13 May 2019 - Diet Diary - Back is doing better today and after a little searching, realized I did have this before. It is sacroiliac joint pain. It is likely arthritis plays a part in it, maybe a large part but when I realized where it was located, I remembered that 2 years ago I had trouble with it. I even asked a PT who was leading a water exercise class about it and she gave me a couple exercises to try to relieve it. This time it was a little more painful than I recall the first instance but it seems to be letting up after only a couple days. Last time it lasted for a couple weeks.
It is unlikely that I helped it by doing weed trimming and garden work this afternoon but it was too nice out to let the day pass. Didn't hurt at all until I was almost done, then just some aching so still worth it. My tomatoes I planted yesterday are looking fairly happy today and all but 2 of the squash plants look good. Worse case the 2 die, I'll probably still have as much squash as I can eat.
Today's count ended at 1075, salt a little high but not terrible. Big plans for tomorrow's bkfast, picked 3 nice asparagus spears, going to chop them and a small piece of ham and make a 2 egg omelette with 1/2 slice of provolone cheese. Big breakfast but since I don't usually eat it until noon it works out. I've not been very faithful to the intermittent fasting as of late but my downfall is not making a clean cut off at 8 PM. Need to get back on it if I'm going to hit my next goal.
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Feel free to reply to any comment by clicking the "Reply" button.Good news that your back is not so painful! That omelette sounds delicious. It's my favourite way to use asparagus. I have bought some apples to try the apple chips!
CeliaVL
Level 7
May 14, 2019
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I'll get to the cooking shortly. My asparagus patch is small so I don't harvest a lot from it but the plants are getting larger and these spears are near as thick as my thumb. I may add a few new plants this summer.
My apple chip making improved from the first try. Some got a bit dark but not burnt. Flavor is still quite good. I don't put lemon juice or other acid on them which contributions to the darkness but the flavor is not effected by the oxidation so it is a step I'm not committed to.
I dropped down to a cooking temp of 225°F which !are it easier to and but preheated to 275°then turned temp down before putting the apples in. That way it took longer before the burner kicked back on. My stove is a fussy, old electric !model so it takes a little finessing sometimes to get things properly cooked.
Good luck with your chips and even if some come out burnt looking, don't write them off without tasting. My first batch looked quite burnt but of the darkest, only a few tasted bad. Many of the dark ones were reminiscent of marshmallows "burnt" over a campfire, in flavor. Quite tasty, actually.
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