Text 3275, 149 rader
Skriven 2013-08-08 14:27:58 av Janis Kracht (1:261/38)
   Kommentar till text 3261 av Ruth Haffly (1:396/45.28)
Ärende: Mayo                                                     [1]
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Hi Ruth,

>> sandwiches because it avoids the sugar in jellies and jams.  I have
>> not tried that combo.. not sure if I could Lol.  There's just

> I know I won't try it; I don't like peanut butter. (G)

I love peanut butter and often steal a swipe when passing by the container Lol

>OTOH, Steve likes
> peanut butter and often does a peanut butter & banana sandwich, with a
> sprinkle of cinnamon.

I believe you or he mentioned this before, and it sounds interesting at least
:)  I like eating peanut butter on celery, never tried it with banana though :)

>> something that bothers me thinking of the consistency of mayo and pb
>> (G)  I sure it's a lot healthier than some of the jellies and jams out

> Some, but not all. We're still using a stock of jams I made. They're
> cooked, with less sugar than the freezer versions and no hfcs.

I've seen a number of diabetic recipes that use splenda and gelatin for
thickening.. I always wondered when I'd see these recipes if a slice of apple
skin (where the pectin is located) could be substituted for the gelatin and
still be considered "safe" for diabetics.  Now the jam/jellies I made in
Windsor were made with concord grapes from our grape trellis.. no lack of
pectin there (g).. the splenda might work well with my old recipes as well.

>> there though.  Speaking of which, I truly miss our grape arbor in
>> Windsor since every year I made concord grape jams and jellies.
>> Nothing like that here in our yard Slaterville Springs :(  I guess
>> we'll have to pick up some plants at Lowe's gardening section and put
>> up an arbor.  Ron had to rebuild our arbor in Windor since it was so
>> ancient so at least he has experience with that (g).

> So he can build a new one from the ground up with no problems then. (G)

Sure, no problem there.  It's just a frame with lattice attached, really.
Hopefully next year we can accomplish that.  I'd love it.

> Do you have a big yard like you did in Windsor?

In Windsor we had in total about an acre (it was two lots).. the part that was
fenced in in the back yard there was less than half-acre.  This property in
Slaterville Springs is in total closer to 1/2 acre, so the dogs have a smaller
area to destroy in their fenced-in area (grin)..  I can't remember how many
feet we had the fencing company include for the dogs here, but it is
substantially smaller than what the dogs had in Windsor.  They don't seem to
mind much (grin).  It goes along the length of the house out to our garage..
The rest of the yard is dog free (yay! (g)).

The fellow who owned this before us was a horticulturalist at Cornell so he did
the most amazing things with plants here.. every month of the spring/summer (so
far (g)), there has been some section of the back yard in bloom with incredible
colors.. one section of the yard after the other :)  Luckily, the section along
the side of the house were we fenced in the dogs did not include any of those
beautiful flowering plants :)

>> (g). I like ketchup on eggs with a touch of tabasco.. and on french

> I'll put salsa on my eggs--influence of living in the southwest. Most of
> the time I use ketchup is for meatloaf but Steve likes it on other meats

haha I'm also a lover of ketchup on meatloaf (g).. Ron is not :)

> as well. We found a lower carb ketchup in both regular and spicy
> versions; the spicy does have a good bit of "zing" to it.

Hmm.. interesting that there is a low-carb ketchup.  What do the others put in
their ketchup I wonder?  Too much sugar possibly?  I often made my own with
little sugar, but generally we buy non-HFCS ketchup from the health food store
or Wegmans.

>> fries as well.. though I think my favorite on french fries is vinegar,
>> something I tried when I was much younger on a trip to the Boardwalk.
>> :)

> Malt vinegar is the one to use there. The one & only time we tried 5

We use Malt vinegar or Cider vinegar.. or in a pinch, white vinegar :)

> Guys for burgers & fries the malt vinegar was what was the saving grace
> for the otherwise sorry (undercooked) fries.

Ah, that's a drag.. The few times we've been to 5 Guys, their fries were done
just right.

>> > That is not good! Camp counselors need to be aware of allergies that
>> > their charges have, and carry an epi pen in the case of serious
>> > allergies like this. Too bad she didn't tell her counselors or the
>> camp > nurse right after it happened.

>> Yeah, I doubt there was time for that.. the article indicated she was
>> rushed off to medical treatment.  I still can't believe that camp did
not >> encourage counselors to carry something as essential as an epi pen.

> I suspect they will now. When I worked at camps, any time a kid came
> thru with health issues, we all knew about it and had on hand what to
> use for it--didn't have any kids with needs for epi pens tho.

Yeah, it seems as I mentioned, allergies have increased quite a bit in recent
years.

>> know > about what I used to make the dish. Forewarned is forearmed.
>> Yep :)  Better than having an emergency ...

> Or a death; her parents must really be hurting.

No doubt.. and because of something that family has probably become accustomed
to watching out for, as well... Well, we can't know the circumstances with that
situation.. it could be the parents made their daughter's problems clear to the
camp staff.

>> an insulin > pen for just in case. Hopefully it'll be like our last
>> trip--ended up > not needing it at all.

>> That is great.

> I'm doing well so far but some heavier carb eating the last couple of
> days than I usually do. I'll have to cut back over the next few days.

I'm due for my yearly blood test/checkup next week with our GP.. so I'm going
to have to stop munching on all those chocolate candies that Dale brought to
the picnic hahaha.. blood test is next week with the exam following.
:)

>> It does need constant attention, I'm sure.  Mom is the one who first
>> noticed she had a problem with her sugar levels before she had any
>> tests, etc.. being a nurse, it made sense.  I think she first noted
>> how thirsty she'd become, then had signs of that diabetic 'taste' in
>> her mouth.  I forget that that is called, the substance she tasted has
>> a name though.  Her suspicions were confirmed by her doctor after he
>> ordered fasting blood sugar tests.  So since we know it's in the
>> family, we're all watching for it as well.

> We were blindsided; my doctor had thought she'd requested an A1C a few
> months prior but there was no record of one. If I'd known, I would have
> worked to change the situation before it blew up on me.

I can understand being blind-sided there :( ... though do you remember noticing
any of those signs beforehand like Mom did?  I guess everyone is different
though as far as that kind of thing goes.

Take care,
Janis

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