Text 9125, 53 rader
Skriven 2008-06-17 18:39:22 av Carol Shenkenberger (15279.cooks)
   Kommentar till text 9079 av RUTH HANSCHKA (1:123/140)
Ärende: Life and changes
========================
    
 > ->  > In my case it'll be the permanent life change before something keeps
 > ->  > in line, or that's what it feels like about now.
 > ->
 > -> Anything we can do to help?
 > ->
 > Just prayer - unless you can rewire my brain to get around the short
 > circuits.

Sorry!  No can do.  I'm kinda electrically dumb ;-)

 > -> Meantime my Doc is real happy with me.  Says for the condition I am in,
 > -> adapting really well.  I've had to give up some things (like bike
 > -> have found new fun stuff i like doing.
 > 
 > I gave that one up about 30 years ago; I never did have any balance to
 > speak of.

That one I hope still to get back in time, but it may never happen.  I can
ride a little still on good days if I am careful.

 > -> Back when I was learning to cook around various needs, I did so by
 > replacing
 > -> one thing I liked but shouldnt have, with something else I liked just as
 > well
 > -> and should have.  The same ethic is holding well for now with my shifts
 > 
 > You replaced milk chocolate with dark chocolate?

Snicker, naw, with brussel sprouts!

 > -> I've seen a few little flurries of interesting emails and added back
 > -> ideas.  Like one fellow is on a protien reduced diet so I gave him some
 > -> to make a little go a longer way and how to spice up veggies.  He was
 > -> just boiling them and eating as is....  From what I gather he's kinda
 > -> MLoo in the meatarian department so struggling hard.  He's allowed no
 > -> 2oz meat a day.  He's also developed a lactose intolerance (was
 > -> before, now worse) and a general lower-fat tolerance (can have some,

 > No meat and no milk products - can we say vegan anyone?

Oh it's not that bad!  One of the recipes that is working for him is the one
i just made.  That sliced pork loin.  he calls it 'pork porn'.  I came up
with an acceptable recipe for his needs using cabbage and broth.

We both flustered and delighted the dietician.  She's not that much of a cook
it seems (plain simple foods, not bad but nothing fancy and minimal spices
used it seems).  She's happy to see a cook in there and if I'm sometimes
asking 'gee, is this ok for (insert diet need), she's happy to list back what
it has in it.
               xxcarol
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