V's had a week of high readings. We've finally decided, right or wrong, that it's due to the weather getting colder.
A bit of research tells us that it's not uncommon for insulin requirements to go up during the winter months.
A bit more research is underway.....
V absolutely hates winter, even the mild winter that we have here in France. Most of his work is in the barn, which, like all barns, is not heated, so that can't help.
He even has to warm his hands before he can prick his finger to do the blood test.
We were so please that we had a good run of 4 days with numbers in the range....
Try again!
In the meantime, here is one of our favorite potatoe recipes. This are incredibly easy and delicious, and pair well with flavorful fish and chicken. They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.
2 medium potatoes 300gr, 10.5oz
1 medium onion 110gr, 3.9oz
1 clove garlic 3gr, .1oz
2 tsp butter 9.5gr, .34oz
2 tsp olive oil 9gr, .32oz
1/4 cup chicken stock 56gr, 2oz
Peel onion, cut in half and slice thinly. Peel and chop garlic. Sauté onion and garlic in medium nonstick frying pan in 2 tsp butter until lightly golden, about 10 minutes. Cut potatoes in quarters lengthwise, then slice thinly. Remove onions and garlic from pan. Add 2 tsp oil, potatoes and sauté until golden, turning often with spatula, about 20 minutes. When potatoes are golden, return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 - 10 minutes. Serve.
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Entire Recipe / per serving
Calories: 431 / 215.5
Total Carbohydrates: 64 / 32
Dietary Fiber: 9 / 4.5
Total Fat: 17 / 8.5
Saturated Fat: 6 / 3
Cholesterol: 20 / 10
Protein: 8 / 4
Calcium: 68 / 34
Sodium: 165 / 82.5
Glycemic Index: medium
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
