Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote:
[]
> the slices of egg plant were thin about double the thickness of what you
> would think is standard for a cucmber slice, it was small in diameter a
> bit smaller than a quarter.
> the sauce was almost slimey but just short of slimey, and more than a
> coating but the slices weren't floating. i thought at first it must have
> okra in it from the texture, but dh said no just the garlic and egg
> plant, and he said the sauce was too cloudy to be okra. it was very
> garlicy and moderately spicey but not hot at all, it struck me odd at
> the time since i am used to most of the ty food i eat to be both spicey
> and have plentiful heat, Lee--

[ . . . ]

I don't recognize it, but it sounds like there may have been coconut cream
in it. I'll ask Jun when she gets home or in my morning.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks, i wondred about the coconut, but i really don't know enough about ty
food to judge much, just that i like almost everything i eat. i might even
go in there again just to find out, we don't go to this particular casino
because their customer service sucks so haven't been in there in a long
while, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
> []
>> the slices of egg plant were thin about double the thickness of what you
>> would think is standard for a cucmber slice, it was small in diameter a
>> bit smaller than a quarter.
>> the sauce was almost slimey but just short of slimey, and more than a
>> coating but the slices weren't floating. i thought at first it must have
>> okra in it from the texture, but dh said no just the garlic and egg
>> plant, and he said the sauce was too cloudy to be okra. it was very
>> garlicy and moderately spicey but not hot at all, it struck me odd at
>> the time since i am used to most of the ty food i eat to be both spicey
>> and have plentiful heat, Lee--

> [ . . . ]
>
> I don't recognize it, but it sounds like there may have been coconut cream
> in it. I'll ask Jun when she gets home or in my morning.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

oh well too old for that now, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> glad there people like you in the world, Lee really a wuss

>
>> "Ozgirl" > wrote in message
>> ...
>> > Nick Cramer wrote:
>> >> "Ozgirl" > wrote:
>> >>> [ . . . ]
>> >>> I had 7 kids so 7 times 9 is 63 months. Is that long enough?
>> >>
>> >> Heh heh! And each time it was more than long enough, eh? LOL
>> >
>> > Tell me about, imagine 6 months on your back knowing that every time
>> > you moved your head you were going to throw up? But I kept coming back
>> > for more. Kids are the most wonderful things.

>
> Practice, Lee! Practice!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

Stormmmee wrote:
> oh well too old for that now, Lee


Never too old for the practice bit!


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Default Eggplant Parm recipe.....was Quick and dirty soup!

lol, ooh the pratcie is even better now that there isn't any baby worries,
Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> oh well too old for that now, Lee

>
> Never too old for the practice bit!
>





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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks for this, it will be into the slow time at work but this will be fun.
speaking of email...

one of the anomolies of the SR is the major pita of entering adresses, that
is why you will see me from time to time say send an email with blabla in
the subject line... i can reply and it goes into the book othherwise its a
major big del Lee,


--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> thanks, i wondred about the coconut, but i really don't know enough about
>> ty food to judge much, just that i like almost everything i eat. i might
>> even go in there again just to find out, we don't go to this particular
>> casino because their customer service sucks so haven't been in there in a
>> long while, Lee

>
> Well, the guy didn't speak good English, so that's a plus! Any Thai
> restaurants in town, that are frequented by Thai people and where nobody
> speaks good English? If DH is really an adventurous cook, here's some of
> Jun's recipes:
>
> http://sqwertzme.googlepages.com/JunThai.htm
>
> Anything he can't find, lemme know. Any questions, ask. Eat my SPAM to
> email me.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote:
> thanks, i wondred about the coconut, but i really don't know enough about
> ty food to judge much, just that i like almost everything i eat. i might
> even go in there again just to find out, we don't go to this particular
> casino because their customer service sucks so haven't been in there in a
> long while, Lee


Well, the guy didn't speak good English, so that's a plus! Any Thai
restaurants in town, that are frequented by Thai people and where nobody
speaks good English? If DH is really an adventurous cook, here's some of
Jun's recipes:

http://sqwertzme.googlepages.com/JunThai.htm

Anything he can't find, lemme know. Any questions, ask. Eat my SPAM to
email me.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

oh i forgot, they just opened a new one in springfield, the last one was
very prefabricated, and all the wait staff spoke really good english... so
maybe we will try the new one this weekend, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> thanks, i wondred about the coconut, but i really don't know enough about
>> ty food to judge much, just that i like almost everything i eat. i might
>> even go in there again just to find out, we don't go to this particular
>> casino because their customer service sucks so haven't been in there in a
>> long while, Lee

