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Group 7-day waking average?

4.2 for me this morning engineered by a JB an hour before to keep me dropping too low. No evening Levemir on board, ate dinner late (approx 20g carbs) with no bolus and went to bed with a reading of 12! Didn't have any appreciable protein with the meal (I just had a big tub of my favourite ratatouille which has a bit of cheese on the top followed by a square of dark choc and a spoon of peanut butter) so maybe a protein hit before bed is the next line of attack.

The recurring descending overnight lines on my Libre graph are a wonder of uniformity in an otherwise totally random pattern!

Not even going to comment on you guys getting all the House Specials. @Kaylz and @KARNAK have it covered....
.... OK, a begrudging Congrats! 😉

@eggyg So pleased you are home and Mr Eggy is looking after you. At least you got the wedding over before this came to a head.... imagine if it had been delayed again because you were rushed into hospital!
Ratatouille would probably slide through the chicane in your gut relatively easily and is tasty. Mary Berry's posh veg recipe is my favourite. Hope things continue to move along smoothly and you find ways to make your menu tasty and interesting. Reminds me a bit of my cousin who was born prematurely with no oesophagus and had a hole in her neck and another in her stomach so that she could learn to eat food which then came out of the tube in her neck and then they poured a Complan type fluid into the tube in her stomach to nourish her. Once she had stopped growing they created an oesophagus from her gut so she is now able to eat normally and that is 40+years ago, so pretty pioneering surgery in it's day! This does makes me wonder now if she has gut issues as a result of the surgery. She certainly had major external scarring, poor girl!.
 
KARNAK said:
No chance Martin may not be able to wear my shorts, not good. 😉
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It's freezing here and I'm still in my shorts! Been in them since the first lock down back in March.
 
We've been sunny all day. We're on top of the Downs north of Newbury near the Ridgeway and have missed the fog both yesterday and today.
 
ColinUK said:
I beg you to do chicken soup the proper way. And that’s to use the whole bird not just the carcass!

This isn’t a bad take on Jewish penicillin but it’s nonsense that it takes two days. Yes you need to skim the soup and yes use the whole chicken but don’t strip the meat and serve it in the soup. Instead, once the soup is done carefully remove the bird and flash it in the oven and then just eat it as if you’re eating roast chicken. It’s lovely and moist. And the soup is nectar.
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Whilst that sounds amazing, I’ll be doing a cheats version. I’ve already got cooked chicken,from when I last made a stock, in the freezer. I always use the whole chicken, tried it once with a carcass, not a patch in the full chicken. One day I’ll try your Jewish recipe as I’ve heard it’s a “ cure all”. Us atheists just open a can of Heinz tomato soup when we’re poorly! 😛
 
rebrascora said:
4.2 for me this morning engineered by a JB an hour before to keep me dropping too low. No evening Levemir on board, ate dinner late (approx 20g carbs) with no bolus and went to bed with a reading of 12! Didn't have any appreciable protein with the meal (I just had a big tub of my favourite ratatouille which has a bit of cheese on the top followed by a square of dark choc and a spoon of peanut butter) so maybe a protein hit before bed is the next line of attack.

The recurring descending overnight lines on my Libre graph are a wonder of uniformity in an otherwise totally random pattern!

Not even going to comment on you guys getting all the House Specials. @Kaylz and @KARNAK have it covered....
.... OK, a begrudging Congrats! 😉

@eggyg So pleased you are home and Mr Eggy is looking after you. At least you got the wedding over before this came to a head.... imagine if it had been delayed again because you were rushed into hospital!
Ratatouille would probably slide through the chicane in your gut relatively easily and is tasty. Mary Berry's posh veg recipe is my favourite. Hope things continue to move along smoothly and you find ways to make your menu tasty and interesting. Reminds me a bit of my cousin who was born prematurely with no oesophagus and had a hole in her neck and another in her stomach so that she could learn to eat food which then came out of the tube in her neck and then they poured a Complan type fluid into the tube in her stomach to nourish her. Once she had stopped growing they created an oesophagus from her gut so she is now able to eat normally and that is 40+years ago, so pretty pioneering surgery in it's day! This does makes me wonder now if she has gut issues as a result of the surgery. She certainly had major external scarring, poor girl!.
Click to expand...
I love ratatouille and have some in the freezer from when we had our glut of courgettes. Unfortunately veg is out for a little while as I have to steer clear of fibre. It’s literally the reverse of everything we know is good for you. As you know, I love my food and cooking so it will be very difficult but the thought of going through what I’ve just been through is a good incentive to behave myself! I’m presently catching up with Masterchef, I must be a masochist!
 
silentsquirrel said:
So glad you are home! Scrambled eggs to alternate with the poached, add cream/butter? Sugar-free jelly, as is with cream or ff yogurt, or stir in the yogurt before setting? Make real icecream with eggs and cream custard, more D friendly than commercial, add pureed fruit to vary. If you develop a taste for that you could get yourself a posh icecream maker.
You can still get get tins of chicken in white sauce, but I'm sure you would rather make your own, easier to chop the chicken etc before cooking, and you could make a better sauce with more cream and less starch? (It was a good standby in pre-freezer days!)
Main problem once you get into this may be craving crunchy things, but memories of the pain will hopefully diminish the cravings.
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Thanks for that. We do have a posh ice cream maker, I’ll get my sous chef onto it. I will miss “ texture” as they call it on the cookery shows. Needs must though.
 
