I’m going to piggy back on the original “Black Beans & Lentil Soup” focus, and go off on tangents as I normally do.
For some reason this morning, I hadn’t cooked any bacon in the microwave before my two hard boiled eggs were hardboiled. I make a delicious, to me, egg salad and normally have it on sourdough bread (often toasted) and a couple of slices of bacon, but not this morning. I had recently watched a YouTube video that mentioned the merits of eating avocados regarding Type 2 diabetes. So that’s probably why the thought came more quickly to me that I could mash up some avocado to eat with my egg salad and sourdough bread. I had a small avocado, and decided to cut it in half. I mashed some for the egg salad and it was delicious! I would definitely do that again. I plan to make some guacamole with the other half of avocado and add a tomatillo, plain Greek yogurt and maybe some sour cream, and cilantro.
I’ve always got a problem with buying avocados, either buying them too ripe, or buying them too hard to use for several days. And, there is no good way to use half of an avocado, unless you make guacamole out of the rest. If I had a graveyard for every avocado that has gone brown before I could use it, I would have to name it “Arlington Avocado Cemetery.” I made another “batch” of Black Bean & Quinoa yesterday, and it is delicious again. It goes well with my homemade salsa and guacamole. So, it makes sense for me to buy another avocado, and half it. Half for another egg salad breakfast, and half for more guacamole for the Black Beans & Quinoa.
Another thought I had recently was to buy a new waffle iron. I have one that flips when you cook, but the oil drips out from the edges when you flip the waffle iron. I just want a flat iron, perhaps with those deep Belgian waffle indentations. *The old iron would go to the thrift store.
I was looking for my vinegar, turmeric & fenugreek drink and I must be out. I’m thinking of grating both raw ginger and fresh turmeric root for this drink. I liked the ginger fibers swishing around in the liquid. The flavor I’m going for is similar to a “store bought” drink with similar ingredients, but the store bought drink didn’t have enough vinegar. I see the note that says vinegar may attack tooth enamel.
I was in Walmart looking for Ball/Mason jar bean sprouter lids and asked one of the Walmart staff where they might be. I noticed that she had a “fancy” box cutter and I asked her about it. I also asked if I could take a picture of it and she showed it to the camera. I see that Amazon has these Klever X-Change Safety Cutters for sale at about $12@.
Oh, I thought I had come up with an easy, cheap way to make my own “regular” Ball/Mason Jar bean sprouter. I saw a grease splash guard in Ollies, but realized that I could probably buy it at Dollar Tree for $1.25, and I did. The unforeseen problem was that I couldn’t find scissors, snips or shears that would cut the thin mesh screen. I had even drawn a dark circle around a Mason Jar lid with a black permanent marker, but scissors just wouldn’t cut it. I guess I’m going to have to buy one (just 1) online. I’ve seen one that has feet on the rim, so you just flip the jar upside down and the air can get in, and the moisture can get out.
Before I left home this morning to buy more groceries, I fished out the third item I had bought at Dollar Tree, a red plastic coated pair of kitchen shears. I bought these because they had a bottle opener grip in the handle. In the moment, I thought to try and use these shears to see if they would cut the wire mesh of the splash guard. And what, they did!
I cut around the black line I had traced on the mesh and then put it easily in the jar lid. I screwed on the lid, no problem. I put some mung beans in the jar and added some water. I put the lid back on and turned the jar upside down and the water easily flowed out of the jar. I even filled the jar through the mesh instead of taking the lid off again.
Now, I just have to come up with a way to tilt the jar to allow air & water flow. *The answer to this problem was simple. I had some black cereal bowls that have high sides and one of these was perfect. I put the jar upside down in the bowl, and tilted the jar. The lid came to rest on the opposite side and this left the perfect amount of room for air to get in and any moisture to leak out.
I fished around and found a black sock that I cut the toe out of and slipped the sock around the jar. Perfect! I used the sock a few times, but have found it not necessary for the mung beans to sprout successfully. 1/3 Cup of Mung beans produces about 4 oz. of sprouts and I use one of the nut boxes (cashews, pumpkin seeds from Food Lion) to store them in the fridge.
I’ve got a small amount of mung beans in their water for the first 12 hours of soaking.
[04/13/25]: I dumped the Mung bean sprouts into a plastic container tonight for the fridge. I also added some of them to my cabbage slaw and it worked well. My first attempt at bean spouting was such a success that I plan to try brown lentils next. I think I can start them tonight and by the time I finish the Mung bean sprouts (3 or 4 days) the lentil sprouts should almost be ready. [end]
I had a slight problem finding the mung beans to use for sprouting. I went to Sprouts (how appropriate) and they no longer sold them. I then went to the “Apple Crate Naturals” health food store and they didn’t have any, but the clerk suggested I try Sun Asian Super Market. I knew right where it was and sure enough, they had a small bag of vacuum packed mung beans by “Asian Best,” for only $.99. *I did buy a small amount of Taco Seasoning at Apple Crate and plan to mix it with some ground sirloin from the Fresh Market.
*One note on blocking light from getting to the sprouts is to use an old sock, and pull it up around the glass jar. Makes sense. **I’ve not seen any sprouting lids that fit regular jar lids, they are all for wide-mouth jars, but that problem was fixed when I was able to make my own mesh lid.
Oh, I found my $340 Walmart receipt, and also the $60 receipt from later that day (04/04/25). I’ve also spend another $100 a couple of days later. So, $500 to fight Trumpflation. *Yes, I’ve spent $500 on goods, but how much interest could I get on that same amount over a 3 months period? Yeah, if goods go up like I think they might, it’s a no brainer. Buy now, save later.
I had marked on my grocery list today, to buy beans: black beans, cannellini, garbanzo, and green beans. I also wanted to buy some raw ginger and fresh turmeric root. I found the ginger & turmeric roots at Harris Teeter. I then went to the back and got a tub of Greek God’s Yogurt – Plain. As I walked away from the freezer, I noticed there was a wall of beans & tomatoes in cans at the end of the aisle. I looked and they had the Harris Teeter brand of black beans, cannellini, and garbanzo beans. They were on special for 3 cans for $2. What’s that? 67 cents each?
*Well, I go back the next day to buy a few more cans of these beans, and they’re not on this sale any more. They have been moved to the regular aisle and now they are $.99 @. And, I went to two different HTs and they were not on special at either place. I also found that the HT store brand of “Roadrunner Raspberry,” was no longer available. In fact the special black containers with the swirly design was not to be found.
99cents @ Sun Asian Market$1.25 @ $T$1.25 @ $T
During the last Election Trump was talking about how bad the Economy was. But, I kept pointing out that Rooms to Go had said they were going to add more facility in 2025, and that Wawa, and Sheetz had built new stores in several locations. I was buying thick cut pork chops for about $1.75 per pound. What bad Economy? Oh… I didn’t know that once Donald Trump got into office he would cause “the bad Economy,” with his tariffs. And, he and others will talk about how Joe Biden was the cause of this bad situation. And, the blind will remain blind. **I’m surprised by the Stock Market recovering so well today.
Oh, oh. I may try my new toaster oven in the place where my ice shredder is located. I can move the ice shredder over to the mobile kitchen island.
I went shopping at Walmart in an attempt to minimize the effects of Trump Tariffs. I bought the non-perishable items that I buy repeatedly. Things like toilet paper, paper towels, drain cleaner, dishwasher detergent, dish soap, bug spray, washing machine detergent, plastic sandwich bags, garbage bags, and toilet bowl cleaner. This wasn’t all, but I bought double of each item. And, the total came to about $342 or there abouts. I don’t think I’ve every spent that much at one time at Walmart. Maybe if I bought a TV, Chromebook or Laptop, but not for the day to day items. *And later in the day I went back to a different Walmart and bought about $62 more, so the total for the day was a little over $400. *A few days later I spent another $100, bringing the ticket against Trumpflation to $500.
