Cooking for one (Mark Three)

PasturesNew

moneyistooshorttomention wrote: »

.... "people who keep their household temperature above 23C have on average significantly lower BMI levels than those who keep their homes below 19C". ...

I keep mine at about 16-17C usually. I've managed to not be a lardy ... by having a constantly running dialogue with myself about how much I've scoffed/over-scoffed and keeping an eye on awareness of my piggery over time.

Maybe the thermostat is a red herring.

It could simply come down to: Wealthier people heat their houses well/often-full-time .... while eating salmon and quaffing champagne; the poorer can't afford the luxury of so much heating, so keep it low, while eating popcorn and doughnuts, bought with their last £1.

Brambling

That's not a surprise to me Money I've always said when the weather gets colder I start to eat more because my body is storing food before it runs out as per a primeval caveman urge so it just took a university research to tell me what the temperature needs to be to stop it :cool:

23 is too warm for me as well so I'll just have to wire my jaws to stop eating :rotfl:

moneyistooshorttomention

PN - I know about mental constantly running dialogues alright...:rotfl::rotfl:

There are emotions there telling me I "deserve comfort" that are fighting back against that more logical "dialogue". To some people that "comfort" will be food and others a drink (or two) to try and block out more negative emotions.

I do find there can be quite a "fight" going on mentally sometimes between the wish for "comfort" and logic saying "You know you're going to regret it - when you still don't like the look of yourself and you still can't get back into clothes you're waiting to be able to wear again". I have to argue quite hard with "primitive self wanting comfort" sometimes that "I really DO intend to walk down the street with slim figure/nice clothes/feeling as pleased as one can be with one's appearance at this age".

bouicca21

So I'm a lardy because I swelter if I set the thermostat at anything above 18.5?

PasturesNew

I eventually dragged myself into the kitchen and downheartedly loaded up the SC with more of those spuds..... because it has to be done and I'd hate myself if I didn't. More spuds on the go.

Looking at what's left.... there's one more batch to endure. Yes I could "make wedges", except I've never been a fan of those in the first place to be honest.... so I'll end up making a 3rd batch of spuds, tomorrow no doubt....

My heart sinks every time I enter the kitchen.... it's not a place of any joy for me. It's a constant reminder that it's a harsh and unwelcoming, dark, place .... where there's no exciting food to be found... only things to perpetually wash up, tidy away, put away, wipe down....

Yesterday I ate chips/beans ... and later on had a bread roll and marg. I expect today to be similar.

moneyistooshorttomention

bouicca21 wrote: »

So I'm a lardy because I swelter if I set the thermostat at anything above 18.5?

:rotfl:Could be a Lady from a massive country mansion:rotfl: - as in I gather they are pretty darn cold places to live in....all those big rooms and high ceilings..

purpleybat

PasturesNew wrote: »

I'll dig out "my recipe" and see if I can just use this packet for the flavour ... use it as the "flour part" of my own recipe. Treat it as just "500g of flour".

It'd be a shame to give in and bin it... that goes against the grain.

EDIT: B4lls... my recipe needs milk. I have no milk. It also needs an egg, I have 0 eggs.

Back in the cupboard it goes... and next time I have milk and eggs it's coming out....

just a thought, i don't know if it would work, could you mix up the dough, roll out, and use it instead of pastry for something?
this would mean chucking more ingredients at it, but i did think leftover stew or chilli baked in it might be nice. if it does turn out brick-like you have the filling to scoff and can chuck thr concrete.
i think hairy bikers have used bread dough for pasties before.

PasturesNew

purpleybat wrote: »

just a thought, i don't know if it would work, could you mix up the dough, roll out, and use it instead of pastry for something?
this would mean chucking more ingredients at it, but i did think leftover stew or chilli baked in it might be nice. if it does turn out brick-like you have the filling to scoff and can chuck thr concrete.
i think hairy bikers have used bread dough for pasties before.

No... I hate rolling anything out - and don't have a rolling pin.
I've also no relevant filling

I'll just get some milk/eggs at some future point in the shop.... and use it as "flavoured flour" to make my own version of bread that I've made before a few times and I know turns out well... I'll also toss in some onions, to get rid of another 1-2 of those.

Farway

Chilly & wet day first thing, normal porridge etc for breakfast

Over rode the timer for heating, too chilly to be a brave little soldier

GrowingPlants wrote: »

Today I think I’ll have salmon and roast veggies, I should probably go and turn the oven on now.

SNAP, before I read this I'd taken salmon out to defrost, veg is ready for prepping later on, including my cauliflower. Today's weather is ideal for this, plus it'll warm the kitchen up nicely

While in the freezer I came across diced beef and took that out to defrost as well. The beef was on offer from L's in Feb, that's tomorrow sorted, once I get the SC out from cupboard

If I do extra roast veg I may chuck them in the SC with the beef because I've loads of carrots and bit of a spud hill

PasturesNew

Farway wrote: »

..., that's tomorrow sorted, once I get the SC out from cupboard

I've started trying to give myself a "nudge" so I get round to it.

e.g. I knew I should do those spuds, so got the SC out the evening before and put 3 spuds on the upturned lid so I couldn't forget, or make excuses of "oh I'll get it out in a bit"....

Sometimes I have great ideas of what I could make, but unless I stack things up on the worktop when I think of them I forget again....

I don't do it all the time... or you'd not be able to see the worktop for all the great ideas I had about what I could/should cook tomorrow...