biscottes!

No running? …I managed to hurt my foot. Plantar fasciitis. It’s ok, I will try again when I am back from China in September (!!). I can’t risk not being able to walk as I have a lot of hiking ahead of me.

In preparation for my trip, I tried to think of FODMAP-friendly stuff I could take with me. I wisely cut off my internet time-wasting websites for 24 hours this morning before I left the house, which meant when I got home at 8pm this evening, I couldn’t default to my slumped-in-front-of-my-laptop default (I use a Mac program called Self-Control, where you can set a blacklist of websites and then tell it how long you’re not allowed to access them for. It’s a life saver when working on essays).

So this evening, in the 2.5 hours I’ve been home, I:
– Washed and hung out laundry
– Made myself quesadillas for dinner
– Worked through 3 huge piles of washing up (some of it from the weekend-before-last)
– Baked FODMAP-friendly banana chocolate chip oatmeal cookies for my trip (I am not even going to pretend that they will last me longer than the flight, but that’s already a huge deal)
– Made biscottes (which the internet informs me are generally known as “Zwieback”” by English-speakers?). I was trying to think how I could transport low-FODMAPS bread to Guizhou (which is hot and humid) without it immediately going mouldy. I came up with the idea of turning a loaf of my favourite Alpine Sour Rye bread into biscottes, which as long as they’re sealed in an airtight box, should be ok. Dry rusks may not sound terribly appealing but they’ll be most welcome if my stomach gets upset from too many FODMAPs.

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In case anyone ever wondered about how to make biscottes — leave your bread out for about 24 hours so it can dry out as much as possible first, then put them in the oven at 150 C for an hour (I’m tempted to put “or two” as I saw online to put them in for 1.5 hours, or 100 C for 3 hours — but I put mine in for an hour and they were perfect, if somewhat brown for the lower rack).

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