No Help for Thanksgiving for me :(

In article <4s4iujFtkprlU1@mid.individual.net>,
Susan <nevermind@nomail.com> wrote:

> x-no-archive: yes
>
> Chris Malcolm wrote:
>
> >>I've been experimenting with limited success with guar gum
> >>as a gravy thickener. Unfortunatley I can get the
> >>consistency right but there's a flavour lacking. I had never
> >>realised how much the flour adds to a gravy's flavour.
> >
> >
> > I sometimes use cooked pureed low-GI veg to thicken gravies. Onions
> > leeks and celery are good.
> >
>
> That can work really well, especially if the veggies are carmelized
> first. But for special occasions I just go crazy and use a spoonful or
> two of flour. Alan's right; the taste of the roux matters, too, and
> other thikeners don't always hit the right note.

Exactly. When I make a cheese sauce for cauliflower or other casseroles,
I use about 2 tsp of flour for 4-5 servings. That's a relatively small
carb hit. I might get a bit more if I use flour in gravy, but I make
real gravy so rarely (Thanksgiving is pretty much it!) that I'd prefer
to do it "right".

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Susan <nevermind@nomail.com> wrote:
> Alice Faber wrote:

>> Exactly. When I make a cheese sauce for cauliflower or other casseroles,
>> I use about 2 tsp of flour for 4-5 servings. That's a relatively small
>> carb hit.

> I do the same thing.

> I might get a bit more if I use flour in gravy, but I make
>> real gravy so rarely (Thanksgiving is pretty much it!) that I'd prefer
>> to do it "right".

> I never use gravy, so it's nbd to me. I just think substitutions are
> only good if they don't compromise quality terribly.

> Gums don't work for me in gravy. Love them for baking cobblers, though.

Has anyone tried gram flour (chickpea flour)? It is said to be of
lower GI, but we know that GI in books isn't necessarily the same as
the GI on a diabetic's plate.

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

"Susan" <nevermind@nomail.com> wrote in message
news:4s4i63Fsse0sU1@mid.individual.net...
> > Tom's family always had mashed turnips for Thanksgiving, and my FIL said
> mine were the creamiest ever (blender stick instead of potato
> masher)because they were. :-)

That sounds good - I've been stove-cooking turnips as potato subs, grating
them into salads, and eating them in stews - but I haven't tried mashing
them. Hmmmm....

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
news:4s5bivFu58jmU3@mid.individual.net...
> Has anyone tried gram flour (chickpea flour)? It is said to be of
> lower GI, but we know that GI in books isn't necessarily the same as
> the GI on a diabetic's plate.

Works for me - I regularly make my own bajias using gram as the base.
Delicious, zero spike.

It's got a distinct flavour, though - not sure it's right for turkey gravy
: )

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

x-no-archive: yes

Nicky wrote:

> That sounds good - I've been stove-cooking turnips as potato subs, grating
> them into salads, and eating them in stews - but I haven't tried mashing
> them. Hmmmm....

Turnip mashed or pureed is delicious. I add a lot of butter on the
holiday, but none when I make them at home. I use them in stew to
replace potatoes, and a lot of folks on asdlc have mentioned making
turnip fries to replace French fries. I wonder how turnip latkes would
come out?

Susan

Alan S <loralgtweightandcarbs@gmail.com> wrote:
: On Thu, 16 Nov 2006 17:17:24 +0000 (UTC), "W. Baker"
: <wbaker@panix.com> wrote:

: >You should taste my think, well flavored, fat skimmed gravy. It is to die
: >for:-)
: >
: >Wendy

: I hope not - to die - that is:-)

: I've been experimenting with limited success with guar gum
: as a gravy thickener. Unfortunatley I can get the
: consistency right but there's a flavour lacking. I had never
: realised how much the flour adds to a gravy's flavour.

: I make a de-fatted thinner version using flour and a little
: guar at the moment; it's pretty good but I'll keep
: experimenting.

