Re: Cherie>Nic

[Guest guest]

Good morning and thanks for your reply. Nic do you have hunger

signals - head or stomach? I want from my band what you have - to be

able to eat small amounts and be satisfied and I too am making sure

that what goes in my mouth counts, but I am not counting calories at

all. I eat good food, and sometimes high in fat, but I work on the

assumption that if I am consuming such a small amount (perhaps a

quarter or less of what I used to eat), then I will lose weight. I

woke this morning wanting food - this is the first time in a

fortnight this has happened and I had an up and go and lots of water,

because I felt it might be more of a thirst thing than hunger, but I

have been eating OK since I got to work. What I am going to try and

concentrate on now is to stop at a certain level of food and see if

it will sustain me. Before the last tightening I could still eat a

couple of cups of food with no problems at all, and because I can, I

do - does that make sense? I don't have the willpower to stop.

That's where I have been relying on the band - I know it can curb the

hunger and portions, but not sure yet at what level, so I can eat

normally without PBng. I figure that my last 10kg or so may well

require a change of eating, ie cutting back on the calorie intake to

achieve the last run, but in the meantime I have been seeking help

from the band for portion control. It's a bit hard to explain - will

have a chat to you tonight

Cherie

>

>

> Hi Cherie

>

> Interesting that you say the Dr told you that you were relying on

the

> band, and yes perhaps you are. I am not sure what you are

expecting the

> band to do, it restricts your intake – the rest is up to you. I am

> sorry, but you do have to `diet' to a certain extent, you have

> to be the one that decides what you put in your mouth and at the

end of

> the day it's those choices that reflect on the scales. I am at an

> ideal level; I am able to eat a half a cup of food normally. Some

days

> it's a bit more some days a bit less. So when I am eating, I am not

> trying to go over what I know I can have – pushing it might seem

> like fun but the only thing that happens is there is undue pressure

put

> on the band and a result is a possible slippage. I have been

without my

> band, it was a harrowing time, I gained 25kg – I just know I

> can't be without and so I have no intention of doing anything within

> my power to jeopardise it.

>

> You have to approach food in a different manner. You are eating to

> live, no longer living to eat. I know that is against your

philosophy

> but it doesn't have to be the dire situation. I know I can only

have a

> few mouthfuls of food, so I make it count. I try to pack as much

into

> that space as possible. For instance today I have one vita weet,

> mustard, ham and vintage cheese. That will do me, it will take me

a bit

> to get thru and I will savour every bite.

>

> You want results, so it's up to you to think about how you are going

> to achieve what you want. Take a couple of days to let your stomach

> rest. I bet it is sore after all this time of pb-ing, and then you

have

> to think about how much you want to eat. Its not good to go and

get a

> fill and still expect to be able to eat a decent sized meal, its

just

> not going to happen. You have to think in terms of the half cup,

bread

> and butter plate and teaspoons when you are putting together your

meals.

>

>

>

> So look after yourself sweetie, and your band! Do the right thing

by it

> and you will benefit incredibly.

>

>

>

> Nx

>

[Guest guest]

I use a cream of chicken soup, but I am sure you can buy cream of

mushroom soup as well. I buy cornflake cereal and smash it up, but you

can buy cornflake crumbs in the same area as bread crumbs in the

supermarket (by the stocks and herbs and spices). Let me know what you

think when you make it - for me, it became one of my compulsive

obsessive dishes - I made and scoffed copious amounts for several weeks

but haven't done it for awhile now - must be time to give it another

go!!

Cherie

>

>

> Funeral potatoes -

>

> Can you buy cans of mushroom soup? I have never seen it but I guess

it

> is out there. It sounds good, I just need to get corn flakes, soup,

> sour cream and more potatoes. Might be a tomorrow project.

>

> Nx

>

[Guest guest]

I actually halve the recipe as 12 spuds, plus the rest makes 2 big

casserole dishes and lots of serves, so I use 6 HUGE potatoes

(necessary or the rest of the ingreds make it too sloppy) and 1 carton

sour cream, 1 400g can soup, more cheese and onion than called for and

probably more cornflakes.

