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What have you eaten today? (Low carb forum)
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<blockquote data-quote="ianpspurs" data-source="post: 1885441" data-attributes="member: 193971"><p>Evening all. Real curate's egg of a day. Che..... didn't win hut Ar.... did <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite14" alt=":arghh:" title="Arghh :arghh:" loading="lazy" data-shortname=":arghh:" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite14" alt=":arghh:" title="Arghh :arghh:" loading="lazy" data-shortname=":arghh:" /> Rain at start then very nice if chilly later. 2 very pleasing discoveries foodwise which are included in the menu. [USER=468536]@DJC3[/USER] if the illness is anything like mine at the start of the month it is really frustrating and impacts bg badly. [USER=368709]@Goonergal[/USER] sorry you are laid up but the win should have cheered you up.</p><p></p><p>Wakey Wakey Tea</p><p>Breakfast : As above</p><p>Mid morning: Soya milk mocha with inulin - needed to use bean to cup machine and lots of Callebaut; also a trial run for potential breakfast substitute</p><p>Lunch : Waitrose latte</p><p>Mid Afternoon: None - walk</p><p>Evening meal: Chicken,pigs in blankets (W1 chipolata and streaky bacon), celeriac, broccoli, kale, gravy (confected from stocks made in IP); pears and plums which were bottled last year with last year’s rhubarb, poached in port in the sous vide; h/m vanilla custard; brandy - research purposes you understand</p><p>Vanilla custard - was our first try and a major triumph - can now make a trifle. Poached fruit showed us how to use liquids in sous vide pouches - will use PX sherry in future and include the cinnamon, cloves etc next time.</p></blockquote><p></p>
[QUOTE="ianpspurs, post: 1885441, member: 193971"] Evening all. Real curate's egg of a day. Che..... didn't win hut Ar.... did :arghh::arghh: Rain at start then very nice if chilly later. 2 very pleasing discoveries foodwise which are included in the menu. [USER=468536]@DJC3[/USER] if the illness is anything like mine at the start of the month it is really frustrating and impacts bg badly. [USER=368709]@Goonergal[/USER] sorry you are laid up but the win should have cheered you up. Wakey Wakey Tea Breakfast : As above Mid morning: Soya milk mocha with inulin - needed to use bean to cup machine and lots of Callebaut; also a trial run for potential breakfast substitute Lunch : Waitrose latte Mid Afternoon: None - walk Evening meal: Chicken,pigs in blankets (W1 chipolata and streaky bacon), celeriac, broccoli, kale, gravy (confected from stocks made in IP); pears and plums which were bottled last year with last year’s rhubarb, poached in port in the sous vide; h/m vanilla custard; brandy - research purposes you understand Vanilla custard - was our first try and a major triumph - can now make a trifle. Poached fruit showed us how to use liquids in sous vide pouches - will use PX sherry in future and include the cinnamon, cloves etc next time. [/QUOTE]
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