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Post by jolovespiggies on Mar 11, 2018 13:11:22 GMT
No kiddies Bean sweetie, will that mean a romantic dinner for two LOL?
Hugs Jo xx
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Post by Bean on Mar 12, 2018 9:58:40 GMT
A dinner, definitely, but I'm not sure about the romantic part - it had been a busy week and we were both pretty tired, so we ate our tea (pork satay - very lovely) with a bottle of wine while watching a film and promptly fell asleep (before we'd have even put the kids to bed if they'd been here!). Party on eh?! It was a nice relaxing 24 hours though, and they had a great time with my parents, as always.
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Post by jolovespiggies on Mar 12, 2018 15:42:53 GMT
I am glad a good night was had by all Bean sweetie and I love the sound of pork satay.
Hugs JO xx
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Post by 3piggles on Mar 19, 2018 17:03:24 GMT
Ah, yes We would probably do the same thing At least you had a nice dinner and wine
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Post by jolovespiggies on Mar 20, 2018 9:20:29 GMT
I have tried chicken satay and that is nice. They sell it on sticks in Morrisons and if we are having snacky bits, Paul usually gets some.
Hugs Jo xx
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Post by Bean on Mar 20, 2018 10:03:18 GMT
It's dead easy to make your own satay sauce which you can use as a marinade or as a stir fry sauce - there are variations, but it's just something like peanut butter, soy sauce, chilli sauce (you can leave that out if you don't like spices - maybe add a bit of ginger instead) and a squeeze of lime. It's one of my favourites.
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Post by 3piggles on Mar 20, 2018 17:22:56 GMT
Can you post a basic recipe, Bean, so I know what the basic amounts are? I'd like to try it, and I think Hubby would like it, too. I will skip the chili sauce, which is why I want an idea of the amounts. Do I need to replace the chili sauce with another liquid, etc.
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Post by Bean on Mar 21, 2018 9:13:52 GMT
The one I use is (per person) 2 tbsp smooth peanut butter, 1 tbsp sweet chilli sauce, 1 tbsp soy sauce, 1 tsp sesame oil and a squirt of lime. Mix it all up and add enough hot water to get it to the consistency of double cream.
I've left the chilli sauce out and not replaced it, but a bit of fresh ginger works well if you want a bit of a kick without the spice. It can be hard to find sweet chilli sauces free from garlic and onion, so that'll save you some label inspecting time!
Oh I blooming hate online advert stalking! It's my son's birthday soon and so I've looked up a couple of little gifts for him, and am glad he's not over my shoulder now or the surprise would be ruined! I can delete my cookies etc, but wish I didn't have to!
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Post by 3piggles on Mar 21, 2018 15:40:16 GMT
Cambridge Analytica is under investigation by US authorities for data mining on Facebook, without members permission. Apparently Zuckerberg is also being called before investigatory committees here and in the UK to answer a whole lot of questions. While the head of Cambridge Analytica told a reporter his company had done that, and used the information to promote the Dumpty's election, it seems to me they out to also be looking at Google. Google data mines everything we do, and sells the data to telemarketers. Just because Google wasn't stupid enough to brag about it doesn't mean they aren't doing exactly what Cambridge Analytica did. Perhaps it's time to put the cabosh on data mining, and let us have our privacy back, at least to a certain extent. I'm with you. I can delete the cookies, but sometimes I want those cookies again, later, and don't want to have to start over from scratch, just to not have the item plastered all over my screen every time I use it. Have the Austin, Texas bombings made the news overseas? Apparently the bomber blew himself up, purposely, when the police were closing in, but not until he had detonated 6 bombs and planted 7, or something like that. They were package bombs, so people would see the package, open it, and blam! There was also a report of an incendiary device found, but not necessarily one of his package bombs. There's always at least one copycat who wants to get in on the glory
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Post by jolovespiggies on Mar 21, 2018 17:14:01 GMT
I will have to try that Bean hunni, it sounds wonderful. Thanks for the recipe. I find though as I am getting older I am unable to eat spicy food the way I used to. For some reason, it burns my mouth so even chilli has to be very mild for me. Strange, but I have noticed it on more than one occasion.
