You didn't need sugar in Italy with their tomatoes. I was there a few times in tomato season. They'd be spread out on the roof (flat) to enjoy the sun for a while then, there was a major sugo making day and getting them bottled and stored to be used until the next tomato harvest. The bitterness was in the tinned tomatoes but, you could reduce it by squishing them when you removed them from the tin and discarding the harder end bit.Couldn’t agree more about remembering loved ones through food made together. Many of my memories are of cakes sadly though - which may explain why quite a few of the family ended up with T2D!!
You’re right about the sugar - I can remember being taught always to add a teaspoon of sugar to tomato based sauces to ‘cut the acidity’
That's the first time I've heard someone call a sandwich a steak!It was one of the best steaks I’ve ever eaten
Spot on with cakes. When I was a youngster I remember the massive amount of work my Mum & Grandma put into baking for the church sale of work. They had the large bakers boards to transport them and they turned out rows and rows of identical individual cakes that even Paul Holywood couldn't have found fault with. Coconut covered pyramids (Lamingtons to you @Riva_Roxaban bur a different shape), Vanilla Slices, Merengues, Éclairs, Cream Horns, Rock Cakes, French Fancies, Fly Cemetery (Fruit Slice)....Our fingers would have been removed if we touched any of them. We would get cakes a bit more rough and ready with the leftover ingredients. My favourite was a strawberry jam puff. Homemade jam and leftover flaky pastry from the vanilla slices.Couldn’t agree more about remembering loved ones through food made together. Many of my memories are of cakes sadly though - which may explain why quite a few of the family ended up with T2D!!
You’re right about the sugar - I can remember being taught always to add a teaspoon of sugar to tomato based sauces to ‘cut the acidity’
I'm going to. I've had a few more "rogues". Very weird. It settles back down but I've now had about 4 unexplained large spikes that were just wrong. It drops just as suddenly then settles again. I've taken to carrying my test strips but I've used a lit more than I intended. Fortunately, I still have a few boxes left.Goodness @maglil55 that Libre reading must have nearly given you a heart attack after your young grandson’s stressful behaviour earlier. Glad it turned out to be a rogue reading, will you contact them about it? I got a free one when I had a few stupidly low readings.
B- bacon, fried egg and the fried liver from the chicken we were having later. 1 slice LC toast.
L- very unmindful eating! 1/2 tub cottage cheese straight from the fridge and a SLC ‘not cross bun’ from freezer clear out yesterday.
D- roast chicken 2 types of lc stuffing ( I’m experimenting for Christmas) cauli cheese, leftover collard greens&bacon. A bit of Brie with M&S seedy crackers and 2 glasses red wine.
Ha ha, I assumed she was liking my steak picture from yesterday! My bad!That's the first time I've heard someone call a sandwich a steak!
@shelley262 and @Goonergal thanks for your comments, I agree, I’ve not been properly hungry since starting this woe so I must be more in tune with my body now I think. I’ve tried to concentrate on more nutrient dense food today ( apart from a glass or 2 of red wine this evening)
B- 3 eggs scrambled with a couple of mushrooms and chopped red pepper topped with grated parmesan.
L- in of tuna, h/m mayo on romaine lettuce leaves. DGF ginger cake. ( I found 8 boxes DGF cakes in the freezer today!)
D- large fatty pork chop and a very fatty slice of belly pork, both airfried served with a recipe I saw on Facebook ‘Collard greens with bacon’ it was very tasty. ( made with greens which I think are the same thing)
@Mrs T 123 I’ve seen that suggestion about cheese slices in lasagne, does it work well and which cheese did you use? I’ve also seen a ‘Pastry slice’ type recipe using 2 slices Gouda pressed together around a filling of cream cheese, ham, spinach etc then baked. I keep meaning to try that too.
@Antje77 I think your father would have been very happy being remembered in that way. My family have been trying to recreate my mum’s spag Bol for nearly 20yrs now but we’re no closer. Probably just as well as hers was quite sweet somehow.
@Debmcgee your dessert sounds lovely but how do you manage to melt and drizzle 1 square of chocolate without losing half round the sides of the container when pouring it out? I can never manage it.
I just use Galloway Red Cheddar Slices but you can use what cheese you like ...@shelley262 and @Goonergal thanks for your comments, I agree, I’ve not been properly hungry since starting this woe so I must be more in tune with my body now I think. I’ve tried to concentrate on more nutrient dense food today ( apart from a glass or 2 of red wine this evening)
B- 3 eggs scrambled with a couple of mushrooms and chopped red pepper topped with grated parmesan.
L- in of tuna, h/m mayo on romaine lettuce leaves. DGF ginger cake. ( I found 8 boxes DGF cakes in the freezer today!)
D- large fatty pork chop and a very fatty slice of belly pork, both airfried served with a recipe I saw on Facebook ‘Collard greens with bacon’ it was very tasty. ( made with greens which I think are the same thing)
@Mrs T 123 I’ve seen that suggestion about cheese slices in lasagne, does it work well and which cheese did you use? I’ve also seen a ‘Pastry slice’ type recipe using 2 slices Gouda pressed together around a filling of cream cheese, ham, spinach etc then baked. I keep meaning to try that too.
@Antje77 I think your father would have been very happy being remembered in that way. My family have been trying to recreate my mum’s spag Bol for nearly 20yrs now but we’re no closer. Probably just as well as hers was quite sweet somehow.
@Debmcgee your dessert sounds lovely but how do you manage to melt and drizzle 1 square of chocolate without losing half round the sides of the container when pouring it out? I can never manage it.
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