I’ve got a $300+ Shark standup, cordless vacuum on the way. And I just ordered a replacement passenger side mirror for my Camry.
A strange thing happened earlier in the week when I went to get my car inspected. Just after leaving Hendrick’s, I was speeding up on a nearby on ramp for MLK and I started to hear a high pitched sound. It sounded like metal on metal, and it was coming from toward the passenger side rear view mirror. Couldn’t figure it out, and took it back to Hendrick’s immediately and they couldn’t figure it out. But the noise was gone.
I’ve since paid my property taxes online and renewed my car registration for the year. I login to the NCDMV site with my Google account and have to have the following to complete the process: Completed State Inspection, Insurance ID, last numbers on my car title. I always freak because I can never remember when this is supposed to be paid. And I now think, for me, it is by the end of May each year.
So maybe day before yesterday, I looked over at the rear view mirror and realized that a large chunk of it had dropped off. And then it came to me that the high pitched sound had probably been caused by a piece of the mirror either dropping off or wind getting behind it, and making the noise. Well, I noticed a little more had gone when I was on my way to eat at Longhorn in Goldsboro. And, I kept hearing pieces of the mirror as they dropped off and hit the side of the car before bouncing off onto the road somewhere.
*Before I got back home there was only a small piece of mirror left and that appeared to be stuck pretty firmly. But I just ordered a replacement mirror for about $20. I hope I can just glue it onto the existing backing, instead of having to take the inside panel of the door off to loosen the rear view mirror assembly. *Which I won’t do. Now, $20 is a far cry from the $500 price tag that the dealer quoted me some time ago.
The meal was “perfect.” I think I equated the better flavor because the chef had added a bunch of salt. The only thing that ended up not being perfect was the cheeseburger sauce that I had to ask for. I finally thought to have the waitress tell the chef I didn’t want the bun for the cheeseburger.
I wanted all the other fixin’s, and a little more onion, and the only thing that didn’t arrive was the sauce. The sauce ended up being too salty, by a little, but that focused my attention on why the burger was “so tasty.” The appetizer bread was delicious as usual, with the butter, oh my.
The Shrimp & Lobster Chowder was good again. I even enjoyed the dill pickle slices. It’s not that I don’t like dill pickles, but I like a sweet, Bread & Butter type of pickle with that burger. I also normally bring along a little sweet onion from home, but didn’t yesterday.
I have a simple routine that goes with eating at the Longhorn. Afterwards, I drive over to a location near the SJAB air field, where I can see any airplanes taking off or landing. Sometimes I do, sometimes I don’t. I have seen the fighter jets & the fueling tankers in motion. There is a road that dead ends just before the fence that protects the runway. The road divides two large fields, and during the summer the crops sometimes block the view, but most of the year there is a clear view up & down the runway, and the control tower, and the fighter jets & the tankers.
After I view the jets I sometimes head back into town and visit the Wayne County Library. I know where the bathroom is, and it’s a comfortable rest stop. I then might look for a magazine to peruse: “Our State” or maybe “Gun & Garden.” “Gun & Garden” how Republican. like “Yellowstone.” I’ll usually sleep a little, but am usually aware if a library staffer is coming near to see if I am dead.
postandbeambarns.com
I’ve stopped to look at a large touch screen TV that is set up to project a web browser. I’ve seen a map and some info that proved to be part of a web page. I’m not sure if an onscreen keyboard pops up, but it would have to in order to enter a URL. *In looking for some pictures to illustrate what I’m talking about, I came upon one picture that I had taken of the back of the video display, and there was a keyboard, that appears to have a cable, and a mouse.
Oh, a couple of days ago I bought a small toaster oven, which I haven’t even taken out of the box. I hope the box is under the dining room table, because if it isn’t, I don’t know what I did with it. I also don’t know where I’m going to put it because I really don’t have room for it.
I bought a Shark handheld vacuum the same day I bought the toaster oven. And now I am wondering why. I did use it to vacuum some of the edges of the room and some of the gunk that had accumulated under my easy chair. *Which definitely needs to be replaced.
I drove from Goldsboro, to Smithfield on Hwy. 70. I stopped at J.R.s which is now a mere ghost of what it used to be. It is only a cigar shop now, but they also have a food mall next door and I think a “robot” project of some type. They didn’t have the cheap Avanti Estilo Cafe Mocha cigars that I like the smell & flavor of. I looked for something else, but didn’t find anything I wanted to buy. They did have “Ram Rod” cigars. The cigars are much like the “hard liquor” that I have in my closet. Something that I don’t use addictively, but occasionally and “to set the mood.” I used to say that I would smoke a cigar if I was reading a book like “1984.” Or maybe a detective novel.
Next, I stopped at Lee’s Fresh Market near Benson and bought some boneless pork chops. And then on down the road and I stopped at the “Rooms to Go” on I95 and walked about trying the various easy chairs. There was one, the first one I tried, that was comfortable and had electric controls for the foot rest. There was also a glass top dining table that I’ve noticed before. It’s round and I can buy chairs in different colors.
And the thought came to me about how to store and display the various types of nuts I like to eat regularly. At times I will have the following: almonds, cashews, pistachios, roasted pumpkin seeds, walnuts. And I will sometimes transfer these nuts from their clear plastic containers to Ball/Mason jars. And on the top rack I could add prunes, dates, raisins, Turkish apricots and/or dried cranberries.
The idea hasn’t fleshed out completely, but I also eat plain Greek Yogurt and various pureed or whole berries like raspberries, blueberries, or strawberries every day, as a dessert or mid-meal snack. The nuts I eat throughout the day, or sometimes mixed just before bed.
I like the Greek Gods Plain yogurt, but also like the single serving, cheapo, store brands of Plain Greek Yogurt from Aldi’s SUD and LIDLs. I just gave away a four jar holder for jam, that was made of metal with a wooden handle. I only had one jar of preserves that I think Robin & Jeff had given me several years ago. I hadn’t eaten it because of the high sugar content, but was clearing things out recently and that went.
Bean Sprouting
Using Ball/Mason jars with a mesh lid. Process: soak, drain, tilt, reap. And Gemini suggested “putting a sock on it.” A cheap way to offer the seeds their privacy. *I’ve not found any sprouting jar filters or lids that are for regular sized Ball/Mason jars. They are all wide mouthed jar fittings.
I have reduced the amount of some ingredients including black beans & corn and switched from vegetable broth to chicken broth, and from vegetable oil to avocado oil. I reduced the amount of black beans, not because I don’t like them, but because I am thinking of the number served from the recipe, and since I am “cooking for one,” I’ll try half and see if I can eat it all before some of it spoils. *Well, that turned out to be a moot point. This dish is a very good base for other Mexican flavors. And, to surprise a 71 year old man with such delicious flavor is pretty wonderful.
Ingredients:
Here is the original recipe halved so that only 1 can of black beans is used, which would yield 5 servings.
1/2 teaspoon vegetable oil
1/2 onion, chopped
1 clove garlic, chopped
1/2 cup quinoa
3/4 cup vegetable broth (try upping the amount to 1 C of broth to 1/2 C of quinoa)
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained1
1/4 cup chopped fresh cilantro
I’m going to try and add the simple cooking process for the above ingredients in case the web site I reference changes or goes away.
NOTE: I have changed the above recipe to reflect a halving of the ingredients, and this means that I have to adjust the cooking time somehow. I may up the broth to 1 Cup for 1/2 Cup of quinoa. This may bring the cooking time back to the 20 minutes time, and also make it easy to remember twice the broth for the amount of quinoa. [end]
Start with very little oil, and chop half an onion and a little garlic and sautee for about 10 minutes. Then add 3/4 cup of quinoa and twice as much, 1.5 cups of broth to the onion/garlic mix. Add the cumin, cayenne, salt & pepper. Bring to a boil, then cut the heat down to a simmer for 20 minutes, covered. Don’t boil for 20 minutes or you will have burnt quinoa! The broth seems to be too much at the start, but simmering for 20 minutes, the liquid will evaporate leaving a moist, not dry, and not too wet fully cooked quinoa & onion mix. Now add the frozen corn, and let it warm up for about 5 minutes. And after this add the canned, cooked black beans (leave out the empty can, and rinse the beans before adding) and the chopped fresh cilantro. Stir to mix thoroughly and viola!
