11 am just put a ham hock in a big pot with veg to make a ham stock for soup tomorrow.
FBG 12.8! This new insulin is no better than the last lot.
Breakfast - just finished, was a the last of my pickled eggs and some pickled, sliced, red onions. The vinegar is pretty mild (I used half wine vinegar and half water). Shouldn't hurt my stomach too much, if at all.
Dinner will be the ham from the hock and some Brussels sprouts.
Neil has been looking for ham hock for me for a couple of weeks, but couldn't find it. This week he brought back a piece of leg of pork to see if that was what I wanted (he's not a meat eater, so doesn't really know one meat from another). I offered it to No 2 son, explaining why I had it. He took it for Sunday lunch for his family and came in later with a ham hock. He often buys it to make lentil soup for his family. The odd thing is that it was labelled "ham hough". My only knowledge of the Scots tongue is from time spent in Ayrshire and Glasgow, but then I was told that "hough" was potted beef and had little to do with smoked pork hock. Possibly it's made with beef shin, I don't know. Never liked it.
@maglil55, do you know - have I got it all wrong?
It wouldn't surprise me - I am finding more and more things these days of which I am ignorant and never even thought about before (origins of Irish songs for example, and what was the "battle of Cropridy", or who was the "white lady" of Banbury? - the internet is a great help with these questions and, as with dictionaries, it's impossible to find an answer without thinking of other questions.) I do know that "haugh" is flat land beside a river (as in the Haughs of Cromdale) and nothing whatsover to do with a piece of meat (although I have just discovered that it might also mean a shin). Too much time on my hands, obviously.
Would a little saffron help (or would that compound the problem)?