Ciao

Cherie

>

>

> Thanks for the tip! Also do you use one tin of soup? Dont say derr.

>

> Nx

>

[Guest guest]

Hi Nic

I've changed a couple of things in the recipe file - let me know if you

are still unsure. I hope you enjoy. Found another nice potato one

last night with lotsa cheese and roasted garlic (drooling again). I'm

going to put the mushy pea recipe in the file today as well.

Cheers

Cherie

>

>

> Can you please post your recipe on the funeral potatoes translated

into

> Ostraylyan? LOL. I am going to make it this weekend.

>

> Nx

>

[Guest guest]

Thanks sweetie. Its going in the oven tonight, dont think I can wait until tomorrow!

Nx

[Guest guest]

I want to make a batch tonight now too after all this talk of it,

however I have to restrain myself as I still have too much food in

the fridge to be eaten first and thankfully my unfill has still kept

me somewhat restricted so I still can only eat a certain quantity and

then have to wait for the next meal. I like not grazing in the

evening now - one meal and a cup of hot mocha if I can squeeze it in

and that's it. The old days, I would have been up and down 1/2 dozen

times.

Anyway this post is not supposed to be about food - I was wondering

how your Zzzzz's are going - hope you are getting plenty of them.

Have a good weekend

Cherie

>

>

> Thanks sweetie. Its going in the oven tonight, dont think I can

wait

> until tomorrow!

>

> Nx

>

[Guest guest]

I forgot about the garlic in the meals - I never notice it on myself,

just hope the close proximity of the car ride to the airport just

now, didn't have my boss cringing.

No walls not sugar soaped yet, but I did get the place cleaned up and

furniture moved and 2 wall units emptied so ready to clean when I get

home this arvo - painter arriving tomorrow. My place is really small

and I moved chairs into the back rooms and stacked other things in

the middle of the room. Unpacked my good crockery and glassware onto

the dining room table and I went to bed very nervous last night,

expecting to be woken by crashing glass and bloody paws. My cats are

really nosey when anything new comes into the house or anything is

out of place and I half expected them to jump up onto the middle of

the wedgewood for a looksie and send things flying. Hopefully they

will behave themselves for the next 40 hrs until I can put it all

back. Another rotten job to do before I restack is wash everything.

Couldn't believe how dusty it all got behind closed glass doors.

Yes I'm very pleased about getting a little fill - hopefully this

amount will be just enough to help, but not too much to give me any

grief whilst I'm away.

Anyway I am about to go online and buy some plane tickets for

December.

Talk later

Ciao

Cherie

>

>

> Cherie

>

> Good to hear you are getting a bit of fill; there is nothing worse

than

> that rollercoaster ride that feels like it is out of control. I

know

> you wanted to be unrestricted going away, but there is an awful

feeling

> when you realize that you can have every lolly in the shop.

>

> Did you get your walls scrubbed?

>

> I had that bowl of risotto too you know, it took me an hour but I

ate

> pretty much all of it. I also ate dessert. It was the most I have

> eaten in one sitting for some time. I should be troubled, but I am

not,

> I came home and had one bit of puff pastry with parmesan sprinkled

on

> it. I had a lovely afternoon and sitting here today full of cold I

am

> hoping that garlic has helped to curb what might be a worse cold,

pity

> anyone I breath one ha ha!

>

> Nx

>

[Guest guest]

Well I just did the deed with Doubleday - came in and compared the

prices with Amazon and converted the US$ and I'm way ahead so the 6

books I will have to buy over the next 12 months will cost me peanuts.

I love it when I get a bargain!!! So I have 4 new cookbooks coming, no

room to put them and the obsession lives on in me.... I got 's

Italy, 400 best ever soups, 1001 Good Housekeeping recipes and Delia's

Kitchen Garden.

Decided to go to NZ after Christmas so just brought all the tickets and

used my FF points for some of it - seems a waste but it was getting so

expensive. Also looked up flights to Sicily. I have 10 months before

I leave on this trip but it is all planned already - I'll be counting

down the sleeps soon!!!