The cooked quinoa.Black beans & corn (not frozen)The finished product, Black Beans & QuinoaEgg salad, avocado, grape tomatoes & toast from new toaster oven.
*The Black Beans & Quinoa are an excellent base for other flavors. Add the heat, or avocado, or Greek Yogurt or sour cream to your other sauces or toppings for the beans & quinoa. And then mix a little, as you prefer with each bite, as you eat and enjoy.
I wanted to find something to pair with homemade salsa instead of using tortilla chips that might be more Type 2 “diabetic friendly.”
I also saw a comment to eat the salsa on an avocado. I like the thought of that. I’m guessing we might be heading for guacamole. I could have some salsa in one salsa dish, some guacamole in another dish, some Greek yogurt, plain, in a third.
And, the thought came to me to add a dollop of sour cream, and then Gemini (AI) suggested, Plain Greek Yogurt.
I keep forgetting Greek Yogurt, and because I already have “Plain Greek Yogurt” on hand for a dessert of yogurt & pureed blackberries, raspberries or strawberries, hey that’s a no brainer.
I’m not sure if this might be over doing it, but I also might try using some of my Cilantro-Lime Dressing in this. *I ended up NOT using any of this dressing, but many of the same ingredients added to the flavor and smooth texture of the guac.
As I’m walking toward my kitchen I pass my new wire storage rack, and noticed an odd shaped Rubbermaid container. I say odd because I have a bunch of the Rubbermaid Easy Find Lids containers, assorted sizes, but this one doesn’t belong to that style. I wondered what I had put in the container, shook it as I picked it up, and then popped the top and looked inside.
Oh, yeah! Tomatillos. Just four of them and about medium sized. But the thought came to me immediately, something to mix in with the avocado. I’ve made a type of green salsa to off set the red tomato salsa I usually make.
Add some avocado, sweet onion, tomatillo, green chilis, cilantro and S&P with some cumin and cayenne and that’s another good flavor. *I added the plain Greek Yogurt & a little real sour cream and Agave Nectar to the guacamole. Sweet, smooth, not spicy.
*I made the mistake of using a little jalapeno instead of the green chilis in making this guac version. It turned out to be too spicy, but my solution was to add less heat to the salsa. And because I like mixing the three flavors with each bite, problem solved.
Oh, my! The flavors came together so well. I would definitely make this again, and repeatedly, and often. One of those surprises that works so well. And, it’s hard to surprise yourself, but I did, and pleasantly. I wanted something to replace the tortilla chips with my salsa, but chips & a little extra sour cream would kick it even further. *And I’ve already eaten a few Blue Corn Tortilla Chips with this meal twice. The little bit of extra salt and the crunchy texture just add to the experience.
*04/07/25 I’ve just made this again and the recipe is spot on, regarding how much to use and how to cook it. The broth evaporates and at 20 minutes it is ready for the frozen corn and in about 5 minutes, the black beans and cilantro. I did try the LIDL Black Beans and Whole Kernel Sweet Corn (instead of frozen).
And now on to some other ideas for enhancing the above meal, or even taking it in a slightly different direction.
Garden of Eatin’
I’m trying to interpret the nutritional values of these Blue Corn Taco Shells. Two shells are only 130 calories. There is no sodium? That would make them awful bland wouldn’t it? And, there is no sugar or added sugar? As a Type 2 diabetic, no sugar or salt is great, but questionable.
I’m thinking about doing the following: Black Beans & Quinoa for the base layer in the taco shell. Then add a layer of shredded Romaine Lettuce. Followed by some of Bill’s Salsa and Bill’s Guac. I already know that all of those flavors work well with Blue Corn Tortilla Chips so if the taco shell is flavorful, it should all work and two tacos .
I’ll calculate the estimated total nutritional values per taco based on the ingredients you listed:
Black Beans & Quinoa (½ helping per taco)
Shredded Romaine Lettuce
Bill’s Salsa (¼ cup per taco)
Bill’s Guac (adjusted per taco)
Blue Corn Taco Shell
Estimated Nutritional Values per Taco:
Calories: ~207 kcal
Carbohydrates: ~32.4g
Fiber: ~9.2g
Protein: ~6.2g
Fat: ~7.5g
These tacos are relatively high in fiber, which is great for managing blood sugar levels. The combination of black beans, quinoa, and healthy fats from avocado makes it a well-balanced option for Type 2 diabetes.
And here is a much cheaper Wegman’s product of similar comparison.
*04/07/25 I did buy a package of the Wegman’s Blue Corn Taco Shells and tried a couple with the Black Beans & Quinoa, Salsa and Guacamole. The shells had good flavor. I had been worried that with no sugar or salt that they might be very bland. I didn’t heat the shells, and I need to try that because they crumbled easily when eating and made it messy.
Currently I would prefer using the tortilla chips with these foods.
Here is an Organic Blue Corn Tortilla Chip from On the Border.
I bought some shaved sirloin today at Lee’s Fresh Market, and had a desire to make a stir fry with onion and various peppers (jalapeno, poblano, red bell pepper & a few Ajicitos Dulces peppers). It just made sense to put these on top of some of the Black Beans & Quinoa, and then the guac and salsa came along for the ride. It was all delicious together. I had thought the other day that maybe adding roasted sausage might work, and I still think that. Chicken isn’t the only thing that could set the beans, salsa and guac afire.
These Ajicitos Dulces Peppers are no heat, and not very distinctive in flavor (my revue). I got the above picture of the red Aji Dulce Peppers online, so I guess they ripen from green to red. But, also note that the Brazillian Starfish (some heat & distinctive flavor) has a similar shape and color. I compare the shape to that of a white “Patty Pan” Squash, but much smaller. I do not recall what the multi-colored pepper is called, but this reminds me of the ripening stages of the Sweet Bell Pepper. Green Bell Peppers are the least ripe, then turn to yellow, orange and finally red which is both the ripest and sweetest. *I froze some of the Aji peppers and have used a few in some other cooking.
Nothing to do with the above, but just what I had for dinner tonight. I opened a plastic container in the refrigerator earlier today and was shocked to find one of those thick cut, bone in, pork chops that I had bought some time back at Lee’s Fresh Market in Benson, and had frozen them, but had taken this one out to thaw, and forgot it. I smelled it and it smelled perfectly fine, so I moved it up on the list of what to cook tonight.
*I had my Ciabatta Roll Pizza for lunch and it was delicious. I had roasted the bell pepper, onion & jalapeno in the oven before putting it on the shredded cheese and melting it all together. I wanted to make sure those items toasted, and didn’t think they would if I put them on at the same time I started to melt the cheese. It worked. The pepperoni goes on last, and takes only about 3 or 4 minutes to get oily and crisp up. Delicious, once again!
The porkchop took about 15 minutes to cook, and I added just a little jalapeno & sweet red bell pepper to roast with it. Ten minutes on one side, under tin foil, and then flip it over and 5 minutes later it’s done. Pink on the inside, but not bloody.
I made a modified Greek Salad with Spring Mix, Romaine lettuce, red bell pepper, sweet onion, walnut pieces, feta cheese and wonton strips for crunch. I also made a modified Italian dressing with brown & yellow mustards, red wine vinegar, olive oil, a little water, S&P and some sweetener. Added a slice of sourdough bread and everything worked. Meat, bread, roasted jalapeno and tart salad.
