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-=> Sean Dennis wrote to Dave Drum <=-

 DD> Then you posted the echo rules in this low-traffic scrum and I thought
 DD> to myself, "Self, let's pump up the volume a bit."

 SD> I do need to post more in here and advertise this echo.

 DD> Oddly, I've been removed from my diabetic meds and am down to diet and
 DD> exercise (yeah, rigt!) for sugar control. And Blue Bunny no-sugar-added
 DD> I scream - which my first RD turned me on to.

 SD> That's good you're off all diabetic meds.  That's my eventual goal
 SD> also.

I'm still monitoring my blood sugars closely. Last time my croaker 
took me off all diabetes meds the sugars crept up and up until it
became a problem. So when I parked the Amatryl I hauled out the meter,
lancets, and test strips.

Not my first rodeo.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot Brisket
 Categories: Beef, Fruits, Vegetables, Herbs, Kosher
      Yield: 8 servings

      1 c  Chopped dried apricots;
           - divided
       1 c  Canned, diced tomatoes;
            - divided
       2 ts Ground cumin
       1 ts Salt; divided
       1 cl Garlic
     1/4 ts Ground cinnamon
       1 md Onion; thin sliced
       2 lg Carrots; in 1" pieces
       3 lb Beef brisket; fat trimmed
     1/2 ts Black pepper
   1 1/2 c  Beef broth
       2 tb Cornstarch
       2 tb Cold water
            Chopped parsley; opt
 
  Set oven @ 325ºF/165ºC.

  Combine 1/2 cup chopped apricots, 1/2 cup tomatoes,
  cumin, 1/2 teaspoon salt, garlic, and cinnamon in food
  processor. Process using on/off pulses until coarsely
  combined.

  Place onion and carrots on bottom of roasting pan. Place
  brisket on top. Cut several small slits across top of
  brisket; gently spoon apricot mixture into slits.
  Sprinkle brisket with remaining 1/2 teaspoon salt and
  pepper. Spread remaining 1/2 cup diced tomatoes over
  brisket; top with remaining 1/2 cup apricots. Drizzle
  broth over brisket. Cover with foil.

  Roast 2 to 2 1/2 hours. Transfer brisket to carving
  board; tent with foil and let stand 15 minutes.  

  Pour pan juices and vegetables into medium saucepan.
  Stir cornstarch into water in small bowl until smooth
  and well blended. Stir into pan juices; simmer until
  thickened, about 5 minutes.
 
  Carve brisket crosswise into thin slices; serve with
  onion, carrots, tomatoes, apricots, and pan juices.

  Sprinkle with parsley, if desired. 

  Yield: 8 servings

  RECIPE FROM: https://www.diabetesselfmanagement.com

  Uncle Dirty Dave's Archives

MMMMM

... Money can't buy love, but it improves your bargaining position.
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