Now whilst on the subject of foreign places and food, I called Perama

and got their answer machine - just wanted to check their opening hours

and not sure if this will change by October being the start of the

warmer months. Anyway they are open Tues-Sat for dinner only so our

Oct get together would need to be an evening if we were to go with this

place. Not sure how that suits people. I'll post the details about

Aug in a mo.

Better get back to work before I leave at 2pm and finish my lunch

(having pasta - just in case I can't eat it from tonight)

I wonder where young Mel is - thought we might have seen a post from

her by now. She's probably buried deep in laundry!!!

Ciao

Cherie

>

>

> Sounds like you have a busy night ahead of you! Aren't cats buggars

> like that, cant have a new box or black item of clothing without them

> wanting to put their mark on things.

>

> I am sure the garlic wasn't too bad, I didn't get any comments

> this morning and I am usually 'told' if I offend people.

>

> Cant wait to hear about your trip when you have booked it.

>

> Nx

>

[Guest guest]

Yes it is gamey but if cooked well (I mean cooked good, best if

cooked a little rare), it is excellent. the recipe was so nice. The

sauce is actually a combination of melted dark chocolate and olive

oil with home made raviolis. Actually I know this is a pretty

useless recipe for us bandits, but have posted below so you can drool

properly. I know you will appreciate the ingredients and how it

sounds.

Cherie

Venison & Raspberries with goats cheese raviolis, dark chocolate oil)

Ingredients

• 1 Venison Fillet – pan fried

Pasta

• 1 cup of " 00 " flour

• 1 egg

• 1 egg yolk

• 1 tablespoon olive oil

• Pinch of salt

Raspberry and Goats cheese filling

• 100 g fresh raspberries

• 100 g goats cheese

• 1 shallot diced

• Salt and pepper

• 10 g sugar

Chocolate oil

• 100gm dark chocolate

• 100ml olive oil

Combine all pasta ingredients in a food processor and mix until it

comes together. Place in a fridge and allow to rest for 2 or more

hours. Place the raspberries, shallots, pepper and salt in a pan and

cook until mixture softens. Once this is done mix the raspberry mix

with cheese. Season to taste. Roll into ravioli.

Heat and melt chocolate. Slowly whisk in oil until it becomes a

liquid consistency. Garnish with herb shoots, salt, pepper and olive

oil.

Slice pan fried venison fillet, garnish with Raspberry and Goats

cheese ravioli and sprinkle with chocolate oil.

>

>

> Venison with goats cheese and raspberry - drooling here too. I

> don't even know if I like venison, its rather gamey tasting

> isn't it?

>

> Nx

>

[Guest guest]

2 more sleeps till - the camera and cookbook are on my table

ready and waiting and I really hope I get the opportunity to meet him

and get it signed. I have been watched about 10 versions of Saturday

Kitchen over the weekend which I always tape so I can go back slowly

and write the recipes down I like. There were a few early clips of

before he was even married to Jools and just his style and boy

next door image is great. In 49 hrs, I will be jumping in the car and

on my way, but who is counting ......

Cherie

>

>

> That is so lovely; I am all teary eyed here. Good on Bob and Gillian

> finding one another.

>

> I miss my animals when I have to go to work; I really wish I could

have

> them with me here. They would make my day almost bearable, today is

> especially hard I have severe Mondayitis.

>

> How many more sleeps till ???

>

> Nx

>

[Guest guest]

Gosh I didn't realise she was a model. She does look a bit sulky

doesn't she but I guess having fame thrust on you and having your life

pried into makes things hard for the average Joe Blow. He handles it

well but as Mrs Oliver, she just gets the flack from everyone. I must

say they are both balmy for giving their kids such pathetic names - how

awful for those girls to grow into adults with those names - you have

to wonder what they were thinking - not even cute for kids names....

Cherie

>

>

> Now I don't get the whole 'Jools' thing. I mean she is supposed to

> be a model - but she has a head like a dropped pie and always looks

like

> she could do with a good dose of laxative.

>

> Nx

>