"Nick Cramer" wrote in message
...
"Ozgirl" wrote:
"Nick Cramer" wrote in message
...
"Ozgirl" wrote:
Was one of these yesterday and the other today? I am trying to figure
out how you could have 4-5 hours between FBG's The extra bg with
half a bagel might be from the bagel itself not the onions. 1/4 may be
your limit for remaining fairly static.

Both today (now yesterday). First at 5:40 PM. Second at 10:20 PM. Oh,
how I wanted tomato & lox on them!

Then try it with tomato and lox. I'd be experimenting with all combos.
Seeing you had the second one at 10.20 pm, you might be messing with your
natural rhythm. In the early hours your bg may be rising naturally to
help you in the morning. I know that DP often occurs not long before
waking time but if I stay up past midnight I see mine rising from then.
Your late meals might just be screwing with nature.

We didn't have any lox and I couldn't find the tomatoes. My natural rhythm
is to stay up 'til 4 or 5 AM and get up between noon and 2 PM.

Gee, we are almost on the same schedule!

Nicky wrote:
: On 08 May 2008 09:32:58 GMT, Nick Cramer
: wrote:

: "Ozgirl" wrote:
: Was one of these yesterday and the other today? I am trying to figure out
: how you could have 4-5 hours between FBG's The extra bg with half a
: bagel might be from the bagel itself not the onions. 1/4 may be your
: limit for remaining fairly static.
:
: Both today (now yesterday). First at 5:40 PM. Second at 10:20 PM. Oh, how I
: wanted tomato & lox on them!

: Uh, Nick - you only get one fasting blood glucose per day, you need
: 12-13 hours between them : )

: And what is a knish?!

: Nicky.
: T2 dx 05/04 + underactive thyroid
: D&E, 100ug thyroxine
: Last A1c 5.6% BMI 25

Well, I have never made them, but it i a rolled doughy thing, usually
fried adn stuffed with either mahed oatoes, kasha or, if very fancy,
liver. they are kind of leaden and feel like that in your stomach. As
you can tell, they wee never a favorite of mine except for the liver ones
served in a small size at weddings etc. I would say they are a hevy
cousin to a pirogy, if that helps.

Wendy

On Fri, 9 May 2008 19:37:04 +0000 (UTC), "W. Baker"
wrote:

I would say they are a hevy
cousin to a pirogy, if that helps.

Yup, that resonates with my Russian roots : ) Thanks, Wendy (and Nick
and Julie).

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

"W. Baker" wrote:
Nicky wrote:
: On 08 May 2008 09:32:58 GMT, Nick Cramer
: "Ozgirl" wrote:
: [ . . . ]
: And what is a knish?!

Well, I have never made them, but it i a rolled doughy thing, usually
fried adn stuffed with either mahed oatoes, kasha or, if very fancy,
liver. they are kind of leaden and feel like that in your stomach. As
you can tell, they wee never a favorite of mine except for the liver ones
served in a small size at weddings etc. I would say they are a hevy
cousin to a pirogy, if that helps.

LOL Jun's Curry Puffs are Thai Pierogis! She fills them with potato, onion,
chicken, curry powder, sugar and she won't tell me the rest, then deep
fries them. Light, crisp, delicious, not diabetes friendly. I've asked her
to make me a batch using Carbquik™, filling them with apple and pork and
Splenda™. Of course I'd keep BG records, but she turns out about 600 Curry
Puffs a week, so I'm not pushing her on it.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nicky wrote:
: On Fri, 9 May 2008 19:37:04 +0000 (UTC), "W. Baker"
: wrote:

: I would say they are a hevy
: cousin to a pirogy, if that helps.

: Yup, that resonates with my Russian roots : ) Thanks, Wendy (and Nick
: and Julie).

: Nicky.

Much Jewisn cooking relects the food of the area in which the Jews are
living. My ancestors came form RUssia,/Lithuania/Ukraine/Poland back when
it was all called Russia, so the family recipes can be quite similar to
russian Christian cookingg, with the exception of the kosher requirements
of no porkfat, no milk with meat, etc. chicken fat(and gooe adn duck) was
the basic non-dairy fat for Jews in that area, but the foods often
resemble local native foods. kasha, smoked and pickled fish, etc.

Wendy

W. Baker wrote:
Nicky wrote:
: On Fri, 9 May 2008 19:37:04 +0000 (UTC), "W. Baker"
: wrote:

: I would say they are a hevy
: cousin to a pirogy, if that helps.

: Yup, that resonates with my Russian roots : ) Thanks, Wendy (and Nick
: and Julie).

: Nicky.

Much Jewisn cooking relects the food of the area in which the Jews are
living. My ancestors came form RUssia,/Lithuania/Ukraine/Poland back when
it was all called Russia, so the family recipes can be quite similar to
russian Christian cookingg, with the exception of the kosher requirements
of no porkfat, no milk with meat, etc. chicken fat(and gooe adn duck) was
the basic non-dairy fat for Jews in that area, but the foods often
resemble local native foods. kasha, smoked and pickled fish, etc.

Wendy

Wendy,

I just finished reading Joan Nathan's "Jewish Cooking in America" She
did the PBS series many years back. The book is a history book with
recipes. I read it like a novel. I highly recommend it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life