Text 18007, 91 rader
Skriven 2007-07-15 08:04:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Wonderslim
==================
On 07-14-07 SEAN DENNIS Scribbled to DAVE DRUM about Wonderslim

SD> DD> I could check the efficacy of the product with my glucose meter
SD>-

SD>Man, I haven't checked my glucose level in weeks.  *sigh*  I keep
SD>forgetting to do that.  I'm having a hell of a time remembering to
SD>take my meds on time and just checking my levels.  I'm already
SD>planning on getting an exercise bike for our new place as I /have/ to
SD>get some exercise in.  It's just too hot and muggy outside for me.
SD>There's the pool, yes, but I should learn how to swim first. <G>

You can always dog-paddle around the kiddie end of the pool. Remember, 
if you venture into deeper waters that panic is a great calorie burner

SD>I have been looking at something called Cinnabetic.  It's a special
SD>cinnamon solution for diabetics.  My friend swears by it and he does
SD>have fairly good levels (110-140).  I was thinking about trying it,
SD>but it's like $20 a bottle.

SD>Of course, first, I need to straighten up and fly right with my meds,
SD>exercise and better diet...those three are front-line defense!  I am,
SD>however, suspecting insulin in my future, which doesn't bother me,
SD>but as experience with my dad, who's diabetic also, shows me that
SD>there is double the digilence (sp?) involved.

I think it's time to take this to e-mail before we gets moderated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet Carpaccio With Mustard Creme Fraiche
 Categories: Vegetables, Dairy
      Yield: 4 servings
 
      6 md Red beets
           Champagne or red wine
           - vinegar
           Sea salt; preferably
           - somewhat coarse
    1/4 c  Creme fraiche
      2 tb Dijon mustard
           Fresh chervil
      2 ts Fine sliced fresh chives
 
  Mustards vary in strength, so you may need to adjust the amount
  accordingly. The recipe was tested with Maille mustard from France.
  
  Preheat the oven to 375 degrees. Remove the beet tops, if attached,
  leaving one inch of stem. Place the beets in a baking dish and add 1/4
  inch of water. Cover and bake until a knife slips in easily, 45
  minutes or more, depending on size. When cool enough to handle, peel
  the beets. Cool, then chill.
  
  With a mandoline or sharp knife, slice the beets as thinly as
  possible. Arrange the slices in concentric circles, slightly
  overlapping, on 4 dinner plates. Sprinkle with vinegar and salt.
  
  In a small bowl, whisk together the creme fraiche and mustard. Season
  to taste with salt. If needed, thin to a drizzling consistency with a
  few drops of water. Transfer the sauce to a plastic squeeze bottle,
  if you have one. If not, you can use a whisk to drizzle the sauce
  decoratively over the beets.
  
  Drizzle the beets with the sauce. Scatter a few leaves of chervil and
  1/2 teaspoon chives over each serving. Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... A penny saved is not a lot of money.

LABOR UNIONS - The folks who brought you weekends!!!
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