Cherie

[Guest guest]

Thanks, Cherie,

Thanks Cherie,

I have just started Zantac, taken 3 tablets but will remember the

Nexium. I had some Somac and took the last one last night. I am a

buggar, I hate taking meds and leave it until the last minute which

doesn't help. To be honest, I really forget about it. I've never

been one for pill popping and it's alien to me to do so. I know now

that with this reflux I must learn to do so. I'll ask about it

before my surgery though. This port thing may or may not be causing

the problem. Thanks again for thinking of me. Maree

[Guest guest]

Hi Cherie

Frenched is as you say, the tendon cut and the meat rolled to the end. Then the end cut off. It is short and stubby, just a way of condensing the meat so it fits in the pot better.

Ahh, you have Le Creuset - that's what I am talking about. I love mine to bits too, and it will work ideally. I was using it for making my osso bucco, but the slow cooker has taken over that duty now.

I have a great bandster friendly recipe for the Dutch oven if you like. I don't think it will work in a slow cooker -

Sauté an onion in a little olive oil, then put in a cup of Arborio rice and stir to coat the grains and they will become a little opaque. Then add a tin of tuna. Now, I vary this according to what I have in the cupboard – so it can be two 420gm tins in olive oil, 420gm in brine or two small tins, whatever – a tin of chopped tomatoes plus one tin of water, packet of frozen spinach thawed and stir it all thru. Lid on and pop into a moderate oven for about an hour. The rice will soak up the liquid and in the end you will have something that is risotto like in consistency and easy to eat and all cooked in one pot. You can also add a little more water if you think the rice needs it, so I usually check it every so often and add any herbs you think you might like also. I freshen it up with I take it out of the oven with a glug of raw olive oil and a handful of chopped parsley mixed thru.

Nx

[Guest guest]

Cooking for me has always been a 'chore' in that is was always

necessesary cooking like lunch and dinner. Any sort of bakery or

creative sweet/savoury things were just not done. Alot of my family

is overweight and have always been diet conscious. As a result my

skills in the kitchen are not fantastic, although i am enjoying

learning new things. I think its fantastic that you are so

passionate about food...i can only imagine what you were able to do

during the first 4weeks post banding!!.

I am a fan of eating out of other people's kitchen - im one of those

visitors that likes to open the fridge just to have a look. I also

have a secret addiction to cooking shows...sad i know...

I may have to pick your brains at one of the meetings for some new

ideas!!

I am really lucky to be working with andi, she is an absolute star.

We have three weeks together so by the time she leaves i will be

used to having her there and will miss her terribly!