Yes I was really surprised, is lovely when companies get it right, so many nowadays don't.
Yes I was really surprised, is lovely when companies get it right, so many nowadays don't.Thanks so much for your lovely wishes, @ianpspurs, @shelley262, and @jayney27. Will definitely report back.
By the way, the sun is out and we're expecting around 30 degrees, so we'll go "topless" today. Sometimes it's worth having a convertible, even in Germany.
@jayney27 -- Glad that they replaced the lid, wished all companies had that kind of customer service.
@shelley262 -- Greece sounds fabulous. I'm just a teensy weensy bit envious. Where are you staying in Greece?
I am honestly not even a little jealous of the 30 degrees and road tripThanks so much for your lovely wishes, @ianpspurs, @shelley262, and @jayney27. Will definitely report back.
By the way, the sun is out and we're expecting around 30 degrees, so we'll go "topless" today. Sometimes it's worth having a convertible, even in Germany.
@jayney27 -- Glad that they replaced the lid, wished all companies had that kind of customer service.
@shelley262 -- Greece sounds fabulous. I'm just a teensy weensy bit envious. Where are you staying in Greece?
That sounds like a lovely trip! Have a great timeI'm in Scotland. We have an annual trip where we all meet up with my ex workmates and their OHs (we all got on really well together). Bath was the choice for this year's get together. We travelled all over the place for work but never really had time to see what the different venues had to offer. We're making up for it now. I was in Bath a few times for work and never saw a thing apart from the hotel I was in and the offices I was presenting in. There's about 16 of us go.
Hi @ziggy_w going to Island of Thassos and staying at a hotel on the beach about 20mins walk from Thassos town looks very tranquil!Thanks so much for your lovely wishes, @ianpspurs, @shelley262, and @jayney27. Will definitely report back.
By the way, the sun is out and we're expecting around 30 degrees, so we'll go "topless" today. Sometimes it's worth having a convertible, even in Germany.
@jayney27 -- Glad that they replaced the lid, wished all companies had that kind of customer service.
@shelley262 -- Greece sounds fabulous. I'm just a teensy weensy bit envious. Where are you staying in Greece?
How were the Terracotta Warriors?Hello, all
Back from Liverpool where a couple of cocktails may have been consummed
Straight back on things now, yesterdays menu was;
Breakfast - Hi-lo toast and butter
Lunch - chicken bites, rollitos, tomato, cucumber and pepper. Strawberries and cream.
Dinner - scrambled egg, one square of 90% Lindt
Not very hungry for some reason, but just received my 'Eat Fat' book as recommended on this site, so will look at this and the recipes @shelley262 kindly sent me, as I have 'food inspiration fatigue'
Hello all.
The weather has been brilliant today. Sunny and 30 degrees. Probably the last bit of summer this year.
By the way, have given up on OMAD and a compressed eating windows. Also, have decided to quit abstaining from alcohol. These strategies didn't really seem to work well for me, as blood sugars were slightly up. Googled it and found out that fasting can raise cortisol and alcohol usually lowers it. Maybe, I am very sensitive to cortisol?
Anyway, test strips were delivered today at around 11 p.m. and blood sugars were noticeably lower today.
Breakfast: Two double decaffeinated espressos with cream and erythritol.
Lunch: Baby asparagus fried in olive oil. Some sliced lamb. Two scrambled eggs.
Dinner: A wiener sausage. Lamb's lettuce with feta cheese and a homemade dressing (Lime juice, mustard, erythritol, orange zest oil and olive oil). Two scoops of Oppo's vanilla ice cream with erythritol-sweetened whipped cream and erythritol-caramelized pecans.
Tomorrow, we'll be off to see Antwerp -- about a two-hour drive from here. Seems to be a very cool place, looking forward to it.
Does Diane Abbott do your maths?Interesting about the cortisol.
It’s cheered me up as I feel I ought to be trying omad as it seems a successful strategy for many, but the thought of it makes me glum.
Alao good about the alcohol. I drink a lot less than I used to when I was at work, but really enjoy a glass or 2 of red with my meal; happy now.
Have a wonderful time in Antwerp.
Does Dianne Abbott do your maths?
A yard of wine anyone?I haven’t mentioned what size glasses...
Really good, and taller than I imagined they would be for that time in history. Difficult to get your head round the amazing fact that each one is individually made in this day of mass production. The rest of the exhibit is interesting too, and youre not rushed round.How were the Terracotta Warriors?
Wow. That ingredients list looks like the stock of a small village shopI think the best ribs I have done so far were (approx) following this recipe.
https://www.ibreatheimhungry.com/smoky-rhubarb-bbq-ribs-low-carb-and-gluten-free/
It made enough sauce for me to freeze most of it, but that may have been because I 'adjusted' the recipe a bit.
And of course, it may be a bit too BBQy for you...?
I've used the same one as @Brunneria but Jennifer Banz had a good one too which unfortunately involves BBQ and smoke.I bought a big rack of pork ribs today, for dinner tomorrow, but I’m overwhelmed by the choice of recipes available.
@Brunneria @maglil55 @DCUKMod do any of you have a favourite rib recipe for the IP please?
I’m not that keen on BBQ or smokey flavours.
@jayney27 fantastic news about your lid being replaced, it would never have occurred to me to ask.
I bought a big rack of pork ribs today, for dinner tomorrow, but I’m overwhelmed by the choice of recipes available.
@Brunneria @maglil55 @DCUKMod do any of you have a favourite rib recipe for the IP please?
I’m not that keen on BBQ or smokey flavours.
@jayney27 fantastic news about your lid being replaced, it would never have occurred to me to ask.
Son sous vides his and finishes on the BBQErm,...... I just sort of wing it, with a dry rub, which is often sort if spicy or Cajun-ish, although I have also just done a lemon pepper rub too. The lemon pepper may be due to having really rather a lot of lemon pepper here.
Once they're ready to have a sauce on to finish off, I did an LC BBQ sauce, which I quite like.
Since I've had my vacuum sealer, I usually have some ribs, membrane removed seasoned and vac packed in the freezer. I bet @ianpspurs does his ribs in the sous vide.
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