: Cheers, Alan, T2, Australia.
: d&e, metformin 1000mg, ezetrol 10mg
: Everything in Moderation - Except Laughter.
: --
: http://loraldiabetes.blogspot.com/
: http://loraltravel.blogspot.com/
: latest: Rome and Lazio

I strongly disagree. Iu se wine or stock to deglaze the roasting pan
which has plenty of onions caramelized on it from under the roast, then
boil down until it reaches the desired flavor. sometimes it needs a bit
of salt or pepper or some onion powder, but it is absolutely thin and
delicious. You have to season your meat prob=perly before yu roast it so
it flavors the drippings. I do defat the dripping too using one of those
measuring cups with the low spout so you can let the fat rise to the top
and pour the good stuff into the pan leaving the fat in the cup.

Wendy

rk <p_haha_medium@gmail.com> wrote:
: I host as well and since DM is MY problem, I don't feel it's
: right to stop the others in my family from having a wonderful
: fattening day. This includes me.

: --
: Reisa, T1, Animas IR1250 Pumper
: DX-5/00 ASD-7/00
: A1C: 6.2% (8/24/06)
: Daily CHO: 150-200gm
: TDD: 34-38u
: "W. Baker" <wbaker@panix.com> wrote in message
: news:ejioal$h8$1@reader2.panix.com...
: : Cheri <gserviceatinreachdotcom> wrote:
: :: I didn't know that, but since I'm always the host, that works for me.
: :: :-)
: :
: :: --
: :: Cheri
: :
: :: Priscilla H. Ballou wrote in message ...
: :
: :: >Being the host, preparing the meal, serving, cleaning up... Those are
: :: >the meds that let me have a nice serving of mashed potatoes along with
: :: >my turkey, broccoli, squash, turnip, cranberry, and pumpkin pie. :-)
: :: >
: :: >Priscilla
: : I host too so I control wht is served so artificilly sweetened cranberry
: : and pies, dressing with more vegetables and less bread, thin gravy and no
: : big carb problem! Of course, tht does not speak to what happens wih the
: : scale:-)
: :
: : Wendy
: :

There are several other diabetics in teh family(my DIL and her mother) so
it works out well, with nobody minding and I never liked thick floury
gravy anyway. I used to serve both regular canned cranberry sauce and my
home made splenda sweetened variety and eveyone preferred to eat mine, so
why bother.

Wendy

Susan <nevermind@nomail.com> wrote:
: x-no-archive: yes

: Nicky wrote:

: > That sounds good - I've been stove-cooking turnips as potato subs, grating
: > them into salads, and eating them in stews - but I haven't tried mashing
: > them. Hmmmm....

: Turnip mashed or pureed is delicious. I add a lot of butter on the
: holiday, but none when I make them at home. I use them in stew to
: replace potatoes, and a lot of folks on asdlc have mentioned making
: turnip fries to replace French fries. I wonder how turnip latkes would
: come out?

: Susan

Now there's an idea:-) I've done zuchinni but they are not the same:-(

Wendy

x-no-archive: yes

W. Baker wrote:

> Now there's an idea:-) I've done zuchinni but they are not the same:-(
>

Nah, too much water in zucchini, even if you squeeze it out. Turnips
are very sweet, and go great with onion.

What's not to like? ;-)

Susan

In article <4s4i63Fsse0sU1@mid.individual.net>,
Susan <nevermind@nomail.com> wrote:

> x-no-archive: yes
>
> Priscilla Ballou wrote:
>
> > Hmmm... Just slices overlapping in a buttered dish, dotted with butter
> > and sprinkled with brown sugar, s&p to taste? Oven temp? How long?
> > I've got some Northern Spies, see, and they're not going into pies...
>
> Priscilla, I don't measure and I haven't made it the same way twice yet.
> Yes, the slices are about 1/4" thick, and they overlap in concentric
> circles, except for the middle where there's no room. I cut those
> pieces into semi circles and stand them up on the flat edge, alternated.
>
> One year I boiled up apple cider, reduced it, then added a ton of brown
> sugar and butter, added it to the baking dish and baked it til it was
> almost done, then it cooked the rest of the way two days later on
> Thanksgiving. It tastes even better a day after it's made. Last year,
> I made it the day of, and just melted a saucepan of butter (had to be a
> stick) and probably half a box or more of dark brown sugar and just
> poured that over it and baked it til done. Some folks add cinnamon or
> allspice, some folks dot it and add the brown sugar and then baste it
> while it bakes (I baste if I feel like it that day, too :-)) It's very
> easy that way, and it's always a good dish to make ahead.

Yes, I'd planned to make it ahead. It, and the creamed onions, and the
mashed rutabaga, and the squash. Oh, and the cranberry, of course.
That *must* sit in the fridge for 24 hours to be prime.

I think what I'll do is take your description and aim for your end
result with the means at my hand. That may involve brown sugar, butter,
maybe a little apple sauce (I have some apples that need to turn into
something, and tomorrow it'll be sauce.) plus who knows what. Cinnamon,
nutmeg, a little mace, maybe? Hmmm. Yes, mace, definitely. Salt and
pepper.

> > Hey, I'm adding in my fave creamed onions this year, plus I'm moving the
> > rutabaga up from day-after-Thanksgiving menu since Mother's going home
> > early, so why not yams too? I'm the cook. I can do what I want! Ah,
> > the power! The power!
>
> The yams and apples are very pretty this way, they get a nice brownish
> rustic look and the circles are pretty.
>
> Tom's family always had mashed turnips for Thanksgiving, and my FIL said
> mine were the creamiest ever (blender stick instead of potato
> masher)because they were. :-)

Oh, I like my rutabaga chunky. :-) I do LOVE my turnips.

> > Hmmm... you're just full of good ideas, aren't you?
>
> It's making me crazy with ideas for Thanksgiving, not being able to make
> it this year. Or maybe just crazier than usual, enforced idleness.

How's your foot doing? You being a "good girl" (pfah!) and staying off
it?

Priscilla

In article <4s5u2gFtps6jU1@mid.individual.net>,
Susan <nevermind@nomail.com> wrote:

> x-no-archive: yes
>
> Nicky wrote:
>
> > That sounds good - I've been stove-cooking turnips as potato subs, grating
> > them into salads, and eating them in stews - but I haven't tried mashing
> > them. Hmmmm....
>
> Turnip mashed or pureed is delicious. I add a lot of butter on the
> holiday, but none when I make them at home. I use them in stew to
> replace potatoes, and a lot of folks on asdlc have mentioned making
> turnip fries to replace French fries. I wonder how turnip latkes would
> come out?

Mashed rutabaga (swede/yellow turnip) with butter and LOTS OF PEPPER!
*slurp*

Priscilla

Hmmmm... could it possibly be near suppertime?

On Fri, 17 Nov 2006 17:42:28 +0000 (UTC), "W. Baker"
<wbaker@panix.com> wrote:

>
>I strongly disagree. Iu se wine or stock to deglaze the roasting pan
>which has plenty of onions caramelized on it from under the roast, then
>boil down until it reaches the desired flavor. sometimes it needs a bit
>of salt or pepper or some onion powder, but it is absolutely thin and
>delicious. You have to season your meat prob=perly before yu roast it so
>it flavors the drippings. I do defat the dripping too using one of those
>measuring cups with the low spout so you can let the fat rise to the top
>and pour the good stuff into the pan leaving the fat in the cup.
>
>Wendy

Let's agree not to disagree so strongly, Wendy - taste is an
individual thing:-)

I use your method every time I pan-fry a steak - a slurp of
red wine in the pan to deglaze it, the juices reduce almost
instantly if the pan is hot; I often saute onion rings
beside the steak while it's cooking and include them in the
wine sauce during the process. Delish:-)

I also use one of those de-fat jugs with the spout entry
positioned under the floating fat for the drippings from a
roast. Works brilliantly.

