Hot-cross buns, an Easter staple now an option, even with my diabetic dietary constraints. The fluffy Keto version from gnom-gnom might be a mission to make, but they are delicious.
Incredibly, I found all the bits even with the lockdown supply chain disruptions. The cross bit, far too sweet, and unnecessary as I wasn’t going to share it with anyone. Important if you were hoping that the cross was the dividing marks for four equal portions.
Leftover hot-cross buns for Croque-Monsieur, with a keto bechamel sauce, breakfast.
France looking increasingly unlikely this year as lock-downs and travel restrictions continue to be extended. While not in France, I went back to photo’s from our last trip for painting inspiration. Made up a canvas on one of the stretchers I had in the rack and canvas saved for our French trip.
The painting breathing the heat of summer. Dappled Plane tree shade. The magic of sitting on the banks of the river Rhone. Chilled Champagne, cheese, and a baguette.
Managing my diabetes during the lock-down has been simpler as we can control every aspect of what I eat and we can still get almost anything we want. I have noticed, particularly with the reduced exercise, that I’m extremely sensitive – with wildly fluctuating blood sugars – to anything that is slightly on the fringe of the dietary restrictions.
Mazansi, lock-down marathon challenge. 42,2 km in the 21 lock-down days, extended into an ultra with the additional 13 lock-down days. Perhaps, ’Comrades’ at 90km is achievable? Whatever, our group of runners, in daily challenges, has been inspirational.