Text 23021, 147 rader
Skriven 2009-04-07 19:20:40 av Sean Dennis (1:18/200)
  Kommentar till text 23018 av Carol Shenkenberger (29580.cooks)
Ärende: A little goes a long way
================================
Hello, Carol.

Tuesday April 07 2009 at 15:56, you wrote to me:

 CS> Thats true.  In his case, he's swapped to a happy enough medium for
 CS> the daughter's needs (and his).  There's several ways to skin this eel
 CS> ;-)

Yep.  What I wrote was just my take on it; each person is different on how they
treat their diabetes.  I am trying very hard to get down to "size".  I'd like
for my wife to see that I can be handsome and not a mean, fat curmudgeon. :)

 >> Meat: I particularly like turkey burger.  Lean, pretty tasty, but

 CS> Same here, different reasons.  (High chol and no pills please).  I
 CS> got
 CS> results pending now that we've been stateside.  I doubt it's as low as
 CS> the 129 reading of Japan, but it wont be the 400's of stateside
 CS> either.

As long as you keep working on it.  I'm on simvastatin (Zocor) in concurrent
treatment with gemfibrozil (anti-lipid, plays with the liver).  Those two are
actually a bit dangerous together because if you don't watch it, you can get
myopathy and that's life-threatening.  But so far, so good.  I go in on May 4
for a blood workup and we'll see from there.  My A1C is something like 10%,
which is very high...but that was a year ago; let's see what happens.

 CS> The worst part of bad teeth, is if you dont pay careful attention to
 CS> nutrition, your overall health can sink fast by eating just 'the easy
 CS> soft stuff'.  Then you get dietary ailments too.  Bet you knew that
 CS> ;-)

I've read that bad teeth can contribute to the onset of diabetes.  I don't know
how much faith I'd put in it, but yeah, not having teeth to chew sucks.  I have
only four that I can use in my upper jaw and in my lower, I'm missing /all/ of
my molars.  When I chew, it's with care and deliberation; my gums are sore from
years of neglect and with the broken teeth in them, it's very, very painful
sometimes with harder foods (even chips and crackers).

I wouldn't want to wish this on anyone...and it looks like at the rate I'm
going, it will be a full upper denture and a partial lower.  I'm doing anything
I can to prevent my having to get a full lower denture.

 >> Cheese: I hate to say it, but I can't find anything to substitute

 CS> Me too and one of the hardest for me still. I did find something that
 CS> helps me though.  I took to small bits of very strong cheeses.  Stinky
 CS> cheese we call it here ;-)

Ah, yes. :)  That's my hardest one to kick too...I do have some Colby Jack in
the fridge, but that's an occasional nibble.

 CS> I just limit the intake.  Don can eat 12 eggs a day and show no
 CS> cholestrol effect.  Me, well, taint the same.

I rarely eat eggs (as in scrambled, fried, et al.) as I wasn't raised on eating
a lot of eggs.  Same with salt, although I do like to add a little salt at
times, but pepper is my favorite.

 CS> Yeah portion size.  Some of those (snipped) were quite useful for
 CS> sizing!

If you'd like, I can scan some of this stuff and email it to you.  Getting it
in my MOVE class from the VA; really good info.

 CS> You'll get there on the weight loss, but it will probably take
 CS> longer.

Yeah, it took a decade-plus to get to this weight; it's going to take a while
to get it off.

 CS> At 5"1' and 123 lbs, I am heavier than I was til age 40 or so and
 CS> technically over what the Doc's 'prefer' by some 15 lbs.

Hopefully you'll have luck with the weight loss.  Mine's slow-going, but it's
getting there.

 CS> Slight break, moved the beef stew off to the bigger pot on the stove.

We need a stew pot, period. :)  One of the priorities for us is to get new pots
and pans-good quality ones also-as the ones we have are pretty much worn off.
No more non-stick either; I don't like how the Teflon coating has come off some
of our pans.

 CS> It's on low.  It is too small for Momma Crock and too big for Baby
 CS> crock, so extra water added and on the stove.

That sounds good.  We're trying to use our crock pot more for dinner-type
meals.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooked Barbecued Spareribs
 Categories: Bbq, Ribs, Pork, Crockpot, Chilies
      Yield: 4 Servings

    3/4 c  Ketchup
    1/2 c  Cider vinegar
      2 tb Hot sauce
      1 md Onion, grated
      3    Garlic cloves, minced
      1 tb Worcestershire sauce
      1    Rack of pork ribs, about 4
           -pounds
           This is a pretty typical US
           -BBQ treatment.

  Combine the ketchup, vinegar, hot sauce, onion, garlic and
  Worcestershire sauce in a mixing bowl and stir until blended.  Pour
  half of the sauce into a glass baking dish large enough to hold the
  ribs in a single layer. Place the ribs meaty side down in the sauce.
  Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.

  Heat a charcoal grill until the coals are thickly coated with ash. If
  you are using a gas grill, preheat on low for 5 minutes with the lid
  closed.

  Place the ribs on a rack set at least 6 inches from the fire.  Grill
  slowly, for 15 minutes.  Turn and baste with sauce.  Ribs should have
  browned slightly.  If they still look raw, stoke the fire.  If they
  have browned a great deal or scorched in spots, move ribs to a cooler
  part of the fire.  Cook for 15 minutes, baste, and turn again.  Grill
  for 30 to 45 minutes longer, turning and basting, every 5 minutes.
  Watch the fire carefully, keeping flames away from the ribs.

  To serve, slice the rack into individual ribs and pile on a heated
  platter.

  Serves 4.

  PER SERVING:  1,065 calories, 76 g protein, 9 g carbohydrate, 79 g
  fat (30 g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.

  Andrew Schloss, SF Chronicle, 7/22/92.

  Posted by Stephen Ceideberg; October 20 1992.

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... I've given up reading books; I find it takes my mind off myself.
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - nsbbs.info (1:18/200)