A look at Acid Reflux and all its relations.
The date leapt out at me from the calendar. Another month sped by, in which my ideas for an article changed radically. In fact I am excited about the different pathway I will follow for this month’s news.
Illness forced me to put my writing aside. Hospitals and angels clad in scrubs and blue uniforms lifted me to safety from a threatening illness, informing me all was benign but the condition was not going to leave me. Positive thinking led to a host of heavenly beings flying with luminescent banners of gold, scarlet and green, their voices streamed high above the brightly coloured dawn of a new life. Yet there was the odd gremlin or two creeping amongst these angels of light. One whispered in my ear. ‘Ha ha, no more sundowners for you and not much of anything else either .’ Darn thing, scuttled off snickering.
Surely it couldn’t be true. For years I pursued a daily routine of inspired and frantic writing, plotting, editing, and gritting my teeth. I would sigh or beam according to whether I wrote load of rubbish or something worthy of my readers. It was six o’clock and time to turn from the PC to a medium glass of Shiraz with delicious chilli crackers. Seeing my despair as my sundowner treat disappeared, a compassionate surgeon with green wings, whispered. ‘Take no notice; you can have the odd glass or two. Enjoy it. However, my dear patient, the chilli crackers are cast into the fires of hell. ‘His consolation was to direct me to a harpist strumming on a cloud; she also happened to be a dietician and she sang a song about miniscule but delightful diets. My only challenge was to lose two stone in weight, but I, being a masochist was delighted, I am now eight and half stone and feeling twenty years younger.
Illumined, I decided to share the news with my fellow sufferers and devised a delicious but mindful diet. I experienced a loss of two stone in weight and feel twenty years younger, so I am in love with the recipes which took months and hours each day searching for them.
In fact I am so delighted with these discoveries I intend to write and publish a book of heavenly simple recipes that even the most new of cooks can try. So don’t throw away your lists of do’s and don’ts s from your angels, obey the rules for treating peptic strictures, ulcers, hiatal hernia and the besieged oesophagus, but take your miniscule diet and change it into mouth- watering joy.
Quiche with Asparagus,
2 eight inch cooked pasty cases homemade or shop bought.
Four ounces of Greek Yoghourt
Five ounces of Crème Fraiche.
2 large eggs.
A small handful of mozzarella.
Two tablespoons of grated Gruyere or Swiss cheese.
Ten small and tender asparagus spears.
Heat the oven so it is ready for quiches
Have a large bowl ready and a balloon whisker.
Whip up the two eggs in a cup first and pour into the bowl.
Add the crème Fraiche.
Add the Gruyere or Parmesan cheese and mix well.
Add the Greek Yoghourt mix well.
Add the Mozzarella and mix well.
Add enough milk so it is not too stiff.
Mix in dried herbs, Spanish or English or your own. Dill also is delicious. Place the asparagus tips and shortened stalks into on the bottom of the pastry cases.
Pour the mixture from the bowl over the asparagus spears. The mixture should come to the rim of the pastry case.
Put the pastry cases in the middle of the oven and turn down the heat to 150C.
It will take anything from 30 to 45 minutes
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