Cheers, Alan, T2, Australia.
d&e, metformin 1000mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Rome and Lazio

On Fri, 17 Nov 2006 09:08:20 -0500, Susan
<nevermind@nomail.com> wrote:

>x-no-archive: yes
>
>Nicky wrote:
>
>> That sounds good - I've been stove-cooking turnips as potato subs, grating
>> them into salads, and eating them in stews - but I haven't tried mashing
>> them. Hmmmm....
>
>Turnip mashed or pureed is delicious. I add a lot of butter on the
>holiday, but none when I make them at home. I use them in stew to
>replace potatoes, and a lot of folks on asdlc have mentioned making
>turnip fries to replace French fries. I wonder how turnip latkes would
>come out?
>
>Susan

I haven't tried them - but I presumed that, as another root
vege, they wouldn't necessarily be an improvement on spuds
for BGs. Was I wrong?

Cheers, Alan, T2, Australia.
d&e, metformin 1000mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Rome and Lazio

x-no-archive: yes

Priscilla Ballou wrote:

> How's your foot doing? You being a "good girl" (pfah!) and staying off
> it?
>

I'm off the heel 100% of the time. I'm either on crutches the rest of
the time, but most often on the ball of my foot. Not comfortable, so
I'm not all that mobile yet.

Had a Dexa scan today, and my bone density is at the top of the chart,
so that's not why my heel fractured.

Susan

x-no-archive: yes

Alan S wrote:

> I haven't tried them - but I presumed that, as another root
> vege, they wouldn't necessarily be an improvement on spuds
> for BGs. Was I wrong?

Your meter will tell the tale; they've got a lot of fiber.

Susan

Priscilla Ballou <vze23t8n@verizon.net> wrote:
> In article <4s5u2gFtps6jU1@mid.individual.net>,
> Susan <nevermind@nomail.com> wrote:

>> x-no-archive: yes
>>
>> Nicky wrote:
>>
>> > That sounds good - I've been stove-cooking turnips as potato subs, grating
>> > them into salads, and eating them in stews - but I haven't tried mashing
>> > them. Hmmmm....
>>
>> Turnip mashed or pureed is delicious. I add a lot of butter on the
>> holiday, but none when I make them at home. I use them in stew to
>> replace potatoes, and a lot of folks on asdlc have mentioned making
>> turnip fries to replace French fries. I wonder how turnip latkes would
>> come out?

> Mashed rutabaga (swede/yellow turnip) with butter and LOTS OF PEPPER!
> *slurp*

Try English mustard, soy sauce, and toasted sesame oil :-)

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

In article <4s7355Fu6diqU2@mid.individual.net>,
Chris Malcolm <cam@holyrood.ed.ac.uk> wrote:

> Priscilla Ballou <vze23t8n@verizon.net> wrote:
> > In article <4s5u2gFtps6jU1@mid.individual.net>,
> > Susan <nevermind@nomail.com> wrote:
> >> Turnip mashed or pureed is delicious. I add a lot of butter on the
> >> holiday, but none when I make them at home. I use them in stew to
> >> replace potatoes, and a lot of folks on asdlc have mentioned making
> >> turnip fries to replace French fries. I wonder how turnip latkes would
> >> come out?
>
> > Mashed rutabaga (swede/yellow turnip) with butter and LOTS OF PEPPER!
> > *slurp*
>
> Try English mustard, soy sauce, and toasted sesame oil :-)

*urp* Pardon me. How can I taste the rutabaga with all that other
flavoring on it?

