Good morning all,
Jan thank you for letting me know I don't have to stock up on Skippy. I really don't need to do any stocking up at this time.
I wish I were more confident about my mushroom hunting ability. That is something that seems so frightening to me. Yet, I love mushrooms and have just discovered what to do with the Portabello mushrooms. I made a killer soup with one last week. I was really sorry when I finished the last cup.
I guess I'll just have to make another.
This week I want to do some more Kabocha. There are so many things I can do with the winter squashes. I have always liked them best and each year it seems I find a new one to work with. What fun for me. New ingredient and new ways to use that ingredient. I love curried pumpkin. That is a great flavor combination. It is something that I can eat with relatively few concerns about the carbohydrate content too. As always moderation is still required.
I made up some of my own Splenda Brown Sugar mix. I went half and half using light brown sugar instead of the dark brown used in the commercial mix. I prefer light brown, I am not that fond of molasses anyway. We'll see how this works out. I think it will be less expensive in the long run. Costco hasn't ever had the Brown Sugar Mix, but they do carry large bags of Splenda so it is at least less expensive for that. They also carry large bags of light brown sugar occasionally so I will pick that up when I see it.
I happen to love the various different kinds of rice. We took my caregiver, Kristine shopping a while ago and one of the places we visited was our favorite Oriental market, Uwajimaya. (There is one in Portland, Jan.) Did you know there are at least eighteen different kinds of rice on their shelves? I have tried several of them and like them very much. My favorites for everyday meals are Basmati and Jasmine. I like sushi so that rice is one of those I keep in stock. I like the flavor and texture of the darker rices that haven't been over processed. Brown Basmati is wonderful and will hold up to foods with strong flavors. It smells like corn as it cooks.
I would like to see more recipes for foods that are carbohydrate safe that have a rice base. Surely in countries where rice is the mainstay of their diet they can't be having as much problems with diabetes and rice as do we. I wonder how that happens? I'll have to ask when I see the nutritionist tomorrow.
I am very excited today. My son will be here soon to take me up to Seattle for my medical appointments for this month and then its off to Vancouver on Wednesday. This will be a wonderful week. I gave my little bird extra food this morning so that he will be all right for a few days. I hope he enjoys that. I will put a couple of millet sprays in his cage for an extra treat for him before I leave.
See you all later.
| current weight: 248.0