Text 24471, 87 rader
Skriven 2007-12-22 22:55:38 av Janis Kracht (1:261/38)
  Kommentar till text 24453 av Mike Roberts (26455.cooking)
Ärende: Re: BlueWave
====================
Hi Mike!

> My biggest problem is my diabetes. I can't keep the sugars down. Actually
> pretty serious.

Understand :(

> I found the only way I can make a difference is on an atkins
> type diet as it is really good at controling those darn blood sugars. Yet You
>don't have to starve yourself, even if weight loss is a concern also. It's the
> only thing I have been able to do myself. My meds for the diabetes are pretty
> much maxed. As I say they tell others to eat at least 60 carbs a meal. I have
>to stay at about 1/3 of that to keep sugars low.. everbodies body is different
> for sure.

Yeah, that must be rough sometimes.  There is some adult-onset diabetes in my
family, but I'm hoping it will skip me.. so far, it has, but that doesn't mean
anything.

> But I heard somewhere and I guess I can believe it, especially in the past.
>Most students in culinary schools studying to become chefs were men. Not a lot
> of Rachael Rays running around <grin>

haha.. I don't think the world needs more than ONE of Rachel Ray <g>


>> thing <grin>. Can you tell they were both Italian ? :)

> My Aunt married into an Italian Family. And it was *Always* a must on Sunday,
> every Sunday to go to their house. Both sides of the family and have "Sauce".

Lol oh yes :)  At my parents house, my Dad demanded pasta most nights ... Once
in a while, he'd work double-shifts, or whatever at the Hospital, so my mom
would make potatoes or something "different" :)  But only if he wasn't around
:)

> Whatever that was on any particular Sunday. But Oh the great stuff that was
>cooked when all those ladies got together in that kitchen. And Christmas Eve?!
> Man! Janis, The Italians know how to do a Christmas Eve.

Yep :)  It's the night of 7 Fish :)  And more haha  We always started with
antipasto and salad, then Squid sauce or Bouillabase with linguine, then the
turkey and vegatables came out <bg>..

>Heheheh, I can see a nice pot simmering on the stove and a few free extra fork
> laid out in case Janis' Boyfriends stop in. Kinda like a Fondu... 8)

haha.. that's it :)

> So I don't get anyone too mad with Chat, here is what I currently do with
> meatballs. Not bad tasting at all, and the cheese and eg holds together, but
>don't expect that little goodness you get from the bread stuffs, like crackers
> breadcrumbs etc.

> 1 lb Beef
> 2 eggs
> 3/4 cup of grated cheese I use the blends for flavor. Mixed Romano, parmesan
> etc,

> To taste for the rest of the ingredients

> Fresh Bell pepper Minced (not too much, but gives it a bit of sweetness)
> Salt
> oregano ( not too much for me, but others will, again, to taste )
> Mrs. Dash table blend
> Mrs. Dash tomatoe and herb
> Pepper
> Fresh Minced onion (couple of tablespoons)  and garlic ( couple of cloves )
> A little MSG ( I know a lot don't like to or can't have this )

Great idea adding the bell pepper.. we do that kind of thing with hamburgers
pretty often.. Any veggies I have in the house normally, if I don't have
peppers..  Better for the cholesterol <g>.

> Mix and Fry ( I am going to try the baking method suggested earlier )

Good idea to give it a try.

> And they are even better if refrigerated and reheated the next day..

They sound great :)

Take care,
Janis

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