Priscilla

In article <0agsl2lulluffdfsir2fk9467ee192s1oo@4ax.com>,
Alan S <loralgtweightandcarbs@gmail.com> wrote:

> On Fri, 17 Nov 2006 09:08:20 -0500, Susan
> <nevermind@nomail.com> wrote:
>
> >x-no-archive: yes
> >
> >Nicky wrote:
> >
> >> That sounds good - I've been stove-cooking turnips as potato subs, grating
> >> them into salads, and eating them in stews - but I haven't tried mashing
> >> them. Hmmmm....
> >
> >Turnip mashed or pureed is delicious. I add a lot of butter on the
> >holiday, but none when I make them at home. I use them in stew to
> >replace potatoes, and a lot of folks on asdlc have mentioned making
> >turnip fries to replace French fries. I wonder how turnip latkes would
> >come out?
> >
> >Susan
>
> I haven't tried them - but I presumed that, as another root
> vege, they wouldn't necessarily be an improvement on spuds
> for BGs. Was I wrong?

They're not nearly as starchy as potatoes. Think of the texture
difference.

Priscilla

Priscilla Ballou <vze23t8n@verizon.net> wrote:
> In article <4s7355Fu6diqU2@mid.individual.net>,
> Chris Malcolm <cam@holyrood.ed.ac.uk> wrote:

>> Priscilla Ballou <vze23t8n@verizon.net> wrote:
>> > In article <4s5u2gFtps6jU1@mid.individual.net>,
>> > Susan <nevermind@nomail.com> wrote:
>> >> Turnip mashed or pureed is delicious. I add a lot of butter on the
>> >> holiday, but none when I make them at home. I use them in stew to
>> >> replace potatoes, and a lot of folks on asdlc have mentioned making
>> >> turnip fries to replace French fries. I wonder how turnip latkes would
>> >> come out?
>>
>> > Mashed rutabaga (swede/yellow turnip) with butter and LOTS OF PEPPER!
>> > *slurp*
>>
>> Try English mustard, soy sauce, and toasted sesame oil :-)

> *urp* Pardon me. How can I taste the rutabaga with all that other
> flavoring on it?

Moderation. Like salt, which in moderation is flavour enhancing. :-)

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

Susan <nevermind@nomail.com> wrote:
> Priscilla Ballou wrote:

>> How's your foot doing? You being a "good girl" (pfah!) and staying off
>> it?
>>

> I'm off the heel 100% of the time. I'm either on crutches the rest of
> the time, but most often on the ball of my foot. Not comfortable, so
> I'm not all that mobile yet.

> Had a Dexa scan today, and my bone density is at the top of the chart,
> so that's not why my heel fractured.

Congrats on the bone density!

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

x-no-archive: Yes

Chris Malcolm wrote:

> Congrats on the bone density!
>

Thanks, it was a surprise. The endo was sure my old high density was an
erroneous reading. This time, the tech and radiologist had never seen
one so high, so they checked my non dominant forearm, too, after
learning how to do it (they'd never had to do it before). Same result. :-)

Susan

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:0agsl2lulluffdfsir2fk9467ee192s1oo@4ax.com...
> I haven't tried them - but I presumed that, as another root
> vege, they wouldn't necessarily be an improvement on spuds
> for BGs. Was I wrong?

Fine for me. So are swede, beetroot and carrots, mind - but parsnips send me
stratospheric. Sweet potatoes are OK if I can find the very yellow ones.

Incidentally, you were right about the Diabetes UK BBQ chicken sauce...
sigh... nothing like getting your highest bg reading of the year at a DUK
meeting!

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

"Susan" <nevermind@nomail.com> wrote in message
news:4s8gq0Ft362hU1@mid.individual.net...
> Thanks, it was a surprise. The endo was sure my old high density was an
> erroneous reading. This time, the tech and radiologist had never seen one
> so high, so they checked my non dominant forearm, too, after learning how
> to do it (they'd never had to do it before). Same result. :-)

Well, it's nice to know that - but what's their current theory about the
break?

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

x-no-archive: yes

Nicky wrote:

> Well, it's nice to know that - but what's their current theory about the
> break?

