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Messages - judydawn
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31
« on: June 11, 2024, 12:01:01 pm »
I can vouch for that, I did the finger test!
32
« on: June 11, 2024, 11:59:28 am »
Boy you have some bad luck Marina, just what you didn’t need at the moment. You’ll laugh about it one day but not right now, I really feel for you.
K Atie and Chookie also had a story, well ladies I’m going to throw my story into the mix too. 2 days before I was due to come home, or was it 3 Chookie, I became very unwell and had to stop eating so that it would be safe for me to travel on Sunday just gone. Made it back OK without incident and was in bed within an hour of coming in but had a bad night with terrible tummy pains. Monday was not much better. This afternoon I started coming good but felt very weak due to lack of sustenance for 3 or 4 days. Luckily I have my Gastroenterologist appt early tomorrow morning to find out the results of a gastric tummy emptying study done just before I left for my holiday. I’ve worked out that after 4 years of very light eating my tummy was not ready for all the food I ate at Chookie’s, it took almost a week to object though. Now to find out tomorrow how to introduce new foods without upsetting the old tum again. I’d put on .7kg, lost that in the end plus some. It was a great holiday though and Chookie spoilt me rotten.
33
« on: June 07, 2024, 12:08:43 pm »
I had a play around with the TM6 today, very impressed with what I saw. Mmm, do I want one - yes. Do I need one - probably not.
34
« on: June 07, 2024, 12:06:50 pm »
It’s easy when someone is cooking for you cookie, I’ll just have to make more time in the kitchen once back on Sunday night. I certainly feel heavier!
35
« on: June 07, 2024, 07:45:50 am »
I would if I could Marina.
36
« on: June 07, 2024, 03:34:52 am »
Chookie made her creamy crab soup https://www.forumthermomix.com/index.php?topic=2495 for our lunch today. She also added a small can of prawns and served it with freshly made garlic croutons which, when soaked for a while, I could eat.
37
« on: June 06, 2024, 06:52:04 am »
So frustrating Margaret. I just had the same trouble when booking for concert tickets but got there on the end.
Chookie and I went to Wilson’s today, it’s as good a shop as I thought it must be from previous posts from her. Now I’ve seen it I would definitely shop there myself, their F & V prices are better than Adelaide prices.
38
« on: June 04, 2024, 12:24:16 pm »
It is amazing what I’m eating whilst here K Atie, my family knew if anyone could help me it would be Chookie. Tonight she had a visitor so made a shepherds pie with the lamb she slow cooked yesterday, minced it in the TMX, mixed it with her delicious gravy and covered it with mashed potatoes. Veg - carrots, green beans and cauli covered in the leftover fish creamy garlic lemon sauce from Sunday’s lunch. I surprised myself by having a bit of everything and it was more than I usually eat. Dessert was a banana fritter, my girls couldn’t believe I ate that, neither could I but it was delicious.
39
« on: June 04, 2024, 04:37:26 am »
Judy, the pureed french toast sounds interesting is the recipe on the forum.
No Margaret, it’s too simple. Just make your French toast as normal (we used 1 piece of raisin bread, 1 egg, 1/4 cup milk, dash of vanilla), soak for 10 mins, place in a non-stick pan, pour any of the remaining egg into the pan, cook until brown underneath and flip until brown. This gives it added flavour. Because it was a small amount to blitz we used the Ninja (you could use an immersion blender). Then you can add either 1/4 cup of milk or cream and blitz to desired texture. As it was my lunch and I have not been having anything for years I only ate 1/2 of it and had the other half the next day. It was very tasty and I’ll definitely be doing it regularly when back home. We’ve done the same with a toasted sourdough crumpet, smothered with butter, added half a banana, some honey and as much milk that was needed. Whilst I’m on a roll, for lunch today we used Chookie’s freshly made home made chicken stock (it was pure jelly in the fridge this morning as she reduced it a lot), brought that to the boil and cooked miniature dim sims in it. I only had 3, we blitzed them in the Ninja with a little of the hot stock then topped it up once in the bowl. Delicious and quick. I’m documenting the ideas Chookie comes up with and will send through more ideas via personal message at some stage. Before I arrived here I found a site with some ideas so I’ll send you the link to that one when I get home. I printed off some of their ideas but didn’t bring them with me as I knew Chookie would have her own ideas.
40
« on: June 03, 2024, 02:12:47 am »
Just be careful Marina, boredom for a while longer is in your best interest.
41
« on: June 03, 2024, 02:08:47 am »
Yesterday for lunch (yes me eating lunch which I rarely do) we made Nagi’s most popular fish recipe. https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/. We added prawns to ours and if these two ingredients aren’t over cooked I can manage to eat them - I cooked the prawns and Chookie did the barramundi and we nailed it! Seafood for 2, sauce for 4 so leftovers will be handy to pour over something else. .
42
« on: June 02, 2024, 03:48:02 am »
Experiments are a great challenge for Chookie Marina, she’s an expert at coming up with ideas.
43
« on: June 01, 2024, 08:45:22 am »
I’m over at Chookie’s place finally. Tonight she made her celery soup for us then, after discussing a soft food recipe I saw for pureed French toast, she made that for my dessert using raisin bread. She’s determined to fatten me up and both were delicious. Margaret you might like to try that one too.
44
« on: May 28, 2024, 09:55:33 pm »
Yes I’m under cover cookie and it’s anyone’s guess as to how they’re going to play from week to week.
45
« on: May 28, 2024, 09:45:29 am »
IT'S RAINING HERE.
Yay, at last cookie. It’s on its way to S.A. too, just in time for my football match on Thursday night.
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