The FastDay Forum

Its goodnight from me folks. Im calling it quits at 493cals after my cod and helda beans dinner. My 8yr old girl likes to watch YouTube cake decoration tutorials in bed with me. Flip it, its torture on fast days! See you on Wednesday.

Off to bed in a bit at 511 cals. Not bad considering I got the munchies a little while ago

Well done to you all. After 6 months fasting and losing - I think I have recently moved towards 'structural adjustment' which means my meals (cals) are balanced across the week and a window, however I'm not fasting in the true sense, so that may not been good.

Need to pop to the maintainers tent as this is a bit of a boggle for me ..

We still don't know what 'scouse' is. I want to try it!

We still don't know what 'scouse' is. I want to try it!

I had to ask my scouser Mr what exactly it contains too, because I never got to try it when I was over there. Apparently it's a hotpot featuring potato and lamb...sounds like a perfect winter meal to me

Im still here Candice @candicemarie not logged on for a few days but had a sucessful fast yesterday and still on my horse inching towards the two stone mark now, only a few pounds to go

Yep I did another Monday fastday. I managed better with having a two course evening meal by including a lowcal soup to start. Egg/ham/mushrooms and tomatoes to follow. I did not get attacked by Appetite Annie afterwards. But I slept poorly and had to have some breakfact c 5 am to settle me in the end. Perhaps I under did the calories? or did not have decent snack at bedtime? It was just plain greek yogurt with some raspberries and granola and was not sweet enough. I usually add in some apricot puree to sweeten but was out of it last night

Glad you've worked things out with your fella @pinchypops. The time apart probably did you both the world of good. Sounds like life is treating you very well, should make fastdays a breeze.

@justdeeand @Sallyo
Scouse is a traditional Liverpool dish
Originally called Lobscouse, it was a stew eaten by Scandinavian sailors who, in the early 1800s when Liverpool was a very busy port, brought their recipes with them and before long it was adopted by the locals.
It'a cheap yet tasty and filling meal,can feed everyone on a small budget.
It is a thick stew yet there is no thickening agent used..the thickening comes from the longcooked and softened potatoes.. i consider it a good scouse if you can stand your spoon up in the bowl!
Lamb is often used, or beef stewing steak....there are no set amounts to the ingredients,just use whatever you have in, judging the amounts by the number of peep you're feeding.
Tastes great on a cold day, with some buttered crusty bread. Often served with red cabbage or beetroot.
Recipe:-

Lamb or Beef - cut into cubes
Onions - sliced thickly
Carrots - cut in thick rounds
Potatoes - lots,cut into chunks
Turnip or swede,ditto
2 stock cubes
vegetable oil
salt and pepper to taste

Brown the meat in vegetable oil and place in a dish
Fry the onions in the same pan, incorporating some of the nice crusty brown bits at the bottom of the pan.
When the onions are soft and translucent return the meat and its juices to the pan, along with the carrots/ turnip. Add enough stock to cover and simmer for about 30 minutes.
Dice and add the potatoes, adding more water if necessary. Season well with lots of pepper. Simmer until the vegetable are very tender.
Serve hot.
This dish tastes even better if made a day ahead. Once cooked leave overnight in a covered pan and reheat the next day, and by then the flavours will have melded together and the gravy will be thicker and even tastier! Even better again the following day!
Vegetarians eat " blind Scouse" which is all the ingredients except the meat!
My local pub makes the best ever Scouse! X x

Sound like what us Mancunians folk call potato hash. Am I right in thinking roughly same thing, different name. Do you have potato hash in liverpool? @Candicemarie

Funny you saying that@justdee
I was thinking about my grandma who always called scouse " hash" when it got to about day three! X

Sounds like a beef or lamb stew to me, without the wine. I always thought my grandparents came from Liverpool, but it turns out they actually came from Sheffield and only 'came from Liverpool' in the sense that that's where the ship left which brought them to Australia in 1915. I'll always call it 'scouse' now.