Text 8701, 109 rader
Skriven 2008-06-11 07:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: I Lived Through It ..
=================================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> fasting blood sugar - after a late supper of a
 -> bowl of Steak & Shake chilli and
 -> double steakburger and I was at 151
 -> (bit high - but, expected). We'll see where
 -> I am at the lunchtime stick.   Bv)=
 ->
 HN> How heavy on the carbs was the dinner? Anne was
 HN> told that if she mixes carbs and fats in a meal
 HN> it will tend to boost her fasting sugar levels.
 HN> Something about the fats interfereing with
 HN> the processing of the carbs or something
 HN> along those lines. 151 does seem high though.

BINGO! That's why the high reading was expected. Plus I got home and was in bed
within an hour. No exercise, etc. to burn off glucose.

Lunchtime (pre-food) showed mid-teens ... right where it should be.

 -> I'm glad to be back on-line too. Even if it did take 6 solid hours just to
 -> catch up on all my non-spam e-mails ... and I'm still whittling away at
 -> Phydeaux. Things are almost back to normal at Chez Dirty.

 HN> Well lets hope that things level out and you
 HN> stay on this side of the dandelions a long

I'm in favour of that.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Gnocchi W/Butter & Parmesan
 Categories: Pasta, Squash, Cheese, Potatoes
      Yield: 5 servings
 
  1 1/2 lb Butternut squash; in 2"
           - thick slices
      1 lb Russet potatoes
      1 tb Extra virgin olive oil
      1    Egg
      1 c  Flour
      2 ts Salt
    1/2 c  Minced fresh parsley
  1 1/2 tb Butter; in sm pieces
  1 1/2 ts Fresh ground black pepper
      2 tb Fresh grated Parmesan
           - cheese
 
  From Georgeanne Brennan. These are simple to prepare, but
  make sure that the squash and potatoes are hot when you make
  the dough or the gnocchi will be gummy and tough.
  
  Preheat oven to 350ƒ.
  
  Rub the squash and the potatoes with the olive oil and place
  on a baking sheet. Bake until they are soft, about 1 to 1 1/2
  hours.
  
  Peel the squash and the potatoes and grate them into a bowl
  using the large holes of a handheld grater or put them though
  a potato ricer or a vegetable mill. Add the egg and beat until
  fluffy, about 1 minute. Add the flour, 1/2 teaspoon of the
  salt and the parsley and beat again just long enough to
  incorporate all the ingredients. Fill a large pot 3/4 full
  with water and bring to a boil over high heat. While the
  water is heating, make the gnocchi. Lightly flour a work
  surface and turn the squash mixture onto it. Take a large
  handful of the dough and roll it between the palms of your
  hands to make a rope, about 8 inches long. Then, still using
  your palms, roll it on the work surface into a rope 12"
  long by 1" in diameter. Cut the rope in half. Roll each half
  in the same manner to make a rope 12" long by 1/2" in dia.
  Repeat with the other rope. Cut each rope into 1/2" long
  gnocchi. Lightly dust the pieces with flour and set them
  aside on a floured tray or platter. Cover with a damp cloth
  until ready to cook. Repeat this process, until all the
  dough has been formed into gnocchi. Preheat oven to 250ƒ.
  
  Place an ovenproof dish large enough to hold all the gnocchi
  in the oven.
  
  When the water is boiling and just before adding the gnocchi,
  add 1 teaspoon of salt to the pot. Using a slotted spoon,
  slip the gnocchi into the boiling water 2 or 3 dozen at a
  time. Do not overcrowd. Cook the gnocchi until they float
  to the surface, about 1 to 2 minutes. Remove immediately
  with a slotted spoon, letting them drain before putting
  them in the warmed dish in the oven. Repeat until are all
  cooked.
  
  Dot the gnocchi evenly with the butter, the remaining 1/2
  teaspoon salt, the pepper and the Parmesan. Increase the
  heat to 400ƒ and return the serving dish to the oven. Bake
  the gnocchi for 8 to 10 minutes or until the butter has
  melted. Serve piping hot.
  
  Makes about 100 gnocchi; Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 February 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And I think I think too much, I don't care, yeah, I don't care..."
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