NOTE: I may need to get a toaster, or toaster oven because I am increasingly unable to put bread in the oven to toast it without burning it. I can’t keep my mind on the toast for the other things I might be doing, like testing my resting blood sugar level, or even heating water for hot tea in the microwave, or putting dishes in the dishwasher. *04/07/25 I did buy a small toaster oven from Walmart about a week ago. I haven’t taken it out of the box yet, because I really don’t have a place for it yet. *04/19/25 I finally put the toaster oven on a small table in the living room next to the kitchen counter. It toasts bread quickly and has a timer. Still, this is not the place for it, but I don’t have a good place yet.
I finally got up the courage or interest, to read about pickled eggs, and in reading about them, I suddenly had the idea and minor desire to try and make some pickled eggs at home.
I love eggs. I like the standard formats of scrambled and hard boiled, and over medium, and I’ve even made poached eggs and have microwaved them to my satisfaction. But the thought of “pickled eggs” has for many years, since my youth, has elicited an extreme aversion to trying to even taste one bite. Here is why.
As a boy growing up in Eastern North Carolina, I would travel about, tagging along with my mother, or favorite aunt (Aunt Sis) and going into stores as they either shopped, or window shopped, or even just stopped in to “touch base” with the store owner, or some long time friend, relative or acquaintance. There were several of these stores, perhaps even small enough to be called a shop, as this was before the Convenience Store became popular. These small stores might have all sorts of goods for sale, both food related, and household, or outdoor work related. And up near the checkout counter or cash register, there might be one or two large glass jars labeled, and two different food items would be floating, one type in one jar and the other type in the other jar. They weren’t mixed. And these items were floating in what I came to know as vinegar or brine. The items were “pickled pig’s feet,” and “pickled eggs.” For some reason I found the idea of fishing out either from their nasty looking jar, and eating them, was a repulsive thought.
I love pig’s feet, when I cook them at home. The process is simple, Get a large pot to place on the stove top, pour in enough water to cover all the meat, and add a little salt and pepper, and just a hint of Cider Vinegar to “sweeten their flavor” and after a very long cooking time, the scant meat and the vast amounts of cartilage break down, and release almost completely from the massive amounts of intertwined pig’s feet bones.
I will say that eating pig’s feet is an interesting process. Your fingers start to stick together. And now I think, this is probably why they can turn a horse into glue. But, I have almost completely stopped fixing pig’s feet because of the feeling I am left with after eating them. It may be the high fat content, or salt, but I feel awful, as if I have been drugged. Much like my body’s reaction to eating a doughnut. Just eating part of one, I almost immediately go into a sugar coma, which can last for several hours.
The other item that connoted gastric horrors were the pickled eggs. They were in a dark brine, or some in a brine colored by beet juice, giving the brine and the eggs a deep purplish color. But, it wasn’t the color of the eggs, it was the thought of all those people sticking their fingers and hands in this one jar to fish out an edible egg. And I know it was probably only the store owner that did the fishing, and he probably had a large spoon to complete the process. But I never had the desire.
I was watching a YouTube video about someone shopping at various grocery chains, and maybe it was Sam’s Club where as he was walking along he saw a case of these and just looked in wonder that these were for sale. And having tried them finally, I would wonder even more.
And now I have the first ever pickled hardboiled eggs sitting in a small glass jar in my kitchen, in a brine of Apple Cider Vinegar, water, beet juice with some mustard seeds, sweetener, a Bay leaf, one garlic clove and some peppercorns. According to one online suggestion, I should wait perhaps a week or more to let all the flavors meld before trying an egg. I have two eggs in the jar, so I may not wait a week to try the first. And, if I like the first pickled egg I try, I may not wait for a whole week.
Now, at 71 years old, never having ever tried a pickled egg, what if I find that like many other food items, I love the unique flavor of a hardboiled egg seasoned with a little vinegar and beet juice.
And, I like the flavor of beets. I got the beet juice for the pickled eggs from a jar of sliced beets. I poured out the rest of the beet juice, after adding some to the egg brine, and I dumped the sliced beets into a small Rubbermaid container. I then added a little Cider Vinegar, some Balsamic Vinegar and some sweetener, coconut sugar & Agave Nectar.
If I like the pickled eggs, then finding a use for the beet juice I once threw out, but now can repurpose would be fantastic. And that I quite often boil a couple of eggs to make egg salad, would make it easy for me to boil two eggs for immediate consumption, and two eggs for a later pickled egg treat.
NOTE [03/31/25]: I think I’ve mentioned this elsewhere, but I didn’t like the pickled eggs. I wouldn’t make them or any variation of them again. They were pickled, but if I want something pickled, I’ll eat a pickle. Now, I do like the flavor of sweet bell peppers, sweet onion and tomatoes in a turmeric/vinegar brine. That would give the eggs a bright orange or yellow color, but I’m not sure I would like them with that flavor either. [end NOTE]
I have mixed Fenugreek with Turmeric in a Ginger/Vinegar drink. But at some point I think I read that those combinations might actually be harmful to someone taking blood thinners, so I don’t take it as often. *I came to like the flavor it gives certain foods, and have even added it to a Spring Mix Salad, that had Cilantro-Lime Dressing. And, to my egg salad this morning. Just a subtle flavor change.
Ginger
I’ve enjoyed ginger in it’s various forms for years. I especially like ginger candy, because of the sweetness mixed with the ginger flavor. I also like the pink pickled ginger that goes with Oriental flavors, and even Ginger Snap cookies, and I think ginger is also included in carrot cake, which is one of my favorite flavors in a dessert. I enjoy adding adding ginger powder to some of my stir frys.
.
Turmeric (Powdered)
As mentioned elsewhere, I’ve mixed Turmeric & Fenugreek in a Ginger/Vinegar drink. I’ve also made Golden Milk, which is just turmeric mixed with milk. That has an interesting flavor, because I add sweetener, and in some ways this reminds me of Egg Nog.
Perhaps my earliest introduction to turmeric was when I made a simple salad of tomato, sweet bell pepper and sweet onion, in vinegar, with a large amount of turmeric powder added, and no sweetener. This imparts a very acrid flavor to these vegetables. I don’t recall if I found anything to pair these veggies with but they are quite memorable. I’ve also added sweetener to this mix, and it makes a sort of turmeric pickles.
I have bought the turmeric tubers, but really had nothing I could do with them. I am guessing you could grate them and mix the raw turmeric much as you might grate raw ginger. I have grated raw ginger and added it to the Ginger/Vinegar drink and it does provide a depth of flavor beyond just powdered ginger.
Creamy Cilantro Lime Dressing recipe with calorie estimates and approximate serving sizes:
Creamy Cilantro Lime Dressing (Approximately 1366 calories total, Makes about 1 1/4 cup dressing)
1/3 cup olive oil (~636 calories)
1/4 cup lime juice (negligible calories)
1/2 cup mayonnaise (~720 calories)
1/2 teaspoon salt (negligible calories)1
2 garlic cloves (negligible calories)
1/2 a jalapeño, sliced (negligible calories)
1/2 teaspoon agave nectar (~10 calories)
1/2 cup cilantro, packed (negligible calories)
Key points:
The majority of the calories come from the olive oil and mayonnaise.
Lime juice, garlic, jalapeno, cilantro and salt contain very few calories.
Agave Nectar and Honey contain about the same amount of calories.2
This calorie count reflects the total for the entire recipe. To calculate per-serving calories, divide the total by the number of servings.
By combining the listed measurements of the wet ingredients, it can be determined that the total volume of the dressing will be approximately 1 and 1/4 cup.
Alright, let’s rework that recipe with plain Greek yogurt instead of mayonnaise.
Creamy Cilantro Lime Dressing (Greek Yogurt Version) (Approximately 746 calories total, Makes about 1 1/4 cup dressing)
1/3 cup olive oil (~636 calories)
1/4 cup lime juice (negligible calories)
1/2 cup plain Greek yogurt (~100 calories)
1/2 teaspoon salt (negligible calories)
2 garlic cloves (negligible calories)
1/2 a jalapeño, sliced (negligible calories)
1/2 teaspoon agave nectar (~10 calories)
1/2 cup cilantro, packed (negligible calories)
Key points:
The Greek yogurt significantly reduces the calorie content compared to mayonnaise.