I am very sorry to hear about the Texan bombings Piggles, what a world we live in. There is nothing more dangerous than as a man who has nothing left to lose or is prepared to give his life in these dreadful occurrences. Yes, with every atrocity taking place, there is someone who wants to copy it.
Hugs JO xx
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Post by 3piggles on Mar 21, 2018 20:27:09 GMT
I, too, want to try the Satay sauce. I can't eat spicy food, either. It not only burns my mouth, but causes extreme upset in my digestive tract. Not fun! I think we tend to need less spicy food, as we get older, though I've been this way for decades. Even in my 20s, when I used to go to Mexican restaurants with friends, the food beat me up something wicked. That's the point to the low FODMAP diet. First, eliminate everything known to cause anyone any trouble. Then slowly add back in things we really like, and want to eat, and see how our systems respond. I'm hoping to be able to get onions and garlic back, but know that may not be possible. I may also still have a pizza or Chinese food, and know I'll pay for it, but do it anyway. Meanwhile, I'm trying to follow the low FODMAP diet, make foods I like in low FODMAP acceptable ways, etc. Not doing too badly, though I'm still getting indigestion after I eat anything. It helps to have a prebiotic before I eat, but remembering to eat a slice of kiwi can be hard, when I'm busy trying to get everything done, and my back is killing me for me efforts. I also tend to grab a snack, even a handful of cherry tomatoes, without thinking to eat another slice of kiwi. I may just slice up a bunch of kiwis, so I have a lot of slices available. Meanwhile, hubby is on his way home from work, and is feeling feverish and yucky. His blood pressure has been high, lately, too, so he has to cut back on the potato chips/crisps he loves so much. I made some of my Russian dressing using my homemade catsup and some Miracle Whip, so instead of popcorn with our TV watching tonight, we can eat veggies in dip Off to figure out what to make for dinner that won't upset his stomach
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Post by Bean on Mar 22, 2018 9:46:35 GMT
Both of us find that as we get older, things like chillies irritate us more, so we tend to get flavours from other spices, but without adding anything that burns!
I read a story about the Texan bomber last night, but it wasn't headline news, and I don't recall hearing about the people who had died earlier in the month.
It's really common for people in the elimination stage to discover a few extra triggers for their digestive symptoms other than FODMAPs. It can take a few extra weeks to iron those out and get things calm enough to make reintro reliable. Fibre and fat are common triggers. Mine was resistant starch - the type that forms when foods like pasta, potatoes and rice have been cooked and then cooled down. That starch develops further if you reheat it again.
Resistant starch is actually really good for you as it's harder for the body to get energy from it, so it's much better for your blood sugar levels. But it does not agree with me and eating things like pasta or potato salad, or reheated pasta (I'm fine reheating the sauces etc) just makes me feel so nauseous and bloated. I'd never figured that one out before and we quite often had use up meals from leftovers I'd put in the freezer. I can still make stews and soups for the freezer, I just make sure not to put potatoes, rice or pasta in them and cook the carbs to go with the meals fresh each time.
Hope hub is feeling better after a nice dinner and a good sleep. How's the weather looking there?
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Post by jolovespiggies on Mar 22, 2018 14:59:24 GMT
It is interesting to know that I am not alone ladies with regards to hot food although I am sorry you suffer from it too. Sometimes the kebab meat we have occasionally is too spicy and that is without the chilli sauce. I have t be very careful what I have now Bean sweetie. Oh dear, I hope Vic is better soon Piggles love for your sake as well as his lOL!