Hi @eggyg, glad to see you out and sounding so chipper!

You are obviously one of those wonderful people who see problems as merely inconveniences in need of a solution and on top of that you are happy to accept that a solution has not got to be perfect. If it works then I'll go with it seems to be your motto.

Inspiration to everybody!!🙂🙂
 
G'day all. 7.1 @ 7.17am ... thanks for the soup link and advices peoples. Will be giving that a whirl. Mum would luv it. 🙂
 
Oh bummer! @Ditto.... your nice run of 6s came to an end! Hopefully it is just a minor blip and you will be back to them tomorrow.
I would have been tempted to test several times on different fingers to see if I could get a 6 and post that result.... not that I believe in cheating or anything...😳😉
 
Docb said:
Hi @eggyg, glad to see you out and sounding so chipper!

You are obviously one of those wonderful people who see problems as merely inconveniences in need of a solution and on top of that you are happy to accept that a solution has not got to be perfect. If it works then I'll go with it seems to be your motto.

Inspiration to everybody!!🙂🙂
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Ahh thank you for that. I will admit yesterday I was very tearful and full of woe but after a good night’s sleep everything always seems better doesn’t it. So I pulled on my big girls pants and gave myself a slap around the chops. I don’t have a choice, I just have to do it. It’s like when you’re diagnosed with diabetes you can either let it control you or you can control it.
 
eggyg said:
Ahh thank you for that. I will admit yesterday I was very tearful and full of woe but after a good night’s sleep everything always seems better doesn’t it. So I pulled on my big girls pants and gave myself a slap around the chops. I don’t have a choice, I just have to do it. It’s like when you’re diagnosed with diabetes you can either let it control you or you can control it.
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Would this make you eligible for a pump?
 
grovesy said:
Would this make you eligible for a pump?
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I don’t know but I did wonder about maybe asking about getting a Libre. It’s worth a try anyways. I was going to get in touch with the diabetes clinic and ask for some advise as I’m unsure about how much Creon to take. I wish I’d thought of all these things yesterday when I was still in hospital.
 
eggyg said:
I don’t know but I did wonder about maybe asking about getting a Libre. It’s worth a try anyways. I was going to get in touch with the diabetes clinic and ask for some advise as I’m unsure about how much Creon to take. I wish I’d thought of all these things yesterday when I was still in hospital.
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It is easy to think of things after. You can only ask! Good luck.
 
@eggyg so glad that you are home. As for soups, well, Vichysoisse always works for me, both filling and very comforting. Put lots of cream in it. If you make a batch don't put the cream in it before freezing, wait until a portion is defrosted and re-heated and then add the cream before eating.
 
adrian1der said:
Anitram said:
Sun's just broken through! We're both in Berkshire so you must be getting the same.
Click to expand...

It's freezing here and I'm still in my shorts! Been in them since the first lock down back in March.
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No way Martin our bay is classed as a subtropical area, and Berkshire although
a lovely area feeds off of the eastern part of England and the climate changes so
much unlike here.

Good man Adrian get them legs defrosted, shorts are best.
 
rebrascora said:
Oh bummer! @Ditto.... your nice run of 6s came to an end!
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Yes, self inflicted... I have managed to get into a routine where I'm not having breakfast, I don't eat till noon, on the dot, I count down... but I'm still eating high carbs or too high for me. Will sort it asap. 🙂 No more home made cheese pie with flaky pastry then... two huge wedges. Almost worth it.
 
@eggyg so glad you’re home and looking on the ‘bright’ side. Thank goodness you enjoy cooking and know lots of dishes. Wish I could help you out with suggestions but I’m probably one of the worst, most boring cooks on the planet. I hope you manage to get a hang of your new ‘diet’, I’m sure you will as you’ve always sounded very resourceful. And yes definitely try and get yourself one of those pumps, sounds like most people really find them helpful. Good luck and big hugs to you xx
 
SueEK said:
@eggyg so glad you’re home and looking on the ‘bright’ side. Thank goodness you enjoy cooking and know lots of dishes. Wish I could help you out with suggestions but I’m probably one of the worst, most boring cooks on the planet. I hope you manage to get a hang of your new ‘diet’, I’m sure you will as you’ve always sounded very resourceful. And yes definitely try and get yourself one of those pumps, sounds like most people really find them helpful. Good luck and big hugs to you xx
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Thanks Sue. It wasn’t very pleasant and it’s, to be truthful, a pain in the backside. But hey, I’ve no choice but to roll with it. Adapt and survive. Xx
 
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