WHAT DID WE HAVE FOR TEA?

[Tripps]

The purists will have a fit when they see the words `Guinness beer' on the label!

I hadn't noticed that and agreed with you. However I did a bit of 'due diligence furtling' and found that surprisingly Guinness Beers they might be right.

I just had one - on a bed of corned beef hash, (no one was watching) and it was good. Didn't notice the Guinness - beer or stout - but there were several recognisable pieces of actual 'steak'.

Back to the path of virtue tomorrow.

[Marilyn]

They do look nice!

[Stanley]

It was always interesting to go into the fat cattle ring and see what the buyers for Holland pies were going for. They always bought old but good cattle and sheep. So part of their success is due to using mature and often grass fed meat. That's the reason why I like my mutton.
I haven't looked lately but the description for Guinness on the label used to be 'extra stout'.
You're right Ian, I love 'em. I had one for dinner with mixed veggies yesterday and a small pork pie with veggies and added peas for tea.

[Tizer]

Tizer wrote: Sat Mar 30, 2019 4:45 pm
The purists will have a fit when they see the words `Guinness beer' on the label!

I hadn't noticed that and agreed with you. However I did a bit of 'due diligence furtling' and found that surprisingly Guinness Beers they might be right.

I had a quick look around the web and see a lot of references to the stout as `Guinness beer'. Back in the day, and when I worked in brewing, nobody would have said or written Guinness beer or Mackeson beer etc. A brewer might have included stout in a list of its beers brewed but that's as far as it went. No wonder the country is falling apart.

[Stanley]

Accuracy in writing and speech isn't valued today Tiz. I remember being very conscious of my Yorkshire accent when I was doing linguistics at Lancaster but Professor Mowatt reassured me by saying my use of language was perhaps the most accurate he had ever come across. That cheered me up!
Yesterday I slow cooked a leg of mutton in cider. Then I cooked veggies. Dinner was the last steak pudding with veggies and some gravy from the mutton. Tea was veggies and a some more gravy. The mutton and veggie stew is fully on song for today....

[Stanley]

Mostly veggies with some gravy and meat from the mutton for dinner and tea. Carrots, onions, parsnips, cauliflower, cabbage and sprouts, you can't imagine anything more healthy! Nuts, dark chocolate and one apple for afters.....

[Stanley]

Mutton stew X two. Now mostly veggies, must be healthy and tastes lovely.

[Stanley]

Two helpings of Mutton and Veggies left so that was dinner and tea.....

[Stanley]

200gm of sweet herring pickle and 3 boiled eggs for dinner. Then quelle horreur! a small pizza for tea......

[Stanley]

Pie and peas for dinner and a bit of an adventure for tea. I got two chicken breasts in mustard sauce from Kath Brown (she said she'd tried them and liked them) and baked them with peas. I had half with chips (!) for tea and put the rest in the fridge. Nice change but on the whole I like my steak puddings better!

[Marilyn]

Did you test your blood sugar after eating the Mustard Sauce ( and Chips?) sauces can be quite high in sugar.
I am quite surprised what affects mine, and more surprised at the things that don't.

I was given a small bowl of Tomato Soup and a half a cucumber sandwich for evening meal. It wasn't much, but it was enough.

[Stanley]

I very seldom test it Maz, it doesn't seem to be a major factor and is always OK in my blood tests, in fact the hospital rang me to tell me not to take Metformin on the day of my op as my blood sugar was below their range for taking it.
I had steak pudding and peas for dinner and the rest of the chicken breast in mustard sauce with peas for tea.

[Marilyn]

The food in this hospital is pretty terrible. Tonight my meal was clearly marked Diabetic Diet instead of Ward Diet. I was a bit miffed about it because I find I can make my own suitable choices from a normal diet without having to resort to saccharin laden and artificially sweetened food. But I was pretty cross to discover it was a Pasta Main and Rice Pudding for dessert! Two things that clearly put my blood sugar up, and I would have avoided in choices from a Ward Diet.
I decided to have a chat with my Nurse about it. He was horrified and has sent a message to the kitchen manager. You would think that if you are restricted to what trained and educated people choose for you, it would be suitable.

[PanBiker]

Catering ran like clockwork when I was in LGI. I sampled all three weeks worth of menus as they were rotated each week. Very good I would say, didn't need any of the diabetic or other specialist menu's so can't comment on those, never heard any complaints though. Third party catering on behalf of the NHS, I heard the previous catering firm was pretty bad and so they had to sack them off. They got a better deal with the ones while I was in and were very good at providing fill in meals if you missed any because of treatment.

[Wendyf]

I had to take food into hospital for Col when he was in there was very little he could safely eat. The NHS still promote the idea that diabetics should base every meal on starchy carbohydrates and eat low fat dairy. There is a leaning towards the bread, pasta and rice being wholegrain, but as you will probably have discovered Maz, that just keeps your blood sugar high for longer.

[Stanley]

Food at Airedale isn't bad. They didn't appear to have me down as diabetic and so I just picked from the menu.Only in one day of course.
I put a mutton shank and leg in cider and slow cooked it all day, just taken the meat out now and put the gravy in the fridge to separate. I also cooked carrots cabbage cauli spring onions and parsnips. They are ready to go in with the meat and gravy. Had steak pudding and veggies for dinner and meat pie and veggies for tea.

[Marilyn]

I've made us a Vegetable Bake for tea, to have with Fish.
Another thing lacking in a hospital diet...veg!
I also noticed, I wasn't once offered an option of fresh fruit.

[Stanley]

For dinner yesterday I pinched one of Jack's sausages and had fresh veggies plus some gravy from the developing mutton stew. By teatime the stew was coming on song and I had a small bowl. Lovely and it will be better today. (I have just put the last of yesterdays veggies in it.)

[Stanley]

Dead simple, the mutton and veggie stew X two for dinner and tea. That's what I like about stews, they sit there waiting and only need warming up!

[Stanley]

Mutton and veggies X two for dinner and tea. One helping left in the fridge for today. Such an easy way of managing good eating if you are still enjoying it after 3 days. I think I am lucky, this suits me down to the ground!

[Stanley]

200gm of sweet herring pickle and 3 boiled eggs for dinner. The last of the Mutton and veg for tea.
Butcher's Day today, I shall be on steak puddings and sausage this week as I go in to Airedale for my op on Monday and will be in for at least one night as it's an afternoon op under general anaesthetic.

[PanBiker]

Communal pig pork chops for myself and Jack. I slow roasted them in the Dutch Oven with two quartered onions and two large quartered vine tomatoes and a slurp of olive oil. Baked potato with a bit of cheese to accompany.

[Stanley]

I made pease pudding starting from my antique dried peas. Had steak pudding and peas for dinner and a small pork pie and peas for tea. Cheap and filling grub. I love it. (Compare with the price of a take-away or a ready-meal from the Co-op!)

[Marilyn]

I'm going to put together some Prawn/Salads Wraps for our tea.

[Stanley]

I wasn't hungry at dinnertime so just had a nibble. Tea was Steak pudding and peas reinforced by two pork sausages.....