Good morning all.
I had an unplanned indulgence yesterday. My friend needed to buy a gift so we ended up at the local shopping area where there was a shop selling interesting handmade chocolates. I bought a small block of chocolate that contained wafer layers and hazelnuts. It’s always risky if I have any chocolate but dark – needless to say I ate the entire block in one sitting! This is why I normally don’t have milk choc in the house (apart from easter, when there is so much that it’s easier to space it out).
Today I’m going to a community event to celebrate the opening of the new railway station and bridge near my house, which includes food. Hopefully I can find something that doesn’t break the calorie bank.
Klondi, the airfryer is very different to a microwave, although you can reheat food beautifully in it – it’s best to think of it as a baby fan-forced oven. Any container etc you can put in an oven can go i the airfryer – if it fits!
Cinque, I absolutely agree about sleep, obesity and appetite. When I sleep badly I crave food, especially carbs, all day. I also remember how broken my sleep used to be when I was obese – mostly because I had which meant 1-2 trips to the toilet through the night. I found that being both obese and inactive made it difficult to get a good night’s sleep, which keeps the cycle going.
Lindsay, sounds like a perfect day for gardening. We are still at about 6 weeks away from being able to do the spring planting. Giving your bees some flower variety sounds like an excellent idea. I remember my flourishing row of french lavender that I had in my previous garden always had bees in it – I suspect in the bleaker months it was one of the few flowers around.
Penguin, I agree, I can’t imagine giving up good bread either. It is one of life’s joys, especially warm from the oven.
I’ve seen a couple of examples on tv lately of people making their own butter. One made cultured butter by adding some cultured buttermilk (I’m wondering if kefir might work too) to the cream the day before making the butter so the microbes would flavour the cream. Then they churned it into butter and it retained good microbes. They kept the buttermilk so they could add some to the next lot of cream. I’m only mentioning this as a possible addition to home baked bread, if you have the enthusiasm for experimenting with making butter.
1:30 am
28 Jul 19