Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Off-Topic
General Chat
What was your fasting blood glucose? (full on chat)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="SlimLizzy" data-source="post: 2696353" data-attributes="member: 488270"><p>27.04</p><p>FBG 4.7</p><p>Yesterday made shortbread for the French conversation group. I remembered the quantities and ingredients. But possibly a decade since I made any and of course something went wrong. </p><p>It wouldn't come together as a dough so, being short of time, in the end I tipped the dry, floury mixture into the tin and pressed it together with my fingers. Halfway through cooking took it out and pressed it together again with a fork. Somehow it cooked and came out of the tin in slices, tasted ok, but texture was wrong. Checked recipe and had used rubbing in method when should have been creaming.</p><p>Later: made the nut granola previously mentioned and then coming over all Masterchef I made a second batch of shortbread using the exact same quantities and ingredients, but this time the correct (creaming) method. The difference was noticeable. Actually that was problematic because it was so delicious I ate several generous pieces. Along with several glasses of wine. </p><p>I can only assume the FBG number is my body compensating for overdoing it the night before.</p><p>Dry start but raining now. Coffee break over. Only coffee today. Maybe the granola helped, although more likely guilt about overindulgence yesterday played a part. Plus there is very little shortbread left and MrSlim has only had one piece!!!</p></blockquote><p></p>
[QUOTE="SlimLizzy, post: 2696353, member: 488270"] 27.04 FBG 4.7 Yesterday made shortbread for the French conversation group. I remembered the quantities and ingredients. But possibly a decade since I made any and of course something went wrong. It wouldn't come together as a dough so, being short of time, in the end I tipped the dry, floury mixture into the tin and pressed it together with my fingers. Halfway through cooking took it out and pressed it together again with a fork. Somehow it cooked and came out of the tin in slices, tasted ok, but texture was wrong. Checked recipe and had used rubbing in method when should have been creaming. Later: made the nut granola previously mentioned and then coming over all Masterchef I made a second batch of shortbread using the exact same quantities and ingredients, but this time the correct (creaming) method. The difference was noticeable. Actually that was problematic because it was so delicious I ate several generous pieces. Along with several glasses of wine. I can only assume the FBG number is my body compensating for overdoing it the night before. Dry start but raining now. Coffee break over. Only coffee today. Maybe the granola helped, although more likely guilt about overindulgence yesterday played a part. Plus there is very little shortbread left and MrSlim has only had one piece!!! [/QUOTE]
Verification
Post Reply
Home
Forums
Off-Topic
General Chat
What was your fasting blood glucose? (full on chat)
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…