Text 27090, 96 rader
Skriven 2012-07-10 22:19:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27013 av Carol Shenkenberger (42720.cooks)
Ärende: Diabetes
================
Hi Carol,


 > Long time, no see. Did you get Charlotte graduated and off to Basic
 > Training successfully?

 CS> Got her graduated but with the current military, she's going to work
 CS> on at last trying to get an associates first.  My HYT made be get out
 CS> 2 months beforei could pass her my college bennies but we have enough
 CS> aside for the local community college for a 2 year associates.

Steve will use up his benefits with the fall semester. He'll graduate in
December with his MDiv. My classes were so reasonable in cost we paid
for them; the books cost more than the tuition.

Good thing Charlotte is gtting her associate's first; she'll get to go
in at a higher rank. Plus, it keeps her at home for a couple more years;
Mom & Dad won't say "no" to that, will they? (G)


 >  > next appointment with my primary care doctor is on July 9. Meanwhile,
 >  > I'll be hitting up the farmer's market for more fresh veggies. I may get
 >  > some eggplant and experiment with baking it instead of frying.

 >  CS> I have one for you.

 >  CS> can also do one yellow summer squash anbd one eggplant the same way at
 >  CS> the same time and both work nicely together.

 > OK, looks easy enough to do. Tonight I cut the 2 Asian ones I had in
 > half, sprayed them with olive oil non stick spray & sprinkled them with
 > P-salt (potassium salt substitute), pepper (fresh ground) and some
 > slightly dried thyme from our bed. Then Steve grilled them for 15-20
 > minutes. It saved heating up the kitchen on another record breaking hot
 > day. I'll keep your idea in mind for when it cools off a bit. I can add
 > some zuchinni, tomato and onion, call it "sort of ratatouille" too.

 CS> Snicker, shades of 'ratatoolieish'?  Watch the corn. Som diabetics
 CS> spike on it pretty bad.  If you can find it, go for heirloom (not so
 CS> sweet) corn.

A 3" section of sweet corn is 15 carbs, or one serving. I'm allowed
45-60 carbs per meal so I can (and have had) have some corn this season.
My blood sugar is coming down well enough that the doctor reduced my
insulin by 2 units yesterday. She also said I'll need it for the rest of
my life; the pancreas shut down production. looking back, there were
little things that should signal possible diabetes but were not caught
or if caught, treated as something else (high triglycerides treated for
possible cholesterol issues but never responded to those meds). 20/20
hindsight.

 > Steve also grilled a couple of ears of corn, a cut up yellow squash (cut
 > into coins, seasoned with P-salt, pepper & Italian seasoning blend) and
 > a couple of very lean burgers from beef we'd ground.  This is the time
 > of year I have fun, cooking with all the fresh veggies that are
 > available.

 CS> We'vr found a new farmers auction place here. Some of us locals are
 CS> going in on a box of stuff then splitting it.

Sounds like the state farmer's market down in Raleigh. A friend & I have
talked about going and splitting boxes but I'm not putting up this year,
anticipating moving after Steve graduates. Nice way to go if you're in
one place long term tho.

 > I saw your meat sauce recipe--you're getting closer to real Italian
 > cooking. I don't use lavender or rosemary in my Italian meat sauce but
 > maybe it's worth a try? My meat sauce is ground beef or turkey, onion,
 > bell pepper, the usual Italian spices & garlic, mushrooms, and tomatoes,
 > both paste and diced.  Brown the meat; saute the mushrooms onion &
 > pepper separately (can do all in one if you want). Combine, add spices,
 > tomatoes, paste & a couple of cans of water. (Can add only one can if
 > you want it to cook down quicker.) Cook to desired thickness. Serve with
 > pasta. For "fancy"--mix with pasta & grated Parm or Romano cheese in
 > casserole dish, bake. Serve with tossed salad and (optional) garlic
 > bread. You can also give it a Mexican flavor using cumin, etc instead of
 > Italian spices, mix with cheddarand/or Monterey jack cheese.

 CS> Still not italian but I'm happy with it!  I'd add onion to it but
 CS> didn't have a any that day nor green bells.

 CS> Works though as a basic!

It's a good start! Need us to come up & give you another lesson in
Italian cooking?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

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