Note: This is based on Beanfeast, Bolognese flavour. I doubt that there is anything can be done to redeem the generic soya mince and chunks available from health food shops. Except maybe a packet of firelighters and a box of matches.
First of all, never lose sight of the fact that the first use of textured soya protein was as insulation in the doors and body of very early Ford cars. It was never intended as people-food!
Yes, I know part 5 was only two days ago, but it’s a steep learning curve and new stuff to share comes along pretty quickly (and bear in mind that even though you might know this, there will be someone reading it who doesn’t – and sharing information maximises its value).
So, what do I know today that I didn’t know on Saturday?
For openers, my morning Hydro doesn’t remain in my system long. Diuretics and Addison’s are a poor mix, though the reason why isn’t made clear, but as I pee for Britain (an absurdly precise Continue reading
For reasons I’m not entirely certain of because, in hospital, my consultant was obsessed with the “fact” that I had colon cancer – I didn’t, as it turned out – to the exclusion of almost every other aspect of my condition, I’m supposed to have a high-protein diet. And, because my diuretics cause me to pee for Britain, I need high calcium, too (a lot is lost in urine).
As I’m a veggie – mostly – that means, for the calcium, a dependence on dairy foods, and that gives me a problem. Ever since I was a little kid I’ve loved cheese. Apparently I wouldn’t eat meat and got most of my protein from cheese – left alone I’d have probably been a natural vegetarian, but this was the 1940s, deep in the post-war slums of Manchester, and I doubt anyone had heard of vegetarians, despite the fact that the movement had gained its first formal existence in nearby Salford.
Anyway, despite my life-long love affair with cheese, I seem, of late, to have developed an aversion to it. This is partly because Continue reading
We don’t value food because it’s not expensive enough – thus Kate Humble, in the Guardian.
Seriously? That depends almost entirely on one’s income, and I doubt La Humble is feeling the pinch the way many of my contemporaries are.
The list that follows is what this pensioner spent on food last week – it’s fairly average. Some of it is, clearly, destined for the store cupboard/fridge (herbs and spices, cupboard; Clover and eggs, fridge; the quiches and bread are for the freezer):-
I can’t help noticing that in parts 2 to 4 I dropped the terminal s from Chronicles. Apologies. I can’t do anything about that without confusing Google but, from now, it’s back.
Infection risk in Addison’s Disease…
One of the first things I learned about Addison’s is that it slows down healing dramatically, especially recovery from infection, which explained why I had such an horrendous year in 2013.
Additional Hydro would have helped, but as the fuckwit endocrinologist at APH failed to tell me I had Addison’s, and my GP failed to spot the reference in my discharge notes until I poked him with a stick a year later, by which time I’d figured out what was wrong with me myself, that didn’t happen.
What I didn’t know, and only found out a couple of days ago, while poking around the online version of the British National Formulary, is that
This recipe came about after buying an organic Savoy cabbage and two organic caulies from Tesco – which tasted of bugger all. So, left with one caulie, and always loathe to throw out food, last night I decided to break it down into florets, slice up the stalk, douse it in melted clarified butter, and roast it. In my mini oven, to keep the cost down (if you’re on benefits and, like me, have no gas supply, then a mini oven is vastly cheaper to run than the one in an electric cooker; a good one will set you back close to £100, or even more, but a basic one can be had for around £30).
Once roasted, it was left
I’ve just had my bulk Hydro delivered – 6 month’s supply, more or less (500 10mg tabs). I was expecting a bulk pack, but apparently the stuff is available only in 30-tablet packs. 16 of them, plus a box of 20. Total cost I’d estimate at about £800 – my BNF is 3 years old, so maybe more than that by now.
But here’s a thing – based on the info Continue reading
In this post I bemoaned the fact that the Harissa I’d bought was way too hot, and had too much mint, and threatened to blend my own to suit my own palate. So I did – and published it here.
However, it turned out to be far too hot as well (too much Cayenne pepper), and unbalanced in other ways. Aside from the excess heat – you can always add chilli heat, you can’t take it out – it wasn’t actually that bad, but there was room for improvement, and this is it.
As before, it could be argued that it’s not Harissa now, but I don’t buy that as there are wide variations in formulation, and the stuff varies between countries and, I don’t doubt, between villages and towns too, in its native land, so this is…
For those of us of the disabled persuasion, cooking can be – and all too often is – a major challenge, and frequently, like yesterday, a challenge too far. No matter how good we might be, it’s the lack of physical resources that’s the problem.
My first batch of meds, including morphine, Hydro,** and antibiotics, among much else, was taken at 06.00, second batch at
Or why I can’t cook every day…
Tonight I did something I’ve not been able to do for years – I cooked a meal entirely from scratch. Nothing fancy, just bubble and squeak, with added onions softened in butter.
Normally I batch-cook casseroles for the freezer, or make soup and stash a large pot of it in the fridge** – both make much more sensible Continue reading