Winter is still here

It was so cold this morning, only to be expected of course seeing as it is Winter here. But now, the sun is shining and the breeze is not too strong, so I'm able to go out onto my deck and check on my vegetables.

There are enough peas for me to pick plenty for tomorrow, my second Broccoli was starting to stretch its neck so I picked that for tomorrow as well. the two cabbages are beginning to thicken at the centre so it won't be too long before they're ready and my Brussel Sprouts are growing very well. Sadly, my Broad beans are growing nice and tall, with LOTS of flowers, but NO pods yet. However, my Aubergines are still shiny, which they say is a sign to leave them a bit longer. But with the violent wind and rain we have today, I think I might harvest them to be on the safe side. They're still small, but rather that than wait till the get bitter.

I've started a new food regime, as per doctor's advice and have cut out all potatoes, pasta and rice, plus all root vegetables. I cut out bread as well, then fooled myself with the idea that I can eat vegan bread. So I bought an Olive and Walnut loaf, but now I'm worrying that my doctor meant ALL bread, so will ring on Monday and find out. In fact I will send a copy of all my meals since I began this new regime and ask his opinion. He did say for me to do this so that he can let me know what is yes and what no for the future.

Amazing! the wind and rain having changed direction, so blowing directly onto the back deck, were so fierce last night that when I opened the curtains this morning, I found one of the deck armchairs over to one side, looking like it was off on a walk, and with the possibility of being blown right off altogether, had I not noticed.

So, another day, anther chance to achieve my goals.

I now have a facebook and Instagram account for Affordable.h.g, so will do some research on how best to use them, then go for it.

I harvested my Aubergines as I could see the shiny skin was dulling a little, then used them with the Beef Stroganof I made, as one of the extra vegetables I can't resist when cooking. I have plenty left for future meals, so will have some today, then freeze the rest for later. I was really pleased to read that I can include red wine instead of white, as my daughter gave me some lovely Pinot Noir for a dish I cooked last week, also that I was able to include unsweetened Greek yoghurt instead of sour cream. So the entire dish was just yummy.

Still no Broad bean pods, but everything else is thriving, I am off to Whangarei this week, see if I can get some Kohlrabi seeds as I find this a very tasty option, even roasting one, or at least half as I can't eat a whole one in one sitting. Actually (I cooked Chicken breast this Sunday and couldn't eat all of that either), I put half of both, with home made gravy, in a dish and froze it for next Sunday. I am back on my Salad vegetables instead of other cooked vegetables AND, found a lovely 50's smaller plate to use instead of my normal plate.

Looking back I remembered that I was much more successful in the past when I used a smaller plate than usual. I had noticed lately, that I had been adding more food to my plate, and eating it ALL. Now the extra might have been vegetables, it was, but still, eating more than my body actually NEEDS, is an indulgence that eventually slides straight down to my hips and, horror of horrors, my stomach!

I admit I am quite pleased as I find salad takes much longer to eat and is far more filling than regular cooked veggies anyway. So today, it is Beef Stroganof, salad and Avocado. on my small plate. :-)

Oh, added to all this I looked for something i can use instead of bread as it has SO many carbs, and found a recipe for Cloud Bread. No wheat. Here it is for those who like bread, but can't have it. I'll be making some today.

Eggs – separate the egg yolks and the whites

Cream of Tartar – to stabilize the fluffy egg whites

Cream Cheese – use low fat cream cheese to keep this cloud bread as healthy as possible

Italian Seasoning – for extra flavor

Salt – balances out all of the flavors

Garlic Powder – adds a savory flavor

Preheat the oven to 300 degrees F. If you have a convection oven, set it on convect. Line two large baking sheets with parchment paper.

Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment, or a large bowl with a hand mixer. Add the cream of tartar and whisk on high until the froth turns into stiff peaks. Move to a separate bowl.

Place the cream cheese in an empty stand mixer bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.

Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the prepared baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle. 

Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then remove and serve!