>
> Well, the guy didn't speak good English, so that's a plus! Any Thai
> restaurants in town, that are frequented by Thai people and where nobody
> speaks good English? If DH is really an adventurous cook, here's some of
> Jun's recipes:
>
> http://sqwertzme.googlepages.com/JunThai.htm
>
> Anything he can't find, lemme know. Any questions, ask. Eat my SPAM to
> email me.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

Nick Cramer wrote:
> "Ozgirl" > wrote:
>> Stormmmee wrote:
>>> oh well too old for that now, Lee

>>
>> Never too old for the practice bit!

>
> Would that it were so. ;-(


lol. I am single and loving the non practice these days.


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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Ozgirl" > wrote:
> Stormmmee wrote:
> > oh well too old for that now, Lee

>
> Never too old for the practice bit!


Would that it were so. ;-(

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061


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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote:
> oh i forgot, they just opened a new one in springfield, the last one was
> very prefabricated, and all the wait staff spoke really good english...
> so maybe we will try the new one this weekend, Lee
>
> --
> Have a great day
> "Nick Cramer" > wrote in message
> [ . . . ]
> > Well, the guy didn't speak good English, so that's a plus! Any Thai
> > restaurants in town, that are frequented by Thai people and where
> > nobody speaks good English? []


Chawk dee! (Thai for "Good luck")

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> oh i forgot, they just opened a new one in springfield, the last one was
>> very prefabricated, and all the wait staff spoke really good english...
>> so maybe we will try the new one this weekend, Lee
>>
>> --
>> Have a great day
>> "Nick Cramer" > wrote in message
>> [ . . . ]
>> > Well, the guy didn't speak good English, so that's a plus! Any Thai
>> > restaurants in town, that are frequented by Thai people and where
>> > nobody speaks good English? []

>
> Chawk dee! (Thai for "Good luck")
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Quick and dirty soup!

Stormmmee wrote:
> thanks i am also collecting tips and if anyone knows where to get the
> sealer/bag material cheaper i am open... do you stack your bags by size when
> you store then look there first? Lee
>


I have only purchased the large boxes at Costco. They have some rolls
of the narrow ones and some rolls of the wide ones in each box. I
haven't taken the time to research purchasing them on the internet. I
really should try to either find the receipts or price-check them next
time I'm in the store. I'll let you know if I find somewhere to get
them for less $$.

I just store the ones to reuse in a Ziploc bag. After awhile it gets
pretty easy to pull them out and "eyeball" what you are working on and
what you have to work with. Sometimes I don't have any used ones that
are still large enough so use new. It doesn't bother me as much to just
roll that new out knowing it will be useful later too.

Karen
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Default Quick and dirty soup!

thanks, so far the bundled deal from sam's is cheapest, two wider rolls, two
narrower rolls and a pkg of one gallon bags, it was like getting the bags
free. brain cramp will not alow the price to come to mind, Lee

--
Have a great day
"~Karen~" > wrote in message
...
> Stormmmee wrote:
>> thanks i am also collecting tips and if anyone knows where to get the
>> sealer/bag material cheaper i am open... do you stack your bags by size
>> when you store then look there first? Lee
>>

>
> I have only purchased the large boxes at Costco. They have some rolls of
> the narrow ones and some rolls of the wide ones in each box. I haven't
> taken the time to research purchasing them on the internet. I really
> should try to either find the receipts or price-check them next time I'm
> in the store. I'll let you know if I find somewhere to get them for less
> $$.
>
> I just store the ones to reuse in a Ziploc bag. After awhile it gets
> pretty easy to pull them out and "eyeball" what you are working on and
> what you have to work with. Sometimes I don't have any used ones that are
> still large enough so use new. It doesn't bother me as much to just roll
> that new out knowing it will be useful later too.
>
> Karen



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Default Quick and dirty soup!

Stormmee wrote:
> how much bigger do you make the bag than you need or do you make it to fit
> then check old bags before resealing it over something new? Lee
>


I try to get it fairly close to fitting the first time I am using a bag
- especially if I'm doing something larger like a pot roast or pork
loin. When I first started out I tended to cut them a bit short and
that was frustrating. I discovered that if I were just the tiniest bit
short I could put a dinner plate upside down under the meat and that
lifted the package enough to give me a better seal. It takes a bit of
practice but then you find yourself getting the hang of it and even
enjoying it. Nothing like a new "toy" to play with!

