Snow on the mountains. Blue finger pads. That’s when they are warm enough to move beyond their frozen state. The result of trying to coax blood icicles to measure my sugar levels.
Last minute trip down to Montagu. Grab bag. Toys and food for Prince. Extra jackets for rain and cold. Books. Quick clean out of the fridge for bits that would grow. Jar of French pate and a couple of bottles of wine for emergencies. Riedel travel glasses and Nespresso machine, because why deal with bad wine glasses and coffee.
A decent prosciutto and pecorino salad for lunch. Even if the pasta dishes were tempting in the cold weather.
A veggie, packed bobotie dinner (made without the optional honey) with Dad and Mary for their 8th anniversary. A compulsory extra glass of wine.
Fasting 5,4 mmol/L (target 4 – 6mmol/L)
2 hours after meals 5,3 mmol/L (target, less than 7.8 mmol/L)
Diabetic Carbs 27g (ideal daily target, less than 20g)
5 tbsp butter
1 onion , chopped
2 carrots, peeled and chopped
1 red pepper, seeded and chopped
1 cup grated courgette
1 tbsp grated fresh ginger
3 cloves garlic, crushed
1 tbsp mild curry powder
1 tsp tumeric
2 tsp ground cumin
2 tsp ground coriander
3 whole cloves
5 whole allspice
2 tbsp honey (optional)
1 tbsp red wine vinegar
400 g tin whole peeled tomatoes, blended
800 g beef mince
1 tsp dried mixed herbs
salt and pepper
for the custard
1 cup milk
2 eggs, beaten
8 bay leaves
1 Melt the butter in a wide-based pot and gently fry the onion, carrots, red pepper and courgette until soft. Stir in the ginger and the garlic and fry for minute or so. Add the spices and fry for another minute to release their flavour.
2 Pour in the honey, vinegar and tomato, and bring to the boil.
3 Mix in the remaining ingredients, ensuring that everything is combined well; you don’t want meatballs in your mince.
4 Cook for about 15 minutes, stirring all the time. When it’s done, season well with salt and pepper.
5 Spread the mixture in a greased ovenproof dish.
6 To make the custard, lightly beat together the milk and the eggs.
7 Press the bay leaves into the bobotie mixture and carefully pour over the custard.
Bake for 30minutes, until the egg topping has set.