Ha ha, that good, huh!? Bet you don’t want to hear all about how nice my cake is, or the pork sausages I had for breakfast, or the nice glass of wine I’m enjoying at the moment. No, of course you don’t. I won’t say a word. 😉
mmmm trick or treating here is difficult, we live in the middle of the countryside. Our road is 4 or 5 miles long and I think there are only about 10 houses on it and they all have big dogs
mmm, I keep saying, tomorrow I will start running, tomorrow I will cut out pizza, cake, bacon butties (I am almost out of bacon so that won’t be a problem) grappa, wine. uffa
Bacon is such a tempting thing, isn’t it? It is some kind of devil-food I think. Once you’ve finished what you already have, the hard thing is going to be not buying any more!
I feel for you. Diets are hell- but mine is not to reduce- just trying to maintain good health in my “older years.” . Great cartoon that you posted. Cute and funny.
I liked your tomato sauce post. I don’t suppose it will help my diet though. Last month I wrote out Mrs Sensible’s recipe but never uploaded it or the photos I took. Too late now 😦
In fact, why not get Mrs Sensible to drive you to the pizzeria, she goes home with the pizzas and you have to run home. Run fast though or the pizza will get cold!
If you want to I can give you a simple Alpine recipe for cabbage soup, it is made with shredded cabbage, old crusty bread, PLENTY of Fontina, savory broth, salt, pepper, and cooked very very slowly – I used to make it for my Hungarian husband… but it may not fit Ms.S. diet regime… Ask her.
PS.: If you want it to be from the High Tyrol add caraway seeds.
First of all for a couple of weeks save your bread crust and pieces of bread and let them get very dry. (Grissini NO) (NO breadcrumbs either). Break the dry bread into mouth-size but largish pieces. The drier it is the better.
Depending on how much you want to make take either one half or a whole well washed cabbage head, remove the hard outer leaves and cut it in strips or in chucks. Bring some broth to a boil, homemade or by bouillon again based on the quantity of soups you want. Cook the cabbage in it until it is soft and floppy.
It will be fast!
Have your dry bread ready by the side. Cut up a large amount of Fontina into small cubes. Have a cup or so of grated parmesan ready also.
Lower the heat on the cabbage. Add the bread the cheeses, the caraway seeds, very little salt, lower the flame further to a minimum, cover tightly and let it simmer very gently for about 15-20 minutes. Attention here ! if the flame is too hot the cheese will not only melt (as it’s supposed to do) but will also curdle. Turn off the flame and let it sit for about a half hour – or less. When you uncover it you may add either some white very dry wine, or some creamy milk, top with freshly ground pepper and grated nutmeg, with additional sprinkling of grate parmesan. It makes a meal: the bread should have retained a little of its hardness, the cheese must be all melted. Have it with white wine or light red like Lambrusco. I do not know what contorno to add to it… maybe fruit.
It doe not look very elegant but it is delicious. To make it look better you can grill the top under a flame or a salamander (like for crème brulée). If the broth is too thin when the cabbage cooks add a teaspoon or tablespoon of flour. It must be thick, a mess of melted Fontina with bread and cabbage in it… the parmesan is to enhance the flavor.
Allora, buon appetito. Let me know!!!
Englishman in Italy 
The old saying… trying to diet, or dying to try it! 🙂
AV
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Diet is die without any t
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Ha ha, that good, huh!? Bet you don’t want to hear all about how nice my cake is, or the pork sausages I had for breakfast, or the nice glass of wine I’m enjoying at the moment. No, of course you don’t. I won’t say a word. 😉
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Damn it, now you got me thinking of wine, pork and all if it’s friends.
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Me too Mr Johnson.
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Sorry about that 😉
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Wait… you made that thing like three days ago, and there’s still some left?!? That’s not natural! What’s wrong with you?!?
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What’s wrong with the cake? lol
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I’m dying to know…! The pic looked great 🙂
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It’s big! I’m working my way through it! I had to take bacon breaks, sausage breaks, wine breaks 😉
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Enough already… mmmmm bacon
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I saw your lovely cake, you are not helping you know….
