Alexander III

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to arun ard who is now Following.

Thomas the Rhymer [1220-1298], a poet and sooth-sayer, whom some said had lived with and gained wisdom from the Faery Folk, was flippantly asked by Lord Patrick Dunbar what the weather would be the next day. Thomas answered that on the next day a strong wind would shake the kingdom of Scotland. When the next day was fair and mild, the nobleman scoffed, saying that Thomas was no prophet. Then it was learned that King Alexander III [1249-1286] had died in a riding accident. The wind that shook the kingdom was the lack of an heir for Alexander’s line, leaving the country without a strong leader. Crowned on July 13, 1249 at age 21, Alexander had been a good king, dealing shrewdly with the English and ousting the Norsemen from the Western Isles, uniting Scotland. After his death, arguments broke out among 13 families, each vying for the crown making Scotland weaker as England grew stronger. War with England followed, with William Wallace and Robert the Bruce trying to unify the kingdom. Eventually, England won and kept its thumb on Scotland for centuries. A strong wind indeed.

The tattie scone is a typical item on the Scottish table, although not in Alexander’s time, since potatoes were introduced into Scotland in the 1600s. Our dinner selection is very true to his time, as every ingredient was eaten in that era — the smoked haddock came in with the Vikings; the cheese and spices from the import trade; the cabbage from the kitchen garden, and the Béchamel Sauce nods to the strong historical connection between Scotland and France.

Tattie Scone with Egg: 145 calories 5 g fat 2.6 g fiber 8.7 g protein 18.4 g carbs 87 mg Calcium   NB: The food values given above are for the egg bake and fruit only, not the optional beveragesPB  Tattie Scones have been part of a Scottish Breakfast ever since potatoes were considered fit to eat. Easy to make with left-over boiled potatoes.

One 2-oz egg 1 tattie scone*** 2 oz pear  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water   Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

***TATTIE SCONES  makes 3, each at 43 calories 1 Tbsp egg white ½ cup mashed potatoes, no milk, no butter 1 Tbsp white whole wheat flour 2 Tbsp milk ¼ tsp salt ½ tsp baking powder Combine all ingredients so that it looks like thin Cream of Wheat.  Measure ¼ cup portions and pour into a heavy skillet which has  been well-seasoned or spitzed with non-stick spray. Spread out  the batter to about 4.5” diameter. Cook slowly on one side until  the scones are cohesive enough to turn over. Cook on the other side. Cool and store until you need them.

Prepare the Tattie Scone [HINT: Do this the night before and cook them, too.] and keep warm or re-warm. Fry the egg to your liking. Prepare the fruit and beverages. Plate the scone, top with the egg. Plate the fruit and pour the beverages. Almost instant, if you made the scone beforehand.

Finnen Haddie & Cabbage:  287 calories 12 g fat 6.7 g fiber 25.7 g protein 18 g carbs 250 mg Calcium   PB GF – if using GF flour in the Bechamel  The flavor of smoked haddock is so marvelous that it elevates the humble cabbage to new heights.

3 cups sliced cabbbage and/or kale 1/3 cup [100 ml] Bechamel sauce, without cheese   nutmeg 2.5 oz finnen haddie [smoked haddock], skin removed ½ oz Brie or Camembert cheese, chopped

Cook the cabbage, covered, in boiling water for around 10 minutes. Drain, saving some of the water. [use remaining water for baking] Place the Bechamel, 2-3 Tbsp of the cabbage water, and the finnen haddie in a pan and simmer for 10 minutes. Remove the fish and break into pieces less than an inch in size. Add the cooked cabbage to the sauce with a sprinkle of nutmeg, and stir until well-combined. Add the fish and turn into an oven-safe dish. Strew the cheese bits on top and bake at 375 F for 10 minutes or until the cheese melts. Sigh. Delicious.

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