OT baby & other info

Diabetes Talking » Diabetes Diet » OT baby & other info

Categories: Diabetes Diet

Question:

SE Louisiana. The heart of Cajun country. Everyone is probably within walking distance of water to fish in, land to hunt on, and rich soil to grow things. Hen.

Response:

where do you live and can I migrate over? Ada

Response:

When I said the first cowboys and cattle brands in the US, I should mentioned this part of the country wasn’t the US yet. We’ve been under French, Spanish, and US rule and all 3 flags are flown for the tourists even today. Hen.

Response:

Congratulations on your little sprout. And, speaking of little sprouts, here is the recipe for Whole Foods’s delicious Oven-Roasted Sprouts: http://www.wholefoods.com/recipes/brusselssprouts2.html Really good. Really simple. T.

Response:

Do you also use salted codfish in Cajun cooking? What about salted beef/pork? Regards, Deb

No need to use dried fish down here since we are a sportsman’s paradise for fishing. Fresh fish is like breathing, along with shrimp, oysters, crayfish, etc. We have both salt and freshwater within 15-30 min. drives or less. However…In New Orleans, which has a huge Italian population, you can buy dried cod out of barrels in the French Quarter markets. This spread into some outlying settlements of course, and it is not unheard of for some Cajun families to have a recipe for dried fish (primarily Cod), somewhere back in the family. Usually as a stew or soup. We do consume large quantities of dried shrimp, however. Often as a snack. Since most Cajuns lacked refrigeration up to the 2nd WW, and were very isolated up until that time, both beef and pork were salted down, but mostly smoked. Cajun smoked sausages of all varieties are famous as are their smoked meats like Tasso. Many famous chefs around the world have these flown in for their kitchens and will use nothing else. A lot of people do not realize that here in Acadiana area we had the first Cowboys and cattle brands in the US. There is an area here called "The Prairie," which was an extended grassland and cattle were raised very seriously. You can view the cattle brands at the Longfellow-Evangeline State Park museum just down the street from me. Many families trace their heritage through the cattle brands. We still raise a great deal of cattle. During the Civil War many ranchers drove their cattle (and slaves) to Texas, etc., to protect them from the Union Army. Many of the old brands are still in use here today. They would put up the meat and ship it to New Orleans to go out to other parts of the US. Cattle breeding was important. Around here we had a medium-length horned cattle. You can see some at the state park here. Many times live cattle were shipped along the waterways to NEw Orleans. I do go on. Hen.

Response:

(Snipped) In my home province of Newfoundland, salted pork fat, called fatback, is often added to cabbage when boiled.

Hey, fatback is one of the 3 major food groups here in the Southern US! Most people elsewhere only see it floating around in a can of baked beans. I’m in Cajun country and they migrated down from Canada, Nova Scotia, etc., where salted pork was a way to keep meat stored for long periods of time, so I guess they just brought that culinary skill with them. It used to be incredibly cheap, but with the popularity of Cajun cooking, it has become rather expensive. Same with smoked ham hocks. You used to be able to get them at throwaway prices, but now they cost as much as steak. This rise in prices means what used to be a poor man’s meal has become gourmet fare. At least pickled pig’s feet is still not all that pricey. God forbid anything get popular, none of us will be able to afford it. (Old Lady grousing). Hell, have you priced canned dogfood lately? If this keeps up us old folks won’t even be able to afford that. Hen. Hen.

Response:

Hen, Do you also use salted codfish in Cajun cooking? What about salted beef/pork? Regards, Deb 260/211/135 – Hide quoted text — Show quoted text – (Snipped) In my home province of Newfoundland, salted pork fat, called fatback, is often added to cabbage when boiled. Hey, fatback is one of the 3 major food groups here in the Southern US! Most people elsewhere only see it floating around in a can of baked beans. I’m in Cajun country and they migrated down from Canada, Nova Scotia, etc., where salted pork was a way to keep meat stored for long periods of time, so I guess they just brought that culinary skill with them. It used to be incredibly cheap, but with the popularity of Cajun cooking, it has become rather expensive. Same with smoked ham hocks. You used to be able to get them at throwaway prices, but now they cost as much as steak. This rise in prices means what used to be a poor man’s meal has become gourmet fare. At least pickled pig’s feet is still not all that pricey. God forbid anything get popular, none of us will be able to afford it. (Old Lady grousing). Hell, have you priced canned dogfood lately? If this keeps up us old folks won’t even be able to afford that. Hen. Hen.

