#diagnosedbutnotdefined

On December 19th, 2019 I was given the official diagnosis, I have type 2 diabetes at the age of 34.  Upon my diagnosis I did what most would do and tried to research all I could about this condition.  I found that most of what comes up was miracle cures and other inaccurate, non-sourced garbage by so called medical experts.  I considered making this blog to focus on sourced legitimate research and information for Type 2 diabetes.  After a little more research and sleeping on it, I found there are blogs out there that do this already and that every persons condition is different.  What works perfectly for one person will not do anything for another.  Being that I am not a medical anything and do not want to come across as such I decided against it.

The one thing I did notice is that most of the diabetic blogs and information that reflects individuals of my age is generally focused on type 1.  Many of the type 2 information seems to focus on older individuals.  I know that when I think of diabetes I think of people like my grandmother who had type 2 as well.  Because of this I decided to focus instead on how this diagnosis does not have to be an end but rather a beginning.  A beginning of living healthier, expanding your culinary repertoire, still enjoying eating at your favorite restaurants (unless your favorite restaurant is McDonald’s or similar but that is a whole other issue).

My life has always revolved around food and to a smaller degree cooking.  With this diagnosis the degree of cooking has increased as the easy, convenient, pre-made foods are not the best option.

Today has been a rainy but warm (for this time of year) day, the type of day that people say "it is good to be a duck." Well I found one duck who might disagree. Recipe is picked, shopping list is made and there will be flaming brandy involved. I have never cooked duck before so I may want to think of a plan B.

The beauty of having your diet completely upended is that you are busted out of your comfort zone with cooking. A limitation of one ingredient means that you go looking for a variety of ingredients elsewhere. My sons fish allergy for example had me looking for anchovy replacement (kalamata olives). I have used so many new ingredients this past month and really started to focus on revisiting recipes and tweaking, note taking in margins with light pencil, you have no idea how much I hate to write in books.

I recommend everyone once or twice a year go to a high class restaurant. Yes you will spend big money ($100 a person or more) but you will discover how good food can be and if that kind of food does not inspire you nothing will. If they have one ask to sit at the chefs table looking in the kitchen and watch the processes being used. If it is a slow time and you get the chance bs with some of the staff and ask questions about what you are seeing. You wont regret it.

It has officially been over a month now since I have had to become more cautious and conscience of what I am eating.  I must say that I have been very fortunate being able to keep my fasting blood sugar in my target range.  It will of course be interesting to see in a couple months what my new HBA1C numbers are as my doctor is only having my test my fasting numbers.  Alright, enough of the boring medical blah blah.  I have cooked more in the past month then I have in the previous year.  I hardly eat out anymore which is saving me money, which I am promptly spending on better ingredients.   This past weekend I was able to use up some of the left over Turkey from around Christmas and made up a delicious turkey and wild rice soup recipe that I found in the magazine “Diabetic Living”(impulse buy at the check out), had to doctor the spice bill up a little as I am not afraid of salt but once I got it where it needed to be it was delicious.  The crown of the weekend though was I found fresh pork skin at my butchers and was able to make fresh pork rinds.  It was so much work and so worth it.  I need to work on my knife sharpening and handling skills to speed the process along of removing the fat.  

This upcoming weekend I will be sure to take pictures and share as I am going to be trying duck for the first time.  My butcher was not able to get breast in to the shop in time so I have them ordered for middle of next week and this weekend will be a whole duck.  I didn’t think to ask him to leave the head on the bird so I can reenact the scene from “A Christmas Story”.  Those cook books pictured in the previous post are going to get some work this weekend.  

Tonight I have some salmon to make up for lunch tomorrow (have to be careful eating it in the house as my son has a strong fish allergy) which will most likely get served cold on a salad to use up some of the great greens I got at the farmer’s market on Saturday.  I also have a turkey salad to make up.  I need to remember to get and post pictures of all this.  

Do you have a favorite unique ingredient you love to cook with?  Is there an ingredient you are always on the hunt for like me for pork skin?

It has officially been over a month now since I have had to become more cautious and conscience of what I am eating.  I must say that I have been very fortunate being able to keep my fasting blood sugar in my target range.  It will of course be interesting to see in a couple months what my new HBA1C numbers are as my doctor is only having my test my fasting numbers.  Alright, enough of the boring medical blah blah.  I have cooked more in the past month then I have in the previous year.  I hardly eat out anymore which is saving me money, which I am promptly spending on better ingredients.   This past weekend I was able to use up some of the left over Turkey from around Christmas and made up a delicious turkey and wild rice soup recipe that I found in the magazine “Diabetic Living”(impulse buy at the check out), had to doctor the spice bill up a little as I am not afraid of salt but once I got it where it needed to be it was delicious.  The crown of the weekend though was I found fresh pork skin at my butchers and was able to make fresh pork rinds.  It was so much work and so worth it.  I need to work on my knife sharpening and handling skills to speed the process along of removing the fat.  

This upcoming weekend I will be sure to take pictures and share as I am going to be trying duck for the first time.  My butcher was not able to get breast in to the shop in time so I have them ordered for middle of next week and this weekend will be a whole duck.  I didn’t think to ask him to leave the head on the bird so I can reenact the scene from “A Christmas Story”.  Those cook books pictured in the previous post are going to get some work this weekend.  

Tonight I have some salmon to make up for lunch tomorrow (have to be careful eating it in the house as my son has a strong fish allergy) which will most likely get served cold on a salad to use up some of the great greens I got at the farmer’s market on Saturday.  I also have a turkey salad to make up.  I need to remember to get and post pictures of all this.