Karen


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Default Quick and dirty soup!

Nick Cramer wrote:

>
> Lee, We have the Solent Systems VS-280 “Snorkel Vak”. Pretty much the same.
> The size of the bag, relative to the contents, depends on how many times
> you're going to reuse it. For meat, I use one just big enough to seal. For
> cheese, I use a bigger bag, as I keep saving a smaller piece each time I
> use it. Haven't tried washing them. Thanks for the idea, Karen.
>


I'm glad you found it useful.

Karen
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Default Eggplant Parm recipe.....was Quick and dirty soup!

Nick Cramer > wrote:
: "Evelyn" > wrote:
: > "Stormmmee" > wrote in message
: > > that is me, i can eat everything in moderation except the egg plants,
: > > the greenery from all of them make me itch and tomato greenery
: > > literally makes blisters errupt everywhere i touch it, and when you
: > > type and read braille it sucks to have your fingers blistered... i love
: > > everything in the nightshade family but do watch it very close because
: > > if i overdo it is so much a pita... the episode where i didn't make it
: > > to hurl was a week where i had made egg plant with tomatoes and summer
: > > squash in a cassarole, then we went to the hated casino and ate ty
: > > food... one of the few good things about this casino... it was sauteed
: > > egg plant in garlic sauce with some spice i don't know the name of...
: > > excellent dish made with little bitty egg plants, man was it ever good,
: > > and man did i pay... dh says not only does he not want me to suffer
: > > like that again... i couldnt move to clean up or do cat boxes either.

: > Lee the little bitty eggplants are the chinese ones. They are tender
: > and delicious, and somewhat different than our big deep purple ones.

: Thai, too, Evelyn. A little bigger than a blueberry. There's another Thai
: one about 1-1/2 inches in diameter. Both green and white and, as you said,
: tender and delicious, and somewhat different than our big deep purple ones.

: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their

Saw an new one for me today, called Sicilian eggplant. It was large,
round and light purple. Info on this Nick?


Wendy
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Default Eggplant Parm recipe.....was Quick and dirty soup!

"W. Baker" > wrote:
> [ . . . ]
> Saw an new one for me today, called Sicilian eggplant. It was large,
> round and light purple. Info on this Nick?


Aren't they purty? Maybe a little sweeter than the big ones. Cook 'em the
same way.

Another way to use eggplant - let me know what you change.

While originally Sicilian, Caponata is now popular throughout Italy. It is
typically used as a side dish for fish dishes and sometimes as an
appetizer, but since the 1700s it has also been used as a main course.

Nick's enhanced Capunata Siciliano:

3 Tbs extra virgin olive oil
600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant)
1/2 medium onion, finely chopped
2 small sticks celery, finely chopped
three to six large cloves of garlic, minced
six to 12 button mushrooms or equivalent, chopped
15-20 pitted green olives, chopped
10-15 pitted black olives, chopped
3 Tbs chopped drained bottled capers
4 Tbs (1/4 cup) red wine or Balsamic vinegar
1-1/2 Tbs sugar substitute, or to taste
3 Tbs golden raisins (optional, but nice)
3 Tbs pine nuts (pignole or piñones), toasted lightly (optional, but nice)
3/4 x 400g can (1 cup) good chopped plum tomatoes (San Marzano)
4 Tbs (1/4 cup) finely chopped flat-leaf parsley leaves (optional)

1. Cook the aubergine in 2 Tbs of the olive oil over moderately high heat.
The best way I've found to do this is to heat 1 Tbs oil in a heavy frying
pan, add the aubergine and mix well, then drizzle over another 1 Tbs oil
and mix again. This helps stop the cubes on the bottom from absorbing all
the oil. Cook, stirring often, until done - I like my aubergine very soft,
so I give it 15-20 minutes. When done, transfer to a bowl.

2. Add the remaining 1 Tbs oil to the frying pan, tip in the onion and
celery (I also add some minced garlic and mushrooms), and cook, stirring,
for about 5 minutes over moderate heat or until the onion is fairly soft
but not coloured.

3. Add the olives, capers, wine or vinegar, sugar substitute, raisins, pine
nuts (if using), and tomatoes and cook the mixture, stirring occasionally,
for 5-10 minutes, or until it is cooked through and the celery is tender.
Cook it covered if using fresh tomatoes, and uncovered if using canned,
since they have more juice.