Response:

So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Trim them, cut in half and steam until they’re tender but not mushy. Sprinkle salt, butter and a goodly amount of parmesan cheese over them. Cover it up again until the cheese melts and eat! Rebecca

Response:

– Hide quoted text — Show quoted text – So, does anybody have a good recipe for brussels sprouts? toss them in olive oil and roast them. they’re yummy. That’s what I do with asparagus chunks, and generally throw in some chopped garlic and a handful of walnut pieces too. Outta this world! In fact, that was what I had for lunch today, topped with some shredded cheese/ I’ll have to try it with brussels sprouts as I love them too, but get tired of having them just steamed.

Add bacon. :-) — Peace, Pen — Pawbreakers – The Candy for Cats! http://www.pawbreakers.com

Response:

In my home province of Newfoundland, salted pork fat, called fatback, is often added to cabbage when boiled. I have added a small amount of fatback to brussels sprouts when boiling, and oh my, it’s really good! You may be able to find fatback, or salted pork fat, at a fish shop. Regards, Deb 260/211.5/135 – Hide quoted text — Show quoted text – I’ve never had brussels sprouts. I hate to be narrow minded, but there are some things I just won’t eat because of their names. Cumquat is another. Me, I *love* brussels sprouts, cooked soft but not mushy and just sprinkled with salt after cooking. Yum! But then I love most green veggies. I used to eat cumquats as a kid in Florida, but only the peel – the insides are just too sour. Haven’t had one in *many* years. Sh0rtcircuit (Deb)

Response:

– Hide quoted text — Show quoted text – The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with beautiful eyes of slate blue. He sucks his left thumb. He usually lets me sleep for about 4 consecutive hours. He’s got a fabulous pair of lungs on him, too! The other thread has gotten a bit out of hand. I had forgotten. But I haven’t forgotten you. Rosie, I don’t believe I came here because of celiac or diabetes, although I guess you can say I did indirectly, because I really believe celiac is why CAD broke for me. But anybody could find that out–goodness knows I have posted about it to the point of nausea. For personal reasons that have nothing to do with my diet, I have cut back drastically on my Internet use. Nevertheless, I will visit from time to time. Your concern is humbling and really touching. So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Welcome back and congrats Bridget! I’m very happy to see that the rumors of your death were greatly exaggerated. ) So did you weed out the culprit? lol No brussel sprout recipes here. I just pop them in the microwave then eat them with melted butter. Yum!!! — Jeri "Change is inevitable, except from vending machines."

Response:

Hi Bridget Aren’t babies wonderful! Enjoy him. — Tara Mum to Madison 28 March 2004 – my 29th birthday www.dazzled.com/lowcarb – my homepage New Zealand – Hide quoted text — Show quoted text – The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with beautiful eyes of slate blue. He sucks his left thumb. He usually lets me sleep for about 4 consecutive hours. He’s got a fabulous pair of lungs on him, too! The other thread has gotten a bit out of hand. I had forgotten. But I haven’t forgotten you. Rosie, I don’t believe I came here because of celiac or diabetes, although I guess you can say I did indirectly, because I really believe celiac is why CAD broke for me. But anybody could find that out–goodness knows I have posted about it to the point of nausea. For personal reasons that have nothing to do with my diet, I have cut back drastically on my Internet use. Nevertheless, I will visit from time to time. Your concern is humbling and really touching. So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Response:

I’ve never had brussels sprouts. I hate to be narrow minded, but there are some things I just won’t eat because of their names. Cumquat is another.

Me, I *love* brussels sprouts, cooked soft but not mushy and just sprinkled with salt after cooking. Yum! But then I love most green veggies. I used to eat cumquats as a kid in Florida, but only the peel – the insides are just too sour. Haven’t had one in *many* years. Sh0rtcircuit (Deb)

Response:

Memba what I said about brusell sprouts?????? They are poor baby cabbages that never got a chance to grow up! LOL Laureen

Thank you for that, Laureen. I’ve never had brussels sprouts. I hate to be narrow minded, but there are some things I just won’t eat because of their names. Cumquat is another.

Response:

So glad you and he are fine. You don’t give up. You don’t quit. You do what you say. You say what you do. You go out there. You win. You do the best you can. *Never* give up. ~~~Rupert Boneham~~~

Response:

Memba what I said about brusell sprouts?????? They are poor baby cabbages that never got a chance to grow up! LOL Laureen Thank you for that, Laureen. I’ve never had brussels sprouts. I hate to be narrow minded, but there are some things I just won’t eat because of their names. Cumquat is another.

