Finding the chase and cutting to it

Delayed gratification is all well and good, but it hard when you’ve waited 8 weeks for a butcher’s block to turn up and then have to oil it before use to avoid staining. It will be tomorrow morning at the earliest.

Thank goodness it’s a 3 day weekend (note to self – do not work on Monday!). I should be able to scratch my cooking bug but in the meantime, we’re ordering in a pizza.

As a child, I hated pizza – even now I go a long way to avoid cooked cheese on things – because I always felt so crap afterwards.

For type 1 diabetics, food with low glycaemic indexes are incrediably hard work – what I know now is that I should have given half the insulin for the meal when I ate and the rest an hour later for a pizza.

Of course, not knowing that, even having the smallest piece possible just meant pain, nausea, and fatigue – high blood sugar to you. It’s hard to see that as a treat.

So when I left home, pizza wasn’t something I had. Indeed without my husband and my insulin pump in 2001, I might still feel that way.

My favourite is a pollo ad astra romano – it’s a thin base, by far the easiest to deal with. Even with the pump 😉