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Maybe Mrs Sensible will let you go trick or treating on Thursday? You could stock up on sweeties… 😉
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mmmm trick or treating here is difficult, we live in the middle of the countryside. Our road is 4 or 5 miles long and I think there are only about 10 houses on it and they all have big dogs
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That could be the exercise part 😉 Walking and running from dogs – you’ll have earned the sweets then!
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Tomorrow is another day…
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mmm, I keep saying, tomorrow I will start running, tomorrow I will cut out pizza, cake, bacon butties (I am almost out of bacon so that won’t be a problem) grappa, wine. uffa
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Bacon is such a tempting thing, isn’t it? It is some kind of devil-food I think. Once you’ve finished what you already have, the hard thing is going to be not buying any more!
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I have 2 small packs left 😦 But I will fly to the UK in January .. woo hoo
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We could send you food parcels…. but that might just add to the problem. 🙂
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Best comment read all week.. Ok my address is…..
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I feel for you. Diets are hell- but mine is not to reduce- just trying to maintain good health in my “older years.” . Great cartoon that you posted. Cute and funny.
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I need to exercise, I get most of my exercise from laughing. 🙂
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The best kind of exercise! Did you do the little cartoon yourself?? 😉
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No I am not that talented, I just photo shopp ed it.
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No I am not that talented, I just photo shopped it.
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Yuck, diets. Buona fortuna. 🙂
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I liked your tomato sauce post. I don’t suppose it will help my diet though. Last month I wrote out Mrs Sensible’s recipe but never uploaded it or the photos I took. Too late now 😦
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There is nothing fattening about the tomato sauce, it’s what you put under it! 🙂
And it’s never too late to post that recipe.
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It can wait, I will load it later, plus it will be different from your post, as you can imagine 🙂 I am not one to take tomato sauce sensibly.
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Eat what you want and go running instead. Hunger problem solved! 🙂
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Sorry, running?? I am not aware of this concept. Is it like asking Mrs Sensible to take the car and run down to the pizzeria?
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Similar… just without the car or Mrs Sensible!
In fact, why not get Mrs Sensible to drive you to the pizzeria, she goes home with the pizzas and you have to run home. Run fast though or the pizza will get cold!
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I am not sure I will pass your suggestion to Mrs Sensible. In fact I might have to delete your comment before she reads it.
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If you want to I can give you a simple Alpine recipe for cabbage soup, it is made with shredded cabbage, old crusty bread, PLENTY of Fontina, savory broth, salt, pepper, and cooked very very slowly – I used to make it for my Hungarian husband… but it may not fit Ms.S. diet regime… Ask her.
PS.: If you want it to be from the High Tyrol add caraway seeds.
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Yes please. Please send it 🙂
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First of all for a couple of weeks save your bread crust and pieces of bread and let them get very dry. (Grissini NO) (NO breadcrumbs either). Break the dry bread into mouth-size but largish pieces. The drier it is the better.
Depending on how much you want to make take either one half or a whole well washed cabbage head, remove the hard outer leaves and cut it in strips or in chucks. Bring some broth to a boil, homemade or by bouillon again based on the quantity of soups you want. Cook the cabbage in it until it is soft and floppy.
It will be fast!
Have your dry bread ready by the side. Cut up a large amount of Fontina into small cubes. Have a cup or so of grated parmesan ready also.
Lower the heat on the cabbage. Add the bread the cheeses, the caraway seeds, very little salt, lower the flame further to a minimum, cover tightly and let it simmer very gently for about 15-20 minutes. Attention here ! if the flame is too hot the cheese will not only melt (as it’s supposed to do) but will also curdle. Turn off the flame and let it sit for about a half hour – or less. When you uncover it you may add either some white very dry wine, or some creamy milk, top with freshly ground pepper and grated nutmeg, with additional sprinkling of grate parmesan. It makes a meal: the bread should have retained a little of its hardness, the cheese must be all melted. Have it with white wine or light red like Lambrusco. I do not know what contorno to add to it… maybe fruit.
It doe not look very elegant but it is delicious. To make it look better you can grill the top under a flame or a salamander (like for crème brulée). If the broth is too thin when the cabbage cooks add a teaspoon or tablespoon of flour. It must be thick, a mess of melted Fontina with bread and cabbage in it… the parmesan is to enhance the flavor.
Allora, buon appetito. Let me know!!!
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