That’s so odd! I was the same way, but only when I was a kid. I wouldn’t eat mushrooms, marshmallows, okra, or squash just because of their names. But I always loved asparagus and brocolli, they have fun names. — Michelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

Response:

Memba what I said about brusell sprouts?????? They are poor baby cabbages that never got a chance to grow up! LOL Laureen

Response:

So, does anybody have a good recipe for brussels sprouts? toss them in olive oil and roast them. they’re yummy.

That’s what I do with asparagus chunks, and generally throw in some chopped garlic and a handful of walnut pieces too. Outta this world! In fact, that was what I had for lunch today, topped with some shredded cheese/ I’ll have to try it with brussels sprouts as I love them too, but get tired of having them just steamed. Debbie

Response:

You could save a lot of time (and electricity): Rinse, trim, toss down the garbage disposal.

I’m with you, Alice. Brussel’s Sprouts are NOT fit for human consumption. However, I find an easier (and cheaper) way to use them. Don’t bother to wash them, just chop them into bits. Then spread them over the Worm Farm and let the little beasties turn them into lovely castings perfect for fertilising the broccoli or other LC Veggie Of Choice. Aramanth

Response:

Hi Bridget, Welcome back, and congratulations on your new bundle of joy! I don’t know that you would even remember me, as it was a couple years back that you and I had exchanged a some e-mails, when I was just beginning CAD. I am not a big poster, with a busy life, so your advice back then, meant a great deal to me, and was a great help. I never forgot you, and looked for you occasionally while lurking in ASDLC. The group has always been my source of encouragement. I stuck to it and lost about 55 lbs……and although I still haven’t reached my goal, and have slipped a few steps back….. I am a better person having started. I start over every day. <g When I read that you had died! I was very much affected, and now that you are very much alive, and healthy, I just wanted you to know that you made quite an impact on me, and how much I appreciated it. Thank you so much! Cindy

Response:

Congratulations on the birth of your baby boy! And welcome back. I lurk mostly but I look forward to getting to know you along with all the others. I’ve learned a lot from this group and so many of you are such inspirations! Thanks!! – Hide quoted text — Show quoted text – The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with beautiful eyes of slate blue. He sucks his left thumb. He usually lets me sleep for about 4 consecutive hours. He’s got a fabulous pair of lungs on him, too! The other thread has gotten a bit out of hand. I had forgotten. But I haven’t forgotten you. Rosie, I don’t believe I came here because of celiac or diabetes, although I guess you can say I did indirectly, because I really believe celiac is why CAD broke for me. But anybody could find that out–goodness knows I have posted about it to the point of nausea. For personal reasons that have nothing to do with my diet, I have cut back drastically on my Internet use. Nevertheless, I will visit from time to time. Your concern is humbling and really touching. So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Response:

(Snipped) So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Yes. Rub all over with oleo to seal in flavor. Sprinkle lavishly with salt, pepper, cayenne and a dash of soy sauce. Wrap tightly in foil wrap and bake for 1 hour at 350 degrees. Unwrap brussels sprouts, throw them away and eat the aluminum foil. Hen.

Response:

(Snipped) So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M. Yes. Rub all over with oleo to seal in flavor. Sprinkle lavishly with salt, pepper, cayenne and a dash of soy sauce. Wrap tightly in foil wrap and bake for 1 hour at 350 degrees. Unwrap brussels sprouts, throw them away and eat the aluminum foil.

You could save a lot of time (and electricity): Rinse, trim, toss down the garbage disposal. — AF "Non Sequitur U has a really, really lousy debate team." –artyw raises the bar on rec.sport.baseball

Response:

So, does anybody have a good recipe for brussels sprouts?

toss them in olive oil and roast them. they’re yummy.

Response:

The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with beautiful eyes of slate blue. He sucks his left thumb. He usually lets me sleep for about 4 consecutive hours. He’s got a fabulous pair of lungs on him, too! The other thread has gotten a bit out of hand. I had forgotten. But I haven’t forgotten you. Rosie, I don’t believe I came here because of celiac or diabetes, although I guess you can say I did indirectly, because I really believe celiac is why CAD broke for me. But anybody could find that out–goodness knows I have posted about it to the point of nausea. For personal reasons that have nothing to do with my diet, I have cut back drastically on my Internet use. Nevertheless, I will visit from time to time. Your concern is humbling and really touching. So, does anybody have a good recipe for brussels sprouts? In loving support, Bridget M.

Diabetes Talking