jam making – Shrinking Horizons

It’s been a while since I wrote a blog, in fact a month because I have been utterly self-consumed sorting out my new regime. It has been an uphill struggle to find out what I can and cannot eat but there is some progress. I am pleased to say I have lost 16lbs so far and feel much better in myself. There is still a long way to go but I do believe that this time, I will get there and stay there. That’ll be a first in the last decade or so.

I have been testing to see how certain foods spike my blood sugar or cause a drop and it has been interesting to view the overall result. The general trend is definitely down which is good and I have discovered that full keto is not a good idea but low carb, low calorie and smaller portions do seem to be working. I haven’t as yet discovered how low I can safely go in order to keep losing weight and reduce my glucose blood count.

In the midst of all this the LSO and I are lamenting the freezing Spring weather we are experiencing at the moment which has meant our tomato plants grown from seed are spending nights in the kitchen and days in the greenhouse. It’s like cooking in a jungle and I keep looking for little men in pith helmets to pop out from between the leaves. They are sturdy looking plants and hopefully will be planted in the greenhouses some time next week. I will then look forward to producing endless freezer boxes of homemade passata, in between the inevitable plum and bramble jam sessions.

For those who have followed the blog you may be wondering that there is no mention of the AP. That is partly because there is not much to say about that particular situation but she is still going strong, well looked after in the care home, a bit dotty at times but generally ok and she will be one hundred and three years old at the end of this month. What do you buy for someone so old?

In the words of the AP herself, it’s utterly bonkers.

It does seem that everything is a little out of kilter at the moment even the weather is strange, we are either swelteringly hot or being deluged by rain. It does make me feel a sense of discomfort that I cannot pin down. Perhaps this is the same for everyone and just a result of having been trapped in our homes for so long. We still cannot do much and are being told to continue socially distancing and not to go out too often, avoiding any crowded places so any ideas we may have had to head up to the coast or visit a market town are firmly knocked on the head. Not just because of crowd avoidance but what do we do if nature calls and we need to stop. There is nowhere open, we can’t just nip into a pub or cafe, even shops are loath to open their facilities for the public and if they did would I want to use them?

I’m seriously thinking that the only way to venture out is to purchase a full Harwell protection suit and a portable loo!

I still find myself planning baking days as a diversion to relieve the boredom of being trapped which isn’t helping my weight loss one tiny bit and food is just so comforting as long as it is laden with carbs and fat. Somehow a poached fish or grilled meat, a salad and new potatoes without butter doesn’t have the same impact or satisfaction and certainly not on a regular basis. I guess that’s why the HFLC diet with moderate protein is so good, added fat certainly does have the knack of creating much richer dishes with depth of flavour.

In the meanwhile our neighbour’s delicious potatoes have just come to an end and I was quietly relieved thinking now is the time to seriously look at dieting when the LSO came into the kitchen carrying a bag of newly dug Maris Peer from our other farmer friend who had planted his later. Oh dear, weak-will prevailed and plans have been partially shelved until these are finished. Hopefully by then the first of the plums will be ready and I can divert myself with jam making.

That will certainly guarantee the return of the stifling hot weather.

Category: jam making

Progress.

Such strange times.