4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool
and chill overnight, then season with salt and black pepper.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

Stormmmee wrote:
> thanks, we both like it, me more than him, but it really kills my joints, if
> it weren't for that i would try and eat it a couple of times a week, but
> once i ate it twice in a week, so i was stiff, got a migraine, and couldn't
> make it to the bathroom to hurl, DH says no more than once a month, and only
> when he knows we have nothing to do for three or four days, again thanks,
> Lee
>



Lee, some believe that the 'nightshade, aka belladonna family' of foods
increase inflammation

potatoes
tomatoes
bell peppers
egg plant
nicotine
and more i have missed/can't remember

kate
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Default Eggplant Parm recipe.....was Quick and dirty soup!

i love the sound of this, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "W. Baker" > wrote:
>> [ . . . ]
>> Saw an new one for me today, called Sicilian eggplant. It was large,
>> round and light purple. Info on this Nick?

>
> Aren't they purty? Maybe a little sweeter than the big ones. Cook 'em the
> same way.
>
> Another way to use eggplant - let me know what you change.
>
> While originally Sicilian, Caponata is now popular throughout Italy. It
> is
> typically used as a side dish for fish dishes and sometimes as an
> appetizer, but since the 1700s it has also been used as a main course.
>
> Nick's enhanced Capunata Siciliano:
>
> 3 Tbs extra virgin olive oil
> 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant)
> 1/2 medium onion, finely chopped
> 2 small sticks celery, finely chopped
> three to six large cloves of garlic, minced
> six to 12 button mushrooms or equivalent, chopped
> 15-20 pitted green olives, chopped
> 10-15 pitted black olives, chopped
> 3 Tbs chopped drained bottled capers
> 4 Tbs (1/4 cup) red wine or Balsamic vinegar
> 1-1/2 Tbs sugar substitute, or to taste
> 3 Tbs golden raisins (optional, but nice)
> 3 Tbs pine nuts (pignole or piñones), toasted lightly (optional, but nice)
> 3/4 x 400g can (1 cup) good chopped plum tomatoes (San Marzano)
> 4 Tbs (1/4 cup) finely chopped flat-leaf parsley leaves (optional)
>
> 1. Cook the aubergine in 2 Tbs of the olive oil over moderately high heat.
> The best way I've found to do this is to heat 1 Tbs oil in a heavy frying
> pan, add the aubergine and mix well, then drizzle over another 1 Tbs oil
> and mix again. This helps stop the cubes on the bottom from absorbing all
> the oil. Cook, stirring often, until done - I like my aubergine very soft,
> so I give it 15-20 minutes. When done, transfer to a bowl.
>
> 2. Add the remaining 1 Tbs oil to the frying pan, tip in the onion and
> celery (I also add some minced garlic and mushrooms), and cook, stirring,
> for about 5 minutes over moderate heat or until the onion is fairly soft
> but not coloured.
>
> 3. Add the olives, capers, wine or vinegar, sugar substitute, raisins,
> pine
> nuts (if using), and tomatoes and cook the mixture, stirring occasionally,
> for 5-10 minutes, or until it is cooked through and the celery is tender.
> Cook it covered if using fresh tomatoes, and uncovered if using canned,
> since they have more juice.
>
> 4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool
> and chill overnight, then season with salt and black pepper.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061





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Default Eggplant Parm recipe.....was Quick and dirty soup!

yes and from what i have read it really is a ymmv thing. i can tolerate
most of these things in moderation, but not the eggplant, which i guess is
good, i do love my potatoes also, Lee

--
Have a great day
"Tiger Lily" > wrote in message
...
> Stormmmee wrote:
>> thanks, we both like it, me more than him, but it really kills my joints,
>> if it weren't for that i would try and eat it a couple of times a week,
>> but once i ate it twice in a week, so i was stiff, got a migraine, and
>> couldn't make it to the bathroom to hurl, DH says no more than once a
>> month, and only when he knows we have nothing to do for three or four
>> days, again thanks, Lee
>>

>
>
> Lee, some believe that the 'nightshade, aka belladonna family' of foods
> increase inflammation
>
> potatoes
> tomatoes
> bell peppers
> egg plant
> nicotine
> and more i have missed/can't remember
>
> kate



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Default Quick and dirty soup!

i am sure dh will enjoy it once we get started, i get a jolly from finding a
bargain, he gets a jolly from the toys, Lee