Hugs Jo xx
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Post by 3piggles on Mar 22, 2018 15:09:38 GMT
Vic is feeling much better. He slept most of the time after he got home, though he did manage to eat dinner. Nothing special. Just ground beef, potatoes and colored bell peppers. Our Nor'easter also didn't amount to more than a couple of inches of snow. The dry air beat the storm, and pushed it out to sea. It hit some of the coastal areas, but mostly there was high tide damage from the rising sea levels, not from the storm. I don't know if I'm misinterpreting what is and isn't low FODMAP. I just checked, again, on Nutella, and it's not low FODMAP after all. The article about it being low FODMAP was about making it ourselves. Had I read further down, I would have found the recipe. So that's off my diet for now. I don't know if it's the fat, or what, but even a little bit gave me bad indigestion. Last nights meal gave me bad indigestion that kept me awake last night. I still had it. I'm also pretty sure that the really bad pain I had in my side is due to gas, which is still with me. So even when I eat all foods I am positive are low FODMAP, I'm getting gas. It's not as bad as before, most of the time, but it's still there. I'm also really confused by some of the low FODMAP recipes, which seem to include ingredients that aren't low FODMAP. There's a cookbook I'm going to get, and just looking at the sample recipes, one had lite corn syrup in it? Maybe that's not the same as high fructose corn syrup, but I haven't found that distinction, yet. One of the new members in our US FODMAP group on Facebook is from the UK FODMAP group. She seems very nice
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Post by Bean on Mar 22, 2018 18:42:34 GMT
I think Nutella fails on a couple of points - milk powder being one, and hazelnuts being the other. The safe serving is only about 10 nuts and I bet that's not much in terms of a spread where it's ground down. To my knowledge, corn syrup (high fructose or otherwise) is not an ingredient we can buy over here or one that's used in home recipes. I've just really seen it as an ingredient in cheaper jams etc (and added to other processed foods that have no business having sugar in them). I looked up what the closest thing we have and it's golden syrup, but apparently corn syrup is thinner and often has vanilla flavourings added, so it's not exactly the same thing - just still a refined sugar in liquid form! I looked it up on A Little Bit Yummy and it confirms corn syrup is okay, it's only when an enzyme's been added to turn most of the glucose into fructose that it becomes high fructose corn syrup. It's when the fructose exceeds the glucose in a product that it's a problem. So yes, happy baking! Glad hub's on the mend!
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Post by 3piggles on Mar 22, 2018 19:15:03 GMT
Thanks for checking on the corn syrup. I just haven't had a chance. I am happy that it's only HFCS that's a problem. We can buy corn syrup in bottles. I have at least one bottle of Karo syrup, which is the brand, but I'm not sure I've ever seen any other brands. I don't think I have HFCS, as my is clear liquid. My mother used it to make pancake syrup. Just add maple flavoring to corn syrup, or to simple syrup, and it was great for us for breakfast. It didn't keep, if made from a simple syrup, as the simple syrup separated and crystalized. Using the corn syrup didn't have that problem. Sadly, everything in the supermarket that uses corn syrup seems to use HFCS, so I can't have it. Oh, I finally got around to trying the orange marmalade I bought. It was one of the few with no HFCS in it, just sugar, which was the first ingredient. It was horrible! It was so bitter, it overrode the poor peanut butter, and spoiled the whole thing So that's in the trash, and I think I'll just skip jams, etc., for now. No jams and no Nutella Peanut butter to the rescue
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Post by Bean on Mar 23, 2018 8:45:25 GMT
Sorry the marmalade was no good. I have it occasionally and found a lovely one that just used sucrose, in fact all the jams etc that use higher quality ingredients tend to be really nice, but of course the price reflects that they've spent more!
My friend has a good cake recipe that uses marmalade, and I was thinking that might be a way to use it up, as with extra sugar it wouldn't be so bitter. But it sounds like it's too late for that jar!
Peanut butter is the best though, that's my favourite on toast as I feel like it's a more substantial snack. I've never put it together with jam though!
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Post by jolovespiggies on Mar 23, 2018 15:28:24 GMT
I am glad Vic managed to eat something and is feeling better Piggles hunni. I am sorry about the marmalade too. I used to have a little marmalade for breakfast and Paul sometimes still does. I always found it too bitter though and jam too sweet for breakfast. Therefore, it was just hot buttered toast which I love anyway. I have heard of people putting marmalade in bread and butter pudding Bean sweetie. I love bread and butter pudding but wouldn't ever put marmalade in it.
Hugs JO xx
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Post by Bean on Mar 25, 2018 7:42:29 GMT
I saw someone doing a chocolate bread and butter pudding with marmalade - I must say it didn't appeal to me but it's not a dessert that I generally care too much for anyway.
Boo to having an hour pinched today! I had a late night so could have used an extra one really. I must change the remaining clocks and watches to reduce the time confusion today!
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Post by jolovespiggies on Mar 25, 2018 16:28:33 GMT
No that wouldn't appeal to me either Bean sweetie although I love ordinary bread and butter pudding. I agree with you about the hour hun, it has put me all out today as it always does.
Hugs Jo xx
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