I found and shared an article (from the UK, I believe) that discusses
the fact that non traumatic heel fractures are a well known (though
still rare) phenomenon in diabetics, and are usually caused by severe
calf muscle spasms. I was having incredibly severe, vice like ones
while I was on metformin, and one violently yanked my foot perpendicular
to my leg one night. Since my tendons and ligaments were also
"characteristic of chronic ankle sprain" this is the most likely cause.

It'd be interesting to learn how many of these calf spasms are caused by
diabetic meds, as mine were. :-/

From all I've read, neuroarthropothy of the foot is a devastating
condition that leads to crippling and/or amputation, and sometimes non
traumatic heel fractures.

Another good reason to keep numbers in the unimpaired range full time, IMO.

Susan

On Sat, 18 Nov 2006 19:19:12 -0000, "Nicky"
<ukc802466929@btconnect.com> wrote:

>
>"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
>news:0agsl2lulluffdfsir2fk9467ee192s1oo@4ax.com.. .
>> I haven't tried them - but I presumed that, as another root
>> vege, they wouldn't necessarily be an improvement on spuds
>> for BGs. Was I wrong?
>
>Fine for me. So are swede, beetroot and carrots, mind - but parsnips send me
>stratospheric. Sweet potatoes are OK if I can find the very yellow ones.
>
>Incidentally, you were right about the Diabetes UK BBQ chicken sauce...
>sigh... nothing like getting your highest bg reading of the year at a DUK
>meeting!
>
>Nicky.

Sneaky stuff, chicken coatings and sauces. I can make my own
deep-fried battered chicken at home - no spike. One piece of
KFC with it's "secret herbs and spices" and I jump over
8(144). A major ingredient in those "secret" spices has to
be HFCS or sugar or similar

My highest afternoon reading last year was after a
microscopic piece of "sugar-free" cake after a local
diabetes support group meeting.

I usually buy canned beetroot - just bought some fresh ones
yesterday to play around with.

Cheers, Alan, T2, Australia.
d&e, metformin 1000mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Rome and Lazio

Alan S <loralgtweightandcarbs@gmail.com> wrote:
: On Sat, 18 Nov 2006 19:19:12 -0000, "Nicky"
: <ukc802466929@btconnect.com> wrote:

: >
: >"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
: >news:0agsl2lulluffdfsir2fk9467ee192s1oo@4ax.com.. .
: >> I haven't tried them - but I presumed that, as another root
: >> vege, they wouldn't necessarily be an improvement on spuds
: >> for BGs. Was I wrong?
: >
: >Fine for me. So are swede, beetroot and carrots, mind - but parsnips send me
: >stratospheric. Sweet potatoes are OK if I can find the very yellow ones.
: >
: >Incidentally, you were right about the Diabetes UK BBQ chicken sauce...
: >sigh... nothing like getting your highest bg reading of the year at a DUK
: >meeting!
: >
: >Nicky.

: Sneaky stuff, chicken coatings and sauces. I can make my own
: deep-fried battered chicken at home - no spike. One piece of
: KFC with it's "secret herbs and spices" and I jump over
: 8(144). A major ingredient in those "secret" spices has to
: be HFCS or sugar or similar

: My highest afternoon reading last year was after a
: microscopic piece of "sugar-free" cake after a local
: diabetes support group meeting.

: I usually buy canned beetroot - just bought some fresh ones
: yesterday to play around with.

: Cheers, Alan, T2, Australia.
: d&e, metformin 1000mg, ezetrol 10mg
: Everything in Moderation - Except Laughter.
: --
: http://loraldiabetes.blogspot.com/
: http://loraltravel.blogspot.com/
: latest: Rome and Lazio

I like to cook up a big potful, as they do take quite a while to cook,
peelthem and leave them whole until I use them. they can last a few days
nicely, in the fridge. I like them just plain and find the home cooked to
be better than the canned. I have also made pickled ones, using
artificial sweetener fo rthesugar called for. Nice and they last quite a
while in the fridge too.

