WHAT DID WE HAVE FOR TEA?

Post by **Stanley** » 19 Mar 2016, 06:27

I had the last unfrozen bowl of mutton stew and pease pudding for dinner to fortify me against the cold at the funeral and for teas I had two very small pressed beef butties. I got the munchies later but resisted them and went to bed without feeling guilty! Keeping weight off ain't easy.....

Post by **Stanley** » 20 Mar 2016, 05:08

I cooked some sausages with onions and tomato and had them on butties for dinner and tea.

Marilyn · Post by **Marilyn** » 20 Mar 2016, 10:20

Homemade Pizza.
Hard to beat...

Post by **Wendyf** » 20 Mar 2016, 10:39

Visitors last night, also followers of a low carb diet. We had cauliflower & leek soup, then cod loin baked in a tomato, olive and caper sauce with steamed veg and for pudding some of Col's rhubarb pie (almond flour crust) and greek yoghurt. It was quite a feast!

Marilyn · Post by **Marilyn** » 20 Mar 2016, 21:13

I could eat all of that quite happily, Wendy.
Love Cauliflower Soup. Love Fish.

Post by **Stanley** » 21 Mar 2016, 03:18

Two small haslet butties for dinner and half a bowl of sausage and tomato for tea. Not interested in food.....

Post by **Wendyf** » 21 Mar 2016, 08:31

Sausages in onion gravy with celeriac mash, steamed cauli and cabbage. Strawberries & yoghurt sprinkled with toasted nuts & seeds for pud...I love this low carb eating. I'm not losing weight but I'll swear I'm changing shape, the fat around my waist is going away!

Post by **plaques** » 21 Mar 2016, 11:05

Wendyf wrote:I'm changing shape

This could be the sign of some impending disaster. Shifting cargo perhaps? Get your first engineer to check it out before you run aground on some hidden compost heap!

Post by **Wendyf** » 21 Mar 2016, 17:40

Keeping it hidden from my 1st Engineer till summer. Hoping he doesn't notice my list to port.

Post by **Stanley** » 22 Mar 2016, 03:43

Lost interest in food.... my back is making me miserable. Had Porridge for dinner but forced haddock on a bed of grated cheese with an egg on top down for tea.

Marilyn · Post by **Marilyn** » 22 Mar 2016, 04:59

I go off my food when I feel crook too, Stanley. Never lose any weight but know I am getting better when hunger returns.
This "bad back" of yours has been going on a bit long...

Made some fiery little Beef Meatballs that I will toss through a Cold Pasta Salad.

Post by **Stanley** » 22 Mar 2016, 05:54

You're right Maz, longer than usual but I am pretty sure I know what caused it and it had the potential for being a worse injury than usual. Boring!

Post by **Stanley** » 23 Mar 2016, 05:07

Porridge for dinner and a lazy treat for tea, a Co-op 'Best' pizza.

Post by **Stanley** » 24 Mar 2016, 06:22

I had a small bowl of pease pudding reinforced by adding half a tin of baked beans for dinner. For tea I had the other half tin of beans on toast and then two open toasted butties with mature Stilton to fill a corner.

Post by **Stanley** » 25 Mar 2016, 04:51

Stilton and tomato butties on oven bottom for dinner and a bowl of the frozen mutton stew for tea. The stew was lovely, I hit the spot with that batch.....

Post by **Stanley** » 26 Mar 2016, 05:46

Still very little interest in food.... I made a bowl full of steak pudding, pease pudding and sweet potato chips but only ate half of it. I had the other half for tea. Good for my weight but depressing!

Post by **Stanley** » 27 Mar 2016, 04:41

Half a bowl of steak pudding and pease pudding for dinner and two small chicken butties for tea. Still off my grub..... (But taking advantage of it to get weight off, I am still eating enough for maintenance)

Post by **Wendyf** » 27 Mar 2016, 08:44

Trout fillet with steamed broccoli & green beans followed by low carb rhubarb tart & cream. Tonight Col is making a "sort of lasagna" using slices of celeriac instead of pasta.

Post by **Stanley** » 28 Mar 2016, 06:43

You were just on my mind Wendy, I was getting my act together for dinnertime and realised how frequently I use the pans you gave me.....

Perfect. Thank you Wendy.....

Post by **Wendyf** » 28 Mar 2016, 07:47

Good to see them being used! Our new stainless steel steamer pan works well on the electric hob but is useless on the stove, when I checked the base it is slightly concave and will only make contact around the outer rim...might you be able to sort it for me?
Colin's "lasagna" was delicious, the sliced celeriac was quite convincing as pasta! Strawberries & blueberries with full fat Greek yoghurt for afters. Evidence from the latest blood test is that Col's cholesterol levels are lowering slowly, with a slight improvement in the ratio of good to bad. This is with a big increase in his consumption of full fat dairy food, eggs and bacon....interesting. He is resisting pressure from doctors to return to taking statins.

Post by **Stanley** » 29 Mar 2016, 03:46

Well done Colin! I'm all in favour of managing your own sky!
As for the pan. I can almost certainly improve it Wendy if there is enough metal in the base but can't say how without having it in my hands. Drop it in and I'll have a look at it. You know when to catch me in the shed!
The pans on the stove yesterday morning were peas in the larger one and a meat pie in the small one, pie and peas for dinner. For tea I had a bowl of the frozen mutton stew. I hit the spot with that batch! Pity I can't remember exactly what I put in it!

Post by **Wendyf** » 29 Mar 2016, 08:28

Thanks Stanley, I'll drop it round....was going to come this morning put we have had blizzard conditions for nearly an hour so I'm not going anywhere!
A very simple mushroom omelette for me last night.

Post by **Moh** » 29 Mar 2016, 13:05

Doing a dish I saw on Rick Stein's programme - fry sliced shallots in a little oil, add liver cut into strips, add white wine and stir in cream - looked lovely - should taste good not sure what to serve with it yet.

Post by **Tripps** » 29 Mar 2016, 13:28

Oddly enough_I saw the same programme, and have tried it last week. I think he was in Venice. Google 'fegato alla Veneziana' . They say calves liver, but too expensive for me, and lambs' is just as good.

I like liver, but the idea of starting with the onions was a novelty for me. I never follow recipes - just get stuck in and see what happens. I fried the onions first for just a few minutes with half a finely sliced red pepper, then added the very thin strips of liver. Seasoned, and added some dried sage plus a dash of soya sauce, a shake of Lea and Perrins, and finished off with a teacupful of Bisto powder dissolved in cold water, for a nice thick gravy. Whole thing only took about ten minutes.

Result - delicious.

Post by **Stanley** » 30 Mar 2016, 02:11

David, if they put a teacupful of Bisto in they'll have very thick gravy.......
Call in any time Wendy.
I had the last of the loaf Kathy gave me on Friday as cheddar cheese butties and treated myself to a Co-op pizza for tea. Their best ones are expensive (£4.50) but very good and reliable ingredients.

OneGuyFromBarlick

WHAT DID WE HAVE FOR TEA?

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