--
Have a great day
"~Karen~" > wrote in message
...
> Stormmee wrote:
>> how much bigger do you make the bag than you need or do you make it to
>> fit then check old bags before resealing it over something new? Lee
>>

>
> I try to get it fairly close to fitting the first time I am using a bag -
> especially if I'm doing something larger like a pot roast or pork loin.
> When I first started out I tended to cut them a bit short and that was
> frustrating. I discovered that if I were just the tiniest bit short I
> could put a dinner plate upside down under the meat and that lifted the
> package enough to give me a better seal. It takes a bit of practice but
> then you find yourself getting the hang of it and even enjoying it.
> Nothing like a new "toy" to play with!
>
> Karen



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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote in message
...
> yes and from what i have read it really is a ymmv thing. i can tolerate
> most of these things in moderation, but not the eggplant, which i guess
> is good, i do love my potatoes also, Lee



Lee do check your meter on the potatoes.
I can handle a small some, but not a lot.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote:
> i love the sound of this, Lee


> "Nick Cramer" > wrote in message
> >> [ . . . ]

> > Nick's enhanced Capunata Siciliano:
> > []


This freezes well, too. Put it in a VacSeal bag and stand it up in your
freezer. When it's frozen, vac seal it. It can probably be preserved, too.
Barb (Melba's Jammin') might know how to do that.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

this brings up another question. even though i am not diabetic, i am
concerned about how these foods affect me so, i know i should check it
before i eat then one and two hours after i eat... but what in general is
too much up or not that much up... i love potatoes, and pasta and rice,
which i see can be issues, and i alread have switched to brown rice and
whole grain/higher fiber pasta and have cut out much of it since starting ww
but i am thinking this also would be good information to have. Lee

--
Have a great day
"Evelyn" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> yes and from what i have read it really is a ymmv thing. i can tolerate
>> most of these things in moderation, but not the eggplant, which i guess
>> is good, i do love my potatoes also, Lee

>
>
> Lee do check your meter on the potatoes.
> I can handle a small some, but not a lot.
>
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8





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Default Eggplant Parm recipe.....was Quick and dirty soup!

a good idea, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> i love the sound of this, Lee

>
>> "Nick Cramer" > wrote in message
>> >> [ . . . ]
>> > Nick's enhanced Capunata Siciliano:
>> > []

>
> This freezes well, too. Put it in a VacSeal bag and stand it up in your
> freezer. When it's frozen, vac seal it. It can probably be preserved, too.
> Barb (Melba's Jammin') might know how to do that.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote in message
...
> this brings up another question. even though i am not diabetic, i am
> concerned about how these foods affect me so, i know i should check it
> before i eat then one and two hours after i eat... but what in general is
> too much up or not that much up... i love potatoes, and pasta and rice,
> which i see can be issues, and i alread have switched to brown rice and
> whole grain/higher fiber pasta and have cut out much of it since starting
> ww but i am thinking this also would be good information to have. Lee




Lee, everyone is different, but among diabetics one thing is certain, our
bodies no longer can handle carbohydrates properly, and so ALL carbohydrates
need to be limited, and carefully watched as to how they affect us. High
blood glucose damages your organs. Your heart, your kidneys.... these are
things you need to live. So watching your blood glucose and how it
responds to how much carbohydrates is paramount. You need to be a real
scientist.

Pasta, rice, bread, sugars..... never again are those foods free for us.
It isn't the same for all. Some can handle a small potato or a slice of
toast, with a meal, and some find it spikes them. Exercise changes the
picture too. If you increase your activity, the amount of carbs you can
take in safely may change as well.
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

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Default Eggplant Parm recipe.....was Quick and dirty soup!

ok so i see i have even more questions, like
does what you eat with the carb make a difference, say a dinner roll with a
steak and salad vs, just a couple of dinner rolls alone, rice for breakfast
with sausage patties, vs say rice as a side dishe with baked chicken? i
know it sounds odd but if i am going to check these things i need to figure
out how to test them... but i also don't want to wack out my body testing it
either, Lee

--
Have a great day
"Evelyn" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> this brings up another question. even though i am not diabetic, i am
>> concerned about how these foods affect me so, i know i should check it
>> before i eat then one and two hours after i eat... but what in general is
>> too much up or not that much up... i love potatoes, and pasta and rice,
>> which i see can be issues, and i alread have switched to brown rice and
>> whole grain/higher fiber pasta and have cut out much of it since starting
>> ww but i am thinking this also would be good information to have. Lee

