You need a dog!Yes I tend to leave sauce, I’ve got out of the habit of mopping it all up. In fact here’s my plate after eating my Spanish chicken!
Evening @RosemaryJackson and @Annb.Neil has allergies to dust and smoke as well. Odd one is peat dust which blows around quite a lot when drying the cut peats, so he has never been able to go with us to bring the peats home although he can go to do the cutting. We don't do it any more though, which is a relief to him.
We are starting to think that Em might be reacting to the laundry powder that her mum uses - she pretty well always sneezes a lot and last week she had that rash and felt quite ill. It doesn't seem to be related to food in her case.
Sounds like a plan @IanBish. Think of the money you've saved on take-away meals (carry-outs in Scotland, I believe) which, as you say, never taste quite as good as anticipated.I had a blip last week. I passed the local chip shop, and decided to try my old favourite of chicken curry & chips. I only had a medium, rather than a large one. It wasn't too bad, glucose-wise: I went from 4.5 to 6.3 after two hours (thanks to the memory on my Gluco Navii). But I just couldn't believe how much the price had gone up, nor how different it tasted (not nearly as good).
It can be difficult navigating the supermarkets. It's almost impossible to avoid ultra processed foods, which I don't have any more. I really must get more creative.
No trees are even beginning to bud here, so it will only be an issue from mid or late April. I did notice that we, at last, have daffodils out.Evening @RosemaryJackson and @Annb.
Tree pollen is another common allergen; birch and willow producing prodigious amounts of pollen from March to the middle of May in the UK. The grass pollen season kicks in during May and lasts until the end of July.
A carry out in Scotland is alcoholic. Food is a take away.Sounds like a plan @IanBish. Think of the money you've saved on take-away meals (carry-outs in Scotland, I believe) which, as you say, never taste quite as good as anticipated.
I don't like too much sauce on most things. I'm the same with gravy on a Sunday lunch; some people just drown their food in gravy! In the before times when I used to eat special fried rice, people used to have a curry sauce with it. Sacrilege!Yes I tend to leave sauce, I’ve got out of the habit of mopping it all up. In fact here’s my plate after eating my Spanish chicken!
View attachment 66823
Indeed. I can spend that money on grass-fed steak and full-fat Greek yoghurt instead, which I did today. I still haven't managed to find wild-caught salmon yet, but I'm still looking.Sounds like a plan @IanBish. Think of the money you've saved on take-away meals (carry-outs in Scotland, I believe) which, as you say, never taste quite as good as anticipated.
Thank you @Annb for filling me in. Much appreciated.A carry out in Scotland is alcoholic. Food is a take away.
That ice cream sounds delicious. We have gooseberries grow in our garden and elderberries on open land next to us, would be a good ice cream to try making. Now you’ve got me planning10:00 2 scrambled eggs
Hours walking
12:00 cold meat with some of my hm lc cauliflower cheese bake thingy reheated, with green beans in olive oil. 2 puds! First was new ice cream from the expensive shop - gooseberry and elderflower 29g carbs per 100ml. Only gooseberries, cream sugar and elderflower syrup. And very nice it was. 2nd was the last of the hm lc cheesecake
Late afternoon a biscuit binge. Nuff said.
D: steak with broccoli and mayo.
A little more of the gooseberry ice cream. Hubby and I have to get at least 6 portions out of the 400ml pot.
It's not low carb, but at least it's real ingredients. Just try to stick to very small portion.That ice cream sounds delicious. We have gooseberries grow in our garden and elderberries on open land next to us, would be a good ice cream to try making. Now you’ve got me planning
I just looked online and infusing the elderflower flavour into cream should work. It suggests heating very gently and then leave in the fridge for 12 to 24 hours. I usually make ice cream with a monk fruit & erythritol mix replacement for sugar. It’s not exactly the same, but definitely better than no ice cream, and no additives either.It's not low carb, but at least it's real ingredients. Just try to stick to very small portion.
Just noticed they've labelled it fruit cream ice rather than ice cream. I assume Theres an official definition of ice cream somewhere in the UK regulations
We grow gooseberries too but only one Bush so never enough for ice cream. I used to make elderflower syrup from foraged elderflower but the sugar content is huge. I'm thinking infusioning the somehow, maybe into the cream?...
Well done for sorting that out Rosemary. It's amazing how some seemingly similar products to our usual ones can do so much damage.Morning all. Mondays food is best forgotten but lessons taken from it! After yesterdays Osteopathy session, didn't feel much like eating or cooking so bought a pack of sandwiches. I Know! Naughty but handy. Eyes are much, much better so it looks like it was the tissues from Lidl that I'm allergic to. In the last 3 and a half weeks, I've been to the doctor twice and twice to Johnsons hospital and once to Lincoln hospital. Have one more visit to Lincoln then this episode is done. Thanks for all the good wishes, friends.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?