Guest guest Posted June 25, 2001 Report Share Posted June 25, 2001 i would have to agree here, past few days experances, now that i can tolorate lower sugars, i now get to feel fine at 38 yes last night i tested at 38, did not feel tired light headed nada, i did start to feel hot, and shacking retested it was at 20, so now i need to test on schudale(sp) so that i don't go to low, and, i do keep the gluco tabs handy these days. glenna 15mg actos,10mg lipitor,360mg armor thyroid,50units nph 5th generation diabetic 30yrs on the 28th on june 2001 http://www.geocities.com/barnie_64/FAMILY.html (no subject) Carolyn, I'm not sure how one can control on insulin and not meter? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2001 Report Share Posted August 11, 2001 ---Thanks for the recipes!!!!! Madge In diabetes_int@y..., KDRuede@a... wrote: > > From: > No-Potato Salad > > Serves 8 > > 1 lb green beans chopped into half inch pieces > 1 medium red onion, chopped > 1 orange (or red) bell pepper, chopped > 1/3 cup olive oil > 1/2 cup mayonnaise > salt & pepper to taste > > Place water in a large pot, salt the water and bring to a rolling boil. > Add the green beans and cook for 8-10 minutes or till they are cooked > but still crisp. > Place the raw onion in a large mixing bowl, drain the green beans and > add to the onions, mixing well. > The heat of the beans will cook the onions slightly. > Add the bell pepper, salt and pepper to taste. > Add the olive oil and stir well. > Incorporate the mayo. > You may add some mustard or vinegar if desired. > > Serve warm or set the mixture aside till it cools. > It can be made ahead and will keep 2 days in the fridge. > > --------- > > from : > > 's Magical Mushrooms > > 1 cup heavy cream > 1/4 cup sour cream > 1 TBSP fresh squeezed lemon juice > 1/2 tsp salt > dash of black pepper > 1/4 tsp Dijon mustard > 1 lbs sliced mushrooms > 1/4 cup very finely diced red onion > 1/4 cup very finely diced fresh parsley > > Using a heavy saucepan, bring the cream just to a boil, then lower the > heat > so that it simmers slowly for about 30 minutes. > The cream will thicken and turn slightly yellow in color. > Be sure to stir it occasionally. > > Slice the mushrooms into bite size pieces, and combine with the finely > diced red onion and parsley (I used my food processor for the onion and > parsley). > > Once the cream has thickened, remove it from the heat and stir in the > sour > cream, Dijon mustard, lemon juice, salt and pepper. Pour the cream > mixture > over the mushroom mixture and toss gently. > > I served this with warm pita bread, in which I stuffed a piece of fresh > spinach, then filled it with the mushroom mix. Its really good > > -------------------- > > From: > alfredo sauce is NOT just for pasta > > ...i use it on cauliflower or broccoli and it is yummy and a breeze to > make > > 1 stick butter (1/4 pound) > 1 cup heavy cream > 1/4 cup parmesan or romano cheese (or more to taste) > > melt butter and cream over low heat add grated cheese and stir until > thick...about 10 mins > KEEP stirring don't not let it boil. good over all veggies > > From BluesJack (ASDL-C) > 's Notes: Also good over baked chicken! > > in Seattle...T2 > Lowcarb WOE/WOL > Glucophage 1000 Twice Daily > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 More of and Jim being idiots.................and fearmongering. http://www.huffingtonpost.com/jim-carrey/the-judgment-on-vaccines_b_189777.html Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.