>
>
>
> Lee, everyone is different, but among diabetics one thing is certain, our
> bodies no longer can handle carbohydrates properly, and so ALL
> carbohydrates need to be limited, and carefully watched as to how they
> affect us. High blood glucose damages your organs. Your heart, your
> kidneys.... these are things you need to live. So watching your blood
> glucose and how it responds to how much carbohydrates is paramount. You
> need to be a real scientist.
>
> Pasta, rice, bread, sugars..... never again are those foods free for us.
> It isn't the same for all. Some can handle a small potato or a slice of
> toast, with a meal, and some find it spikes them. Exercise changes the
> picture too. If you increase your activity, the amount of carbs you can
> take in safely may change as well.
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8



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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote in message
...
> ok so i see i have even more questions, like
> does what you eat with the carb make a difference, say a dinner roll with
> a steak and salad vs, just a couple of dinner rolls alone, rice for
> breakfast with sausage patties, vs say rice as a side dishe with baked
> chicken? i know it sounds odd but if i am going to check these things i
> need to figure out how to test them... but i also don't want to wack out
> my body testing it either, Lee



Lee, it's not at all possible to "wack out" by testing. It's also not a
matter of what you eat with or without those foods. If you eat too many
carbs for your body to handle, your blood glucose will rise. If it gets too
high and there is damage being done, even if you don't feel it or know it.
Only a meter will prove what is happening. You find out by testing after
a meal at one hour and then at two and perhaps later on also.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote in message
...
> ok makes sense, the difference in post meals would be what to indicate
> diabetes? if both people are in a normal range before the meal,
> relatively same, size, gender and physical condition, and they test after
> the meal what would indicate one is and the other is not diabetic? Lee



Nowadays they generally use the fasting blood test to find out whether a
person is diabetic. Overnight a normal person's blood sugar will drop down
and fasting, it SHOULD be under 125, although that is a little high too.
A really normal person with no impairment ought to be 100 or so first thing
in the morning upon waking up. But most diabetics realize that it is a
gradual thing in coming on. That the morning number creeps up over time,
and if you are waking up with 120, you can bet that after eating breakfast,
especially if it consists of say.... pancakes and syrup, you could be
spiking over 200 right after that meal. Most of the diabetics who post on
these newsgroups try to stay WAAYYY under that, in fact they don't like to
go over 150 or 170 and consider that a spike.

The more you can keep your blood sugar under such numbers, the less
complications will most likely be in your future. These consist of things
like heart disease, amputations, blindness..... failed kidneys..... really
nasty stuff.

You really should not be getting this information from me. You should be
getting it from a book. I suggest "diabetes type 2 the first year" Here
is a link to the book on Amazon.

http://www.amazon.com/First-Year-Dia...5577507&sr=1-1

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8



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Default Eggplant Parm recipe.....was Quick and dirty soup!

ok so i continue my regularily scheduled menu, test just before the meal
then one and two hours after, i can not this on my food journal, then i will
be after a while able to find a pattern, maybe no white rice, or white
bread, but corn might be ok, thanks, Lee

--
Have a great day
"Evelyn" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> ok so i see i have even more questions, like
>> does what you eat with the carb make a difference, say a dinner roll with
>> a steak and salad vs, just a couple of dinner rolls alone, rice for
>> breakfast with sausage patties, vs say rice as a side dishe with baked
>> chicken? i know it sounds odd but if i am going to check these things i
>> need to figure out how to test them... but i also don't want to wack out
>> my body testing it either, Lee

>
>
> Lee, it's not at all possible to "wack out" by testing. It's also not a
> matter of what you eat with or without those foods. If you eat too many
> carbs for your body to handle, your blood glucose will rise. If it gets
> too high and there is damage being done, even if you don't feel it or know
> it. Only a meter will prove what is happening. You find out by testing
> after a meal at one hour and then at two and perhaps later on also.
>
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8



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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks, i guess i am somewhat comforted in that during the month i tested
every day it ran between 80 and 94 i don't think it was ever over 100,,, but
i do think the mornings when it was higher i ate starchier foods the night
before, thanks for the book link, Lee

--
Have a great day
"Evelyn" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> ok makes sense, the difference in post meals would be what to indicate
>> diabetes? if both people are in a normal range before the meal,
>> relatively same, size, gender and physical condition, and they test after
>> the meal what would indicate one is and the other is not diabetic? Lee

