Should have put this on 'What are you cooking today?'.....spam fritters...on the end of a
Who lives long sees much : The diary of my life in Bulgaria
Very thoughtful of you to post two messages, one for each ear, TA
I'm feeling quite a bit better now thank you, beginning to get the hang of this exclusion diet thing. My stomach is loads better, the oral thrush has gone for the mo, although my mouth and tongue still get a burning feeling now and then (think it's if I inadvertently eat something that disagrees with me, like yesterday when I absentmindedly licked the golden syrup spoon when making flapjacks for Steve ). My eczema is subsiding too, except for one or two patches which keep flaring up. The main problem I seem to still be having is feeling so shattered, especially when I've done even the most easy and basic bit of cooking or housework. But I'm getting there. Thank you for asking
learning to love veg…..except celery :-O
Hi Sue,
So glad you are feeling a bit better, it must give you a bit of a lift to know things are working their way through your system. I know it takes a very long time for some people; when I had the restaurant I used to feel so sorry for some of my customers that I started reading up on various ailments, then I started cooking 'specials' for them & eventually they passed the word around & would often ring me ahead of coming in so I had a bit more time to prepare things. I did rather well out of it as I was the only place in town who cared. I had to keep everything separate & had special pans & chopping boards etc.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Thanks Nadine, I am feeling a lot more positive now.
Oh, I received the Andrew Whitley Bread Matters book yesterday, along with another book I'd ordered which is for a yeast (and other things) free diet. I spent all afternoon reading the yeast-free book, once hubby has gone to work in a couple of hours I'll sit and read the Bread book. I did have a quick flick through it and was most impressed to see the list of alternative flours he gives, along with explanations as to how they work when using them and in what proportions to use them - how extremely useful! Never seen that before, it's going to come in so handy.
Thanks again for recommending that book, Nadine, I'm sure it's going to be well used
learning to love veg…..except celery :-O
Hi folks, silly question but please; I made some chicken liver pate but have too much, can I freeze it ? the chicken livers were frozen originally, well not exactly originally cos they were in a checken, but you know what I mean......
I have reached an age where my train of thought often leaves the station without me...
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