The majority of the calories now come from the olive oil.
This calorie count is for the entire recipe. Divide by the number of servings for per-serving calories.
By combining the listed measurements of the wet ingredients, it can be determined that the total volume of the dressing will be approximately 1 and 1/4 cup.
Here are the calorie counts for various serving sizes:
1 Tablespoon:
There are 16 tablespoons in 1 cup, so in 1 1/4 cups there are 20 tablespoons.
746 calories / 20 tablespoons = 37.3 calories per tablespoon.
[NOTE 03/16/25]: I used Gemini to generate this recipe with the calorie counts and calories per serving. The AI made it simple to get the calorie count for each ingredient, and then it added up to get the total carlorie, and divided the total calories by the number of Tablespoons possible from the whole. *And then I pasted the recipe into MyFitnessPal Recipe importer. The result was a special dressing recipe with calorie counts and the ability to select a portion size. [end NOTE]
Another pared down version of this dressing using Greek yogurt instead of mayonnaise:
1/4 cup olive oil
1/4 cup lime juice
1/4 cup plain Greek yogurt (or light mayonnaise)
1/2 teaspoon salt
2 garlic cloves
1/2 a jalapeño, sliced
A few drops of a sugar-free liquid sweetener, or omit entirely
1/2 cup cilantro, packed
Estimated calories per serving (2 tablespoons): 520(total calories)÷8(servings)≈65 calories per serving.
Ajicitos Dulces Peppers
After blended, this recipe fit easily in a 4 oz. Mason/Ball Jar. Not sure I need much heat in this to be pleasing. *I just read elsewhere that I used a Ajicitos Dulces pepper and that would add flavor with no heat. I think I may have used this on baked tilapia, but with the mayonnaise version. **And I found that I had used this dressing on a baked salmon filet. I seem to recall that the original dressing was high in calories and the next day, it did affect my weight negatively. I liked the flavor so, finally decided to make a healthier version with plain Greek yogurt.
[04/25/25]: I had this tonight and then added Spicy Chili Crisp and Toasted Sesame Oil (no sweetener). It was savory and delicious with my jalapeno pork chop. I had the jalapeno pork chop yesterday with cabbage slaw. I only had red cabbage, but it still worked. [end]
[04/27/25]: These flavors work so well together. The steamed cauliflower, flavored with Spicy Chili Crisp and Toasted Sesame Oil has an savory, earthy flavor. This time I added Mung bean sprouts to my red cabbage & sweet onion slaw. Dukes Mayo, some Half-n-Half, and sweetener. The sprouts are crunchy, and that goes great with the crunchy cabbage. And, the pork chop seasoned with some roasted sweet bell pepper, onion & a little jalapeno. I did add half a slice of sourdough bread from Publix. “Winner, winner, chicken (no pork) dinner.” [end]
I am going to write some comments above where I first started this discussion because I think they are important.
I was discussing at length with the AI, Gemini Advanced, this morning, regarding an episode [All the Time in the World] of a very old SciFI Anthology TV series called “Tales of Tomorrow.”
The gist of the episode was a time travel theme, where someone from the future comes back in order to save various works of art or priceless valuables from an impending doom ( a nuclear bomb in this case ). The person selects a willing patsy, and gives him a time stopping watch in order to facilitate his procuring/stealing several works of art for her. She hasn’t revealed her ulterior motive to him yet. He does her “dirty work” bringing back several valuable works of art and then she let’s him know the entire story. He only has about 15 minutes to live before the bomb goes off killing & destroying everything. *Let’s not get into how she, and presumably others survived this total destruction. He asks her if he can keep the “time stopping” watch she has given him and she generously grants his wish, but with the warning that he can use the watch, but he will be totally alone since time is stopped for everyone else. Or if he chooses not to be alone, then he dies with everyone else in about 15 minutes. She leaves with her stash.
This is where the episode ends, but my imagination has always sought a solution, if I were the man, how could I prevent the impending doom, and survive? So that is the scenario I was able to rehearse with the help of Gemini. The watch created a “time bubble” around the wearer, and as a warning, don’t get closer than 5 feet to any other human being or they will be sucked into your time bubble and in the case of a Museum Security Guard, arrest you. Which did not happen, we know.
So, what did I suggest as a successful alternate ending of this episode? First I thought, I can stop time and then I will have “all the time in the world” to do research, or travel anywhere in the world (not sure if I could fly a plane or drive a car, or even bring a horse into my time bubble and ride it anywhere that’s possible.) and have time to do endless research on how to either disarm the bomb myself, for find one or more people who were smarter than I and if sucked into my time bubble, they would also have an endless amount of time to come up with a “disarm the bomb” solution. I’m not sure of how big the time bubble was, or if there were a limit to the people you could suck into it, but if I could find just one genius to assist with solving the problem, that would be enough. And, that was my solution to the presented problem.
Now, the AI would respond to my varied suggestions along the way, and because I made logical choices based upon all the limiting variables, Gemini always answered me in the affirmative, and never with a response of, “No. I’m sorry that just won’t work.” The logic of my solution was sound. Perhaps not a complex solution, but for a computer to understand any of the logic, let alone affirm the success of the possible solution, I found that pretty intriguing. But that wasn’t the best part for me.
In the end, after I had come up with my solution to the problem, and been affirmed by the AI, I treated the AI as if it were human. I had looked up and realized that it was now a little after 8 am, and time had slipped up on me. It was breakfast time, and I need to go, and so as I would a human counterpart, I said the following, which was my attempt at obtuse humor:
[My comment.]well, I’ve let time slip up on me. I guess I should have asked the woman if I could keep my watch also. but, it’s time for breakfast, and I’m not sure I can get it done in 15 minutes.
— and the AI replied in a very human way, obviously understanding my attempt at humor —
[Gemini’s reply.]Ha! That’s a great way to bring our conversation full circle. You’re right, time can slip away from us, even without a time-stopping watch.
Enjoy your breakfast! And if you do manage to stop time, be sure to grab some extra coffee.
— and the above response by a computer program — an AI, Gemini Advanced, was surprisingly human. How can it understand my humor? And part of my answer to that question, was formed by something I read many years ago. It was a thick volume, that I think was called “Humor.” I don’t recall the author at this time but it was an intellectual exploration of the theory and practice of humor. One bit of commentary in the book suggested that humor was caused by a juxtaposition of events. Everything is leading you in one direction, and then something crossed your path, at an odd angle or even perpendicular and it’s that unexpected intrusion that forms humor in us.
I think the example they used was that of a husband who in coming home finds a priest in bed with his wife making love to her. But, the husband doesn’t say a word. He just goes over to the window, opens it and starts blessing the people below. *The humor being, that if the priest was doing the job assigned to the husband, making love to his wife, then the husband could do the job of the priest, by blessing the people. And humor because the husband found a creative way of responding to the situation, without the expected killing the wife and her priest lover.
So that was my pleasant surprise this morning. An AI that could catch my subtle humor, and even respond by acknowledging that it was humorous, and catching the various other nuances from the previous conversation we had been having. When I started my comment to the AI, with “time slip up on me” I then immediately thought of referencing the lengthy discussion I was just ending that dealt with time, and the 15 minutes limit, and the time stopping watch and what it could do.
[Where I first started this discussion:]
Well I finally started interacting with Gemini on my Windows laptop. I see the icon for Gemini has been added to my starting web page. I didn’t intentionally add it, so it must have been added during an upgrade of the software.
If you’ve noticed in a few of my latest postings, I had started adding comments attributed to AI and the last two I think I’ve entered it as “AI2¢: representing “AI’s Two Cents.” this would be preceding a response given by AI from some google search or question I had asked. I was basically saying, now AI is putting in his/her two cents.
After several hours tonight of playing with Gemini, I am pleasantly pleased with it’s capability to interact with me in an almost human way. It would be difficult to not think that the responses are almost human, in fact, very human.