>
>
> Nowadays they generally use the fasting blood test to find out whether a
> person is diabetic. Overnight a normal person's blood sugar will drop
> down and fasting, it SHOULD be under 125, although that is a little high
> too. A really normal person with no impairment ought to be 100 or so first
> thing in the morning upon waking up. But most diabetics realize that it
> is a gradual thing in coming on. That the morning number creeps up over
> time, and if you are waking up with 120, you can bet that after eating
> breakfast, especially if it consists of say.... pancakes and syrup, you
> could be spiking over 200 right after that meal. Most of the diabetics
> who post on these newsgroups try to stay WAAYYY under that, in fact they
> don't like to go over 150 or 170 and consider that a spike.
>
> The more you can keep your blood sugar under such numbers, the less
> complications will most likely be in your future. These consist of
> things like heart disease, amputations, blindness..... failed kidneys.....
> really nasty stuff.
>
> You really should not be getting this information from me. You should be
> getting it from a book. I suggest "diabetes type 2 the first year"
> Here is a link to the book on Amazon.
>
> http://www.amazon.com/First-Year-Dia...5577507&sr=1-1
>
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8



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Default Eggplant Parm recipe.....was Quick and dirty soup!

On Wed, 14 Oct 2009 23:35:52 -0500, "Stormmmee"
> wrote:

>thanks, i guess i am somewhat comforted in that during the month i tested
>every day it ran between 80 and 94 i don't think it was ever over 100,,, but
>i do think the mornings when it was higher i ate starchier foods the night
>before, thanks for the book link, Lee


Lee, the post-meal readings are often the first to go West - and so
are missed by doctors who only test fasting. There's a 5-10 year gap
sometimes where you can be absolutely diabetic and not diagnosed as
such... I think you're very wise to test post-meal yourself.

Normal readings are to be always under 140. As we age, we naturally
get insulin resistance increasing, and our numbers go up; I can't
remember if you've said your age, but if you're 70+, you could give
yourself a bit more headway.

If your pre-meal readings are constant, don't bother taking them, and
concentrate on the 1-hour readings. If you eat fast carbs - dinner
rolls, for instance - you'll get a fast and high hit from them. Add
fats, and your body absorbs carbs slower. Protein is gradually and
inefficiently converted to carbs in the body; a steak might show up as
a blip several hours later.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26
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Default Eggplant Parm recipe.....was Quick and dirty soup!

"Stormmmee" > wrote:
> ok so i continue my regularily scheduled menu, test just before the meal
> then one and two hours after, i can not this on my food journal, then i
> will be after a while able to find a pattern, maybe no white rice, or
> white bread, but corn might be ok, thanks, Lee


What you eat with the carbs will have some effect. The "Pizza effect" for
example. A lot of carbs in that yummy crust, but all the fat in that even
yummier mozzarella will slow down the absorption of the carbs. But they
will still bite your tail! The longer your BG is too high, the more damage
it's doing to your body.

To me, white rice = sugar. Pretty much the same for white bread, corn and
carrots. I've found that dark rye bread isn't too bad if I exercise portion
control. 2 inches of corn-on-the-cob (I put cream cheese on it) or 1/2 a
small baked potato, with butter and sour cream, doesn't seem to hurt me,
either.

Testing tells the tale.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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Default Eggplant Parm recipe.....was Quick and dirty soup!

this is just the kind of information i am looking for, i am not sure if i
said my age either, i turned fifty on july 31... and this may also have
contributed to my decision to learn more about this, at our family reunion,
i had relatives from six months old to 92 so as i was thinking of all of
these relatives, and the ones no longer with us i think that is a motivater
here. My brother was in the second worse condition of all i saw and
interacted with, Lee

--
Have a wonderful day

"Nicky" > wrote in message
...
> On Wed, 14 Oct 2009 23:35:52 -0500, "Stormmmee"
> > wrote:
>
>>thanks, i guess i am somewhat comforted in that during the month i tested
>>every day it ran between 80 and 94 i don't think it was ever over 100,,,
>>but
>>i do think the mornings when it was higher i ate starchier foods the night
>>before, thanks for the book link, Lee

