CHRS: CP437 2
MSGID: 1:18/200@fidonet 669165de
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
-=> Dave Drum wrote to Sean Dennis <=-

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

From what I'm told, my pancreas needs serious help since it's not 
working right even with the insulin so I'll be getting a pump soon.

 DD> Not my first rodeo.

Same here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Giblet Vegetable Soup
 Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
      Yield: 6 Servings
 
           Uncooked giblets; of 1 or 2
           -chickens
  6 3/4 c  Cold water;
  1 1/2 ts Salt or to taste
   3/16 ts Fresh ground pepper;
    3/4 c  Carrot; finely diced
    3/4 c  Onion; chopped
    3/4 c  Celery; finely chopped even
           -the leaves.
      9 oz (1 cn) tomato juice
  1 1/2 tb Parsley flakes; OR
      3 tb Fresh parsley; minced
    3/8 ts Paprika
      3 tb Quick-cooking oatmeal;
 
  Wash giblets and discard all fat pieces.  Place in a large cooking
  pot with water, and if you must, salt. Bring to a boil and simmer
  about 25 minutes. Add all other ingredients except the oatmeal;
  simmer soup gently about 30 minutes more.  Remove giblets and chop
  into small pieces. Return giblets to soup; add oatmeal, stir, and
  simmer 5 minutes. This was 4 servings, but was change to 6 serving.
  
  Food Exchange per serving:  1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT
  EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato
  juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
  Nancy O'Brion and her Meal-Master
 
MMMMM
 
-- Sean

... Artifical intelligence is no match for natural stupidity.
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