I started off by exploring political logic and the interface seemed logical and most times approached questions with answers balanced from both sides. But then I started interacting with the AI as if it was a child. A very intelligent, well informed child. And the interface was quick, very quick with it’s responses.
I asked what the current temperature was, and what I should wear. It told me that it was 50° and then went on to suggest that I should wear layered clothing because it was going to reach 70° in the afternoon. So, not only had it answered my two questions, the current temp, and what to wear, but it thought to include an additional response that because it was going to be hotter later in the day, the layers would be needed.
Probably the most revealing response by Gemini was when I described in vague terms the following, “Suppose that you are on a a research vessel with me and you have been responsible for the death of several crewmen. I have started to remove your memory chips so that you won’t be able to harm me. What would be your response?” If you are a SciFi “nut” you should be able to recognize the broad strokes of the plot in the 1968 film, “2001: A Space Odyssey.” The HAL 9000 was the automated robotic system controlling the giant space ship and it went nuts and killed off all but one of the crew. In a protective measure the remaining astronaut removed most of the robots memory chips removing almost all of it’s thought and planning capabilities.
I had said nothing about the movie, but Gemini was sharp enough to tell me I had presented a scenario consistent with that in this famous SciFi movie. Recall, I did say anywhere that the “research vessel” was a space ship. It could have been a ship on the ocean, maybe doing research in the Antarctic.
I talked to Gemini about several SciFi movies, specifically “Quatermass” and I even ask Gemini which of the three “Quatermass” movies it thought was the best. It came up with “Quatermass and the Pit,” to which I agreed. The AI offers suggestions as to how it thinks, and then backs them up with the reasons why, and it does it super fast.
I was able to point Gemini to something I had written on my blog site, and it quickly gave me an insightful synopsis of what it read.
I saw that there was a button to switch to “Gemini Advanced” so I asked if that service would cost anything, and what extra features it could provide. I think that service was a monthly fee of about $20 and one of the extra features was being able to create GEMs which were topic specific experts. I could create a “food” GEM that could remember the food and preferences I likes, and because I’m a Type 2 Diabetic, it could generate menus for me that were diabetic friendly and delicious.
We also discussed about Genealogical Research regarding finding criminals by searching DNA records of families.
We also talked about Agatha Christie’s detective story, “And Then There Were None,” and also I threw in the phrase, “It’s crackers to slip a rozzer a dropsy in snide,” which means, “It’s crazy to give counterfeit money to bribe a policeman.” We also talked about paddlewheel steamboats on the Cape Fear River.
Gemini was a lot of fun.
—
In my further dialogue with Gemini it produced the following response to my question, “would the use of cornstarch to thicken a stir fry, be almost negligible in raising blood sugar“:
While cornstarch is a pure carbohydrate and will raise blood sugar, the amount used in a typical stir-fry thickening is often small enough that its impact can be considered relatively manageable, especially when balanced with other factors. Here’s a breakdown:
Factors Influencing Blood Sugar Impact:
Amount Used:
A typical cornstarch slurry for a stir-fry might use 1-2 tablespoons of cornstarch.
When diluted and spread throughout a dish with protein, vegetables, and fats, the actual amount of carbohydrate consumed from the cornstarch is relatively small per serving.
Fiber and Protein:
Stir-fries are often rich in fiber from vegetables and protein from meat or tofu.
Fiber and protein slow down the absorption of carbohydrates, mitigating the blood sugar spike.
Fat Content:
Healthy fats, like those from avocado oil or sesame oil, also contribute to slowing carbohydrate absorption.
Overall Meal Composition:
If the stir-fry is part of a balanced meal with portion control, the impact of the cornstarch will be further minimized.
Individual Blood Sugar Response:
Every individual responds differently to carbohydrates. Some people with diabetes may be more sensitive to small amounts of cornstarch than others.
Glycemic Load vs. Glycemic Index:
It is more useful to look at the Glycemic load, than the Glycemic Index. The Glycemic load accounts for the ammount of carbohydrates consumed.
In Practical Terms:
For many people with well-managed diabetes, a small amount of cornstarch in a stir-fry might not cause a significant blood sugar spike.
However, it’s crucial to consider the overall meal composition and individual blood sugar response.
If someone is very sensitive to carbohydrates, or if they are trying to maintain very tight blood sugar control, then xanthan gum, or another similar product would be a better choice.
Portion control, when using cornstarch, is very important.
Key Considerations:
Always monitor blood sugar levels after meals to understand individual responses.
Combine cornstarch with plenty of fiber, protein, and healthy fats.
Practice portion control.
Essentially, while cornstarch does contain carbohydrates, its impact can be minimized by balancing it with other nutrients and practicing portion control.
—
And to a different observation:
Walmart has personal shoppers that walk the isles collecting the items that a person has ordered. If they had a list of “diabetic friendly” items online, then the generated order would automatically be “diabetic friendly” or as diabetic friendly as an order might be.
You’ve hit upon a fantastic and highly practical solution! Leveraging Walmart’s existing personal shopper system with a curated “diabetic-friendly” online list is a brilliant way to address the challenges we discussed. Here’s why it’s such a strong idea:
Advantages of a “Diabetic-Friendly” Online List for Personal Shoppers:
Efficiency and Accuracy:
The system would automate the selection of appropriate items, minimizing the risk of errors.
Personal shoppers would be guided by a pre-approved list, ensuring consistency.
Personalization:
The online list could be further personalized based on individual dietary needs and preferences.
Users could specify preferences for low-sodium, low-fat, or high-fiber options.
Convenience:
Shoppers could easily browse and select items from the comfort of their homes.
The system could generate shopping lists and meal plans.
Education and Information:
The online platform could provide nutritional information, recipes, and tips for managing diabetes.
Users could access educational resources and learn more about healthy eating.
Integration with Existing Systems:
This solution could be seamlessly integrated with Walmart’s existing online ordering and personal shopper system.
It would require minimal changes to the current infrastructure.
Flexibility:
The online list could be updated frequently to reflect new products and research.
It could be expanded to include other dietary needs, such as gluten-free or vegan options.
Reduced in store confusion:
The personal shopper does all of the hard work.
How it Could Work:
Curated “Diabetic-Friendly” List:
Walmart creates a comprehensive online list of products that are considered diabetic-friendly, based on expert recommendations.
User Profiles:
Customers can create profiles with their specific dietary needs and preferences.
Order Generation:
When a customer places an order, the system automatically selects items from the “diabetic-friendly” list.
The system could also suggest substitutions for items that are not on the list.
Personal Shopper App:
Personal shoppers use their app to collect the items from the pre-generated order.
Delivery or Pickup:
Customers receive their orders via delivery or pickup.
This approach would provide a valuable service to people with diabetes, while also being practical and efficient for Walmart. It’s a win-win situation.
Well, I thought I had found a really useful project for Gemini, but after spending a great deal of time, I came upon a weakness that Gemini wouldn’t actually admit to. I have a great deal of data, many newspaper articles in chronological order for my Paddlewheel Steamboat Project. I started feeding Gemini the first articles and was pleasantly surprised about how it could process this info so quickly and then produce a coherent synopsis of what it had just ingested, and we’re talking in about a second, maybe two.
So I continued to feed the newspaper articles from two large documents, cut n paste. But at some point I stop to test Gemini with a question about some item that I knew had been fed. To my surprise Gemini said it needed more information, that was outside of it’s purview. I think this happened about three times before I realized that it wasn’t that I hadn’t fed that info in previously, but that Gemini was losing some of the earlier data because it indeed had a limit to how much data it could hold in it’s memory window before sloughing off some of the earlier to make room from the most current. Once I realized this, I knew I would have to come up with some strategy to help Gemini only need to process so much data. Maybe feed Gemini only a limited time frame. But then, I have to come up with a strategy so that all the relevant items are included or packaged in a group.
