2013 in review

IMG_1634In the great tradition leading up to New Year we look back at what has gone before and think about the times ahead. Last year I published the WordPress stats of my blog and I decided to repeat the process this year. I must admit that I am pleased that my blog continues to grow in popularity evidenced by the number of views. I do often wonder what people think of my posts – one of the most popular is a post I initially wrote in April 2012 it has had over 2000 views and no comments – I assume this is because it does not contain what people expect? In other words I wonder if people expect me to suggest that a quick fix pill taken to help your body digest food is effective – unfortunately life is often not that easy and for functional bowel symptoms, it is not as simple as popping a pancreatic digestive enzyme pill. If this was the case we would have cured IBS some time ago and doctors would prescribe these as treatment on a regular basis – they don’t. I do wonder if people are disappointed with this advice and choose not to comment, although if this was the case one would think that a few negative comments would be in order ๐Ÿ™‚ . Which would be a little better than the lack of interest it has generated – blogging tumbleweed! Perhaps I do need to get involved and comment more on other people’s sites, is this the answer, I wonder?

The three most popular posts are:

https://clinicalalimentary.wordpress.com/2012/04/18/surely-these-digestive-enzymes-ive-found-can-help-or-are-they-money-down-the-toilet/

https://clinicalalimentary.wordpress.com/2012/09/30/low-fodmap-on-a-budget-how-to-make-the-diet-more-affordable/

https://clinicalalimentary.wordpress.com/2012/03/27/lofflex-recipes/

If you want to see what others are interested in please check the link below!

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 13,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

Click here to see the complete report.

Gluten free bourbon cream biscuits

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Ingredients

2 egg yolks

160 g of gluten-free plain flour

120 g margarine

180 g of golden castor sugar

2 heaped dessert spoons of gluten-free cocoa powder

90 g of plain chocolate – gluten-free

30 g of low-fat mascarpone

Method

Cream together the margarine and sugar.

Add egg slowly and beat (if mix starts to curdle add some flour.)

Sieve dry ingredients and add slowly to the biscuit batter, this should be slightly dry to allow shaping.

For fillingย – melt chocolate and add mascarpone to it to make a stiff mix – stick biscuits together with cream filling.

Use gluten-free flour containing rice flour as this gives the biscuits a nice crunchy texture. Eat one as a treat – you can freeze them if you wish! ๐Ÿ™‚