You know, if I cough too hard it still feels as if someone has punted a football into my gut, though the after pain isn’t there so much now. Progress! What a great way to start a post. I’m been thinking, dear reader and boy, are my arms tired. Don’t cry, dear reader, I’ll stop with the dad-jokes. Anyway, I’ve often apologised for repeating myself in posts, sometimes years apart, but that’s Jack, other-times I’ve lamented the lack of topics to post about, yet again I’ve been saddened by the lack of views some recipes get. So, I think on occasion, like this, I’ll share what I’m making, be it old or new, talk a little about the hows and whys, because in my now eight years I’ve learned a lot. A lesson worth learning is worth repeating is the best way to put it. Not that my dear readers, ever complained, you’ve been staunch supporters of team Jack.
Ah, Christmas traditions, nothing says Christmas quite like juicing your own turkey. Getting it into that small chute isn’t easy and boy are….NO I WAS KIDDING COME BACK! The turkey juices are often tossed out with the baby, no that was bathwater, sorry, baby. This year I thought we should save them for gravies and it really made a delicious gravy, or so I was told. I had curry. I’ll use the frozen blocks later, probably to cook turkey in. It’s not that healthy, but considering I barely use any additional oil in my cooking these days it balances out. Roasting vegetables has been a boon to my taste-buds and health.
Ah, chocolate and vanilla…Hmmm? No? Oh, okay, treacle and peanut butter each with squash.I like one slightly sweet loaf and treacle is sugar, but has some additional nutritional benefits, not enough to spoon it copiously into everything I eat, but a slice a week isn’t so bad. I didn’t make gingerbread this time as I just wanted a plain treacle loaf. The one trick to making breads with treacle is to cover them with greaseproof paper for the last fifteen minutes to make sure they don’t burn, but do cook. The breads are all based on one recipe, but they’ve branched of numerous times and I usually tweak them as I go anyway. When I share a recipe it’s exacting to make sure you have the greatest chance of replicating it, but as you repeat the recipes you learn how much, give sounds good, give there is in a given recipe. These loaves are nutritionally packed and will receive additional protein with peanut butter spread on, sugarless for a while now, or if it’s a all pumpkin loaf then calcium from cheese, though I may have had peanut butter cheese sandwiches by mistake due to a mislabelling on occasion. It takes a lot to get here, but it’s worth building up the experience to give yourself this kind of diet. Trust me it might be work but it’s worth every second, even if my arms are tired, boy.
There’s quite a lot of flesh in those squash so scones were a given. I try to reduce the sugar whenever I double a recipe, there’s very little in some to begin with which is a good practice. You can, and probably will add additional sweetness when eating, but when you start with a lot you’ll still feel the need to add more which is extremely detrimental. Diets are self-moderating, which is why so many fail when they adopt a diet unsuited to their temperament or needs. We’re only as strong as we are willing to admit to our weakness. Sugar isn’t a friend of mine, I’ve cut it down and mostly cut it out and I’m better for it, though I have to admit, no shame in it, dear reader, that, boy, are my arms tired. I’m sorry! I’ll stop. A stocked freezer is a necessity for me, I went on a top up shop today and couldn’t get any yoghurt or flaxseed. They’ll be open in a few days, but I really have to be on the ball constantly. Them’s the breaks, dear reader. I’ll be back again, take care.