For all I know, she might already be diabetic.... ;)
Not, I've discovered, that that's a death sentence any more.
Doesn't even slow some people down much...
Though my fasting is in the mid-to-upper 100s, that particular
part of my health profile doesn't bother anyone, least of all
me. Of course, back in the old days I would have been rated as
prediabetic, but now I'm told I'm full blown. I don't plan on
that of all things to slow me down.
I've not done the experiment with stevia, not liking the
taste of the stuff. I see no reason why it's any better.
Now, Bonnie's got some Zevia products, but my glucometer
is at Lilli's, so that's my excuse not to repeat the test.
Good enough reason... ;) I probably wouldn't even do the test myself,
as I don't care for any of the artificial or alternate sweeteners,
either... And why isn't your glucometer with you at Bonnie's....?
As with my ICD monitor, also at Lilli's, these machinery
don't seem to make any difference at all.
Amusing in a black sort of way. Decades ago Semtex and
Christmas pudding were discovered to have similar densities
amd chemical-sniff properties, so that caused consternation
and chaos in British airports at holiday time.
I do vaguely recall that....
Now at many airports stateside you are told not only to
remove shoes, toiletries, and electronic devices, but
snacks and other food items are to be separately examined
as well. Apparently potato chips and yokans are now under
suspicion of being weapons of mass destruction. What is the
danger? "I fart in your general direction, your mother was
a hamster, and your father smelled of elderberries"?
Someday we might do something with a snake... but I don't think it would involve kidneys.... :)
I've had two kinds of "snake bites," one being at least partly
made of snake (supposedly rattler, but who can tell) meat, the
other a jalapeno popper called by the name in the same way that
Mulate's called chicken nuggets gator bites.
I've had similar to the latter snake bites...
Where's the fun in that, if there's not so much snake
in it?
I'm not sure dried pineapple would have been in my radar
unless it were homegrown or homemade.
I think it was homedried, anyway....
Ah, I might have tried it just for fun then if I'd known.
As I did... :)
Was it sweet or tart or sweet-tart, I'm presuming the last.
Steve cut the lemon in small pieces for all to taste... not much lemon taste left in it... but it did impart a little citrusy taste to the olives...
Oh, so that's what that was. Too salty for me, so the most
cautious little bite was more than enough.
Ok, so you did have that bit...
Yeah. Bonnie, who has a penchant for such silly behavior,
found some lemon-cured olives in the fridge and decided
they were off (they're naturally a bit sour and fermented)
and tossed the whole lot. That's $5 to Whole Foods down
the disposal.
German heritage don't seem to have made me care less for eggplant... (G)
I looked on chefkoch.de and discovered "we have 3814 beloved
eggplant recipes" as opposed to 14234 zucchini. 24512 beef,
33228 potato, and 39321 pork. So maybe the Germans are in fact
less enthusiastic than I am.
Could well be... heritage doesn't account for everything, after all...
On the other hand, Bonnie's son-in-law's grandmother, I
think Sicilian or something, used to bring eggplant
sandwiches for everyone and make them all sit around and
munch on them whill she watched approvingly. That might
have put me off eggplant forever.
half the price, comparable almost to your son's brand. I'm
guessing it may be from the same source as Kirkland, one of the
few EVOOs that tested pure (with the big brands all testing
positive for lesser oils, solvents, and/or artificial flavors).
One does wonder when there are results like that.... you'd think the big brands would have been more careful to be pure.... :)
Look up "too big to fail."
I heard lots of this wow, that's too sweet stuff.
I guess I have a wider range of what I think acceptable.... ;)
I guess. Mine varies.
Sometimes I want something that really is overly sweet, sometimes I'd
just as soon it wasn't too sweet... and I'm fine with say, the ginger-flavored water, which isn't sweet at all.... :)
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Muscat Ice
Categories: Desserts
Servings: 8
Karen Mintzias
1 1/2 lb Tart green gooseberries
3 Heads elderflower blossoms*
6 oz Caster sugar
225 g Greek strained yoghurt
*Note: The recipe originally calls for 3 OR 4 heads of elderflower
blossom.
Put the gooseberries into a heavy-based saucepan or casserole. The fruit
should be still damp from rinsing under the tap but there is no point in
spending time topping and tailing it as it is going to be sieved. Add
the
florets of elder blossom, stripped from their stalks, and bury them among
the fruit. Cover tightly and cook in a low oven until the fruit is
tender
and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or
2.
Or cook over a very gentle flame if preferred.
Add the sugar and stir until it no longer feels gritty. Then rub the
fruit
and every drop of its sugary juices through a sieve to make a perfectly
smooth seeless puree. As soon as it is cold, spoon the pale aromatic
puree
into a chilled loaf tin, cover it and freeze.
About an hour later, when the ice is firm around the edges but still soft
in the centre, beat it or whizz it in a food-processor until mushy.
Gently
fold in the yoghurt, cover and freeze until solid all the way through.
Then turn out the ice-cream, beat it again to break up any ice crystals
and
transfer it to 8 petit pots de chocolat. Cover and freeze until about 1
hour before serving, when the ice-cream should be placed in the fridge to
"ripen" it. Amaretti biscuits go very well with this.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed
for you by Karen Mintzias
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