meaning to sound snarky, mea culpa many apologies please forgive me?
 
zauberflote said:
Sorry @Tipetoo I was imagining 10-11 year olds and trying to make the non-American ironing board height fit that. So it was an extra work surface where needed most! I wasn't meaning to sound snarky, mea culpa many apologies please forgive me?
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@zauberflotte, my Grandsons who are staying with us on their gap year from uni in West Oz, are in their twenties as well, not little ankle biters. :D
 
Viv19 said:
I was hungry today so had breakfast, toasted LC roll and scrambled eggs.
Lunch was cheese (cheddar and Bavaria blue) on LC bread.
Some sneaky nuts, and Halo ice cream.
Dinner was the rest of the oven roasted veg with strips of fried chicken.
Yoghurt with raspberries and blueberries.
Drinks, coffee, tea and a glass of red.
Mm that’s actually a lot more than I usually eat.
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Hi, which LC bread/ rolls do you use?
 
zauberflote said:
@Viv19 pretty sure erythritol would work 1:1 replacement. Maybe almond flour for the corn flour? The rest would be cream cheese and um seaweed?
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Almond flour is already used in the cake - My friend (having watched the programme) said the cornflour was to add lightness to the whole. If there are six (maybe 8 portions) altogether, that would be a little over 2 carbs extra per slice. Not too much of a sin is it? Wasn’t sure how much Erythritol so thanks.
I’ll translate this and put it onto my CMT.
No seaweed, I haven’t a clue why they have called it a Japanese cheesecake- the Germans make so many good ones.

Ok done that. It’s now on my CMT, same name. I’ll try it out soon.
 
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zauberflote said:
@gennepher from frustrating to unbelievable. I'm so sorry! I would have eaten every piece of cheese and celery available after I finished all the chocolate I could manage. You at least got the gardening done!!
@Chook and @meglil55 my son and DIL just acquired not one but two fundie pots. One from MrZF's mother (Granny to son)'s estate of weird kitchen stuff and one from who knows where. I think ours is packed away somewhere. We made cheese fondue often enough but keeping the wick trimmed so the flame would be right drove me nuts!
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I was lucky the garden didn’t get erased to the ground...

>^..^<
 
Yesterday:
B: 100g of cottage cheese
L: small portion sliced chicken breast
D1: bowl chicken soup
D2: bowl chicken soup

Hunger has not returned, but I am not one for extended fasting. Especially when inflammation is blocking any weight loss. So will continue with small regular meals until my appetite for bigger, less regular, fare returns.
 
Chook said:
its not so bad this time of the year (although my next door neighbour has just bought a new horse and seems to be bulk buying it accessories) but the lead up to Christmas was pure hell what with things being delivered during the day then being collected during the evening.
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That would drive me insane...I am glad I cannot hear the doorbell then...

>^••^<
 
All this talk of ironing boards prompted a conversation with Mr C. I know where my ironing board is as I use it most days (not for ironing) but I haven't got a clue where the actual iron is. Turns out he took it to work with him, forgot to bring it home and now thinks someone took it out of his desk?!?!? I can't imagine why he might want an iron at work and why someone might then 'permanently borrow' it.
 
Today's food

Breakfast: Two egg mayo (Hellmanns) on crackerbread
Lunch: Chunk of Brie or baked rhubarb and Turkish yoghurt
Dinner: Steak and salad
Dessert: Baked rhubarb and Turkish yoghurt if I don't have it at lunchtime
Drinks: BDC, SSW, SEST
 
lcarter said:
Hi, which LC bread/ rolls do you use?
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Hi Icarter. I don’t think it will help you much because I live in Germany. The bread is a protein bread from Mestemacher, with 3.8 gm carbs per slice (.9 gm being sugar). Lots of seeds, very yummy. The ‘roll’ (very flat and pre sliced) is from Aldi, says it’s also a protein bread, with 8.4 gms a roll (1 gm being sugar).
I expect others can suggest local sources, though it is worth checking out Aldi.
 
Greater love have no woman for her man but to consent to jame making when it has never before been tackled. It seems making a mean lemon curd is ace training and it'll be just fine.

Rhubarb and Ginger jam is in it's early stages - in other words, it'll be going on in about 15 minutes.

Of course, in age old styleeee one won't exactly be following a recipe, but it'll either be glorified stewed rhubarb, or a pretty coloured brink in a glass jar.

No sweepstakes please.
 
DCUKMod said:
Greater love have no woman for her man but to consent to jame making when it has never before been tackled. It seems making a mean lemon curd is ace training and it'll be just fine.

Rhubarb and Ginger jam is in it's early stages - in other words, it'll be going on in about 15 minutes.

Of course, in age old styleeee one won't exactly be following a recipe, but it'll either be glorified stewed rhubarb, or a pretty coloured brink in a glass jar.

No sweepstakes please.
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I think jam making smells delicious. How is the rhubarb/ginger?
 
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