Im nil by mouth for at least 36 hours till after Ive had a procedure done tomorrow (apart from clear fluids like pop and black tea):cry: :cry: :cry: :cry: :cry:
If you had to go without food for a time, what would be the first thing on your list to dive into?
I want a kebab or a pizza with extra cheese, mushrooms and red onions. (soooooooooooo badly right now and I still got 18 hours to go!!!)
Join the most popular community of UK swingers now
Login
First thing you''d want after nil by mouth?
Sex God
Creme Caramel.
Last time I was nil by mouth I had had a tonsil out. (That's NHS cuts for you - they only did one pmsl)
They gave me hot soup - damn near killed me when it hit the open wound that used to be a tonsil - bastards.
Last time I was nil by mouth I had had a tonsil out. (That's NHS cuts for you - they only did one pmsl)
They gave me hot soup - damn near killed me when it hit the open wound that used to be a tonsil - bastards.
Quote by Bonedigger
Im nil by mouth for at least 36 hours till after Ive had a procedure done tomorrow (apart from clear fluids like pop and black tea):cry: :cry: :cry: :cry: :cry:
If you had to go without food for a time, what would be the first thing on your list to dive into?
I want a kebab or a pizza with extra cheese, mushrooms and red onions. (soooooooooooo badly right now and I still got 18 hours to go!!!)
When I had my nil by mouth, it was nearer 40 hours :shock: and I was dying for a cup of tea! I drink no end of tea ordinarily and so I was craving it so badly
Never craved food though
Sex God
Quote by M8-Me
Crumpets, toasted with lashing of proper butter
Oooo stop it, you cruel teaser you. :twisted:
Quote by Cherrytree
If you can have green tea, you could try green tea with Jasmine, I think it's lovely and good for you too
ewwwwwwwwwwwwwwwww Chezza, im so sorry but i only like my tea pg tips flavoured....all other flavours are abominations of the sacred brew and should be banned LOLOLOLOLOL
I have had a fair few operations and straight away I want something stodgy like chips with loads of vinegar on.
After being in hospital for a substantial length of time I craved fresh, salad/fruit/veg.
Being out of the country for a period of time working in a remote community with no access to food that I was used to, I returned and only wanted chips as well. I don't know why as I don't eat a lot of them normally.
After being in hospital for a substantial length of time I craved fresh, salad/fruit/veg.
Being out of the country for a period of time working in a remote community with no access to food that I was used to, I returned and only wanted chips as well. I don't know why as I don't eat a lot of them normally.
Master of Sex
A pint of Guiness followed by a Single Malt Whiskey
Sex God
Square sausage on a brown roll with ketchup x 2!
And a big long drink of Ribena! :mrgreen:
And a big long drink of Ribena! :mrgreen:
Sex God
I had nil by mouth for just under 3 months - the thing I craved most was coffee. Quite strange really as previously i was not really that fussed with the stuff. Now, however, I love it and I mean i really really love it.
Sex God
Maltesers.
Sex God
It'd be a cup of tea and then, like splendid, probably something a bit stodgy like toast or crusty bread and butter or chips... :lickface:
I have to have a procedure done every year where the only thing I'm allowed is clear fluids.
I always get whoever picks me up to go through the drive through at mcdonalds after so I can get an instant "rubbish" high.
Plus it's only a couple of minutes from the hospital, so it's convenient!
I always get whoever picks me up to go through the drive through at mcdonalds after so I can get an instant "rubbish" high.
Plus it's only a couple of minutes from the hospital, so it's convenient!
Sexlightened
i had to have my gallbladder out about 12 years ago and was on the blandest food possible for 6 months before it :gagged: . and all that time i craved a proper chippy chip muffin with lashings of salt and vinegar on it. the day i got out of hospital i had my best mate go to the chippy and get me one. it was the absolute best food my tastebuds had ever had. funny thing though i craved it that much, i haven't had one since
Sex God
Toast and marmite! 
Sex God
sorry, couldn't help myself, its the masochist in me 
I have been ‘nil by mouth’ for about eight days now, this seems to be set to continue for the next six to eight weeks :-(
(Just to quantify, fluids only rather than nil, and funnily enough I was only fantasizing today about my first meal in the new year, so it being the season it is and all, here’s my fantasy menu
))
STARTER:-
Duck liver pate on granary toast squares followed by smoked salmon on a bet of soft herb cheese on cheesy biscuits topped with a sprinkling of the finest beluga caviar. Chassed with a fine glass of champagne.