For some blessed reason, a healthy portion doesn't seem to spike me. At
least currently.

Wendy

Priscilla Ballou <vze23t8n@verizon.net> wrote:

: Yes, I'd planned to make it ahead. It, and the creamed onions, and the
: mashed rutabaga, and the squash. Oh, and the cranberry, of course.
: That *must* sit in the fridge for 24 hours to be prime.

: I think what I'll do is take your description and aim for your end
: result with the means at my hand. That may involve brown sugar, butter,
: maybe a little apple sauce (I have some apples that need to turn into
: something, and tomorrow it'll be sauce.) plus who knows what. Cinnamon,
: nutmeg, a little mace, maybe? Hmmm. Yes, mace, definitely. Salt and
: pepper.


Fake pancake (I hesitate to call it maple) syrup works well with squash
and apples kinds of dishes.

Wendy

Susan <nevermind@nomail.com> wrote:
: x-no-archive: Yes

: Chris Malcolm wrote:

: > Congrats on the bone density!
: >

: Thanks, it was a surprise. The endo was sure my old high density was an
: erroneous reading. This time, the tech and radiologist had never seen
: one so high, so they checked my non dominant forearm, too, after
: learning how to do it (they'd never had to do it before). Same result. :-)

: Susan

Perhaps that is why some on this group think of you as hard headed:-)

Heal switfly!

Wendy

LOL...seriously, I hope your heel is on the mend, that can't be much fun
at all.

--
Cheri

W. Baker wrote in message ...
>Susan <nevermind@nomail.com> wrote:

>: Thanks, it was a surprise. The endo was sure my old high density was
an
>: erroneous reading. This time, the tech and radiologist had never
seen
>: one so high, so they checked my non dominant forearm, too, after
>: learning how to do it (they'd never had to do it before). Same
result. :-)
>
>: Susan
>
>Perhaps that is why some on this group think of you as hard headed:-)
>
>Heal switfly!
>
>Wendy
>

x-no-archive: yes

W. Baker wrote:

> Perhaps that is why some on this group think of you as hard headed:-)

You calling me a BONEHEAD, Wendy??? ;-D

>
> Heal switfly!

Thanks. I get an MRI with contrast on Mon, should have results by Wed
when I see my podiatrist.

Susan

x-no-archive: yes

Cheri wrote:
> LOL...seriously, I hope your heel is on the mend, that can't be much fun
> at all.

Nope, it makes the other leg, foot and hip hurt, the way I have to walk
on the ball of my foot and toes on the right. I get around, though,
resting up every other day, never stepping on the heel.

Thanks.

Susan, with Bones of Steel

Susan <nevermind@nomail.com> wrote:
: x-no-archive: yes

: W. Baker wrote:

: > Perhaps that is why some on this group think of you as hard headed:-)

: You calling me a BONEHEAD, Wendy??? ;-D

Well, perhaps thick-headed??:-)

: >
: > Heal switfly!

: Thanks. I get an MRI with contrast on Mon, should have results by Wed
: when I see my podiatrist.

Good luck
: Susan

Wendy

In article <ejo61p$odt$2@reader2.panix.com>,
"W. Baker" <wbaker@panix.com> wrote:

> Priscilla Ballou <vze23t8n@verizon.net> wrote:
>
> : Yes, I'd planned to make it ahead. It, and the creamed onions, and the
> : mashed rutabaga, and the squash. Oh, and the cranberry, of course.
> : That *must* sit in the fridge for 24 hours to be prime.
>
> : I think what I'll do is take your description and aim for your end
> : result with the means at my hand. That may involve brown sugar, butter,
> : maybe a little apple sauce (I have some apples that need to turn into
> : something, and tomorrow it'll be sauce.) plus who knows what. Cinnamon,
> : nutmeg, a little mace, maybe? Hmmm. Yes, mace, definitely. Salt and
> : pepper.

