Weight: 193.8
Morning blood sugar: 5.0
And I’m starting this post earlier in the day so that maybe I won’t be so tired when I’m writing.
I had my phone doctor appointment this morning. He was impressed with my numbers, and supported my choices with my insulin decreases. I did end up sticking with twelve units last night, and as you can see, that was still very good for my morning level. I’m still at 100 percent in target range, with a 24-hour average of 5.6. I still don’t really feel any better, but I know that’s not going to happen overnight. I do wish this total lack of energy would get better, and I feel at times like I’ve got a very low-level headache. It’s not enough to really bother me, but it’s enough to let me know it’s there.
Breakfast this morning was homemade beef sausage patties and mozzarella and oregano omelets. Loved the sausage, although next time I’m going to make the patties a bit thinner and larger around. I’ll probably use my burger press to keep things more uniform. I used my kitchen scale to ensure that the patties were the weight suggested in the recipe. I just love that scale because it really does make it easier to get measurements right!
But now, to the omelets. I have never tried making an omelet before, except one time in my electric egg cooker. That was really good. The problem is that what they call an omelet in that cooker is really an egg patty. So today I did the flat pancake-type thing where you put fillings on top and fold it over. The recipe didn’t call for any flipping, so this was a good thing. Having never done this before though, I wanted to know how long I should be cooking things. I asked Google, and was told one to two minutes. Um, okay? Each one of ours took about ten minutes. I used a fairly small frying pan, but they were only three eggs each, and there was cheese mixed into the eggs. But, the recipe said to cook until set, and the top wasn’t set for about ten minutes. In any case though, Bruce started eating his, and said that now he loves omelets. I still don’t know if I did it right, but whatever I did worked, so he told me not to change it next time.
This got us thinking a bit though. Bruce said I should put some taco sauce on mine. I chose not to do that, but I used this no sugar added ketchup instead. While eating it, I thought of things I could do with it. Since this didn’t get flipped, there’s kind of a firmness to the bottom that really helps to hold things together. I was thinking of making these in a larger pan so that they’re bigger around and thinner. This would allow me to use them as soft-shell taco shells, crust for pizza, etc. And, with different seasoning, I can make it into anything from Italian to Cajun, to whatever.
As I’m getting more inventive and doing different things, I’m looking at ways to streamline the process for myself. To that end, I’m going to add a wish list to products that I think would be helpful. A couple of examples are this Cuisinart Frittata 10-Inch Nonstick Pan Set, or this Happycall Nonstick Double Pan. They both seem to be fairly similar, but what I like about them is that rather than having to flip the food itself, I would just flip the pan. I can see so many advantages to this. I had something similar to these several years ago called the perfect pancake, and my problem with that one was that as I flipped it the batter would fly out and make a mess. I assume that, at least the second one, doesn’t have a break between the top and bottom, so stuff wouldn’t come out when I flip.
Tonight’s supper will be buffalo chicken wings and more roasted parmesan cauliflower. We’ll also get a snack later of dark chocolate. Unfortunately for Bruce, dark chocolate gives him headaches, so as much as he enjoys the chocolate, he doesn’t enjoy what comes next. So, welcome to Friday, and hope everyone has a great weekend!