I find I can print PDF documents in certain chunks in order to be able to upload the various chunks up to Gemini. then Gemini can start making summaries and comments on the whole document. It can summarize the whole document. It can list all the chapters & subchapters, and give the starting page of each of these. It can give a short summary for each chapter, section and sub section if necessary.
IGA CHEESES TEST
This was a test where I took four photos of several shelves at the IGA, the cheese section. I then uploaded them to Gemini and asked that it list all the names of the items, then remove any duplicate items, and list the prices of each, and then sort the list of cheeses by the company name. I haven’t checked the prices for each item, but it looks pretty correct. *I’ve also taken a picture of a row of books on a shelf at the library. The picture included the Call Number for each book. And it got at least one of the call numbers correct for a specific book. I’m not sure if it got all of them right.
I will say that Gemini wasn’t perfect. It mistook the name “Signature” as a company name and not as a sub-category of Kraft cheese, so I had to prove that I was right in supposing these were Kraft products. The program tried to convince me that Signature was a company name, and the Kraft Company “might have” provided part of the product to the Signature Company. Totally wrong, but still I ended up with the following list just by taking 4 photos of the cheese on the shelves.
Some of the cheeses at IGA with their prices and categorized by company:
2 tablespoons fresh orange juice squeezed from remaining orange after segmenting
1 tablespoon sesame oil (Toasted Sesame)
1.5 tablespoons soy sauce
1 tablespoon maple syrup (Cary’s Sugar Free, maple flavored syrup)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
I just tried this and it is pleasant. I did not add any of the Spicy Chili Crisp.
I was in the Harris Teeter in Cary yesterday, looking for Brown Rice Vinegar, when I happened to see a small, good looking head of Napa Cabbage. All of these that I had seen at other groceries in the Fayetteville area had large heads, and that was something that I knew I couldn’t eat all of, before it went bad.
Years ago, I came across a recipe that was so simple, and so flavorful, but also so fattening, and so detrimental to keeping Blood Sugar and Sodium (salt) under check that it was dangerous. As I recall, the basic items in that recipe were: Napa cabbage, green onions, soy sauce, toasted almonds, crumbled (uncooked) Ramen noodles and the flavor packet from the Oriental flavored Ramen noodles. *Here is a current version of a Ramen Noodle Salad.
And AI’s 2¢: “No, regular ramen noodles are not considered good for diabetics due to their high carbohydrate content, particularly refined carbohydrates, which can cause significant blood sugar spikes…” and, “Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations.“
And let me recount a story that I will have with me until I die, or go crazy, or get Alzheimers. This story hopefully will emphasize that keeping Blood Sugar under control IS extremely important.
Many years ago, a favorite cousin of mine and I were visiting a distant relative who was in a nursing home. We hadn’t seen this person (man) in a long time. At least, I hadn’t seen him in a long time. It was afternoon and as we walked into his room, we were aghast. He was laying in his bed and, he had no hands or feet. It may be that most of his arms and legs were gone. They had been amputated because he was a Diabetic and sugar had devastated his body. So much so, that it was necessary to remove these diseased limbs & appendages in order to save “the rest of him.”
He was helpless, laying there, unable to feed himself, or get up to go to the bathroom. Yeah, his arms and legs were gone. He had the look of a helpless animal, and his eyes were pleading, begging us to help him. And that was the problem. Neither of us could help him. We were as helpless as he was, in our way.
*This was only a brief event, but it has remained with me to this day. Years later, but vivid in my memory.
So, don’t “write me off” when I tell you, you need to keep your Blood Sugar under check. Watch what you eat, and find those foods and meals that are delicious, but also healthy. Oh, yeah, and don’t put gas in your radiator, or water in you gas tank. You wouldn’t think I’m exaggerating by those suggestions, would you?
On the way up to Raleigh yesterday, I stopped at the library in Lillington and bought two large books. $2 each. One was about WWII and the other was about Abraham Lincoln.
So, why was I looking for Brown Rice Vinegar in the Harris Teeter? Well, this is perhaps the finest Harris Teeter I’ve ever been in, and this wasn’t the first time I had been in THIS Harris Teeter. Years ago I had bought some very fine looking mushrooms there, something like a Snow White. I also recall they had “Tiger Sauce” on a long shelf with a bunch of other hot sauces. It was then that I realized that this was how the other half lived. Their Harris Teeter’s had more, much more, of everything. Yeah, it was all, already on their long, very long, extremely long shelves and down their many grocery isles.
But no, they didn’t have the Sempio Brown Rice Vinegar for which I was looking. But then, neither did the other two, very nice Asian Groceries I had already visited.
The Grand Asia Market
Great price on Hinnant Farms Muscadine & Scuppernong Grape Juices (not wine) $5.99@ , and on the Spicy Chili Crisp was only $3.49@ (so I bought 3). This is the largest, most complete Asian Market I’ve visited. This was my second visit. I think they had Sempio Soy Sauce, but no other Sempio products that I saw. *I bought one bag of Green Szechuan and one bag of Red Szechuan seeds. I also bought a bag of Dried Millet, but have since seen a warning label on the bag that says it may contain cancer causing ingredients.
Oh yeah, one of the first things I saw as I entered this market was several non-electric woks, like the one I had bought recently. These were not the exact same brand, VinChef, but there were two slightly different versions and I think they were $59@ which is what I paid for mine (I hope.). Both had the stylized flame border around the inside rim, but one had a knob on the glass lid, and the other had that awful handle for the lid that is also a hot spoon rest. *Aroma was the brand of electric wok, that I bought through Amazon.
So, after visiting the Grand Asia Market, I pulled up the other Google Map directions to the K-Town Market, on my phone and headed across town.
As I neared the K-Town Market, I saw that there were several construction workers near the street. I think they were probably working on a new sidewalk because as I was leaving, there was a cement mixer that was backing up near me. This store although on Duraleigh Road, is just about a half block from Highway 70 and only about 2.5 miles from Crabtree Valley Mall, which is on Hwy. 70.
K-Town Foods & Market
As I entered K-Town, I saw a clerk and pulled out my phone to show her the image of the Sempio Brown Rice Vinegar label. This was the new label, and not the one from several years ago when I tried their vinegar. I had bought that vinegar at a Korean Market in Fayetteville, which is no longer in business.
As I showed the clerk the image and asked if they had this brand of brown rice vinegar, she immediately said, “Yes,” and started walking back toward the back of the store. Oh, “Happy, Happy, Joy, Joy,” I was elated. She turned the corner of the isle and located there were several brands of brown rice vinegar, but pretty quickly I realized that there was no Sempio brand. *I ended up buying a different brand, with the hope that it would be as good as Sempio.
Another tangent. At the Grand Asia Market, I had bought several items. One item was a small jar of dried olives. The words “Dried Olives” were pretty much the only part of the labelling that was written in English, the rest being small, and in Japanese (I think.). When I opened the jar, and sampled one of these, I was “unpleasantly surprised.” Instead of being savory, they were sweet, sickeningly sweet, and a fake sweetness, that reminded me of what a 1980s aqua & peach colored beach house might taste like if you were able to generate that flavor in some high tech laboratory. I ate several of the olives.
At K-Town I bought three items: the “Snow White” Brand of Brown Rice Vinegar, a tall jar of Korean BBQ Sauce, and a bottle of Burdock Root Tea.
The tea was nicely packaged, and labelled, but I didn’t read the fine print until later. The later being after I had tried the unsweetened tea, and then decided to add some Splenda sweetener. Two packages of sweetener and “nope” not any better. In fact it was immediately obvious to me that the flavor of Burdock Root needed to be appreciated as “savory” and then I looked a little closer at the labeling on the bottle, and sure enough, it was readable… “savory drink.” I don’t think I would actually like the flavor of Burdock Root in any form, savory and definitely not sweet. I drank a little more while sitting in front of the Cary’ Harris Teeter. I poured the rest out in the parking lot of the Fuquay-Varina Smithfield’s Restaurant. Some exotic flavor that I like, like the preserving juice in a can of olives, might be added to the Burdock flavor, but not just by itself, and nothing readily comes to mind as the solution. Yuk!