> Fake pancake (I hesitate to call it maple) syrup works well with squash
> and apples kinds of dishes.

The real stuff works better. I am laboring under no delusions that this
dish will be low carb. ;-)

Priscilla

Susan <nevermind@nomail.com> wrote:
> Cheri wrote:

>> LOL...seriously, I hope your heel is on the mend, that can't be much fun
>> at all.

> Nope, it makes the other leg, foot and hip hurt, the way I have to walk
> on the ball of my foot and toes on the right. I get around, though,
> resting up every other day, never stepping on the heel.

I worry about that not stepping on the heel. If the fracture was
caused by calf muscle spasms, then in order to keep the heel off the
ground you have to pull it up with the calf, thus pulling on it in a
way which will pull the fracture open. That's how I see it anyway.

I would be inclined either to hang the foot in a sling and simply get
about on one leg and crutches, or find a way of strapping my knee to
the crutch so I could kneel on that leg and keep the weight off the
foot. If you consider the length of the foot, the ankle pivot, and the
point of attachment of the Achilles tendon, the force pulling on the
back of the heel bone to take your weight on the ball of the foot will
be well in excess of your weight. From the point of view of healing it
might be better to step on the heel with the ball of the foor raised,
rather than the other.

If this fracture is usually difficult to heal, I would immediately be
suspicious of whatever is the usual practice.

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

"Susan" <nevermind@nomail.com> wrote in message
news:4s9mtsFujjh5U3@mid.individual.net...
> x-no-archive: yes
>
> Cheri wrote:
>> LOL...seriously, I hope your heel is on the mend, that can't be much fun
>> at all.
>
> Nope, it makes the other leg, foot and hip hurt, the way I have to walk on
> the ball of my foot and toes on the right. I get around, though, resting
> up every other day, never stepping on the heel.
>
> Thanks.
>
> Susan, with Bones of Steel



Susan, I hope you heal soon! I have had a broken ankle and and a broken
shoulder. Broken bones are awfully painful. BTW, don't take any
anti-inflammatory type painkillers, NSAID type like Advil or Aleve, they
retard bone growth. They were the only things that really stopped the
pain, but the orthopedic doctor discouraged me from taking them due to the
bone healing issue.
--

Best Regards,

Evelyn
(to reply to me personally, remove 'sox')

Gantlet wrote:
> I really wanted to take that med that helps control
> blood sugars for a meal. my wife went to our doctor today
> and asked if she could give me something. the doctor
> said nope she does not have anything for that.
> perhaps she does not know or just being hard on me.
>
> I did what I had to do to get off medications. whats wrong
> with taking a little something for thanksgiving.

I don't understand why your wife is asking for prescriptions for you at
all. I'd have expected the doctor to say no regardless of what she was
asking for.

x-no-archive: yes

Chris Malcolm wrote:

> I worry about that not stepping on the heel. If the fracture was
> caused by calf muscle spasms, then in order to keep the heel off the
> ground you have to pull it up with the calf, thus pulling on it in a
> way which will pull the fracture open. That's how I see it anyway.
>
> I would be inclined either to hang the foot in a sling and simply get
> about on one leg and crutches, or find a way of strapping my knee to
> the crutch so I could kneel on that leg and keep the weight off the
> foot. If you consider the length of the foot, the ankle pivot, and the
> point of attachment of the Achilles tendon, the force pulling on the
> back of the heel bone to take your weight on the ball of the foot will
> be well in excess of your weight. From the point of view of healing it
> might be better to step on the heel with the ball of the foor raised,
> rather than the other.
>
> If this fracture is usually difficult to heal, I would immediately be
> suspicious of whatever is the usual practice.
>

I'll find out tomorrow, Chris, if what I've been doing is helping or
hurting, when I have an MRI with contrast.

Thanks.

Susan