Food

I've been on Esomeprazole until recently, just switched to Pantoprazole as a mate takes it, he had it really bad but can eat and drink what he likes now... I'm struggling tbh, not having that much of an effect for me... Endoscopy booked for when I get back to Oz...

Might be worth trying Rantidine if you've not already

Not sure what I can expect from another medication that's designed to do exactly the same thing as the two I've already tried... There are lots of foods that I could eat a year ago that give me lots of problems now, it's very odd indeed... Not just discomfort but full on ' I can't get out of bed I feel so bad' symptoms...

Been doing some reading up and it isn't that uncommon, I had no idea 'til now... TBF my body has been slowly rejecting various foodstuffs for the last twenty five years!

There was a deli in Camden passage that sold really good kasekrainer (they’re Austrian sausages I think, usually served with a slice of bread, cabbage and mustard)

Copied this recipe from the guardian’s quick summer recipes article. Made it tonight and it was spanking. Will make again.
Apologies for no photos wolfed if down..

Caldo verde
Elaine Mason, ‘chief soup-bunger’ and owner, Union of Genius soup bar, Edinburgh
“It’s the simplest soup I do: five ingredients, 40 minutes and brilliant at any time. It’s savoury and warming in winter, nourishing and tangy in summer. Dice and fry an onion, two potatoes and four garlic cloves in olive oil, add a litre of ham stock and simmer for 30 minutes. Fry about 15cm of good cooking chorizo in a dry pan. Tip the chorizo and its oil into the stock, with a big handful of shredded kale and a teaspoon of paprika and smoked paprika. Give it 10 minutes to get itself together, grind black pepper over and enjoy.”

Goto the doctors.
I'm no real doc, but it would be funny if you had h.pylori and it could be treated with antibiotics.

I spent most of March at the doctor, got diagnosed with both asthma and chronic bronchitis before my new doctor settled on reflux... My lung capacity went down to 48% at one point... I did have bronchitis and a chest infection, three courses of antibiotics finally cleared it up... It's been a terrific year!

Jeez

Made that Rendang last night (well from about lunchtime yesterday). Excellent & easy as.

I have just discovered 'stick blender mayonnaise'.

I'm never going to buy mayo from a shop ever again. 2 minutes start to finish and will last two weeks in the fridge.

Mind. Blown.

Nice! So much reward for very little effort

Just a note of caution, if you add herbs or garlic the lifespan is dramatically reduced. But so much nicer than commercial mayo.

You can also use different oils etc to change it up a bit.

I've put a clove of garlic in. How much does it reduce fridge life?

Definitely. As good as the one I faffed about with a couple of weeks ago and basically no washing up either - bonus! Is the rest of the book like that?

Not exclusively but there are quite a few bung-it-in-a-pot jobs in there. The chicken biriani is right up there in the effort/reward ratio stakes. It’s worth buying which is saying something as I tend to treat cookery books as bog-standard present fodder most of the time

Still not as good as Hellman's, I used to do it a lot... Could never quite get the recipe right, never light and fluffy enough for me...

iirc with other things it is reduced to 2-3 days.

often best to make unadulterated mayo and add stuff to a small bit when required.

as it is made with raw egg its a good idea to try to work within guidelines

Got a load of spare puree courgette.

Thinking about some sort of soufflé. Can't have dairy, but eggs are fine.

What sort of ratio would I need of egg and flour?

Cheers.

Has anyone on here got some courgette flowers from their garden?

Loads. We've also been eating about a pound of courgettes a day for weeks with more to come and are even leaving some to turn into marrow. Been trying out some fiori di zucchina fritti here with pretty decent results.

Could I beg for some?

Ha - you'd be very welcome but unfortunately you'd need to get to Plymouth and back :)

We've also got peas, runners, broad beans, wineberry being harvested and pumpkins/maize in the works. We did it a bit ad hoc this year and everything is in pots on the decking. Next year we'll plan properly and maybe dig some trenches.

Stop bragging already! - And thanks! ;)

I just come back from a holiday in Spain and France, which reminded me what vegetables should taste like without dishing out half of my salary. That adds up to the post holiday blues.

Had a real craving for steak tartar and haven’t made it before. Turned out quite well! Used an organic fillet steak and had it with some nice olive bread.

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A dozen or so garlics from the in-laws allotment; peeled, blended and frozen. Time consuming but massively satisfying