Its easy to put ourselves last in times of stress, I’ve done the same. You know you’re not living a healthy lifestyle but think you’ll sort yourself out later. I’m glad you’ve decided to look after yourself now
in my defence (your honour) I'd been busy caring for both parents - dad with dementia and mum with severe mental health problems. Dad died in 2014 and mum went into a care home last August so finally I'm not sole carer so I thought it was high time I took care of me
I've always fancied trying a clootie dumpling.Goodness, I’d heard of clootie dumpling but I’d no idea how it was made. I thought it was just a steamed pudding. A low carb one would be a great disappointment though I imagine.
Naw , the clootie requires a lot of work and a lot of cooking. I have the recipe in an old notebook but I can remember most of it as I watched it being made often enough. That was how we learned watching Mum or Grandma cooking and bakingGoodness, I’d heard of clootie dumpling but I’d no idea how it was made. I thought it was just a steamed pudding. A low carb one would be a great disappointment though I imagine.
@Kingmidas Take care of yourself. I will forever be convinced that my dad ended his days prematurely by trying to care for my mum. He had spent 20 years following a very strict regime after a heart attack. For 19 months while mum needed care that went to pot and he died. I have total admiration for carers but know they need to look after themselves.I know a lot about carer burn out mentally, but there must also be a host of physical illnesses attributable to the stress of being a carer. Eating on the go, convenience foods ... treats ... comfort eating ... they all take their toll. I feel very lucky to be given the opportunity to address it before it became irreversible
I will crack the trifle one day@maglil55 A woman who loves trifle is a keeperI could live without strawberry jam but I have made a chia seed version. The family birthday tradition in my tribe is a rice crispy cake in the shape of a cat - ain't a chance that could be made low carb. @Brunneria I ran your figures through a BMI calculator - jaw dropped! I was just below 21.6 at last review and was scared of slight breeze.
My mum ended up sectioned in psychiatric hospital for 3 months after my dad went into emergency respite care - she was his prime carer and look what it did to her ... but she couldn't understand what it was doing to me. Still, there we are.@Kingmidas Take care of yourself. I will forever be convinced that my dad ended his days prematurely by trying to care for my mum. He had spent 20 years following a very strict regime after a heart attack. For 19 months while mum needed care that went to pot and he died. I have total admiration for carers but know they need to look after themselves.
Forgot the obligatory eggs and milk.Naw , the clootie requires a lot of work and a lot of cooking. I have the recipe in an old notebook but I can remember most of it as I watched it being made often enough. That was how we learned watching Mum or Grandma cooking and baking
The cloot is just the cloth you cook it in. The dumpling itself was made from flour (Mum always used plain and added baking powder and probably cream of tarter), caster sugar AND soft brown sugar, sultanas , currants (loads of them), spices nutmeg, cinnamon, allspice, ginger, black treacle, eggs, milk. Some people used to put grated apple in it too. You could never replace what the soft brown sugar and the treacle did to it. You actually mixed it on the scalded cloot and a huge pot of water had to be on the boil. Once mixed and tied in was into the boiling water for between 3 and 4 hours , then it's time in front off The coals to form it's skin. I guess it would be The oven nowadays. Birthdays or Christmas silver threepennies or sixpences would be wrapped in waxed paper and hidden in the mix.
Cooking this way gave you the monster , perfectly formed boiled dumpling. Pretty much 5 or 6 hours work though.
NB Any newbies - this is not even remotely low carb. Probably in the 70g per slice and you can't stop at one.
Naw , the clootie requires a lot of work and a lot of cooking. I have the recipe in an old notebook but I can remember most of it as I watched it being made often enough. That was how we learned watching Mum or Grandma cooking and baking
The cloot is just the cloth you cook it in. The dumpling itself was made from flour (Mum always used plain and added baking powder and probably cream of tarter), caster sugar AND soft brown sugar, sultanas , currants (loads of them), spices nutmeg, cinnamon, allspice, ginger, black treacle, eggs, milk. Some people used to put grated apple in it too. You could never replace what the soft brown sugar and the treacle did to it. You actually mixed it on the scalded cloot and a huge pot of water had to be on the boil. Once mixed and tied in was into the boiling water for between 3 and 4 hours , then it's time in front off The coals to form it's skin. I guess it would be The oven nowadays. Birthdays or Christmas silver threepennies or sixpences would be wrapped in waxed paper and hidden in the mix.
Cooking this way gave you the monster , perfectly formed boiled dumpling. Pretty much 5 or 6 hours work though.
NB Any newbies - this is not even remotely low carb. Probably in the 70g per slice and you can't stop at one.
Hi Rachox, have you got a recipe for the coconut porridge? Also wondered if it's better to use honey than artificial sweeteners?
@maglil55 A woman who loves trifle is a keeperI could live without strawberry jam but I have made a chia seed version. The family birthday tradition in my tribe is a rice crispy cake in the shape of a cat - ain't a chance that could be made low carb. @Brunneria I ran your figures through a BMI calculator - jaw dropped! I was just below 21.6 at last review and was scared of slight breeze.
I'd urge you not to be utterly constrained by numbers. Life's for living, with variety and adventure. If an adventure goes a bit wrong, we learn and alter.
Thanks for taking the time to reply. Glad your overall data is so good and sorry if the reminiscence of the journey triggered any painful memories. I think we would fundamentally diverge over the life's for living/adventure philosophy especially if it went down the FOMO YOLO route. But it takes all sorts - yin and yang etc.
As for the constrained by numbers idea I don't think I am but I am diametrically opposed to the whole alt right ignore reality agenda - it never ends well. That is not what I think you are doing or saying but it is definitely the current zeitgeist.
This could go on forever seeing as the internet doesn't allow for nuance. Please don't think I was including you in the ignoring reality crew. ( I need to just walk away now and revisit Healey's Law of Holes)Trust me, I don't ignore reality Ian.
How wonderful, enjoy your summer break @shelley262 a winner on all fronts today it would seemHi all started the day with a cold outdoor swim wonderful before working in heat. However happy to say that I have managed to wind up paid work for the summer ! Managed to avoid committing myself at planning meeting yesterday for training in August and September and signed off for now. I’m only paid when I work on a project or training event but decided going to manage for a bit - money will be missed but commitment won’t! Lots of other stuff responsible for re caring but that is a given. So feeling quite skippy and planning to go with the summer!
Breakfast after swim boiled egg and one slice LC bread
Lunch advocado pate made with one advocado, olive oil mayonnaise and lemon juice with five LC seeded crispbreads followed by one slice LC choc olive oil cake and fage yoghurt
Dinner two lamb cutlets served on bed of green salad and celebratory glass of red wine followed by sf jelly and yoghurt
Hope all had a good low carb day
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