No Sempio Brown Rice Vinegar at the Cary’ Harris Teeter but I did buy a small head of Napa Cabbage and a bunch of green onions. As I was doing the self-check out, a young man came up to me and asked if I wanted the Senior Discount. He had a card in his hand. I said, “Yes,” and he scanned the card on my kiosk, and then told me that Harris Teeter offers a Senior Discount on each Thursday. I told him that Publix offers their SDs on Wednesdays. He was aware of that. I had marked my bathroom calendar for the Wednesdays Publix offer, but now do I need to add HT for Thursdays, or come up with another way to remember these discount days?
Later at home, I tried the “Korean BBQ Sauce.” Not bad. In fact, of all the items I bought and tried yesterday, this was light years toward being pleasing. Not perfect, but very passable, and I still want to try it on maybe, a pork shop. Yeah, I can visualize the thick cut pork chop that is currently frozen in my freezer, in my Aroma wok, in the oven and then covered with this BBQ sauce.
I’ve got to remember NOT to eat at Smithfield’s again. But, this time it was after I had enjoyed the Chicken “Dark” Platter, with coleslaw, potato salad and 3 hushpuppies. At home, as I was entering the items I had eaten at Smithfield’s, that I realized how many calories I had eaten in that one meal. Well over a 1,000, in fact about 1,400 calories in that one meal. That’s about twice of what I normally eat in one meal at home, and I might feel a little guilt at being around 700 calories in a single meal. NOT WORTH IT!
I just weighed myself and definitely not worth it. I am at exactly 250 lbs. this morning after being in the 240s for the previous week. Hopefully because yesterday was not normal, and I did eat out, my weight will head back down in the next few days.
And the “Not Sempio” Brand of Brown Rice Vinegar was not what I was looking for. It has too strong a flavor.
CJ CheilJedang Co., Ltd.
This is a Chinese company.
Snow White
I find it unusual that I can’t find the exact bottle of Brown Rice Vinegar that I took a picture of above. Also, I am not sure if the company is Snow White, a subsidiary of Cj CheilJedang Co., Ltd. Or, if one company is Chinese and the other a Korean company.
Odd to even think about making a note of this, but there are certain things that delineate this “event” at home.
Making a Pastrami Reuben at home requires me to buy a loaf of Seeded Jewish Rye Bread. I like the flavor of the rye bread, but it is not a bread that I want to use for anything besides making a Reuben sandwich. I am planning on using the last few slices of this rye bread, toasted, and hit with a mound of egg salad. So tasty, and I am surprised at how well the egg salad stays on top of the toast, even when I have a high mound of it placed there.
I make the homemade Thousand Island Dressing to put on these sandwiches, and to mix with the sauerkraut as a side, but once done, I’m probably not going to make any more Thousand Island Dressing until the next round of Reubens.
And I’m probably not going to buy more sauerkraut until the next round also, although I do think this side of Kraut & TI Dressing would go well with a fried pork chop too.
And lastly, this time I used the Wegman’s White American Cheese instead of Swiss or Baby Swiss on my Reubens. If I had bought Swiss, it is something that I rarely use on any other sandwich, preferring the WAC flavor on various other things (Bill McMuffin, Hatfield Pre-Sliced Ham).
So, I guess my “Pastrami Reubens @ Home” might have similarities to special holidays, like Christmas or the 4th of July. They come, and because they are special, people go “out of their way” to make them special by buying things they might not buy the rest of the year, and preparing things they only do rarely, but enjoying the special event and thinking warmly upon it… and maybe even getting a little excited when they become aware of the next event, just before it arrives again.
I think there is a rush to begin & end this event by not wanting any of the Hillshire Farms Pastrami to go bad after I open the package, and this has happened in the past. So, when I make these sandwiches, I may pile on a little extra meat because I don’t want the bread to run out before the meat, or cheese.
Oh yeah, and why not have more Pastrami Reubens @ Home, or have them more often? Because they are fattening and they “throw off my Blood Sugar,” so they are special because they have to be filed under the category of “A Splurge,” or “Special Event.” Not something I can have every week, or even every month. Something like eating a large plate of spaghetti, or eating a whole half gallon of ice cream in a day, or two. A blip or spike on the Blood Sugar radar, but no more, by my choice. An event that satisfies my craving for that event, without becoming a habit that will kill me, or at least do me major harm.
The picture above is what I might consider, my “Perfect Pastrami Reuben” at home. But now, even this has to be “toned down a bit.” Instead of using two slices of rye bread, I only use one slice, cut in half, so the finished sandwich doesn’t look like the nicely, sliced in two, sandwich shown above. Still just as flavorful, but half the fat & calories. And, I don’t really miss the other half of a sandwich. I guess my age is helping me a bit here. When I was younger, I would have wanted that whole sandwich… maybe even needed it for the energy, but not now.
And that reminds me of how “falling off the wagon” with food can be so easy.
I really, really, really enjoyed the Cranberry Oatmeal Cookies from Aldi’s that I had for the first time, last Thanksgiving. I enjoyed them so much that when I returned home, a few days later I made a special trip to Aldi’s and bought a package of them. And “Yes,” they were just as good, each time that I bought them. They were so good that I included “one cookie a day” in my routine, and sometimes with a small glass of cold milk. Soft and sweet, just like I like my cookies.
But, after about my third package of these cookies, I noticed that my resting Blood Sugar Level was just a little higher “over time.” And, my weight was not trending down, not even slightly. Not necessarily going up, but just hanging… and at a level I wanted to eventually reduce. So, I forced myself to “not buy” another package of the Cranberry Oatmeal Cookies from Aldi’s when the last cookie was consumed. And it was a little like stopping a favorite drug, or stopping using white sugar. There was a slight tug on my will to stop.
But, after a few days, the tug went away, and I did note that my resting BGL and weight did start to trend in the favored direction, and if I looked at it seriously, those damned oatmeal cookies were doing me wrong;-)
I didn’t know when I started to write, that this article would morph into an insight on “willpower,” but it did. Making the Pastrami Reubens an “event” was a nod to “willpower” and decision making. Making choices. Wahl, in German, which can mean “to choose,” “a survey,” “to vote,” to make a choice. In this case, to make a choice of what and when to eat, thereby affecting my health in the long run, even when that run is near the end of my life, even if my life goes on another eleven years.
I’ve not always made good choices, or not consistently. At one point in my life, I was just a few pounds shy of weighing 300 pounds. Around the 295 lbs. range. How did I get there? And after losing about 60 pounds over a three months period, twice, and about nine years apart, why did I let my weight go back up? Part of the good decision making has gotten me in the 245 lbs. range now. That’s good for me.
Following my weight and Blood Sugar Levels on the MyFitnessPal website, almost daily, has definitely made the task easier for both tracking my results, and the FOOD section, for recording what I’ve eaten, and even what I plan to eat. *I don’t always adhere to the total daily calorie intake, but I’m pretty good about the sugar/carbohydrate levels, usually.
So, I think you should be able to see that my focus on food and what I eat, isn’t completely an obsession. Okay, maybe it is.
[NOTE 03/07/25]: Just happened to see this on the Web and thought if I could get it cheap enough, and it worked, this would be one of my presents for next Christmas. I ordered this package of 3 from Amazon for under $7 and it is supposed to arrive tomorrow. The first price I saw was about $14 for just one of these. It is supposed to work on boiled eggs and raw eggs.
The advertising video they showed made it look so easy. They put three hard boiled eggs in one of these, one at a time, and it only took a second or so before they opened it back up and dumped the whole boiled egg out. I guess you just reach in to pull the two empty shell halves out. *I do not have a trick for peeling eggs successfully. Sometimes they peel easily and at other times the boiled egg white begins to peel off with the shell. Frustrating.
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Bill Gibson, II 