1st course:-
A small but crispy (and very fatty) suckling pig, roasted over an open spit seasoned with cloves, herbs, exotic spices, basted in its own juice and sweet apple cider.
Sweet potato mash with garlic and butter, French beans and cauliflower cheese.
Main course:-
Take one turkey, one goose, one cockerel, one chicken, one pousson, one pheasant, one grouse, one pigeon, and one woodcock.
Skilfully de-bone each bird ensuring each keeps it’s shape, season individually to its own seasoning then stuff one bird inside the other (small into bigger :roll: ) cover completely in banana or grape vine leaves and slow roast in a sealed stone oven until fully cooked, uncover, baste liberally in a white wine and red fruit sauce, the continue roasting until browned.
Served with lashings of white asparagus in a rich piquant butter sauce.
3 rd course
Take large cuts of the following (and leave the fat on)
Pork, lamb, beef, mutton, venison, mutton and goat.
cut into large chunks, roughly 3” x 6” x 2” season well and place into a large pot of boiling water. Add lots of seasoning including garlic, star anis, juniper berries (see the trend here lol) five spice, salt, pepper, ginger and spices.
Boil slowly until soft, remove meats onto a deep baking tray, strain the water and then reduce until slightly thick, add red wine to the resultant sauce and cover the meat with it.
Place in a hot oven and bake until crusty.
To finish
A large selection of the worlds finest and creamiest cheeses served with the best crackers and breads of your choice accompanied by the finest Ruby Port.
Of course all of that is far to much for lil ole me, but I know just the people I’d ask to join me ;o)
Omg that was torture, where’s me Complan :roll:
I have been ‘nil by mouth’ for about eight days now, this seems to be set to continue for the next six to eight weeks :-(
(Just to quantify, fluids only rather than nil, and funnily enough I was only fantasizing today about my first meal in the new year, so it being the season it is and all, here’s my fantasy menu
))STARTER:-
Duck liver pate on granary toast squares followed by smoked salmon on a bet of soft herb cheese on cheesy biscuits topped with a sprinkling of the finest beluga caviar. Chassed with a fine glass of champagne.
1st course:-
A small but crispy (and very fatty) suckling pig, roasted over an open spit seasoned with cloves, herbs, exotic spices, basted in its own juice and sweet apple cider.
Sweet potato mash with garlic and butter, French beans and cauliflower cheese.
Main course:-
Take one turkey, one goose, one cockerel, one chicken, one pousson, one pheasant, one grouse, one pigeon, and one woodcock.
Skilfully de-bone each bird ensuring each keeps it’s shape, season individually to its own seasoning then stuff one bird inside the other (small into bigger :roll: ) cover completely in banana or grape vine leaves and slow roast in a sealed stone oven until fully cooked, uncover, baste liberally in a white wine and red fruit sauce, the continue roasting until browned.
Served with lashings of white asparagus in a rich piquant butter sauce.
3 rd course
Take large cuts of the following (and leave the fat on)
Pork, lamb, beef, mutton, venison, mutton and goat.
cut into large chunks, roughly 3” x 6” x 2” season well and place into a large pot of boiling water. Add lots of seasoning including garlic, star anis, juniper berries (see the trend here lol) five spice, salt, pepper, ginger and spices.
Boil slowly until soft, remove meats onto a deep baking tray, strain the water and then reduce until slightly thick, add red wine to the resultant sauce and cover the meat with it.
Place in a hot oven and bake until crusty.
To finish
A large selection of the worlds finest and creamiest cheeses served with the best crackers and breads of your choice accompanied by the finest Ruby Port.
Of course all of that is far to much for lil ole me, but I know just the people I’d ask to join me ;o)
Omg that was torture, where’s me Complan :roll:
Sex God
Oh I know where he's been now....A River Cottage course :!:
Sex God
Quote by Pete_sw
In this space. Pete suggested some really neat but rich i mean RICH food here
Holy shite!! Are we eating at the table of Henry VIII? Damn me but thats hardening arteries on a plate good god! :shock:
Sounds kind of good though dont it
