The FastDay Forum

You can also put a bit of butter on the radish with a pinch of salt, it's also delicious, even without the bread.

I also used to make homemade garlic bread gently warmed on a barbecue
or also garlic butter on sea shells on the barbecue

And also I prefer my pasta with butter than with a sauce

And what to say about croissants or, worse, the Kouign Aman, a Brittany cake which is made with a LOT of butter....

I can't stand the margarine, it doesn't smell or taste anything and when you read what's in it it's crazy.... When I was young we used to go in a farm where they made old style butter but it's really really hard to find these days.

And, anyway, I still have problems to keep it for more than a few days...

I also have never abandoned butter. I use Lurpak spreadable slightly salted. Use it on toast. I do without if having a sandwich, which I don't often do these days, salad instead. Everything in moderation.

I keep hearing butter brands of my growing up years. The ones that mum would buy for her baking and cooking as the rest are not up to par.

I love butter and use it on my 'new' cabbages or boiled vegetables. Nothing beats that!

Reading this makes me want to try out the different farms butters that are available in Norway at specialist store......

All butter shortbread. You can't beat that!!! YUMMMMM...

Another butter lover! But it has to be British (as I am in Britain). I grew up on Anchor, and cannot understand why it is necessary to transport butter halfway round the globe...I buy Sainsburys cheap English butter (other supermarkets are available...)

OMG!!!
All that sugar combined with refined white flour in the shortbread. Definitely for the odd occasion only.
At one time I would have thought just 3 ingredients were wholesome and safe, you know the stuff..... not more than 5 ingredients in the recipe must be OK.
But it is a bad combination, well it is for the people with a CHO intolerance, as I suspect most of overweight posters on the forum are.
You don't have to be type 2 to avoid such combinations, as in later years it will catch up on you, so you might as well learn good ways asap, and go into old age healthier than I did.
There I go again, preaching. There must be a term to describe a born-again carbologist.

Well, naughty me but I eat shortbread as often as I can. I have biscuits for breaky usually (and with my afternoon tea) and many times it is shortbread, assuming that I can find them (they aren't very much available here in Greece and the ones I bring back from Britain disappear in NO time).

A non-diabetic with BMI of 23 is a rare cookie on this forum. Good luck to those who are in such a fortunate position.

Must get my Kendrick book out now, as these long train journeys I make are not good for the forum, or my sanity.

Well I nearly (!) as of this morning (!) have a BMI of 23 (just that one more pesky lb, lol!) ...
And I'm definitely not diabetic...
And I'm a person of mature (ing) years ...
And I love shortbread (especially the proper Scottish kind)

so there!

Same here. My blood sugar is fine, my BMI is 23 and I like shortbread with custard and berries. YUMMMMMMMMMMMM again!!!

I must add... I might regret it in 20 years but I really want to enjoy life as long as I can. That's my mum's best advice. "Do it while you can".

TML - that sounds a good combo!

Have custard and (rasp)berries!

But no shortbread. Damn!

Tis never too late to hit the shops (on a non-fast day)!

Hi 140lbs,
Is your book'The great cholesterol con' by Dr Malcolm McKendrick? If it is, snap, I am re-reading at the moment, very enlightening and enjoyable book. I am not carb intolerant but I certainly don't eat as many as I used to but they still form a part of my diet and I could never imagine life on NO carbs but then I have NO health issues, no drug regime, I was just overweight (did you notice my use of the past tense there? ) How long before we have to get used to a new name for you (130 lbs?)

Ballerina x