>
> Lee, the post-meal readings are often the first to go West - and so
> are missed by doctors who only test fasting. There's a 5-10 year gap
> sometimes where you can be absolutely diabetic and not diagnosed as
> such... I think you're very wise to test post-meal yourself.
>
> Normal readings are to be always under 140. As we age, we naturally
> get insulin resistance increasing, and our numbers go up; I can't
> remember if you've said your age, but if you're 70+, you could give
> yourself a bit more headway.
>
> If your pre-meal readings are constant, don't bother taking them, and
> concentrate on the 1-hour readings. If you eat fast carbs - dinner
> rolls, for instance - you'll get a fast and high hit from them. Add
> fats, and your body absorbs carbs slower. Protein is gradually and
> inefficiently converted to carbs in the body; a steak might show up as
> a blip several hours later.
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26





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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks, i am getting a really good picture from some of you. i am really
learning some important things... now where to get those stupid strips that
cost so much, Lee

--
Have a wonderful day

"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> ok so i continue my regularily scheduled menu, test just before the meal
>> then one and two hours after, i can not this on my food journal, then i
>> will be after a while able to find a pattern, maybe no white rice, or
>> white bread, but corn might be ok, thanks, Lee

>
> What you eat with the carbs will have some effect. The "Pizza effect" for
> example. A lot of carbs in that yummy crust, but all the fat in that even
> yummier mozzarella will slow down the absorption of the carbs. But they
> will still bite your tail! The longer your BG is too high, the more damage
> it's doing to your body.
>
> To me, white rice = sugar. Pretty much the same for white bread, corn and
> carrots. I've found that dark rye bread isn't too bad if I exercise
> portion
> control. 2 inches of corn-on-the-cob (I put cream cheese on it) or 1/2 a
> small baked potato, with butter and sour cream, doesn't seem to hurt me,
> either.
>
> Testing tells the tale.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061



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Default Eggplant Parm recipe.....was Quick and dirty soup!

Stormmee wrote:
> this is just the kind of information i am looking for, i am not sure if i
> said my age either, i turned fifty on july 31... and this may also have
> contributed to my decision to learn more about this, at our family reunion,
> i had relatives from six months old to 92 so as i was thinking of all of
> these relatives, and the ones no longer with us i think that is a motivater
> here. My brother was in the second worse condition of all i saw and
> interacted with, Lee
>


Check out the recipes at the UK diabetes support group they are starting
to get a pretty good recipe selection ... bottom of the opening page.


http://tinyurl.com/3thmut


(- -)
=m=(_)=m=
RodS T2
Australia
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Default Eggplant Parm recipe.....was Quick and dirty soup!

thanks a lot, Lee

--
Have a wonderful day

"RodS" > wrote in message
...
> Stormmee wrote:
>> this is just the kind of information i am looking for, i am not sure if i
>> said my age either, i turned fifty on july 31... and this may also have
>> contributed to my decision to learn more about this, at our family
>> reunion, i had relatives from six months old to 92 so as i was thinking
>> of all of these relatives, and the ones no longer with us i think that is
>> a motivater here. My brother was in the second worse condition of all i
>> saw and interacted with, Lee
>>

>
> Check out the recipes at the UK diabetes support group they are starting
> to get a pretty good recipe selection ... bottom of the opening page.
>
>
> http://tinyurl.com/3thmut
>
>
> (- -)
> =m=(_)=m=
> RodS T2
> Australia



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Default Quick and dirty soup!

Julie Bove wrote:

> Angela's bread comes hermetically sealed. I can get it in 2 slice
> packages. I wish they would do regular bread that way. Would be
> perfect for me! The whole loaves which I also buy are usually good
> for a year or two after I get them. The slices are good for a few
> months at least. I keep them in a thick plastic lidded bin in the
> garage.


I wonder if you could get one of the foodsaver type things that are
always being advertised and seal up the bread slices in that?

--

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Default Quick and dirty soup!


"Cindi Marshall" > wrote in message
...
> Julie Bove wrote:
>
>> Angela's bread comes hermetically sealed. I can get it in 2 slice
>> packages. I wish they would do regular bread that way. Would be
>> perfect for me! The whole loaves which I also buy are usually good
>> for a year or two after I get them. The slices are good for a few
>> months at least. I keep them in a thick plastic lidded bin in the
>> garage.

>
> I wonder if you could get one of the foodsaver type things that are
> always being advertised and seal up the bread slices in that?
>
> --



Since we don't eat a lot of bread, what I do with a whole loaf, is to wrap
two or four slices individually in press and seal wrap, then put all the
little packages into a plastic bag in the freezer. I take only one little
package out at a time. The separate wrapping prevents drying out or
freezer burn, and I seldom need to throw out bread.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

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