Text 19412, 75 rader
Skriven 2014-11-15 07:19:42 av Dave Drum (1:261/38)
  Kommentar till text 19280 av Michael Loo (1:123/140)
Ärende: grumpy & lost
=====================
-=> MICHAEL LOO wrote to RUTH HAFFLY <=-

 ML> short order. I noted to someone that I'd had over 100 sticks,
 ML> and they said, that includes blood sugars, right, and I said,
 ML> no, that would be 50 more.

 RH> I just do one of those a day, in the morning. Today's reading was 72.

 ML> They were doing 3 a day, more on special occasions. Never
 ML> did my reading go below 120, even after several days of
 ML> no caloric intake. By their working definition, treatable
 ML> diabetes starts at 151. I refused the insulin at 153,
 ML> which caused a little ruckus.

MY blood sugars were all over the place when I was in for the end of the gall
bladder saga. As low as 65 and as high as 210 ... with many stops between. The
girls testing my sugars did, however, when there was other bloody stuff going
on use the leakage from the other stick to get their sample for the meter. A
resident told me that the current theory is that pain has much to do with blood
sugar levels. When I pressed him further he admitted that he hadn't done more
than hear the factoid. So, I dunno.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sugar Drops
 Categories: Cookies, Snacks, Desserts, Nuts, Fruit
      Yield: 48 Servings

      1 c  Unsalted butter; softened
    3/4 c  Granulated sugar
    3/4 c  Light brown sugar; pack firm
      2 lg Eggs
      1 ts Vanilla extract
  2 1/4 c  All-purpose flour
      1 ts Salt
      1 ts Baking soda
      2 c  Nuts; chopped
           +=OR=+
      2 c  Dried fruit

  Preheat the oven to 375øF/190øC. Use ungreased baking
  sheets. Beat the butter with both sugars until blended. Add
  the eggs and vanilla and beat again. Stir the flour with the
  salt and baking soda; stir this mixture into the batter.
  Stir in the nuts or fruit. Use a tablespoon to scoop out
  1-1/2" globs of the dough and push onto the baking sheets,
  leaving 2" between the globs. Bake for 9 to 10 minutes, or
  until lightly browned with no obvious white spots on the
  tops. Transfer to wire racks to cool.

  VARIATION-Substitute 12 oz semisweet chocolate morsels for
  the nuts or fruit.

  AUTHOR'S NOTE-This cookie does spread and is either crisp or
  chewy, depending on how long it is baked. (The longer it is
  baked, the crisper it becomes.) Substitute solid vegetable
  shortening for half of the butter in the recipe and the
  cookie will rise higher, retaining its crisp texture. If you
  change the formulation to make it into a cake-like cookie,
  it will no longer be what is considered a chocolate chip
  cookie.

  From the Wooden Spoon Cookie Book by Marilyn M. Moore,
  Atlantic Monthly Press, copyright 1994.)

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "Are you sexually active?" "No, I just lie there." - Blonde Moments

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)